Creamy Tuscan Chicken Ready in 30 Mins!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

Season both sides of the chicken tenders with salt and black pepper.

Drudge the chicken tenders with all-purpose flour on both sides.

In a large skillet, heat about a quarter cup of olive oil over medium-high heat.

Brown the chicken in batches for about 2 minutes on each side until they have nice color; they do not need to be fully cooked.

Transfer the browned chicken to a plate and let it sit while preparing the sauce.

Add finely chopped onion to the skillet and turn the heat off to prevent scorching; season with a pinch of salt.

Once the onion is soft, turn the heat to medium-low and scrape the bottom of the pan to release browned bits.

Grate three or four garlic cloves and add them to the pan, warming until fragrant.

Add three-quarters of a cup of chicken broth, sun-dried tomatoes, and about 5-6 ounces of baby spinach leaves; cook until the spinach wilts.

Season the sauce with black pepper, a pinch of salt, a teaspoon of dried thyme, a pinch of crushed red pepper flakes, and half a teaspoon of dried oregano.

Pour in a cup of heavy whipping cream and stir to combine, then add shredded parmesan cheese (about half a cup to one cup).

Return the chicken to the skillet, reduce heat to medium-low, and let it cook until the sauce thickens and the chicken is fully cooked, about 3-4 minutes.

If needed, add more stock or cream to adjust the sauce consistency.

Optionally, boil your favorite pasta to serve alongside or serve with toasted bread to soak up the sauce.

Squeeze some lemon juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens