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A stainless steel skillet filled with Creamy Tuscan Chicken Bites in a rich ivory sauce with sun-dried tomatoes, wilted spinach, and shredded Parmesan cheese.

Creamy Tuscan Chicken Bites

A quick, one-pan Mediterranean chicken dinner featuring tender seared chicken cubes enveloped in a velvety, lightened ivory sauce with sun-dried tomatoes and wilted baby spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1.5-inch cubes
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp freshly cracked black pepper
  • 2.5 tbsp extra virgin olive oil
  • 4 garlic cloves finely minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup evaporated milk
  • 3/4 cup sun-dried tomatoes packed in olive oil drained and julienned
  • 3 cups fresh baby spinach leaves
  • 1/2 cup whole milk Greek yogurt brought to room temperature
  • 1/3 cup fresh Parmesan cheese grated
  • 1 tsp fresh lemon zest

Method
 

  1. Season the Chicken: In a large bowl, toss the cubed chicken breasts with the Italian seasoning, garlic powder, onion powder, salt, and black pepper until completely and evenly coated.
  2. Sear Until Golden: Heat the extra virgin olive oil in a large stainless steel skillet over medium-high heat. Add the seasoned chicken bites in a single layer. Cook for 4–5 minutes, turning occasionally, until a golden-brown crust forms on all sides. Transfer the chicken to a side plate (it will finish cooking later).
  3. Build the Sauce: Lower the skillet heat to medium. Add the minced garlic to the remaining oil and pan drippings, stirring constantly for 1 minute until fragrant. Pour in the chicken broth, using a wooden spoon to scrape all the caramelized bits from the bottom of the pan. Pour in the evaporated milk and add the julienned sun-dried tomatoes. Bring to a gentle simmer for 3 minutes to allow the liquid to reduce slightly.
  4. Add the Vegetables: Stir the fresh baby spinach into the simmering liquid. Cook for 1–2 minutes, stirring gently, until the leaves are fully wilted into the sauce.
  5. Finish Cooking: Remove the skillet entirely from the heat source. Whisk in the room-temperature Greek yogurt until a completely smooth, creamy ivory sauce forms. Return the seared chicken bites and their resting juices back into the skillet, letting the residual heat finish cooking the chicken through for 2 minutes.
  6. Garnish and Serve: Sprinkle the freshly grated Parmesan cheese and lemon zest over the skillet. Give the mixture a gentle final stir to melt the cheese into the medium-thick sauce and serve immediately.

Notes

  • Dairy Tip: Never add the Greek yogurt over direct, boiling heat, or the sauce will separate and curdle. Removing the pan from the heat source ensures a silky texture.
  • Chicken Swap: Boneless skinless chicken thighs can be substituted easily; increase initial searing time by 1–2 minutes.