Good creamy dairy-free recipes make you forget they are dairy free. This Dairy Free Creamy Italian Chicken and Squash Recipe is just that… creamy and delicious. Plus, it’s easy to make!
I love Italian food. When I was younger, the answer to “What’s your favorite food?” was always “Chicken Alfredo Pasta”. But going dairy-free and gluten-free and focusing on whole foods doesn’t really make Chicken Alfredo Pasta a popular dish.
Introducing a great alternative… Dairy-Free and Grain-Free Creamy Italian Chicken and Squash!
This dish is full of flavor and wholesome ingredients. The coconut milk works as a great alternative to cream (but does not leave a coconut flavor, especially with the seasonings!) while the chicken, squash, tomatoes, and onions bring additional fiber and nutrients.
This is a great dish to make while traveling. Similar to our Paleo Salmon Dinner with Lemon and Sage recipe and our Pepperoncini Steak Dinner recipe, it only takes one skillet and can be made in a few short minutes. And yet you’re left with an entire dinner meal!
This would especially be a great meal to make while camping! It works great in a large cast-iron pan and just needs medium and low heat, which could be accomplished if it wasn’t directly over the fire. If you love camping, check out our other posts on Paleo Camping Recipes and How to Snag the Best Campsites here!
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What Ingredients Do I Need to Make this Dairy-Free Creamy Italian Chicken Recipe?
Extra Virgin Olive Oil
Extra Virgin Olive Oil is a great Paleo-friendly choice thanks to its high healthy fat content. It also contains great anti-inflammatory properties. The olive oil will prevent the chicken and the veggies from sticking to the pan as they cook.
Chicken Tenders and Almond Flour
You are certainly able to use other parts of the chicken in this recipe or could make it vegan by using tofu (if soy doesn’t bother you as it does me). I like that chicken tenders allow for more coating of the almond flour, creating crispiness.
Squash, Onion, and Tomatoes
These are the veggies that add flavor and additional nutrients to this dish! You are welcome to switch them up as you please. Mushrooms would probably work well in this dish. My husband is allergic, though, so I only make them if I’m eating without him… which is rare! You also may be interested in swapping the yellow squash for zucchini squash.
Coconut Milk to Make this Dairy-Free Recipe Creamy!
Coconut milk adds a creamy component to the dish. If you cannot have coconuts, any dairy-free milk would work in place of cow’s milk, however, you may need to thicken it with something like corn starch or, if you’re following a grain-free diet, arrowroot powder, or tapioca starch.
You can find cans of coconut milk in the international foods section of most grocery stores.
Garlic, Salt, Oregano, Basil, and Sage to Flavor the Recipe
The garlic cloves and spices add flavor to the dish. Make sure you go with Paleo-friendly options if you are trying to follow a Paleo diet.
The recipe will also ask for salt and pepper to taste. Feel free to add based on your preference and dietary needs.
Creamy Italian Chicken and Squash Recipe
Now on to the recipe!
Creamy Italian Chicken and Squash
- One Large Skillet or Cast Iron Pan
- 4 tbsp olive oil
- 15 small chicken tenders
- 1 cup a
lmond flour King Arthur, Almond Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, Finely Ground, 16 Ounces, 4 Count
- t tbsp unrefined salt
- 3-4 yellow squash, sliced and halved
- 1 large onion, sliced thinly
- 6 garlic cloves, minced
- 1-2 large tomatoes, diced
- 1 can full fat coconut milk
Thai Kitchen Gluten Free Unsweetened Coconut Milk (Keto Friendly), 5.46 fl oz (Pack of 24)
- 1 tbsp salt
- 1 ¼ tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried sage
- Heat 1.5 tbsp of oil over medium heat in a large skillet. Dredge half of the chicken tenders in half of the almond flour and 1.5 tsp of salt. Then put in the hot skillet. Cook for 6-8 minutes on each side or until fully cooked. Set aside and repeat with another 1.5 tbsp of oil and the remaining chicken, almond flour, and salt.
- Take the chicken out of the pan and set them aside.
- Keep the heat the same, and cook the last 1 tbsp of oil with the sliced onions and summer squash for 3-4 minutes.
- Turn the temperature down to low and add the garlic, tomatoes, oregano, basil, and sage. Cook for 2 minutes.
- Cut the chicken tenders into cubes and add to the veggie mixture.
- Add coconut milk and let simmer for 10-12 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Serve and Enjoy!