I’m excited to finally share this recipe for Skinny Lemon Tuscan Chicken! It ended up being a massive hit on my InstagramStories a few weeks back, and I usually share recipes there first, so come follow along!
One-Pan Dinner Ideas
Coming home after a long day to prepare a meal that’s actually going to take you TWICE as long to clean up, isn’t how it’s supposed to be; ain’t nobody got time for that!
One-pan dinners are my new number one goal when it comes to developing recipes this year. For me, less time cleaning means more time to wine with the Real Housewives!
Skinny Tuscan Chicken Recipe with Spaghetti Squash
ATTN: This Skinny Tuscan Chicken recipe is a MUST try.
First and foremost, it’s spouse approved. Besides myself, my husband is my biggest critic (I wouldn’t have it any other way). The Instagram Fam has spoken too! After featuring this recipe on Instagram, I had 3-4 people make it that same week and send raving reviews!
The sun-dried tomatoes, spinach, parmesan, and lemon are the stars packing this dish with huge flavor. To make it skinny, we’ll use fat-free milk instead of half-and-half, and roast a whole spaghetti squash to mimic the noodles that are classic in Italian cooking.
How to Bake Spaghetti Squash
Spaghetti squash is a great alternative when making classic pasta dishes like Carbonara, Pad Thai, Chicken Parm, or any dish that you’d serve over a bed of noodles.
The size and shape of this vegetable can be quite intimidating to cut, but it’s super simple. To start, make sure you have a large sharp knife. Watch this video from Real Simple to see the best way to clean and roast a spaghetti squash:
Skinny Tuscan Chicken
One-pan chicken dish with sun dried tomatoes, lemon, parmesan and spinach. Serve it over spaghetti squash for the perfect weeknight meal.
- 2 chicken breasts pounded out or butterflied
- 1 small yellow onion
- 3 cloves garlic minced
- 5-6 cups raw spinach leaves
- 1/4 cup marinated sun-dried tomatoes chopped
- 1.5 cups milk
- 1 lemon juiced
- 1/2 cup Parmesan cheese
If making spaghetti squash, preheat oven and prep your vegetable using the video instructions above.
Heat 1-2 tablespoons of EVOO in large pan over medium heat.
Salt and pepper chicken on both sides, and cook through to 165 degrees. Once chicken is done, remove from pan and set aside on a plate. Cover with foil to keep warm.
In the same pan used to cook chicken, add chopped yellow onion and saute for 2-3 minutes.
Add in minced garlic and spinach, salt and pepper. Stir for 1-2 minutes until spinach begins to wilt.
Stir in milk and let simmer for about 10 minutes. Add salt and pepper
If making pasta, you can start now, as it usually takes about 10-12 minutes to cook
Once mixture starts to thicken, add in juice from lemon, chopped sun dried tomatoes, and parmesan cheese; stir.
Place cooked chicken back into pan while the sauce finishes. Spoon sauce over chicken to absorb all the flavors.
To serve, place spaghetti on the plate and top with chicken. Spoon pan sauce over the top of the chicken and garnish with freshly grated parmesan cheese