Creamy Tuscan Chicken is a one-skillet dish that’s oh so rich and satisfying. It’s low carb, family friendly, and sure to be a hit thanks to that creamy flavorful sauce!.
The chicken is juicy and moist, the sauce is something you might want to drink with a straw, and the whole dish is just divine.
Sun-dried tomatoes add a huge punch of flavor to this whole dish, the mushrooms too, as well a great texture and I add in a little spinach and garlic for good measure.
Ingredients
4 Chicken Breast – Butterflied
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream
½ cup sun-dried tomatoes
1/4 tsp Paprika
1/4 tsp Onion Powder
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped spinach
Instructions
- Butterfly the Chicken Breasts.
- Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat.
- Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.
- Remove the chicken to a plate and set aside.
- Add the mushrooms and cook until starting to brown
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
- Return the chicken to the skillet and coat with the sauce.
- Serve immediately.
Calories: 485, Fat: 32g, Carbohydrates: 8g, Protein: 42g, Fibre: 2g, Net Carbohydrates: 6g
Ready for the K28 Challenge ?
