This creamy Tuscan chicken – no cream & healthier recipe actually tastes like it is straight from a family owned Italian restaurant that you’d find tucked away in a corner of a popular city. The first time I made this dish, I couldn’t believe how incredibly creamy this was especially given there is no heavy whipping/double cream involved. This recipe is lower in fat and really high in protein. What’s even better is that it has 2 different vegetables: spinach and tomatoes. The chicken is wonderfully tender and juicy with every bite just melting in your mouth! I’ll be bold and go as far as saying you’re highly likely to experience “love at first bite”.
Not only does it taste amazing, but this creamy Tuscan chicken – no cream & healthier is so easy to make! This is a must try recipe that involves zero fuss preparation with professional looking results. Put this meal at the top of mid-week dinner must make list!
What’s in creamy Tuscan chicken?
Many of these ingredients are basics you are likely to already have in your pantry, kitchen or refrigerator.
- Boneless skinless chicken breasts: Chop into small cubes as these will cook evenly and quickly.
- Olive oil: To cook the chicken in.
- Greek yoghurt: This is a substitute to the heavy whipping/double cream. I recommend using full-fat Green yoghurt. It’s higher in protein than double cream.
- Low fat cream cheese: This too is high in protein. Combining this with the Greek yoghurt achieves the super creamy base to the dish.
- Half-fat milk: Essential to make the creamy sauce reasonably thin in consistency.
- Oregano powder: An essential herb. You can substitute this with Italian seasoning if you have this available.
- Cayenne powder: An essential spicy kick to the dish to offset the sweetness from the tomatoes.
- Garlic powder: Adds rich bold garlic flavour to the sauce.
- Tomato puree: This gives the dish a more concentrated tomato-ey flavour.
- Parmesan cheese: Use freshly grated if possible for the best consistency in your sauce.
- Spinach: Chop and add to the creamy sauce at the end after lowering heat to a simmer.
- Ripe tomatoes: The flavour of the tomatoes in the cream sauce is amazing!
- Salt: Season chicken breast as it cooks.
How do you make creamy Tuscan chicken?
In 7 easy steps. I’ve illustrated this below using photos to really show you how easy it is to make this dish.
*chef’s kiss*
Useful tips for your perfectly creamy Tuscan chicken
This creamy Tuscan chicken is really one of the best Italian meals (apart from pizza) my family has had. This dish is so versatile that you can serve it with pretty much most things.
- Serve with: Your favourite pasta, mashed potatoes, flatbread, pitta, mashed cauliflower or even rice. Do serve this with a side of freshly steamed veggies and/or a side to add further nutrients to your meal. Here’s a delicious summer salad recipe that beautifully compliments this dish as a side.
- Protein: Swap out the chicken for any other fish (ideally not smoked fish) or prawns.
- How to know when your chicken is sufficiently cooked: To ensure your chicken is cooked throughout, watch out for the juices to run clear. Also, ensure that your chicken is at room temperature before cooking. This will help the chicken to cook evenly.
- Creamy sauce: Be sure to use fresh parmesan cheese to make your sauce even creamier as this won’t contain those nasty preservatives that prevent staleness. For the most creamy sauce, be sure you’re using freshly grated parmesan cheese.
Storing creamy Tuscan chicken
Unless you’re proactively meal prepping or making a portion for lunch the following day, leftovers with this meal are extremely unlikely. However, you can be make this meal ahead of time and eat this on a busy night with family. Especially after a long day at work. Store any extra portions by letting it cool down and then storing it in an airtight container within 1 hour. It will remain good for 3-4 days in the refrigerator or up to 2 months in a freezer. If defrosting, allow to thaw in the refrigerator the night before. You need whisk sauce thoroughly to get it back to its original creamy consistency.
Creamy Tuscan Chicken – No Cream & Healthier
Materials
- 4 small Boneless skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 2 medium Ripe tomatoes
- 175 grams Spinach (or quantity as preferred)
- 4 tbsp Greek yoghurt
- 75 grams Low fat cream cheese:
- 100 ml Half-fat milk
- 3 tsp Oregano powder (½ for sauce & ½for chicken)
- 2½ tsp Cayenne powder
- 3 tsp Garlic powder
- 1 tsp Tomato puree
- 50 grams Parmesan cheese
Instructions
- Cube your chicken breasts into small pieces, add these to a bowl to which you add olive oil, salt, oregano powder, garlic powder, cayenne powder. Then mix thoroughly. Set aside.
- In a blender, add the milk, Greek yoghurt, tomato paste, dried oregano powder, garlic powder, parmesan cheese, low fat cream cheese. Blend thoroughly until it becomes a creamy liquid/paste.
- Heat olive oil in a pan and cook the marinated chicken until the chicken pieces are sealed by the heat. Then add in your creamy sauce. Cook for 5 mins on medium heat.
- Add in chopped tomatoes and cook for another 5 mins.
- Add in chopped fresh spinach and cook for another 5 mins or until it has fully wilted and mixed into the dish. Put a lid on the pan and cook for 5 mins on medium to low heat for 10 mins.
- Check the chicken to ensure it's fully cooked. If it hasn't, allow to simmer until it has fully cooked. Also, simmer for longer if the sauce is too watery in consistency for you. Or add a dash of half-fat milk in to make it a little runnier.
- Serve with sides of your choice and enjoy!
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