Creamy Tuscan Chicken Skillet

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Creamy Tuscan Chicken Skillet

Course Dinner
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 tbsp Avocado Oil
  • 4 6-ounce Boneless Skinless Chicken Breasts
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 4 cloves Garlic minced
  • 1/2 cup Sundried Tomatoes chopped
  • 6 oz Heavy Cream
  • 5 oz Container Greek Yogurt
  • 1/2 cup Parmesan Cheese shredded
  • 2 cups Packed Baby Spinach
  • 1 container Mushrooms sliced
  • 1 Lemon halved for serving
  • Pinch Of Red Pepper Flakes for serving
  • Fresh Parsley for serving


  • Season chicken breast with salt and pepper.
  • Preheat skillet to medium-high heat and add avocado oil.
  • Once the skillet is hot, sear chicken breasts for 4 minutes on each side, then remove from the skillet and place to the side and cover with foil.
  • Saute mushrooms for 3 minutes in skillet.
  • Add the garlic and sundried tomatoes to the skillet and saute until brown (this should take about 2 minutes).
  • Add the cream and yogurt to the skillet with the sundried tomatoes, mushrooms, and garlic, stir, then add the parmesan cheese and bring to a simmer.
  • Add the spinach and toss for about 2 minutes or until wilted.
  • Add chicken back into the skillet, cover for 5-7 minutes, and let simmer until the internal temperature of the chicken is 165 degrees.
  • Garnish with a lemon.

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