Dairy-Free Tuscan Chicken Recipe (with Video)

Preparing the Chicken
1. Pat the chicken breasts dry with paper towels and sprinkle both sides evenly with the salt, Italian seasoning and pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
3. When the oil is hot (it will ripple and run quickly around the pan if you tilt the pan), add the chicken breasts.
4. Let them cook without moving until golden brown, about 5 minutes. You'll know the cooked side is done when they release easily from the pan.
5. Flip the chicken breasts and let cook until the 2nd side is golden brown, another 5 minutes.
6. Remove the chicken to a plate.
Preparing the Sauce
1. Peel and chop the onion.
2. Peel and mince the garlic clove.
3. Pat dry the sun-dried tomatoes and roughly chop.
4. Whisk together the coconut milk, chicken broth and nutritional yeast.
Cooking the Sauce
1. When the chicken is out of the pan, add 1 more tablespoon of oil to the pan.
2. Add the onion with a pinch of salt and sauté, stirring occasionally, until soft, about 5 minutes.
3. Add the minced garlic and red pepper flakes and stir constantly for about 30-60 seconds.
4. Add the coconut milk/broth mixture and use a spatula to scrape all the brown bits off the bottom of the pan.
5. Add the sun-dried tomatoes and spinach. Stir until the spinach has mostly softened into the sauce.
Finalizing the Dish
1. When the sauce reaches a strong simmer, add the chicken back to the pan along with any accumulated juices on the plate.
2. Turn the breasts to coat the in the sauce.
3. Sprinkle on the fresh herbs and serve.