Creamy Tuscan Chicken Skillet (High Protein, Dairy Light) – A Cozy, Weeknight Favorite

This creamy Tuscan chicken is a weeknight hero: rich and comforting without being heavy. The sauce is silky and flavorful, but we keep it dairy light by using broth and a touch of Greek yogurt instead of loads of cream. You’ll get juicy, seared chicken, sun-dried tomatoes, spinach, and garlic all in one skillet.

It tastes restaurant-level, but it’s simple and fast. Pair it with rice, pasta, or roasted veggies and dinner is done.

What Makes This Special

• High protein, lighter sauce: Lean chicken plus Greek yogurt gives a creamy finish with less dairy and fewer calories.
• Big flavor, simple steps: Sun-dried tomatoes, garlic, and herbs build depth fast.
• One-pan convenience: Minimal cleanup and quick cook time.
• Versatile: Serve over pasta, cauliflower rice, polenta, or crusty bread.
• Meal prep friendly: Holds up well for a couple of days and reheats nicely.

Shopping List

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs), thinly sliced or cut into cutlets
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1 tablespoon olive oil (plus more if needed)
• 3–4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup plain Greek yogurt (2% or 5%)
• 1/4 cup grated Parmesan (optional, for extra richness)
• 3 cups baby spinach
• Juice of 1/2 lemon
• Fresh basil, chopped (optional)

How to Make It

1. Prep the chicken: Pat dry and season with salt, pepper, and paprika on both sides.
2. Sear: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer.

   Cook 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate.

3. Sauté aromatics: Lower heat to medium. Add a drizzle more oil if needed.

   Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant.

4. Build the sauce: Pour in chicken broth. Stir in Italian seasoning and red pepper flakes.

   Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.

5. Make it creamy (dairy light): Turn heat to low. In a small bowl, whisk Greek yogurt with a few spoonfuls of hot broth from the pan to temper. Stir the tempered yogurt into the skillet until smooth.

   Do not boil.

6. Add greens: Stir in spinach until wilted. If using Parmesan, add now and stir until melted.
7. Finish the chicken: Return chicken and accumulated juices to the skillet. Simmer gently 2–4 minutes until cooked through (165°F internal).

   Squeeze in lemon juice and adjust salt and pepper.

8. Serve: Top with fresh basil if you like. Spoon over pasta, rice, or roasted veggies.

How to Store

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat gently: Warm over low heat on the stove. Add a splash of broth to loosen the sauce.

  Avoid boiling to prevent yogurt from curdling.

• Freezing: Not ideal due to the yogurt, which can separate. If you must freeze, thaw overnight and reheat very gently.

Health Benefits

• High-quality protein: Chicken supports muscle repair and satiety.
• Lighter dairy choice: Greek yogurt adds creaminess and probiotics with less saturated fat than heavy cream.
• Greens and tomatoes: Spinach provides iron and folate; sun-dried tomatoes offer lycopene and concentrated flavor.
• Balanced plate: Pair with whole grains or vegetables for fiber and steady energy.

What Not to Do

• Don’t boil the sauce after adding yogurt. Heat gently to keep it silky.
• Don’t overcrowd the pan when searing. You want color, not steaming.
• Don’t skip seasoning. Taste at the end and adjust salt, pepper, and acid (lemon) to pop the flavors.
• Don’t add spinach too early. Add near the end so it stays vibrant.

Variations You Can Try

• Mushroom boost: Sauté sliced cremini mushrooms with the garlic for extra umami.
• Artichoke hearts: Add a drained can or jar for a tangy twist.
• Dairy-free: Swap yogurt for a thick, unsweetened plant-based yogurt and skip the Parmesan.
• Seafood swap: Use shrimp; sear 1–2 minutes per side, remove, then finish in the sauce.
• Herb-forward: Finish with fresh thyme and basil for a brighter profile.
• Extra veggies: Add zucchini ribbons or roasted red peppers to bulk it up.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicy and work beautifully.

Sear a bit longer to render the fat and cook to 175°F for best texture.

How do I prevent the yogurt from curdling?

Temper the yogurt with hot broth, stir it in off or on low heat, and avoid boiling. A splash of lemon goes in at the end, not before simmering.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, cherry tomatoes cooked down in the pan, or a spoonful of tomato paste can fill the gap.

Is Parmesan necessary?

No. It adds savoriness, but the sauce is still creamy and flavorful without it.

You can also use a small pinch of nutritional yeast.

What should I serve this with?

It’s great over orzo, brown rice, mashed potatoes, polenta, or cauliflower rice. A simple green salad on the side rounds it out.

Can I make it spicier?

Increase red pepper flakes or add a pinch of Calabrian chili. Taste as you go.

How do I thicken the sauce more?

Simmer a minute longer before adding yogurt, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir in over low heat until slightly thickened.

Final Thoughts

This Creamy Tuscan Chicken Skillet delivers comfort without the heaviness.

It’s simple enough for a weeknight, special enough for guests, and flexible with what you have on hand. Keep the heat gentle, finish with lemon, and you’ll get a bright, velvety sauce every time. Enjoy it with your favorite base and call dinner a win.

Creamy Tuscan Chicken Skillet (High Protein, Dairy Light) - A Cozy, Weeknight Favorite

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs), thinly sliced or cut into cutlets
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1 tablespoon olive oil (plus more if needed)
• 3–4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup plain Greek yogurt (2% or 5%)
• 1/4 cup grated Parmesan (optional, for extra richness)
• 3 cups baby spinach
• Juice of 1/2 lemon
• Fresh basil, chopped (optional)

Instructions

 

• Prep the chicken: Pat dry and season with salt, pepper, and paprika on both sides.
• Sear: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer.Cook 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate.
• Sauté aromatics: Lower heat to medium. Add a drizzle more oil if needed.Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant.
• Build the sauce: Pour in chicken broth. Stir in Italian seasoning and red pepper flakes.Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
• Make it creamy (dairy light): Turn heat to low. In a small bowl, whisk Greek yogurt with a few spoonfuls of hot broth from the pan to temper. Stir the tempered yogurt into the skillet until smooth.Do not boil.
• Add greens: Stir in spinach until wilted. If using Parmesan, add now and stir until melted.
• Finish the chicken: Return chicken and accumulated juices to the skillet. Simmer gently 2–4 minutes until cooked through (165°F internal).Squeeze in lemon juice and adjust salt and pepper.
• Serve: Top with fresh basil if you like. Spoon over pasta, rice, or roasted veggies.