Would you believe me if I told you this super creamy Tuscan chicken is completely dairy free and packed with lots of Because it is. And it’s going to blow your freaking mind. I was craving lots of veggies after a weekend of indulgence and tailgate food and this did not disappoint. Here is the recipe to this super dope, creamy one-pan Tuscan chicken:

3 large chicken breasts, hammered thin
1 1/2 tbsp Italian seasoning
2 tbsp butter or ghee
1 large shallot, diced
4 cloves garlic, minced
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 7.5oz jar sun dried tomatoes, oil drained
1 package kitehill chive cream “cheese”
5.4 oz can coconut cream
About 3/4 cup chicken stock or bone broth
1/4 cup chopped basil
3 cups roughly chopped fresh spinach
Optional: small-medium zucchinis, spiralized
Optional: thinly sliced mushrooms

After hammering your chicken breasts, season generously with salt, pepper, and Italian seasoning. In a large pan with olive oil, cook the chicken in batches. Leave undisturbed for about 4 minutes per side to get a nice golden crust.
Set the chicken aside and put the butter or ghee in the pan. Once melted, add the shallot, garlic, (and mushrooms if you add them-I realized too late they would have been amazing in this meal!) Once softened and fragrant, add in the cream “cheese,” coconut cream, basil, garlic powder, onion powder, and jar of sun-dried tomatoes and mix well. Slowly add in broth until the sauce reaches your desired consistency.
Last, add your chicken to the pan, cover, and simmer until chicken is cooked through. Add the spinach in at the end and wilt. Put the chicken and sauce over anything you want or eat it by itself! I chose zoodles.