Creamy Tuscan Garlic Chicken
An Olive Garden classic recipe, remade dairy free and Whole30 approved. This version is rich and super creamy, and punctuated with sun dried tomatoes, lots of herbs, and a bit of lemon.
Servings: 4 servings
Calories: 290kcal
Ingredients
- 4 chicken breasts about 2 pounds
- 1 tablespoon olive oil
- salt and pepper to taste
Creamy Garlic Sauce
- 1/2 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic thinly sliced
- 1/2 cup sun dried tomatoes chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 3/4 cup almond milk
- 1/2 cup coconut milk
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- Over medium high heat, add olive oil to a skillet.
- Add chicken, and season with salt and pepper.
- Brown chicken on both sides, and then cover the pan and allow to cook through, about 15 minutes.
- Remove chicken from skillet.
- Add olive oil, and reduce heat to medium.
- Add garlic and onions, and sauté for 5 minutes.
- Add sun dried tomatoes to the skillet, and season with salt, pepper, and Italian herbs.
- Once the garlic and onions are fragrant, add chicken broth, and allow to reduce until nearly all liquid is gone.
- Add almond milk and coconut milk, and bring to a low simmer. Add lemon juice, and season sauce with salt and pepper to taste.
- Return chicken to pan, and allow the chicken to simmer with the sauce for about 5 minutes, until the sauce slightly thickens.
- Serve the chicken with cream sauce spooned over the top.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 12g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 339mg | Potassium: 1027mg | Fiber: 2g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 3mg