Dairy-Free Creamy Chicken with Spinach
Indulge in the rich yet guilt-free flavors of Dairy-Free Creamy Chicken with Spinach—a wholesome twist on a classic comfort food! This delightful recipe combines tender, pan-seared chicken breasts with a luscious coconut milk-based sauce infused with garlic, onion, and nutritional yeast for an irresistible depth of flavor. Fresh spinach adds a vibrant touch, while a hint of lemon juice brightens up the creamy base for a perfectly balanced dish. Ready in just 45 minutes, this dairy-free dinner is perfect for weeknight meals and impressing guests alike. Serve it solo or pair it with steamed rice, quinoa, or crusty bread to soak up every delectable drop of the sauce. Keywords: Dairy-Free, Creamy Chicken, Spinach, Coconut Milk, Gluten-Free Dinner Recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1 cup coconut milk (full-fat)
- 5 cups fresh spinach
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Begin by patting dry the chicken breasts and season them on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent.
Pour in the chicken broth and let it simmer for about 5 minutes, stirring occasionally, to reduce slightly.
Reduce the heat to medium and add the coconut milk. Stir well to combine with the broth and bring to a gentle simmer.
Stir in the nutritional yeast and lemon juice, which will enhance the creaminess and add a touch of umami flavor to the sauce.
Add the fresh spinach to the skillet, cover, and cook for 2-3 minutes, or until the spinach has wilted.
Return the chicken breasts to the skillet, along with any juices from the resting plate. Let the chicken heat through in the sauce for another 2-3 minutes.
Adjust seasoning with more salt and pepper if needed.
Serve the creamy chicken and spinach hot, with the sauce generously spooned over the chicken.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
