Creamy Tuscan Chicken
This makes an excellent weeknight dinner because it cooks up very quickly. This classic Italian dish with sun-dried tomatoes and spinach includes heavy cream, a keto-friendly fat. Serve with cauliflower mash or cauliflower rice for a complete meal that the whole family will love. 3 tablespoons lemon-pepper seasoning 2 tablespoons extra-virgin olive oil 2 skinless boneless chicken breasts (about 10 ounces total) 1⁄2 onion, diced 1⁄2cup chicken broth 5 tablespoons minced garlic 1 cup heavy cream 1⁄2cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon dried Italian seasoning 3 cups baby spinach 5 ounces sun-dried tomatoes, cut into julienne strips Season the chicken on all sides with the lemonpepper seasoning.
In a large skillet, warm the olive oil over mediumhigh heat. Add the chicken and cook, turning once, until cooked all the way through, 8 to 12 minutes per side. Transfer to a plate and set aside.
To the same skillet, add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the stock and garlic and cook, using a spoon to scrape up any brown bits that may have stuck to the bottom of the pan. Pour in the cream and add the Parmesan cheese, garlic powder and Italian seasoning. Stir until the cheese melts and the ingredients are incorporated.
Lower the heat to medium-low and add the spinach and sun-dried tomatoes, letting the spinach wilt and the sundried tomatoes heat through for 3 to 5 minutes. Add the chicken to the mixture and serve.
Makes 4 servings Nutrition per serving:
calories, 440; fat, 33.7 g; protein, 24.1 g, carbs, 12.7 g; fiber, 2.6 g