Go Back
Skillet of creamy Low-Carb Tuscan Chicken with spinach and sun-dried tomatoes

Low-Carb Tuscan Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, sliced into cutlets
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic , minced
  • 0.5 cup heavy cream
  • 0.25 cup chicken broth
  • 0.5 tsp dried oregano
  • 0.33 cup grated parmesan cheese
  • 1 cup fresh baby spinach
  • 0.25 cup oil -packed sun-dried tomatoes, drained and chopped

Method
 

  1. Season chicken cutlets evenly with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  3. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 60 seconds until fragrant.
  4. Whisk in heavy cream, chicken broth, oregano, and parmesan cheese. Simmer for 3-5 minutes, stirring frequently, until the sauce reduces and thickens slightly.
  5. Add the fresh spinach and chopped sun-dried tomatoes to the skillet. Stir until the spinach has wilted completely.
  6. Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and heat for 1-2 minutes until warmed through. Serve immediately.