Creamy High-Protein Tuscan Chicken (One Pan, 35 Minutes)

Juicy seared chicken in a rich, creamy Tuscan-style sauce made lighter with blended cottage cheese—packed with protein and ready in one pan.

If you’re making more one-pan meals like this, having a good nonstick skillet makes a huge difference—I’ve been using this one and it cooks everything evenly without sticking.

Why You’ll Love This Recipe

• 45–55g protein per serving (seriously filling)
• One pan = easy cleanup
• Weeknight ready in 35 minutes
• Creamy without being overly heavy
• Family-friendly but still feels elevated

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Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts (sliced thin or butterflied)
• Salt, pepper, garlic powder, Italian seasoning
• 1 tbsp olive oil
• 2 tbsp butter
• 1 shallot, finely diced (your upgrade)
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup cottage cheese (blended smooth)
• 1/2 cup grated parmesan cheese
• 2 cups fresh spinach
• Optional: red pepper flakes

How to Make It

1. Season & Sear the Chicken

Season chicken with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown.

Remove and set aside.

💡 Tip: Don’t overcrowd the pan—this is how you get that good crust.

2. Build the Flavor Base

Reduce heat to medium.

Add butter and diced shallot. Cook 1–2 minutes until softened.

Add garlic and cook for about 30 seconds until fragrant.

Stir in sun-dried tomatoes.

Pour in chicken broth and scrape up the browned bits from the pan—this is where the flavor lives.

3. Make It Creamy (High-Protein Hack)

Stir in:

• Heavy cream
• Blended cottage cheese

Then add parmesan cheese.

Simmer for 2–3 minutes until smooth and slightly thickened.

💡 Blending the cottage cheese is key—it melts right into the sauce.

Blending the cottage cheese is what makes the sauce smooth and creamy—if you don’t already have one, a small blender like this works perfectly for sauces like this.

4. Finish the Dish

Add spinach and let it wilt.

Return chicken to the pan and spoon sauce over the top.

Simmer 5–7 minutes until chicken reaches 165°F internal temp.

The easiest way to make sure your chicken is perfectly cooked (and not dry) is using a quick-read thermometer like this.

Optional: sprinkle red pepper flakes for a little heat.

Why This Recipe Works

• Cottage cheese boosts protein without making the sauce heavy
• Shallot + garlic combo adds depth you don’t get from garlic alone
• Sun-dried tomatoes bring acidity and balance the cream
• Searing first locks in flavor and texture

What to Serve With

• Garlic mashed potatoes (perfect for soaking up sauce)
• Rice or orzo
• Roasted broccoli or asparagus
• Crusty bread

Storage & Reheating

• Fridge: 3–4 days in airtight container
• Reheat: stovetop or microwave with a splash of broth or milk
• Meal prep: holds up really well for lunches

Cost Breakdown

Estimated Cost: ~$3.50–$4.50 per serving

• Chicken: ~$2.50–$3
• Dairy + pantry: ~$1–$1.50

➡️ High protein + budget-friendly = strong value recipe

Cory Simpson

Creamy High-Protein Tuscan Chicken (One Pan)

Juicy seared chicken in a rich, creamy Tuscan-style sauce made lighter with blended cottage cheese—packed with protein and ready in one pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 567

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lb chicken breast or chicken thighs
• salt, pepper, garlic powder Italian seasoning to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 1 shallot finely diced
• 4 cloves garlic minced
• 1/2 cup sun-dried tomatoes drained and chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup cottage cheese blended until smooth
• 1/2 cup parmesan cheese grated
• 2 cups spinach
• red pepper flakes optional

Method

 

Season & Sear Chicken

1. Season chicken with salt, pepper, garlic powder, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken for 4–5 minutes per side until golden brown.
4. Remove from pan and set aside.

Build the Sauce Base

1. Reduce heat to medium.
2. Add butter and diced shallot. Cook 1–2 minutes until softened.
3. Add garlic and cook for about 30 seconds until fragrant.
4. Stir in sun-dried tomatoes.
5. Pour in chicken broth and scrape up browned bits from the pan.

Make It Creamy

1. Stir in heavy cream and blended cottage cheese.
2. Add parmesan cheese.
3. Simmer 2–3 minutes until smooth and slightly thickened.

Finish the Dish

1. Add spinach and let it wilt.
2. Return chicken to the pan and spoon sauce over the top.
3. Simmer 5–7 minutes until chicken reaches 165°F internal temp.
4. Optional: sprinkle red pepper flakes before serving.

Nutrition

Calories: 567kcalCarbohydrates: 13gProtein: 60gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 208mgSodium: 845mgPotassium: 1507mgFiber: 2gSugar: 8gVitamin A: 2343IUVitamin C: 14mgCalcium: 243mgIron: 3mg

Notes

• Blend cottage cheese until completely smooth for best texture.
• Slice chicken thinner for faster cooking and better sear.
• Sauce will continue to thicken as it sits.
• Add a splash of broth or milk when reheating if needed.

Tried this recipe?

Let us know how it was!

Other Recipes You’ll Love

• Southwest Chicken Quinoa Bowl
• Creamy Turkey Sausage Penne
• Garlic Butter Steak Bites
• Chicken Bacon Ranch Wrap

If you enjoyed this recipe, these are the exact kitchen tools I used to make it:

• Nonstick skillet
• Blender for the sauce
• Meat thermometer

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