Creamy Keto Tuscan Chicken
This creamy dish combines tender chicken breasts in a rich sun-dried tomato sauce with fresh spinach, making it perfect for a quick low-carb weeknight meal.
Ingredients
Main Ingredients
- 2 pieces skinless boneless chicken breasts
- 2 tablespoons lemon-pepper seasoning for seasoning the chicken
- 1 teaspoon salt for seasoning the chicken
- 2 tablespoons extra virgin olive oil for cooking the chicken
- 1/2 medium onion, diced for the sauce
- 1/2 cup chicken broth or stock for the sauce
- 4 cloves garlic, minced for the sauce
- 1/2 cup heavy cream for the sauce
- 1/2 cup grated Parmesan cheese for the sauce
- 2 tablespoons fresh basil, julienned for flavoring
- 2 cups baby spinach for the sauce
- 5 pieces sun-dried tomatoes, cut into julienne strips for the sauce
- 1 teaspoon arrowroot powder (optional) to thicken the sauce
Instructions
Preparation
- Start by seasoning the chicken breasts with lemon-pepper seasoning and salt on both sides.
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts, cooking for about 10-12 minutes per side until the internal temperature reaches 165 degrees. Once done, remove from the skillet and set aside.
- In the same skillet, add the diced onion and sauté until translucent (about 3-5 minutes). Add the minced garlic and cook until fragrant, roughly 1 minute.
- Pour in the chicken broth, heavy cream, and grated Parmesan cheese. Stir continuously until the cheese has melted. If you prefer a thicker sauce, stir in the arrowroot powder at this stage.
- Reduce the heat and add in the julienned basil, baby spinach, and sun-dried tomatoes. Allow the mixture to simmer until the spinach has wilted.
- Return the chicken to the skillet, ensuring it’s nicely coated with the sauce before serving.
Notes
For serving, pair this dish with zucchini noodles or a fresh arugula salad. To store leftovers, place them in an airtight container in the refrigerator for up to three days.