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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. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 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


  1. If making spaghetti squash, preheat oven and prep your vegetable using the video instructions above. 

  2. Heat 1-2 tablespoons of EVOO in large pan over medium heat. 

  3. 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. 

  4. In the same pan used to cook chicken, add chopped yellow onion and saute for 2-3 minutes. 

  5.  Add in minced garlic and spinach, salt and pepper. Stir for 1-2 minutes until spinach begins to wilt. 

  6. Stir in milk and let simmer for about 10 minutes. Add salt and pepper

  7. If making pasta, you can start now, as it usually takes about 10-12 minutes to cook

  8. Once mixture starts to thicken, add in juice from lemon, chopped sun dried tomatoes, and parmesan cheese; stir.

  9. Place cooked chicken back into pan while the sauce finishes. Spoon sauce over chicken to absorb all the flavors. 

  10. 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