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Skinny Creamy Tuscan Chicken (Guilt-Free!) - Light, Flavorful, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 pounds), halved horizontally
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of oregano and basil)
  • 1–2 tablespoons olive oil (preferably from the sun-dried tomato jar)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 cup 2% milk (or unsweetened almond milk)
  • 1/2 cup plain 2% Greek yogurt
  • 1 tablespoon cornstarch (optional, for thicker sauce)
  • 2 cups fresh baby spinach (or chopped kale)
  • 1/4 cup freshly grated Parmesan (plus more for serving, optional)
  • Red pepper flakes, to taste (optional)
  • Fresh basil or parsley, chopped (optional garnish)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Pat dry and season on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden and cooked through. Remove to a plate and tent with foil.
  3. Sauté aromatics: Lower heat to medium. Add a small splash of oil if needed, then sauté the minced garlic for 30 seconds until fragrant. Stir in the sun-dried tomatoes for another 30–60 seconds.
  4. Build the sauce base: Stir in chicken broth and Dijon. Scrape up any browned bits on the bottom of the pan—they add flavor.
  5. Make it creamy (light): In a small bowl, whisk milk and Greek yogurt until smooth. For a thicker sauce, whisk cornstarch into the milk before adding the yogurt. Turn heat to low and slowly stir the mixture into the skillet.
  6. Melt and season: Stir in Parmesan until melted. Add a pinch of red pepper flakes if you like a little heat. Taste and adjust salt and pepper.
  7. Add greens: Fold in spinach and cook 1–2 minutes until wilted. If using kale, simmer until tender, 3–4 minutes.
  8. Finish the chicken: Return chicken and any juices to the pan, spoon sauce over the top, and warm for 1–2 minutes. If the sauce gets too thick, loosen with a splash of broth.
  9. Serve: Garnish with fresh basil or parsley and a squeeze of lemon. Pair with zucchini noodles, steamed veggies, roasted potatoes, or whole-grain pasta.