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Creamy High-Protein Tuscan Chicken – Cozy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small chicken breasts (about 1.5–2 pounds total), pounded to even thickness
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and sliced (oil-packed preferred)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup plain 2% Greek yogurt (room temperature)
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh basil, chopped, for garnish (optional)

Method
 

  1. Prep the chicken: Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. Pounding to an even 1/2–3/4 inch helps it cook fast and stay juicy.
  2. Sear until golden: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side, until nicely browned and cooked through. Transfer to a plate and tent with foil.
  3. Sauté aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil. Stir in garlic for 30 seconds, then add sun-dried tomatoes. Cook 1 minute until fragrant.
  4. Deglaze: Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Build the sauce: Stir in heavy cream and Parmesan. Keep heat at medium-low and whisk until smooth and slightly thickened. If you want it thicker, whisk 1 teaspoon cornstarch with 1 tablespoon cool water and stir in. Simmer 1 minute.
  6. Add yogurt off heat: Remove skillet from heat. Whisk in Greek yogurt until the sauce turns creamy and glossy. Return to low heat only if needed to warm gently—do not boil.
  7. Finish with greens: Fold in spinach and let it wilt, 1–2 minutes. Add lemon juice if using. Taste and adjust salt and pepper.
  8. Return chicken to pan: Nestle chicken into the sauce and spoon sauce over the top. Warm for 1–2 minutes to meld flavors.
  9. Serve: Garnish with fresh basil. Pair with pasta, rice, or a veggie mash to catch the extra sauce.