This healthy Tuscan chicken boasts a creamy, plant-based sauce that steals the show. It perfectly complements the tender chicken, earthy mushrooms, and vibrant kale, creating a satisfying, healthy, dairy-free meal.
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It costs approximately $10.40 to make this chicken. The recipe makes six servings and costs around $1.73 per serving.
What You’ll Love About Chicken With Mushrooms:
- Comfort food: The combination of tender chicken, creamy sauce, and vegetables creates a comforting and satisfying meal perfect for any weeknight dinner that everyone will love.
- One-pan cooking: You’ll love the minimal cleanup due to using the same pan to sear the chicken and cook the vegetables. Dinner just got easier!
- Non-dairy cream alternative: This recipe is your best friend if you follow a dairy-free diet. The use of non-dairy milk allows you to enjoy a creamy sauce without sacrificing your dietary preferences.
Essential Ingredients for Healthy Tuscan Chicken:
Chicken breast — cooks faster and is leaner. I like to butterfly each breast completely open and separate the two into thinner pieces.
Tuscan kale — also known as Lacinato kale, is tender in texture and darker in color. I would not use any other kale.
Non-dairy milk — feel free to use any non-flavored, unsweetened milk. Sometimes, I use coconut milk; other times, I may use almond milk.
Onion — I prefer red onions because they are more pungent and spicier, and I love their purple color.
Crimini Mushrooms — also known as Baby Bella, will add more flavor and meatiness to the dish.
Spices — such as chili powder, dried basil, and garlic powder.
Ingredients and Estimated Cost:
- 1.5 lb chicken breast – $3.31
- 8 oz crimini mushrooms – $3.99
- 2 cups Tuscan kale – $0.48
- 1 medium red onion – $1.04
- 2 cups non-dairy unsweetened milk – $0.64
- 2 Tablespoons cornstarch arrowroot flour – $0.16
- 2 teaspoons chili powder – $0.06
- 2 teaspoons garlic powder – $0.08
- 2 teaspoons dried basil – $0.20
- 3 Tablespoons extra virgin olive oil – $0.42
- 1 teaspoon kosher salt – $0.01
- Black pepper to taste – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.
How To Make Healthy Tuscan Chicken:
***For complete recipe instructions, see the recipe card below.
- In a bowl, combine chicken, chili powder, garlic powder, basil, 1 tbsp olive oil, salt, and pepper. Mix to coat.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear chicken until browned on both sides. Transfer to a plate (not cooked through).
- Add onions, mushrooms, salt, and pepper to the pan. Sauté until softened.
- Stir in cornstarch (30 seconds).
- Add non-dairy milk, simmering until thickened (5 minutes).
- Add kale to the pan, toss, then top with chicken (don’t mix in).
- Bake for 8-10 minutes uncovered.
- Remove from the oven and garnish with parsley.
- Serve over your choice of pasta, rice, bread, quinoa, or alone.
Storage Tips:
Serve: Serve over your choice of pasta, rice, bread, quinoa, or alone.
Store: Store in an airtight container in the refrigerator for 2-3 days.
Freeze: We don’t recommend freezing this recipe because of cooked kale. It will be a slimy mess once thawed.
Tuscan Chicken Recipe FAQs:
What is mushroom crimini?
A crimini mushroom is the same species as a white or portobello mushroom; they are just in the middle as far as maturity or age goes. They are in the middle stage, and are as a result, sometimes referred to as baby portobellos.
Is crimini a wild mushroom?
No, a crimini mushroom is known as a cultivated mushroom. This means it is grown in a controlled environment by humans and is produced year-round.
Can you eat the gills of a cremini mushroom?
Yes, this part of the mushroom is edible.
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Chicken With Mushrooms
Recipe Cost 10.40 Serving Cost 1.73
Recipe Cost $ 10.40 Serving Cost $ 1.73Ingredients
- 1.5 lb. boneless skinless chicken breasts butterflied open and separated
- 8 oz. crimini mushrooms about 8 medium-size, stems removed, thin-sliced
- 2 cups fresh chopped Tuscan kale packed
- 1 medium red onion small dice
- 2 cups non-dairy unsweetened milk
- 2 tbsp corn starch arrowroot flour, or gluten-free flour
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp dried basil
- 3 tbsp extra virgin olive oil divided (see notes)
- 1 tsp kosher salt + plus more when necessary
- Black Pepper to taste
Instructions
Marinate the chicken
- In a large mixing bowl, add the chicken, chili powder, garlic powder, basil, 1 tbsp olive oil, kosher salt, and pepper.
- Mix with tongs to fully incorporate the seasonings all over the chicken.
- When ready, cover the bowl with a lid or saran wrap and place the seasoned chicken in the fridge for a minimum of 30 minutes.
- When ready, preheat the oven to 400 °F.
PUTTING IT ALL TOGETHER
- In a large skillet over medium-high heat, add an additional tbsp of olive oil to the pan.
- Place each chicken cutlet flat side down.
- Cook until the bottom is nicely golden brown. Flip and cook just until the other side browns.
- Remove the browned chicken and transfer it to a plate. The chicken is not fully cooked at this time.
- Next, add the diced red onions, mushrooms, a pinch of salt, and cracked black pepper to the same pan the chicken was cooked in. Saute until the onions and the mushrooms have softened.
- Next, add the corn starch (or starch of choice) and cook for 30 seconds or so just until the starch is well mixed in and disintegrates.
- Add the non-dairy milk and cook until the sauce slightly thickens (about 5 minutes).
- Finally, add the chopped Tuscan kale. Toss with tongs to combine.
- Place the chicken on top. Do not mix in. Transfer to a preheated oven and bake for an additional 8-10 minutes uncovered.
- When ready, remove the skillet from the oven with oven-safe mittens.
- Garnish with fresh chopped parsley and serve over a bed of pasta, buttery rice, rustic bread, fluffy quinoa, or on its own.
Notes
Equipment
Nutrition
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