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Pan-seared chicken breasts in a creamy white sauce with sun-dried tomatoes and fresh green spinach
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Low-Carb Tuscan Chicken

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts, halved lengthwise
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic , minced
  • 0.5 cup sun -dried tomatoes, drained and chopped
  • 1 cup heavy whipping cream
  • 2 cups fresh baby spinach
  • 0.5 cup grated parmesan cheese
  • 1 teaspoon dried oregano

Instructions

  • Season chicken breasts on both sides with sea salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken to the skillet and cook for 5 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
  • Remove chicken from the skillet and set aside on a plate.
  • In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
  • Reduce heat to medium and stir in heavy cream and dried oregano. Bring to a gentle simmer for 3 to 5 minutes until the sauce begins to thicken.
  • Whisk in the parmesan cheese until melted and smooth.
  • Add the fresh baby spinach to the sauce and stir until wilted.
  • Return the chicken to the skillet, coating each piece with the sauce, and serve immediately.