You need this simple tuscan chicken recipe in your life. I’m exicted to share this recipe with you all today. The best part is this gluten free recipe is made in just ONE SKILLET. I don’t know about you but the idea of less dishes is always a win in my book.
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I like to serve this over pasta. For an extra protein boost use Banza chickpea pasta (and to keep it gluten free) or Barilla protein plus. You can find both at most grocery stores now.
I LOVE my cast iron skillet. They really are the best for cooking. You can’t throw them in the dish washer, but they’re really quite easy to maintain. I really want a larger one. We use our 12″ one multiple times a week and I’ve had my eye on the 15″ one for a while now. I think I’ll take the plunge once we get our house built and I’m no longer storing excess kitchen stuff in a moving box on my kitchen floor.
I hope you love this recipe as much as I do. Tag me on Instagram if you make it! I absolutely love seeing you guys making my recipes and sharing, it means a lot.
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer no longer pink (about 8 minutes per side). Remove from skillet and set aside.
In a small bowl, warm up the milk for 30 seconds in the microwave. Stir in the Greek yogurt and set aside.
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add sun dried tomatoes and spinach. Cook until the spinach begins to wilt.
Reduce heat to low and stir in Greek yogurt mixture and parmesan. Return chicken to skillet and coat with sauce.
Amount Per Serving:
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.