Description
This Low Carb Creamy Tuscan Chicken is a comforting dish that combines succulent chicken breasts with a rich and creamy sauce. It’s packed with flavor and nutrients, making it perfect for healthy eating.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, (cut in half horizontally)
- 1 1/2 teaspoons Lemon Pepper Seasoning
- 1/2 cup chopped onion
- 3 garlic cloves, (minced)
- 1/3 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup slivered sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 4 cups baby spinach
Instructions
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. You’ll know it’s ready when the oil shimmers but doesn’t smoke. This should take about 1-2 minutes.
- Meanwhile, season the chicken breasts with 1 1/2 teaspoons of Lemon Pepper Seasoning on both sides. This seasoning adds a zesty flavor that complements the creaminess.
- Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Cook for 4 to 5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan to ensure even cooking.
- Remove the cooked chicken from the skillet and set it aside on a plate to rest. This helps keep it juicy.
- In the same skillet, add 1/2 cup of chopped onion and sauté for about 3 minutes until softened and translucent. Stir occasionally to prevent burning.
- Add 3 minced garlic cloves to the onions and cook for an additional minute. You should smell the fragrant garlic and see it just turning golden to know it’s perfect. Be careful not to let it burn, as burnt garlic can become bitter.
- Pour in 1/3 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds flavor back into the dish, and you’ll see the broth bubbling as it heats.
- Next, add 1 cup of heavy cream to the skillet and bring the mixture to a gentle simmer for about 1 minute. Stir the sauce occasionally, and watch for small bubbles forming around the edges.
- Once simmering, add in 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts completely into the sauce, creating a smooth and creamy consistency.
- Add 1/2 cup of slivered sun-dried tomatoes, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of garlic powder to the mixture. Stir well to combine all the flavors.
- Finally, fold in 4 cups of baby spinach and cook until wilted, which should take about 2-3 minutes. The vibrant green color will indicate that the spinach is ready. Season with salt and pepper to taste.
- Return the cooked chicken to the skillet, spooning the sauce over the top. Allow everything to warm through for another minute before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: To avoid overcooking the chicken, use a meat thermometer to ensure it reaches 165°F. For the best texture, always use freshly grated Parmesan cheese, and consider using a non-stick skillet for easier cooking and cleanup.