Description
This dish brings all the richness of Tuscan flavors—earthy mushrooms, tangy sun-dried tomatoes, and creamy garlic sauce—into one easy skillet. With juicy chicken and a Parmesan finish, it’s a lightened-up, protein-packed meal that feels indulgent without the guilt.
Ingredients
1 lb chicken breasts
1 tbsp vegetable oil spread (or butter)
8 oz baby Bella mushrooms, sliced
4 cloves garlic, minced
1½ cups almond milk
½ cup nonfat Greek yogurt
1 tbsp cornstarch + 2 tbsp water (for slurry)
¼ cup shaved Parmesan cheese
¼ cup sun-dried tomatoes
Salt and pepper, to taste
Parsley (optional, for garnish)
Instructions
Sear Chicken: In a large skillet, melt vegetable oil spread over medium heat. Season chicken with salt and pepper and sear both sides until golden, about 3–4 minutes per side. Remove and set aside.
Sauté Veggies: In the same skillet, add mushrooms and cook until tender, about 5 minutes. Add garlic and cook 1 more minute.
Make Sauce: Pour in almond milk and bring to a simmer. Stir in Greek yogurt. In a small bowl, mix cornstarch and water, then whisk into the pan to thicken.
Add Flavor: Stir in sun-dried tomatoes and Parmesan. Return chicken to skillet and simmer on low until fully cooked and sauce thickens, about 10–12 minutes.
Serve: Garnish with parsley if desired and serve hot.
Notes
Creamy, comforting, and made in one skillet—this Tuscan chicken is perfect for a weeknight meal with gourmet taste!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290 per serving
- Sugar: 3g per serving
- Fat: 10g per serving
- Carbohydrates: 8g per serving
- Fiber: 1g per serving
- Protein: 32g per serving