I’ve always loved a Tuscan flavor profile; whatever it officially includes, I know sun-dried tomatoes are part of it, and that’s enough for me. This dish captures everything I love about that style of cooking: creamy, cozy, and full of rich flavor, yet completely dairy-free. The combination of broth, coconut milk, and a simple arrowroot slurry creates that luscious texture without any cream or gluten. Made in one pot using my water-based cooking method, it’s easy enough for a busy weeknight but feels like a restaurant-worthy recipe. The end result is nutritious, gut-friendly, and family-approved.
Why You’ll Love This Recipe
Comfort food made healthier with coconut milk instead of cream.
Water-based cooking and oil-free keeps it gentle and nourishing
Quick and easy. Ready in about 30 minutes
Low allergen. Naturally dairy-free, gluten-free, and paleo-friendly
A balanced meal full of flavor. Delicious served over rice, cauliflower rice, or mashed cauliflower
Ingredients Overview
You’ll need just a few kitchen staples to bring this dish together. Chicken breast or thighs, sun-dried tomatoes, garlic, lemon juice, and coconut milk form the base of the creamy sauce. Italian seasoning adds that signature Tuscan flavor, while a touch of arrowroot thickens everything naturally.
Healthified Notes
Using water-based cooking means no heavy oils or butter, but rather the ingredients are simmered together in broth and coconut milk. It’s easier on digestion, reduces inflammation, and supports balanced blood sugar while still feeling rich and satisfying.
There are also some simple substitutions you can make or ingredients to add if you wish:
Protein: Swap chicken for shrimp or white fish.
Coconut milk: Use a dairy-free milk of choice if you don’t tolerate coconut.
Wine: Instead of the extra 1/2 cup of broth, use wine for a different sense of depth and flavor.
Leafy greens: Add spinach or kale for a nutritional boost.
Creamy Tuscan Chicken (Gluten-Free, Dairy-Free, Water-Based Cooking)
Equipment
- Large pot or Dutch Oven
Ingredients
- 1 – 1¼ cups chicken broth slightly divided for cooking
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 2 cloves garlic minced
- ⅓ cup finely chopped sun-dried tomatoes packed in oil or soaked in water if dried
- Zest of 1 lemon
- 2 tablespoons lemon juice or juice of 1/2 large lemon
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- 1 cup full-fat coconut milk
- 1 teaspoon arrowroot powder
- 1 tablespoon water
- White rice or cauliflower rice for serving
- Fresh chopped parsley or basil for garnish (optional)
Instructions
- In a large pot or deep skillet over medium high heat, add enough broth to cover the bottom (about ½ cup). Once simmering, add the chicken and a pinch of sea salt. Cook 6–8 minutes, stirring occasionally, until mostly cooked through. Add a splash more broth if needed to prevent sticking. Remove and set aside.
- Add the garlic and sun-dried tomatoes to the same skillet with a little more broth if needed. Sauté until fragrant, about 1–2 minutes.
- Stir in the remaining broth (or white wine if using), lemon juice, lemon zest, and Italian seasoning. Let simmer 2–3 minutes to allow flavors to combine.
- Return the chicken to the skillet. Pour in the coconut milk and stir well to coat. Simmer 5 minutes, until the chicken is cooked through and the sauce begins to thicken slightly.
- In a small bowl, whisk together the arrowroot powder and water to form a slurry. Stir into the skillet and continue cooking 4 to 5 minutes, until the sauce thickens to your liking.
- Spoon the Tuscan chicken over white rice, cauliflower rice or base of choice. Top with with fresh parsley or basil if desired.
I hope this Creamy Tuscan Chicken inspires you to see how flavorful and fulfilling water-based cooking can be. If you make it, tag me on Instagram @healthified and share how it turned out! And if you liked this recipe, you will love the 50+ other recipes in my e-book: Water-Based Cooking.
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