Vegan Gluten Free Tuscan Garlic Chicken

Total time40 min

Prep time10 min

Cook time30 min

4.5

(14)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp italian seasoning
2 tbsp olive oil

For the sauce

4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and roughly chopped
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp cornstarch
2 tbsp cold water
½ tsp red pepper flakes
3 cups fresh baby spinach
½ cup parmesan cheese, freshly grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, and Italian seasoning, then rub the mixture evenly over both sides of each breast.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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