Creamy Tuscan Chicken & Spinach (Gluten-Free)
Okay, let's dive into this! I'm so excited to share one of my absolute go-to dinner recipes with you all. It's not just another "gluten-free" option; it's a dish that's genuinely delicious, satisfying, and honestly, nobody ever guesses it's gluten-free. I'm talking about my Creamy Tuscan Chicken and Spinach, served over the most ridiculously easy gluten-free pasta. This recipe has been a staple in my home for years, and it always makes even the most hectic weeknight feel a little special. It's one of those meals that just wraps you in warmth and comfort.
I remember the first time I tried to make a similar dish from a recipe I found online. Let's just say it was…a disaster. The sauce was grainy, the chicken was dry, and the overall experience left me feeling like I should just order a pizza. But, I'm not one to give up easily! After many tweaks and trials, I finally nailed this version, and I've been making it ever since. So, ditch the takeout menus, grab your aprons, and let's cook something magical together!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (you can also use thighs, if you prefer!)
- 1 tablespoon olive oil (extra virgin is my go-to)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (freshly ground is always a win)
- 2 cloves garlic, minced (don't skimp on the garlic!)
- 1/2 cup sun-dried tomatoes packed in oil, drained well (keep that oil, you'll want it later!)
- 1 cup chicken broth (low-sodium is a good idea)
- 1 cup heavy cream (for that rich, decadent sauce)
- 1/2 cup grated Parmesan cheese (the stuff not from the green can, please!)
- 5 ounces baby spinach (fresh, not frozen!)
- Pinch of red pepper flakes (optional, for a little kick)
- 1 pound gluten-free pasta of your choice (I love penne or farfalle for this)
- Optional: Fresh basil, for garnish
Instructions
- Prep the Chicken: Butterfly your chicken breasts by slicing them horizontally through the middle, without cutting all the way through. Then lay them flat. This helps them cook more evenly and quickly. Season both sides with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large skillet (I find a cast-iron skillet works amazingly for even heat distribution) over medium-high heat. Add the chicken and sear for about 4-5 minutes per side, or until nicely browned. Don't worry about cooking it all the way through yet; we'll finish it in the sauce. Remove the chicken and set aside.
- Sauté the Flavors: In the same skillet, reduce the heat to medium. Add two tablespoons of the oil from the sun-dried tomatoes (that's why you saved it, I told you!) and the minced garlic. Sauté for about 30 seconds, until fragrant, being cautious not to burn the garlic. Add the drained sun-dried tomatoes and sauté for another minute.
- Build the Sauce: Pour in the chicken broth and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan. This is where all the flavor magic happens. Stir in the heavy cream and Parmesan cheese. Add a pinch of red pepper flakes if you like a little heat, and taste the sauce– season with a bit more salt and pepper if needed. Let the sauce simmer and thicken slightly for another 2-3 minutes.
- Finish the Chicken: Gently place the seared chicken back into the skillet with the sauce. Reduce the heat to low, cover, and let simmer for about 8-10 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- Incorporate the Spinach: Remove the lid from the skillet and stir in the baby spinach. Cover again for about 2 minutes, allowing the spinach to wilt.
- Cook the Pasta: While the chicken is simmering, cook the gluten-free pasta according to the package directions. Be sure to salt your pasta water! Drain when cooked, but do not rinse.
- Serve: Serve the creamy Tuscan chicken and spinach over your warm, freshly cooked pasta. Garnish with fresh basil, if desired. I like to finish mine off with a final sprinkle of parmesan cheese.
Tips & Tricks
- Dairy-Free Option: If you're looking to cut back on the dairy, try using full-fat coconut cream instead of heavy cream. It still provides that lovely richness. Just be sure not to use coconut milk, as it will be too thin.
- Vegetable Boost: Feel free to add other vegetables like sautéed mushrooms, bell peppers, or zucchini along with your spinach. Get creative!
- Spice It Up: For extra heat, add a pinch of chili flakes, or a splash of hot sauce of your liking.
- Make it Ahead: You can make the sauce and cook the chicken separately ahead of time. Store in your refrigerator for your convenience. When it's time to serve, simply combine and heat.
- Choose Your Pasta Wisely: Not all gluten-free pasta is created equal. I've had the best success with brands using a blend of brown rice, corn, and quinoa.
- Garlic Tip: I love to use a garlic press to make mincing garlic super quick!
Creamy Tuscan Chicken & Spinach (Gluten-Free)
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 oz baby spinach
- Pinch of red pepper flakes (optional)
- 1 pound gluten-free pasta
- Optional: Fresh basil
Instructions:
- Season chicken with salt and pepper.
- Sear chicken in olive oil over medium-high heat, 4-5 minutes per side. Set aside.
- Reduce heat, sauté garlic, sun-dried tomatoes in tomato oil, about 1 minute.
- Add chicken broth, simmer 2 minutes. Stir in cream, parmesan, and red pepper flakes (if desired).
- Return chicken to pan. Cover and simmer 8-10 minutes or until cooked through.
- Stir in spinach, cover 2 min, until wilted.
- Cook pasta according to package directions. Drain, do not rinse.
- Serve chicken, spinach & sauce over pasta and garnish with fresh basil and parmesan.
Final Thoughts
There you have it! My absolute favorite way to make Creamy Tuscan Chicken and Spinach, with a gluten-free twist. I hope you find this dish as comforting and delicious as I do. Don't hesitate to make it your own with the helpful tips I've shared. Happy cooking and don't forget to come back and let me know how it turned out for you! And seriously, if you have your own special variations, spill the beans! Let's learn from each other.
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