Creamy Tuscan Chicken (Paleo & Keto)

This Creamy Tuscan Chicken recipe is what dreams are made of! This easy weeknight dinner is creamy without any dairy, with bacon, sundried tomatoes and spinach and so delicious. This dish is Paleo, Keto and Whole30 friendly and bound to be a new family favorite! Made in partnership with my friends at Shenandoah Valley Organic!

How do you make tuscan chicken

Creamy Tuscan Chicken

We had a vision of what we wanted this dish to be: we wanted the creamiest and dreamiest weeknight dinner loaded with salty bacon, briny sun-dried tomato, veggies for health and the best chicken we could find. We are so happy to say we think we hit the mark with this Creamy Tuscan Chicken dinner!

Making this recipe was both thrilling and stressful because we were so set on this creamy dish not containing any cream and it went through several rounds of recipe testing to get it just right: 5 to be exact! We started off using almond milk as the creamy component. While the resulting dish was tasty it wasn’t creamy and the almond milk was overpowered by the strong flavor of bacon and sundried tomato. Next up we tried coconut cream. This one was a no-go for me because I have a strong aversion to food tasting like coconut when it’s not supposed to. And then, after that second failed attempt I had an epiphany: cashew cream! Cashew creams are what dreams are made of! It doesn’t take on a strong cashew flavor, it doesn’t separate, it’s easy to make, nutritious and it makes the dish so creamy.

Once we went in that direction we tested it a few more times to makes sure it’s JUST RIGHT for you, and well, because we wanted to eat more of it!

How we serve this:

We served this easy weeknight dinner up with cauli-rice, but it would be equally delicious over pasta, with white rice, cauliflower gnocchi (our Trader Joe’s favorite right now), or even a bed of sautéed greens!

Creamy tuscan chicken keto

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s Creamy Tuscan Chicken recipe! Shenandoah Valley Organic is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms. I love the quality so much, and everyone in my family who tries it agrees! It’s the best, and I love supporting their farmers and a company that is working hard to do things right!

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! You can also use their easy store locator to find where you can get this amazing quality chicken near you!

Dairy free chicken breast recipes

How do I Make Cashew Cream

  • Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8.
  • Drain the soaked cashews and place them in a small food processor or high-speed blender.
  • Puree with 1/4 cup water of and ½ teaspoon of salt.
  • Blend until smooth.
  • How long does cashew cream last? Keep it in the refrigerator for 3-4 days!

What is Cashew Cream Used For?

We love using it as a dairy-free sub to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious! You can use it in savory or sweet dishes!

Other uses for Cashew Cream:

This recipe makes a bit more cashew cream than is needed, as it’s easier to blend a larger amount than a smaller amount. There are endless ways to use cashew cream, basically use it in any place you would use heavy cream! Here are some ideas:

Healthy sundries tomato chicken

Watch the video!

If you like this simple weeknight chicken dinner, check out these other favorites:

Creamy Tuscan Chicken (Paleo and Diary Free)

Prep Time 00:05 Cook Time 00:23 Serves 4

Ingredients

  • 2 slices bacon, chopped
  • 1-½ pounds chicken thighs or chicken tenders (see note)
  • 2 teaspoons avocado oil (if needed)
  • 1 onion, sliced thin
  • 3 cloves garlic
  • 1-½  cup chicken stock
  • ½  cup Sundried tomato (packed in oil), drained and chopped roughly
  • 1/2 cup cashew cream (see note)
  • 2 cup spinach

Directions

  1. In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.
  2. Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.
  3. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
  4. Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.
  5. Stir in cashew cream until smooth.
  6. Add spinach, bacon  and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
  7. Serve immediately with cauli rice, pasta or zoodles.

Recipe Notes

  1. If you don’t have tenders, simply slice chicken breasts in half horizontally and then slice in half to get the correct size. If using thighs leave as is.
  2. To make the cashew cream: Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8. Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree with 1/4 cup water of and ½ teaspoon of salt. Blend until smooth.  Keep it in the refrigerator for 3-4 days! See post for more information about cashew cream!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

 

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a great short-cut to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker! This gluten and dairy free dish also reheats well for meal prep and is a great addition to your Instant Pot repertoire!

