Low Carb Creamy Tuscan Chicken (Printable version)

Tender chicken in a rich garlic-cream sauce with sun-dried tomatoes and spinach. Ready in 40 minutes.

# What you need:

→ Chicken

01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
09 - 1 cup heavy cream
10 - 1/2 cup low sodium chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1 teaspoon Italian seasoning
13 - 2 cups fresh baby spinach

→ Garnish

14 - Fresh basil leaves, chopped
15 - Extra Parmesan cheese

# How to make it:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing the seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn. Stir in chopped sun-dried tomatoes and cook for 1 minute.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 1 minute to concentrate flavors.
05 - Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2 to 3 minutes, stirring constantly, until sauce is smooth and slightly thickened.
06 - Add fresh spinach to the sauce, stirring gently until wilted, about 1 minute. The spinach should be bright green and tender.
07 - Return chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for 3 to 4 minutes until chicken is heated through. Serve hot, garnished with chopped fresh basil and additional Parmesan cheese.

# Expert tips:

01 -
  • The sauce is velvety and luxurious without needing flour or thickeners
  • It comes together in under 40 minutes but tastes like a slow-simmered masterpiece
  • The leftovers are somehow even better the next day
02 -
  • Do not crowd the pan or the chicken will steam instead of sear. Work in batches if needed.
  • The sauce continues to thicken as it rests off the heat.
  • Sun dried tomatoes vary in saltiness so taste before adding extra salt.
03 -
  • Let the chicken rest for 5 minutes before slicing so the juices redistribute.
  • If the sauce gets too thick, splash in a little more broth or cream.

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