Tuscan Chicken

Tuscan chicken, aka marry-me-chicken, is one of the best dishes I’ve ever had, so you know I had to try to come up with a gluten-free and dairy-free version. It did not disappoint. Trust me, you can’t taste the coconut cream, and even dairy-eating peeps will love it!

Tuscan Chicken



Prep time


Cooking time




  • 3 large chicken breasts (butterfly by slicing through the middle but be carefully to leave it attached in the middle)

  • 1 tsp sea salt

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1 tsp smoked paprika

  • 1/2 tsp freshly ground black pepper

  • 2 tbsp + 1 tsp extra virgin olive oil

  • 1 tbsp vegan butter

  • 4 cloves garlic, minced

  • 1 yellow onion, finely diced

  • 1/4 c chicken bone broth or stock

  • 1/2 c sun-dried tomatoes, chopped

  • 1 1/2 c coconut cream 

  • 2 c baby spinach

  • Garnish: chili flakes


  • Prep both sides of each chicken breast with black pepper, salt, basil, oregano, and paprika.

  • Heat 2 tbsp extra virgin olive oil over medium heat in a large pot, then add the chicken and sear on both sides, cooking for two minutes. Remove the chicken from the pot, and place it on a plate. Set it aside for later. 

  • Add butter, and saute the onions until tender and caramel in color. 

  • Add the sun-dried tomatoes, and saute for about 1 minute, then deglaze the pot with chicken bone broth. 

  • Add the spinach, and saute for another minute. 

  • Add the coconut cream, and cook for 5 minutes. 

  • Add the chicken back to the pot, coat each breast with sauce, and cook for 15 more minutes. 

    Hi, I'm Gabriela

    I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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