Description
Creamy Greek yogurt Tuscan chicken made with sun dried tomatoes, spinach, and garlic. A lighter one pan dinner packed with flavor and protein.
Ingredients
- 4 boneless skinless chicken breasts 5 to 6 ounces each about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1/2 cup oil packed sun dried tomatoes drained and sliced
- 1/2 cup low sodium chicken broth
- 3/4 cup plain Greek yogurt full fat
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup fresh baby spinach
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and nearly cooked through. Transfer to a plate.
- In the same skillet, reduce heat to medium low. Add minced garlic and cook for 30 seconds until fragrant. Stir in sun dried tomatoes and cook for 1 minute.
- Pour in chicken broth and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk Greek yogurt with Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Lower heat to low and stir the yogurt mixture into the skillet until fully combined. Do not boil to prevent curdling.
- Return the chicken to the pan and spoon sauce over the top. Simmer gently for 4 to 6 minutes until the chicken reaches an internal temperature of 165 degrees F.
- Stir in fresh spinach and cook for 1 to 2 minutes until wilted. Serve warm with sauce spooned over the chicken.
Notes
- Cook chicken to an internal temperature of 165 degrees F as measured with a meat thermometer to ensure it is safe to eat.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian-American