Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes (in oil), drained and chopped
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional, for heat)
  • Fresh basil, for garnish (optional)

Instructions

  1. Prepare the Chicken: Season both sides of the chicken breasts with salt and black pepper.
  2. Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
  3. Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.
  4. Add Spinach and Cream: Add the fresh spinach to the skillet, stirring until wilted. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Cook for another 2-3 minutes until the sauce thickens slightly.
  5. Combine: Return the cooked chicken to the skillet, spooning the sauce over the top to coat the chicken evenly. Cook for an additional 2-3 minutes to heat through.
  6. Serve: Plate the chicken and top with extra sauce. Garnish with fresh basil if desired, and enjoy!

Nutritional Information (per serving)

  • Calories: 380 kcal
  • Protein: 35g
  • Fat: 25g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Net Carbs: 4g

Enjoy this flavorful and creamy Tuscan chicken dish that fits perfectly into a keto diet!