Print

Low-Carb Tuscan Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, creamy, low-carb chicken dish featuring sun-dried tomatoes and fresh spinach, ready in under 30 minutes.

Ingredients

Scale
  • 1 lb chicken breast (about 2 medium breasts)
  • 1 cup heavy cream
  • 1 cup fresh spinach (loosely packed)
  • 1/2 cup sun-dried tomatoes (packed in oil or rehydrated; sliced)
  • 1 cup mushrooms, sliced (cremini or button)
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Pat chicken breasts dry and season both sides with salt and pepper. If breasts are thick, pound to even thickness (about 1/2 inch) for even cooking.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering. Add chicken and cook 4–6 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely.
  3. In the same skillet, add a little more oil if needed, then add minced garlic, sliced mushrooms, and sun-dried tomatoes. Sauté 3–4 minutes until mushrooms are tender and garlic is fragrant.
  4. Stir in the spinach and cook until wilted, about 1–2 minutes.
  5. Pour in the heavy cream and sprinkle in the Italian seasoning. Stir to combine and bring to a gentle simmer. Season with salt and pepper to taste.
  6. Return the chicken to the skillet, spoon sauce over it, and simmer 2–4 minutes until the sauce thickens and the chicken reheats.
  7. Serve immediately while hot.

Notes

This dish is versatile and can be served over cauliflower rice or zoodles. Garnish with Parmesan or fresh herbs for added flavor.

Find it online: https://www.mealbreeze.com/low-carb-tuscan-chicken/