INGREDIENTS
- 2 boneless skinless chicken breasts (8 ounces each)
- 1 cup roughly chopped fresh baby spinach
- 1/2 cup heavy whipping cream
- 1/2 cup
finely grated parmesan cheese plus more for serving - 1/4 cup
finely chopped sun-dried tomatoes - 5 cloves garlic minced
- 2 tablespoons
olive oil - 2 tablespoons salted butter
- 1 teaspoon
dried oregano - salt and pepper to taste
INSTRUCTIONS
- Cut each chicken breast horizontally so it's half as thick as before, resulting in 4 thinner pieces. Pat dry with a paper towel. Generously season both sides of each chicken piece with salt and pepper.
- Heat a wide pan over medium to medium-high heat until hot. Add olive oil to cover the pan.
- Add chicken breasts to the pan in a single layer. Cook until each side is golden brown, 4 to 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.
- Reduce to low heat. Add heavy cream, butter, and parmesan cheese to the pan. Stir until the butter and cheese has melted, scraping up any bits that have stuck to the pan.
- Increase to medium heat and bring to a simmer. Add spinach and stir until it has wilted.
- Add minced garlic and oregano, stirring until well-mixed.
- Transfer the chicken back to the pan, leaving any liquid on the plate, and simmer for a minute. Top with sun-dried tomatoes. Turn off the heat.
- Serve while hot, and optionally top with additional grated parmesan cheese.
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 780 | |
| Total Fat 53g | 82% |
| Saturated Fat 27g | 136% |
| Cholesterol 249mg | 83% |
| Sodium 460mg | 19% |
| Net Carb 6.5g | |
| Total Carb 8g | 3% |
| Dietary Fiber 1.5g | 6% |
| Sugars 4.5g | |
| Protein 63g |
Cooking With Chicken Breasts
This recipe is inspired by my creamy chicken skillet dinners, like pan-seared chicken with a creamy caper sauce, tomato chicken with basil garlic sauce, and lemon chicken piccata. There are many flavor combinations that work well with chicken and are low in carbs (see 100 Low Carb Chicken Recipes).
When working with chicken breasts, slice each breast horizontally in half to reduce its thickness prior to cooking. This makes it easier to cook, with a faster and more predictable cooking time, and results in more tender and moist meat. It’s also a lot easier than pounding chicken breasts to flatten them.
Another tip for juicier chicken breasts is to let them rest for about 5 minutes after cooking. As the chicken cools, the juices are sealed in. If you’ve ever sliced into chicken immediately after cooking, you’ll notice liquid pooling out of the meat, leaving behind dry and tough-tasting chicken. In this recipe, the chicken gets a chance to rest while you work on the sauce.
Serving Suggestions
This chicken dinner can be a filling and hearty dinner for two, or it can feed four people with additional side dishes to round out the meal. Here are some potential low carb sides:
- oven roasted vegetables like cauliflower, mushrooms, or brussels sprouts
- creamed spinach (easy one-pot stovetop recipe)
- mashed cauliflower (looks and tastes like mashed potatoes)
Lower Calorie Option
I have also made a lower calorie version of this meal via small adjustments in the sauce’s ingredients, which brings the calories per serving down to 610 kcal: reduce the heavy whipping cream to 1/4 cup, and omit the butter entirely. There’s less overall sauce, but the same great flavors are still there. Keep all other ingredients the same.
I am not a cook by any means. However, on a rainy day I hit the computer and researched a new chicken recipe. My husband and I both agreed this dinner could have been served in the finest of restaurants. Not only was there great flavor but it was truly a 30 minute meal and one skillet. The only alteration made was our personal preference to add some fresh mushrooms and additional spinach which we enjoyed immensely.
Now he will expect me to cook more frequently.
I made this recipe and made a few adjustments given the availability of food at my local grocery store. I substituted roasted tomatoes in oil and asparagus in lieu of the spinach and added capers for the tang. This recipe is off the hook. I will make this again just because of that intense flavor of the sauce. This is a real winner. Simple too!!
I made this for dinner. I pretty much doubled the recipe, because I added sauteed cut asparagus and pasta. I added even more sun dried tomatoes. It was so delicious! My husband was very impressed. I will be making this often.
I get bored with chicken and this recipe was a winner at the family dinner table. It tastes like it would be time consuming but it was on the table in thirty minutes! I served it over zucchini noodles and it was an all around pleaser, I will make it again!
A pound of meat for 2 people is much too much for me. I would reduce each portion to 4-5 oz – and save calories
This was absolutely delicious! Loved the sauce so much. This will be in regular rotation
My husband and I really enjoyed the Tuscany Chicken recipe! It was so tasty and a nice alternative from the norm. My younger boys enjoyed it as well and my 9 year old actually liked the mashed cauliflower I made as a side dish!
I just made this and believe me,it’s a keeper.
I paired with mashed cauliflower and green salad.
Wooootwoot!!
Soo Good! I used almond milk and added sauted mushrooms!!
This looks so good and not to hard to make for someone who isnt the best cook! me!!
I’ve been searching for this recipe you posted to make this in an instant pot. I can’t find it !
Here it is: https://www.savorytooth.com/instant-pot-chicken-sun-dried-tomatoes/
After seeing this I made it and it’s delicious. Thanks for sharing the recipe.
I made this for dinner tonight and I have to say it was delicious! Definitely will be making this again.
I made it tonight and for some reason the suce part didn’t work, all I ended up with was a lot of grease and oil but no sauce, and I did add a little bit more cream…..so I’m not exactly sure what I did wrong. The flavours were there though. I don’t know if you can give me any tips.
Thanks,
Louise
I think I know what happened, I used shredded Parmesan cheese instead of finely grated Parmesan cheese, and i think my pan was too big and too hot, so the heavy cream heated up way too fast.
Let me know what you think.
Thanks,
Louise
Hi Louise, that’s definitely possible. The instructions say to reduce the heat to low, and I’m guessing your pan was too hot. I don’t recommend shredded cheese because it doesn’t incorporate into the sauce as quickly as finely grated (sandy consistency) parmesan cheese.
Sorry to hear the sauce didn’t work for you. Hope you give it another try sometime!
Thanks for replying Julia, I will defend try it again and make the appropriate corrections, I’m confident it will be much batter.
Thanks again, and I love your recipes.
Louise
This is soooo good. The tomatoes make it very tasty!
So excited to make this in this coming week! What are the best sides you would recommend with it?
Just realized you mentioned this in the post. *forehead slap* My bad! Excited to try it all out 🙂
No problem! I recommend the roasted cauliflower side dish 🙂
Loved it! ❤️
Thanks 😄