Tuscan Chicken is a classic Italian-American dish famous for its rich, creamy garlic sauce, spinach, and sun-dried tomatoes. This lighter version delivers all the comforting, velvety textures and bold flavors of the classic, but without using heavy cream. By blending low-fat milk with a touch of cornstarch or using chicken broth and Greek yogurt, we create a silky sauce that feels indulgent but remains healthy and quick to make.
Ingredients
- 2 large chicken breasts, halved horizontally into cutlets
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup low-fat milk or unsweetened almond milk
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
- Season and Sear the Chicken: Season the chicken cutlets on both sides with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden-brown and cooked through. Remove chicken and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, reduce heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes until fragrant.
- Prepare the Sauce: In a small cup, whisk the cornstarch into the milk until smooth. Pour the chicken broth and the milk mixture into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3 minutes to thicken.
- Wilts the Spinach: Stir in the baby spinach, cooking for 1 to 2 minutes until the spinach is wilted.
- Combine and Serve: Return the cooked chicken breasts (and any juices) back to the skillet. Spoon the sauce over the chicken and simmer for 2 minutes to heat through. Serve hot.
Tips and Notes
- Chicken Cutlets Cook Faster: Halving the chicken breasts into thin cutlets ensures they cook quickly and evenly without drying out.
- Serving Suggestions: This dish is delicious served over a bed of whole-wheat pasta, brown rice, or alongside roasted zucchini noodles.
