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High Protein Tuscan Chicken - Creamy, Comforting, and Satisfying

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

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 lbs total), pounded to even thickness
  • Seasoning: 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp Italian seasoning, 1/2 tsp paprika (optional)
  • Flour: 2–3 tbsp all-purpose flour (optional, for light dredging)
  • Olive oil: 2 tbsp, plus more if needed
  • Butter: 1 tbsp
  • Garlic: 4–5 cloves, minced
  • Sun-dried tomatoes: 1/3 cup, drained and sliced (oil-packed preferred)
  • Chicken broth: 1 cup, low sodium
  • Light cream or half-and-half: 3/4 cup
  • Plain Greek yogurt: 1/3 cup (2% or 5%)
  • Parmesan cheese: 1/3 cup, freshly grated
  • Baby spinach: 3–4 cups
  • Red pepper flakes: Pinch, to taste
  • Lemon juice: 1–2 tsp, to brighten
  • Fresh basil or parsley: A small handful, chopped (optional garnish)

Method
 

  1. Prep the chicken: Pat the chicken dry and pound to an even 1/2–3/4 inch thickness. Season both sides with salt, pepper, Italian seasoning, and paprika. If using flour, lightly coat each piece, shaking off excess.
  2. Sear for flavor: Heat olive oil over medium-high in a large skillet. Add the chicken and sear 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent with foil.
  3. Build the base: Lower heat to medium. Add butter and garlic to the same pan. Sauté 30–60 seconds until fragrant. Stir in sun-dried tomatoes and a pinch of red pepper flakes for heat.
  4. Deglaze: Pour in chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Stir in light cream (or half-and-half) and bring to a gentle simmer. Reduce heat to low.
  6. Add yogurt and cheese: In a small bowl, whisk Greek yogurt with a ladle of warm sauce to temper it. Stir the mixture back into the pan. Add Parmesan and whisk until smooth and slightly thickened.
  7. Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 3–5 minutes until the chicken reaches 165°F internally and the sauce coats the back of a spoon.
  8. Greens and brightness: Fold in spinach and cook until just wilted, 30–60 seconds. Add lemon juice. Taste and adjust salt, pepper, or heat as needed.
  9. Serve: Garnish with fresh basil or parsley. Serve over your favorite base with extra sauce spooned on top.