Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 people
This low carb dish is loaded with flavours. Enjoy these juicy, tender chicken in mouthwatering cream sauce guilt-free!
Ingredients
1 1/2 lbs (700 g) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts – 12 ounces or 350 g each)
1 tsp salt (adjust to your tastes)
3/4 tsp black cracked pepper (adjust to your tastes)
1 1/2 tsp paprika
1 1/2 tsp onion powder
3 tbsp reserved sun-dried tomato oil or olive oil, divided
Sauce:
2 tbsp minced garlic 6 cloves
5 ounces 150 grams jarred sun-dried tomato strips in oil drained (reserve 3 tbsp of oil for cooking)
1 tsp Dijon mustard
1 1/2 c. heavy or thickened cream (or evaporated milk for lower calorie/fat)
3 c. spinach
1/2 c. fresh grated Parmesan cheese
2 tbsp fresh chopped parsley to serve
How to make Creamy Tuscan Chicken
Step 1: With salt, pepper, paprika, and onion powder, season the chicken.
Step 2: In a large skillet, heat 2 tbsp of the reserved sun-dried tomato oil over medium-high heat. Once hot, add the chicken to the skillet. Sear for about 6 to 8 minutes per side until the chicken is golden and cooked through. If using a not large enough pan, sear the chicken in batches.
Step 3: Transfer the cooked chicken to a warm plate and set aside.
Step 4: Into the pan, add the rest of the oil. Once the oil is hot, fry the garlic for about 30 seconds to a minute until aromatic. Add in the sun-dried tomatoes and fry for another minute or two to release their flavours. Stir in the Dijon.
Step 5: Adjust the heat to low-medium heat. Add in the cream or evaporated milk and bring to a gentle simmer, stirring occasionally. To taste, season with salt and pepper.
Step 6: Add the spinach to the sauce and let it wilt. Add in the Parmesan cheese, then simmer for a minute more until the cheese has melted.
Step 7: Put the chicken back to the pan.
Step 8: Serve the chicken over pasta, rice, or steamed vegetables. If desired, garnish with parsley.
Optional add-ins:
Add in half a cup of white wine and let the mixture reduce by half after adding in the garlic.
After the Parmesan cheese, add 2 tsp Italian seasoning.
Nutrition Facts:
Calories: 683kcal | Carbohydrates: 7g | Protein: 45g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 242mg | Sodium: 1133mg | Potassium: 1450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4575IU | Vitamin C: 50mg | Calcium: 263mg | Iron: 2.7mg
Ingredients
- 1 1/2 lbs (700 g) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts - 12 ounces or 350 g each)
- 1 tsp salt (adjust to your tastes)
- 3/4 tsp black cracked pepper (adjust to your tastes)
- 1 1/2 tsp paprika
- 1 1/2 tsp onion powder
- 3 tbsp reserved sun-dried tomato oil or olive oil, divided
- Sauce:
- 2 tbsp minced garlic 6 cloves
- 5 ounces 150 grams jarred sun-dried tomato strips in oil drained (reserve 3 tbsp of oil for cooking)
- 1 tsp Dijon mustard
- 1 1/2 c. heavy or thickened cream (or evaporated milk for lower calorie/fat)
- 3 c. spinach
- 1/2 c. fresh grated Parmesan cheese
- 2 tbsp fresh chopped parsley to serve
Instructions
Step 1: With salt, pepper, paprika, and onion powder, season the chicken.
Step 2: In a large skillet, heat 2 tbsp of the reserved sun-dried tomato oil over medium-high heat. Once hot, add the chicken to the skillet. Sear for about 6 to 8 minutes per side until the chicken is golden and cooked through. If using a not large enough pan, sear the chicken in batches.
Step 3: Transfer the cooked chicken to a warm plate and set aside.
Step 4: Into the pan, add the rest of the oil. Once the oil is hot, fry the garlic for about 30 seconds to a minute until aromatic. Add in the sun-dried tomatoes and fry for another minute or two to release their flavours. Stir in the Dijon.
Step 5: Adjust the heat to low-medium heat. Add in the cream or evaporated milk and bring to a gentle simmer, stirring occasionally. To taste, season with salt and pepper.
Step 6: Add the spinach to the sauce and let it wilt. Add in the Parmesan cheese, then simmer for a minute more until the cheese has melted.
Step 7: Put the chicken back to the pan.
Step 8: Serve the chicken over pasta, rice, or steamed vegetables. If desired, garnish with parsley.
Optional add-ins:
Add in half a cup of white wine and let the mixture reduce by half after adding in the garlic.
After the Parmesan cheese, add 2 tsp Italian seasoning.