Instant pot tikka masala coconut milk

Instant Pot Chicken Tikka Masala

This popular Indian dish is bright, rich and creamy and comes from my friend Megan’s new cookbook: The Fresh & Healthy Instant Pot Cookbook. This dish is typically made with heavy cream and few vegetables, so Megan has given it a nutrient upgrade with more than a pound of cauliflower and carrots. The resulting meal may not be quite as authentic, but we just love how the vegetables become nearly undetectable in this rich sauce. Serve it with naan (if you tolerate), and use coconut milk to give it a dairy-free creaminess, but you could leave it out for less fat and a richer tomato flavor!

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. It was our first time using the PIP feature and we’re glad we took the plunge, thanks to Detoxinista, because it’s a game changer.

What is Pot in Pot Cooking?

The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

Can you use Pyrex in an Instant Pot?

Yep! Any pyrex is fine for it although stainless does have an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add about 5 minutes to the time under pressure!

chicken tikka masala

I was so excited to get Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook! For starters, you know I LOVE my Instant Pot! Secondly, I adore Megan and all of her recipes, so I knew it would be a total winner of a cookbook. You can check it  out and grab a copy here!

What I love about this book? For starters, there are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor!! Some dishes I cannot wait to make: Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting!!

Tools you need to make this recipe:

  • Instant Pot
  • Raised Rack
  • Immersion Blender or Blender ($20 off + free shipping)
  • Oven Mitts
  • Oven safe bowl/container made of stainless steel, oven-safe glass, or ceramic/porcelain.  The container shouldn’t touch the walls of the inner pot and should allow the Instant Pot lid to be closed easily!

pressure cooker chicken tikka masala

Which Instant Pot to get?

I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

If you like this Instant Pot recipe, check out these others:

Instant Pot Chicken Tikka Masala

Prep Time 00:10 Cook Time 00:13 Serves 6

Ingredients

Directions

1. Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of the sauce and season it with the salt

2. Arrange a 2.5-inch trivet (I bought mine in this set) over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 12 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

3. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot.
Fluff the rice with a fork. Use tongs to transfer the cooked chicken to a cutting board. Add the cauliflower and carrots to the sauce. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

4. Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in the coconut milk, then taste and adjust the seasonings as needed. Serve warm over the rice. Store leftovers in an airtight container in the fridge for 3 or 4 days.

Recipe Notes

  1. Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
  2. Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!

Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!

Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It  includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.

Easy Sheet Pan Chicken Fajitas

This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.

Skinnytaste One and Done

These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!

Sheet Pan Fajitas

Want other sheet pan recipes? Try these LCK favorites:

And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!

Sheet Pan Chicken Fajitas

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

For Chicken and Veggies

  • 1⁄4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1⁄4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
  • Cooking spray (we used avocado oil)
  • 1 green bell pepper, cut into 1⁄4-inch slices
  • 1 red bell pepper, cut into 1⁄4-inch-wide slices
  • 1 large onion, cut into 1⁄4-inch-wide slices
  • Freshly ground black pepper

For Guacamole

  • 4 ounces avocado (about 1 small avocado)
  • Juice of 1⁄2 lime
  • 1⁄4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh cilantro

FOR ASSEMBLY

  • 8 tortillas (We love Siete brand or local corn tortillas)
  • 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)

Directions

  1. For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
  2. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  3. Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
  4. Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
  5. Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  6. Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
  7. Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
  8. To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Roasted Chicken Dinner (SO EASY!!!!)

This Roasted Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. Made in partnership with my friends at Shenandoah Valley Organic!

roast chicken dinner

Roasted Chicken Dinner

Look no further, this is your dinner tonight! This Roasted Chicken Dinner is such an essential recipe that everybody should have in their back pocket! It features a bunch of in-season vegetables roasted with garlic underneath an herb and butter chicken that is made easy with hands-off roasting and can be made for a weeknight dinner or a dressed up for a fancy meal. Sometimes simple is the best, and this classic recipe is it.

I love this because you can also customize with whatever vegetables you have on hand. Here we used the classic combo of carrots, potatoes and onions (which caramelize and add a special layer of flavor) but really you can use any seasonal vegetables like fennel, parsnips or butternut squash!

roast chicken dinner recipe

What is the best way to roast a whole chicken?

We love to roast the chicken and the fixins all in the same pan! It’s easy prep and easy clean up. Simply:

  1. Add vegetables to the bottom of the pan with oil and salt.
  2. Prepare the chicken by removing giblets and excess fat, season and place in pan.
  3. Bake!

how long to bake a whole chicken

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s whole Roasted Chicken Dinner recipe! SVO is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms.

Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me!

roast chicken with vegetablesUse their easy store locator to find where you can get this amazing quality chicken near you! Plus, I just love the taste of this chicken! It’s just superior!

How do I season my roast chicken?

We went with classic flavors of herb and butter! We used the herbs from my garden: sage, thyme and scallion. We also went heavy on the garlic with 9 whole cloves both on the chicken and with the vegetables. And of course, lots of salt and pepper.

We use butter in this recipe, but if you are dairy free give it a try to use avocado oil in it’s place.

Tools we used for this recipe:

whole chicken recipes oven

If you like this entire meal recipe, check out these others:

Watch the video: 

 

Roasted Chicken Dinner

Prep Time 00:10 Cook Time 01:10 Serves 4

Ingredients

Directions

    1. Pre-heat the oven to 425º F.
    2. Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed. 
    3. Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
    4. To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
    5. Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes. 
    6. Let chicken rest for 15 minutes before slicing and serving.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Ultimate Fried Chicken (Gluten-Free)

    When I started thinking about recreating a classic ultimate fried chicken I knew I had to hit all the standards of what makes a good fried chicken: crunch on the outside, just the right flavor and spices, and juicy and tender on the inside. And of course it needed to be gluten-free! I’ve got to be honest, I think this one checks all of those boxes and then some!

    Gluten-Free Fried Chicken

    Gluten-Free Fried Chicken

    We took a classic approach of triple coating the chicken, using arrowroot, eggs and almond flour. This allows the coating to cling nicely to the chicken and creates an incredibly crunchy exterior!

    Gluten-Free Fried Chicken

    We loved the deep crunch we got when it was deep fried, but also equally delicious was when it was cooked in the air fryer and baked in the oven. We’ve included all the recipes so you can choose which method works best for your family.

    Choose from:

    • Air fryer method
    • Frying method
    • Baking method

    Gluten-Free Fried Chicken

    When I was in Nashville, we ate Hattie B’s fried chicken (no, not gluten-free or remotely healthy) and I fell in love, but our stomachs weren’t so happy with us, since we don’t normally eat that way. I knew I needed to come back and recreate that hot chicken, only cleaned up, of course!

    Gluten-Free Hot Fried Chicken

    Ready to make the ultimate southern dinner? Here is the menu:

    And tomorrow, a full round-up plus a shopping list will be on the blog for your convenience!!!

    Ultimate Gluten-Free Fried Chicken

    Prep Time 00:15 Cook Time 00:45 Serves 4

    Ingredients

    To Make Hot Fried Chicken (only with deep fried chicken)

    Directions

    1. Begin by setting up your dredging station for the chicken with three shallow bowls. In one bowl place the arrowroot flour. In the second whisk 3 eggs to combine. In the third bowl whisk together the sifted almond flour and spices until combined.
    2. Dredge all chicken pieces in arrowroot, then eggs, and finally in the almond flour mixture, taking care to coat the chicken really well. Place chicken on a plate and let sit while the oil is getting hot.

    Deep Frying Directions:

    1. Heat avocado oil over medium to medium-high heat in a heavy bottomed tall dutch oven or similar pot. Heat oil until it reaches 325º. We recommend you use an instant read thermometer or candy thermometer to check the oil temperature.
    2. Place 3-4 pieces of chicken in the pot at a time to fry, being careful not to overcrowd so that the oil temperature stays consistent. Fry, flipping once around 10 minutes, until the chicken reaches at least 165º, about 15-20 minutes depending on the specific cut of chicken.
    3. Place chicken on a plate lined with paper towel to drain the excess oil and season with salt.
    4. Before placing more chicken in the pot, check the temperature to make sure it is 325º. Adjust the heat setting to maintain the temperature and when ready add more chicken.
    5. Fry until no chicken remains. Serve immediately.
    6. If making the Hot Chicken let the frying oil cool 5-10 minutes. In a small bowl whisk spices together. Add one cup of avocado frying oil to the bowl and whisk to combine. Brush hot mixture on to both sides of the chicken and serve immediately.

    Air Frying Directions:

    1. Pre-heat air fryer to 390ºF. 
    2. Spray the air fryer basket with avocado oil spray and place 2-3 pieces of chicken in the basket. Spray the chicken as well. 
    3. Cook at 390ºF for 12 minutes and then flip the chicken, spraying with additional avocado oil. Cook for an additional 8 minutes.
    4. Continue with remaining chicken until it has all cooked through.
    5. Check the temperature of the chicken to make sure it has reached 165, especially larger pieces like the breast.

