Creamy Paleo Tuscan Garlic Chicken with Sun-Dried Tomatoes & Spinach

Ingredients

For the Golden Chicken:

• 1.75 lbs pasture-raised chicken breasts, sliced horizontally into thin cutlets
• 2 tbsp grass-fed ghee or extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning (dried basil, oregano, rosemary, thyme)
• 1 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper

For the Dairy-Free Tuscan Garlic Cream Sauce:

• 0.75 cup raw unsalted cashews (soaked in boiling water for 15 minutes and drained)
• 0.75 cup rich organic chicken bone broth
• 6 cloves garlic, minced
• 0.5 cup organic sun-dried tomatoes in extra virgin olive oil, drained and sliced
• 4 cups fresh organic baby spinach, tightly packed
• 2 tbsp nutritional yeast (creates rich, nutty Parmesan flavor without dairy)
• 1 tbsp fresh lemon juice (balances the richness)
• 0.25 cup fresh basil leaves, chiffonade (for garnish)
• 0.5 tsp coarse sea salt

Step-by-Step Instructions

1. Blend the Dairy-Free Cream: Place the drained, soaked cashews, 0.75 cup chicken bone broth, nutritional yeast, lemon juice, and 0.5 tsp sea salt into a high-speed blender. Blend on HIGH for 60 to 90 seconds until completely silky, thick, and velvety. (There should be zero grittiness).
2. Season & Sear Chicken: Season chicken cutlets on both sides with garlic powder, Italian seasoning, coarse sea salt, and black pepper. Heat 2 tbsp ghee in a large 12-inch heavy skillet over medium-high heat. Add chicken cutlets in a single layer (cook in batches if needed) and sear for 4 to 5 minutes per side until golden brown and cooked through (165°F). Transfer to a warm plate.
3. Sauté Aromatics & Sun-Dried Tomatoes: Lower heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining pan drippings. Sauté for 60 to 90 seconds until the garlic is fragrant and the tomatoes soften.
4. Simmer the Tuscan Sauce: Pour the blended cashew cream directly into the skillet. Whisk continuously, scraping up the delicious browned bits from the bottom of the skillet. Bring to a gentle simmer over medium-low heat for 2 minutes until bubbly and thickened.
5. Wilt Spinach & Return Chicken: Add the fresh baby spinach to the simmering sauce. Stir for 1 to 2 minutes until the spinach is tender and wilted into the creamy sauce. Return the seared chicken cutlets and any resting juices into the skillet, spooning the warm garlic cream sauce over the meat.
6. Garnish & Serve: Remove from heat. Scatter fresh basil chiffonade over the skillet. Serve warm over zucchini noodles (zoodles), spaghetti squash, or cauliflower puree.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Raw cashews contain healthy monounsaturated oleic acid, magnesium, and zinc, providing a naturally emulsifying cream base without inflammatory dairy whey or casein proteins. Sun-dried tomatoes deliver highly bioavailable lycopene—a lipid-soluble antioxidant that shields skin cells from UV photo-oxidation and promotes cardiovascular endothelial elasticity.

Frequently Asked Questions