Creamy Low-Carb Tuscan Chicken
A quick and nutritious dish combining juicy chicken, vibrant vegetables, and a creamy sauce, making it a family favorite that suits low-carb diets.
Ingredients
Main Ingredients
- 1 lb chicken breasts (boneless and skinless)
- 2 cups broccoli (chopped) Feel free to substitute with cauliflower.
- 1 cup grape tomatoes (halved)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1/2 cup Parmesan cheese (shredded)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
Cooking Instructions
- In a large skillet, heat the olive oil over medium heat.
- Cut the chicken breasts into bite-sized cubes, season with salt and pepper, and cook in the skillet for 3-4 minutes until golden and cooked through. Remove and set aside to rest.
- In the same skillet, add minced garlic and chopped broccoli. Sauté for about 3 minutes until the broccoli begins to soften.
- Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes.
- Slowly whisk in heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly.
- Return the chicken to the skillet, coating well with the creamy sauce and vegetables. Simmer together for about 3 minutes.
- Top with shredded Parmesan cheese, letting it melt before serving.
Notes
For enhanced flavor, consider marinating the chicken in Italian herbs prior to cooking. Store leftovers in an airtight container for up to 3 days, or freeze without pasta for up to 2 months.