Low Carb Creamy Tuscan Chicken
A delightful low-carb dish that combines juicy chicken breasts with a creamy sauce enriched with garlic, spinach, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil for cooking
- 3 cloves garlic, minced fresh garlic for better flavor
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- for garnish fresh basil leaves optional
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and pour in the olive oil.
Cooking
- Once the oil is hot, add the chicken breasts and sear for about 7-8 minutes on each side until golden brown.
- Check for doneness (internal temperature should reach 165°F) and set the chicken aside on a plate.
- In the same skillet, add minced garlic and sauté for around 30 seconds.
- Pour in the heavy cream, stirring to combine, and allow it to simmer for a couple of minutes.
- Add chopped spinach, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Stir until the cheese melts.
- Return the chicken to the skillet, coating it in the sauce, and simmer together for an additional 5 minutes.
- Garnish with fresh basil leaves before serving.
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Notes
Store leftovers in an airtight container; refrigerate for up to three days or freeze for three months. Reheat gently.