Creamy Garlic Tuscan Chicken
Sliced chicken breasts simmered in a creamy garlic sauce, loaded with mushrooms, spinach and sun-dried tomatoes. Serve on rice, pasta, or eat as is for a keto friendly meal option!
Ingredients
- 1 ½ lbs sliced boneless chicken breast (about 3 breasts)
- 2 tbsp olive oil
- salt and pepper
- ½ cup chicken stock
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tbsp Italian seasoning (see notes)
- ½ cup parmesan cheese
- 4-5 cups fresh spinach
- ½ cup sliced sun-dried tomatoes
- 15 white mushrooms (sliced)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and season very lightly with salt and a generous amount of fresh ground black pepper. Cook 3-5 minutes on each side, or until cooked through. Remove the chicken from the pan and set aside on a large plate.
- Add the sliced mushrooms to the pan and cook until browned. Transfer the mushrooms to the same plate as the chicken.
- Add the chicken stock, cream, garlic powder, Italian seasoning and parmesan cheese to the pan. Cook over medium-high heat, whisking constantly, until the sauce starts to thicken.
- Stir in the sun-dried tomatoes and spinach. Cook until the spinach starts to wilt.
- Add the chicken and mushrooms back into the pan and stir it all together. Let simmer for 2-3 minutes.
- Serve as is, or spoon mixture on top of pasta or rice.
Notes
- Recipe adapted from The Recipe Critic
- Italian Seasoning: You can buy pre-made mixes of spices, but I prefer to mix up my own combination. For this one I mixed together the following:
- 1 tbsp basil
- 1 tbsp oregano
- 1 ½ tsp rosemary
- 1 tbsp parsley
- 1 ½ tsp thyme
- 1 ½ tsp red pepper flakes
- ½ tsp garlic powder