    Baking directions:

    1. Pre-heat the oven to 400ºF and place an oven safe wire rack on rimmed baking sheet.
    2. Place chicken on wire rack, with plenty of space in between and spray liberally with avocado oil spray. Cook in the oven for 20 minutes.
    3. Flip the chicken and spray with additional avocado oil and continue to bake until all chicken is cooked through, 15-20 minutes more. Check to make sure an internal temperature of the meat (close to the bone) reaches at least 165ºF.

    Recipe Notes

    1. If your market has a butcher, bring the whole chicken for him to cut up right in the store! Make sure to have him split the breast in half to make 10 pieces.
    2. If you don't want to use a whole chicken, get a mix of bone-in chicken pieces equal to about 3 lbs.
    3. The amount of avocado oil you will need for frying will vary depending on the size pot you use. We used a medium sized dutch-oven for frying and needed 5 cups to cover the chicken completely during frying. This oil will not be able to be reused after the frying, so if you would rather use less oil you can use a smaller pot. You want the oil to cover the chicken when frying, so about 3-4" of oil.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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    Air Fryer Chicken Tenders (VIDEO!)

    I am seriously so excited about these Air Fryer Chicken Tenders! They are gluten-free, low carb, paleo-friendly, and SO delicious and easy to make! You will love making these for a weeknight dinner or for a weekday lunch. Made in partnership with Shenandoah Valley Organic!

    How to Make Healthy Chicken Tenders in the Air Fryer

    Air Fryer Chicken Tenders

    I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s air fryer chicken tender recipe! SVO is my go-to trusted chicken company because they pride itself in producing the highest quality chicken grown on family-owned farms.

    Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! Use their easy store locator to find where you can get this amazing quality chicken near you!

    Air Fryer Chicken Tenders

    Let’s also talk about the AIR FRYER!

    • I have this one and I really like it, but one thing to keep in mind is despite the large size of the appliance,  you can’t overcrowd the food you are frying so you have to cook in batches.
    • It’s not a small appliance, so make sure you have space for it!
    • I am really excited about the air fryer! It cooks things SO well. Really, I am super impressed with it and excited to make my chicken tenders and chicken nuggets in it moving forward!

    Is air fried food good for you?

    So you know I’m not at all afraid of healthy fats, but when I fry foods, I use avocado oil and it can get expensive. I really like that this is such a small quantity of oil, which means money saved! And if you are looking to cut down on some fats, this appliance definitely can help you achieve that. It’s also convenient and super easy.

    Do air fryers use oil?

    Yes, but a tiny fraction of the amount compared with traditional frying! I like using an avocado oil spray as it makes it super convenient to simply spray the basket, and sometimes the food itself. Make sure to find an avocado spray that lists only avocado oil as the ingredients.

    How can I make these NOT in an Air Fryer?

    Yes of course!

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Follow all the initial steps for coating your chicken.
    3. Place on your baking sheet and bake for 12-15 minutes then flip chicken over and cook for another 10-12 minutes until golden and crispy and fully cooked through (165ºF) .
    4. Serve hot with your favorite dipping sauce!

    Chicken Tenders in the Air Fryer

    For this recipe we tested and loved two types of coating for the chicken to accommodate those with nut allergies! The first uses almonds as a base and the nut-free version makes a simple swap for ground flax seeds. I also LOVE serving these with the honey mustard dressing from my cookbook, or you can find it here.

    Healthy Chicken Tenders in the Air Fryer

    Watch the video here:

    My favorite ways to use SVO chicken:

    Air Fryer Chicken Tenders

    Prep Time 00:08 Cook Time 00:10 Serves 2

    Ingredients

    Directions

    1. Pre-heat air fryer to 400ºF.
    2. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
    3. In a medium bowl whisk eggs.
    4. In a wide shallow container, whisk almond flour, flaxseed, and all of the seasoning, until combined.
    5. Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
    6. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with plenty of space in between. Spray tenders with additional avocado spray to lightly coat.
    7. Fry for 10 minutes, flipping once at 5 minutes.
    8. Repeat with remaining chicken tenders until they have all been cooked through to reach an internal temperature of 165ºF.
    9. Serve with your favorite dipping sauce.

    Recipe Notes

    1. If using boneless, skinless breasts just cut into strips about 1-1/2" by 5".
    2. For a nut-free version, omit almond flour and use all ground flax seed instead.
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