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top view of creamy chicken in pan
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5 from 7 votes

Creamy Tuscan Chicken

Creamy chicken Tuscan style made with chicken breast, anchovies, sun-dried tomatoes, artichoke hearts, capers, fresh spinach, almond milk, and some herbs.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Diet: Low Calorie
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

Ingredients

Chicken:

  • 4 Chicken Breasts skinless and boneless
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper coarse
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Garlic powder
  • 1/2 teaspoon Italian seasoning blend
  • 1 tablespoon Olive oil or avocado oil

Sauce:

  • 3 cloves Garlic minced
  • 4 ounces Sun-dried tomatoes chopped about 1/4 cup
  • 1 ounce Anchovies minced (optional)
  • 10.5 ounces Artichoke hearts drained and halved, one can
  • 2 tablespoons Capers with juice
  • 6 ounces Spinach fresh
  • 1 1/3 cup Almond milk
  • 1 tablespoon Corn starch
  • Kosher salt to taste

Instructions

  • Season the 4 Chicken Breasts with 1/4 teaspoon Paprika, 1/4 teaspoon Garlic powder, 1/2 teaspoon Italian seasoning blend, 1/2 teaspoon Kosher Salt, and 1/4 teaspoon Black Pepper. Using your clean hands, rub the seasonings on all sides.
    seasoned chicken breast on a cutting board.
  • Heat a large non-stick pan. Add 1 tablespoon Olive oil and heat until shimmering.
  • Carefully place the chicken breast into the hot oil and cook until nicely golden brown about 5-7 minutes each side. Remove the chicken from the pan and set aside.
  • Using the same pan, add 3 cloves Garlic and sauté until fragrant. Add4 ounces Sun-dried tomatoes chopped,, 1 ounce Anchovies, 10.5 ounces Artichoke hearts, and 2 tablespoons Capers with juice. Cook, stirring frequently, for 5 minutes until tomatoes are slightly softened.
    chopped spinach added over creamy Tuscan sauce.
  • Meanwhile, whisk 1 1/3 cup Almond milk and 1 tablespoon Corn starch to a small bowl.
  • Pour the milk mixture over and season with some Kosher salt to taste; allow it to simmer for 2-3 minutes to thicken. Add 6 ounces Spinach and cook, stirring constantly, until the spinach is wilted.
  • Return the cooked chicken to the skillet, spoon the sauce over and continue to cook for 2-3 minutes until the sauce starts to bubble again.
    side shot of drizzled sauce on chicken

Notes

  • Pat the chicken dry with paper towels to get rid of excess moisture. If using frozen, make sure the chicken breasts are completely thawed before using.
  • Use a large skillet (stainless steel, cast iron, or non-stick).
  • Make sure to cook the garlic until it's fragrant.
  • Serve with zoodles or spaghetti squash for a low-carb meal. Try it with some quinoa too!
  • If you don't have Italian seasoning, you can use a mix of basil, oregano, rosemary, and thyme.
  • Anchovies are optional.

Nutrition

Calories: 360kcal | Carbohydrates: 24g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 968mg | Potassium: 1494mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4391IU | Vitamin C: 24mg | Calcium: 204mg | Iron: 5mg