Creamy Tuscan Chicken Skillet
There’s something about this meal that makes it feel like a little reset button: fast, flavorful, and shockingly simple. The kind of dinner that makes your kitchen smell like an actual Italian restaurant… without any stress or stack of dishes.
This creamy Tuscan chicken is packed with spinach, sun-dried tomatoes, and a silky sauce made from blended cottage cheese and broth. It’s ready in under 25 minutes, makes your chicken not boring, and holds up surprisingly well as leftovers. I’ve had it over rice, tucked into wraps, and straight out of the pan with a spoon, it never misses.
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Recipe Tips
Blend the cottage cheese: This is key to a smooth, creamy sauce. I use a mini blender or immersion blender.
Use thin chicken cutlets: They cook faster and more evenly—slice larger breasts in half if needed.
Deglaze if needed: If the garlic or tomatoes stick, add a splash of broth to loosen all the good flavor from the pan.
Double the sauce: Want it saucier? Double the cottage cheese and broth for extra to spoon over sides.
Ingredient Swaps:
No cottage cheese ? Use full-fat Greek yogurt or a splash of cream instead.
No sun-dried tomatoes ? Try roasted red peppers or halved cherry tomatoes.
Add carbs ? Serve over rice, quinoa, pasta, or mashed potatoes.
Make it dairy-free ? Sub the cottage cheese for plain unsweetened dairy-free yogurt.
More veggies ? Add mushrooms, zucchini, or chopped kale along with the spinach.
Meal Prep Tips: Make it ahead and store in individual containers with your carb of choice (rice, orzo, couscous). Keeps well for a few days and reheats beautifully, add a splash of broth before reheating to revive the sauce. Want variety? Slice the chicken and turn leftovers into a wrap or pasta bowl the next day.
Storage Tips: Store in an airtight container in the fridge for 3–4 days. Warm on the stovetop or in the microwave with a splash of broth or water to loosen the sauce. Not ideal for freezing, but doable—expect texture changes in the sauce.
more dinner recipes to try:
Creamy Tuscan Chicken Skillet
Ingredients
- 1 lb chicken breasts or thighs
- ½ cup sun-dried tomatoes chopped
- 1 ½ cups spinach
- ? cup blended cottage cheese
- ? cup chicken broth
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper. Sear in olive oil over medium heat until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add spinach and cook until wilted.
- Pour in the full can of coconut milk/cream and stir in the blended cottage cheese. Simmer over medium-low heat for 3–4 minutes, stirring frequently to create a creamy, cohesive sauce.
- Return chicken to skillet and spoon sauce over top. Let it simmer another 5–8 minutes to thicken slightly and soak in flavor.
- Taste and adjust seasoning. Add a sprinkle of parmesan or nutritional yeast if desired.
- Serve with rice, mashed potatoes, cauliflower rice, or crusty sourdough.
