Creamy Spinach and Garlic Chicken (Gluten and Dairy Free)
This creamy, garlic-y skillet chicken dish is sure to become a new favourite in your family. The sauce is phenomenal served over pasta, rice, mashed potatoes, or low carb options like zucchini noodles or cauliflower rice. No one will guess it's gluten and dairy free!!
Servings: 6 servings
Ingredients
- 3-4 Large boneless skinless chicken breasts, portioned into 6-8 pieces total*
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- sea salt and fresh ground pepper to taste
- 2 tbsp fat of choice ghee, coconut oil, vegan butter, or butter if not dairy free
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 400ml can full fat coconut milk or 1 1/2 cups cashew cream or heavy cream if not dairy free
- 1/4 cup nutritional yeast sub grated parmesan cheese if not dairy free
- 2 cups fresh baby spinach, finely chopped
Instructions
- Pat chicken dry with paper towels. Drizzle with olive oil and season generously with Italian seasoning, sea salt, and fresh ground pepper.*See how I portion chicken breasts here.
- Preheat a large skillet over medium high heat. Once hot, add the chicken and sear for 3-4 minutes per side until nicely browned. Sear in batches if necessary. Remove chicken to a plate (it will not be cooked through).
- Reduce heat to medium low. Melt fat of choice in the pan and saute the minced garlic for 1 minute, careful not to burn.
- Add chicken broth and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add coconut milk, nutritional yeast, and a good seasoning of salt and pepper. Bring to a simmer.
- Add the spinach and stir to wilt. Add chicken and simmer for 8-10 minutes, until sauce is slightly reduced/thickened and chicken is cooked through. Be sure to taste the sauce and adjust seasoning as necessary. Salt will bring out more flavour, pepper adds heat, more nutritional yeast will add a cheese-y flavour.
- Serve chicken with plenty of pan sauce spooned over top. Garnish with crushed red chili flakes and/or fresh green herbs like parley, basil, or chives, if desired. Enjoy!
