JesseEatzA high-protein, performance-focused take on the viral classic, utilizing Greek yogurt and nutrient-dense swaps to maintain that signature creamy texture without the heavy fat content.
Season chicken breast cutlets with salt and pepper. In a large skillet over medium-high heat, add olive oil and sear chicken until golden brown on both sides. Remove and set aside.
Don't overcrowd the pan; sear in batches if necessary to get a good crust.
In the same pan, lower heat to medium and add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Be careful not to burn the garlic as it will turn bitter.
Pour in the chicken broth and bring to a light simmer, scraping up the browned bits from the bottom of the pan. Stir in the oregano and red pepper flakes.
Turn heat to low. Whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy. Do not let it boil or the yogurt may curdle.
Temper the yogurt by mixing a spoonful of warm broth into it before adding it to the pan.
Return the chicken to the skillet, spooning the sauce over it. Simmer for another 5 minutes until the chicken is cooked through and the sauce has thickened slightly. Garnish with fresh basil.
Rest the chicken for 2 minutes before serving to keep it juicy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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