The Best Healthy Tuscan Chicken (30-Minute Recipe)

Hi, I’m Hannah! Welcome to my corner of the internet, where we make healthy eating feel like a joy, not a chore. This Healthy Tuscan Chicken is my secret weapon for turning a draining day into a delicious victory, and it was born on one of those nights—when you’re exhausted, but craving a meal that feels like a real, comforting indulgence. It comes together in one pan in under 30 minutes. This recipe is the cornerstone of my ‘good habit’ philosophy (you can read more about my story and approach here): it proves that even on the busiest days, you can create a meal that is rich, deeply satisfying, and nourishes you from the inside out.

Why You’ll Love This Healthy Tuscan Chicken

This recipe has become a reader favorite, and for good reason! It’s the perfect meal to have in your back pocket.

• Quick & Easy: It’s a true one-pan meal that’s ready in about 30 minutes. Minimal cleanup, maximum flavor.
• Restaurant-Quality at Home: The creamy, savory sauce with sun-dried tomatoes feels incredibly luxurious, like something you’d order at a nice Italian restaurant.
• Nourishing & Balanced: It’s packed with lean protein from the chicken and tons of vitamins and iron from the fresh spinach.
• Perfect for Meal Prep: The flavors get even better overnight, making it a fantastic option for next-day lunches.

Key Ingredients & The “Why” Behind Them

Here’s what you’ll need to bring this incredible dish to life. Understanding why we use each ingredient is a small habit that makes you a more intuitive cook!

• Chicken Breast: A fantastic source of lean protein. I slice the breasts in half lengthwise to create thin “cutlets.” This is my secret to ensuring the chicken cooks quickly and evenly without drying out. You can also use boneless, skinless chicken thighs!
• Seasonings: A simple mix of paprika, garlic powder, salt, and pepper is all you need. The paprika adds a warm color and subtle smoky flavor that creates a beautiful crust.
• Olive Oil: For searing the chicken and sautéing our aromatics. A good quality olive oil adds a foundational layer of fruity, peppery flavor.
• Garlic: Freshly minced garlic is non-negotiable for that pungent, aromatic kick that wakes up the whole dish. You can smell it the second it hits the pan!
• Sun-Dried Tomatoes: These are the star of the show! They provide an intense, sweet, and tangy flavor that defines Tuscan-style dishes. Look for the ones packed in oil for the best texture and flavor.
• Fresh Spinach: We wilt a generous amount of spinach right into the sauce. It feels like a lot at first, but it cooks down beautifully, adding nutrients like iron and Vitamin K, color, and a subtle earthy flavor.
• Heavy Cream: This is what gives us that velvety, restaurant-quality sauce. For a lighter version that’s still wonderfully creamy, you can substitute with half-and-half or full-fat coconut milk from a can.
• Chicken Broth: This thins the sauce to the perfect consistency and adds a savory depth of flavor. Always opt for a low-sodium version so you can control the saltiness yourself.
• Parmesan Cheese: The final touch for that nutty, salty flavor that brings the sauce together. Grating it from a block will always give you a smoother sauce than pre-shredded cheese, which has anti-caking agents.

How to Make Healthy Tuscan Chicken (Step-by-Step)

This comes together so quickly! Here’s a quick overview with sensory cues to guide you. The full, detailed recipe is in the recipe card at the bottom of this post!

1. Prep and Sear the Chicken: Season the thin chicken cutlets. Heat your oil until it shimmers, then lay the chicken in the pan. You should hear an immediate, satisfying sizzle! Cook until a deep golden-brown crust forms on both sides, then set the chicken aside on a plate.
2. Build the Aromatic Base: In the same skillet, sauté the garlic until you can smell its wonderful fragrance filling your kitchen (about 30-60 seconds). Add the sun-dried tomatoes and cook for another minute.
3. Create the Creamy Sauce: Pour in the chicken broth and heavy cream. As it comes to a simmer, use your spoon to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let it bubble gently for a few minutes.
4. Finish & Combine: Stir in the parmesan cheese until it melts into a smooth, velvety river of sauce. Add the handfuls of spinach and stir just until they wilt. Finally, return the chicken to the pan, spooning that glorious sauce over the top.

Tips for a Perfect Result Every Time

• Don’t Crowd the Pan: This is a crucial habit for good cooking. Cook the chicken in two batches if needed. This ensures each piece gets a beautiful sear instead of just steaming.
• Trust the Brown Bits! Those little browned bits (called “fond”) stuck to the bottom of the pan after you sear the chicken are not a mistake—they’re a gift! Scraping them up when you add the broth is a technique called “deglazing,” and it’s the secret to a deeply flavorful pan sauce.
• Grate Your Own Cheese: Take the extra 30 seconds to grate parmesan from a block. It melts so much better and gives your sauce a silky-smooth texture that pre-shredded cheese just can’t match.
• Don’t Overcook the Spinach: Add the spinach at the very end. It only needs a minute or two to wilt perfectly while retaining its vibrant green color.

What to Serve with Healthy Tuscan Chicken

This dish is amazing on its own, but it’s heavenly when served over something that can soak up every last drop of that delicious sauce.

• For a Lighter Meal: Serve over zucchini noodles, spaghetti squash, or a bed of fresh arugula.
• For a Heartier Meal: Pair with quinoa, whole-wheat pasta, brown rice, or creamy polenta.
• On the Side: A side of simple steamed green beans or roasted broccoli would be fantastic. And no one would complain about a piece of crusty whole-wheat bread for dipping!

Storage and Meal Prep Tips

This recipe is fantastic for leftovers and one of my favorite “cook once, eat twice” meals.

• To Store: Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• To Reheat: Gently warm in a skillet over low heat. Add an extra splash of chicken broth or water to loosen the sauce and bring it back to its original creamy consistency.
• For Meal Prep: Portion the chicken and sauce into individual containers. Keep your base (like quinoa or zoodles) separate and combine after reheating for the best texture.

Frequently Asked Questions (FAQ)

• Is this recipe really healthy?
  Absolutely! This Healthy Tuscan Chicken is a balanced meal with lean protein, pack it with vegetables, and use a modest amount of cream for richness. It’s a perfect example of a balanced meal that’s part of a sustainable, healthy lifestyle—not a restrictive diet.
• Can I make this dairy-free?
  Yes! To make it dairy-free, use full-fat coconut milk from a can instead of heavy cream. For the cheese, substitute with 2-3 tablespoons of nutritional yeast for a cheesy flavor, or use your favorite dairy-free parmesan alternative.
• What if I don’t have sun-dried tomatoes?
  You can substitute them with a cup of halved cherry tomatoes. Sauté them for a few minutes after the garlic to let them soften and release their sweet juices before adding the broth.
• Can I add mushrooms to this?
  Definitely! Mushrooms would be a wonderful, earthy addition. Sauté 8oz of sliced cremini mushrooms after you sear the chicken and before you add the garlic, until they’re nicely browned.

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Creamy & Healthy Tuscan Chicken Recipe

Healthy Tuscan Chicken is the perfect 30-minute weeknight dinner! Juicy, tender chicken breasts in a rich and creamy sun-dried tomato sauce with fresh spinach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 338 kcal

Equipment

• Large Skillet (at least 12-inch)
• Tongs
• Small Bowl for seasonings

Ingredients

  

• 2 large boneless skinless chicken breasts (about 1.5 lbs total), sliced in half lengthwise to create 4 thin cutlets
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt plus more to taste
• 1/2 tsp black pepper plus more to taste
• 2 tbsp olive oil divided
• 4 cloves garlic minced
• 1/2 cup sun-dried tomatoes in oil drained and roughly chopped
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• 1/2 cup grated Parmesan cheese or 3 tbsp nutritional yeast for dairy-free
• 3 cups fresh baby spinach

Instructions

 

• Pat the chicken cutlets dry with a paper towel. In a small bowl, mix together the paprika, garlic powder, salt, and black pepper. Season both sides of the chicken generously with this mixture.
• Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place two chicken cutlets in the pan. Cook for 3-5 minutes per side, until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.
• Reduce heat to medium. Add the remaining 1 tbsp of olive oil to the same skillet. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly so it doesn’t burn.
• Add the chopped sun-dried tomatoes and sauté for 1 minute to release their flavor.
• Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for 3-4 minutes to reduce slightly.
• Stir in the heavy cream and bring the sauce back to a gentle simmer.
• Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts and the sauce is smooth.
• Add the fresh spinach to the hot sauce, stirring until it just wilts. This will only take a minute or two. Taste the sauce and add more salt and pepper if needed.
• Return the cooked chicken and any accumulated juices from the plate back to the skillet, nestling it into the sauce. Spoon some of the sauce over the top. Serve immediately and enjoy!