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Creamy Healthy Tuscan Chicken in a Cast Iron Skillet with Parmesan Cheese

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 338
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the chopped sun-dried tomatoes and sauté for 1 minute to release their flavor.
  5. 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.
  6. Stir in the heavy cream and bring the sauce back to a gentle simmer.
  7. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts and the sauce is smooth.
  8. 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.
  9. 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!