Creamy Tuscan Chicken
In my adventures with AI, I sometimes do meal planning and other idea generation for safe-to-eat meals that are out of our usual rotation. With our discreet food allergies, baked chicken can get old really quick. I went back and forth the other day trying to find something new and tasty, and this is what we came up with. This recipe is outstanding. So much flavor, so quick and easy to make. Plus, it’s keto, gluten-free, and soy-free! Delish!
INGREDIENTS
2 large chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup sun-dried tomatoes (not in oil)
3 cups fresh spinach
1/2 cup freshly grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
Optional: 1/4 cup chicken broth for extra sauce
DIRECTIONS
Slice breasts in half and pound lightly to make them uniform
Season chicken generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook another 5-7 minutes until cooked through (165°F internal temperature). Remove chicken and set aside.
In the same pan, lower heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
Add heavy cream, sun-dried tomatoes, and herbs. Simmer for 3-4 minutes until sauce starts to thicken.
Stir in parmesan cheese until melted and smooth.
Add spinach and cook until just wilted, about 2 minutes.
Return chicken to the pan, spooning sauce over top. Let simmer for 2-3 minutes to warm through.