Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (thinly sliced or pounded flat)
- 1 tbsp Olive oil (or the oil from the sun-dried tomato jar)
- 1/2 cup Sun-dried tomatoes, drained and chopped
- 3 cups Fresh baby spinach
- 3 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 1/2 cup Plain non-fat Greek yogurt (or light cream cheese for extra richness)
- 1/4 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Season and Sear the Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt, pepper, smoked paprika, and half of the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set it aside on a plate, covering it loosely with foil to keep it warm.
- Step 2: Build the Creamy Tuscan Sauce: In the same skillet, lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon—that is where the flavor lives! Stir in the remaining Italian seasoning. Whisk in the Greek yogurt (or light cream cheese) and Parmesan cheese until the sauce is smooth and starts to simmer gently.
- Step 3: Combine and Wilt the Spinach: Add the fresh baby spinach to the skillet. Stir constantly for 1-2 minutes until the spinach has wilted into the sauce. If the sauce is too thick, add an extra splash of chicken broth. Taste the sauce and adjust salt or pepper if needed. Place the cooked chicken breasts back into the skillet, spooning the creamy sauce over them. Let everything simmer together for 1 more minute to ensure the chicken is heated through. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes