CREAMY TUSCAN CHICKEN



This recipe was a go-to dinner recipe for me during the 30 days of keto I did. It takes about 15 minutes to make, and has minimal ingredients so it won’t break the bank. The protein from the chicken and fat from the cream and butter will keep you full for the rest of the night without any heavy carbohydrate contents.





For the recipe, I used:

  • 1 package of chicken tenders (you can use chicken breasts too)
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salted butter
  • 2 cloves of fresh garlic, chopped
  • 1/2 cup of chicken broth
  • 1 cup of heavy cream
  • 1/2 cup of shredded mozzarella
  • 1 jar of roasted red peppers
  • 3 handfuls of raw spinach
  • Salt, pepper, garlic powder, and parsley for seasoning

Begin by cooking your chicken. You can do this by either cooking it in your oven for approximately 30 minutes on 350 degrees or by pan frying it with your two tablespoons of extra virgin olive oil. Cover chicken with salt, pepper, and garlic powder before cooking. Remove from pan.


Using the same pan, begin making your sauce. Start by melting two tablespoons of butter on to your pan, and add two cloves of chopped garlic. Simmer until translucent. Add in your chicken broth and heavy cream next. Bring to a boil.


Reduce heat and add mozzarella cheese. Mix well. Chop your roasted red peppers to preferred size, and add them to your sauce along with your spinach.


Allow your sauce to sit for a few minutes to thicken. When you preferred thickness is achieved, add back your chicken. Season with salt, pepper, and parsley. Serve immediately or save it for later in the refrigerator for up to three days.


CREAMY TUSCAN CHICKEN

Serves 2-3 people

Ingredients:

  • 1 package of chicken tenders (you can use chicken breasts too)
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salted butter
  • 2 cloves of fresh garlic, chopped
  • 1/2 cup of chicken broth
  • 1 cup of heavy cream
  • 1/2 cup of shredded mozzarella
  • 1 jar of roasted red peppers
  • 3 handfuls of raw spinach
  • Salt, pepper, garlic powder, and parsley for seasoning

Instructions:

  1. Cook chicken fully either by baking for approximately 30 minutes (depending on size of pieces) on 350 degrees, or on the stove top with 2 tablespoons of extra virgin olive oil. Season with salt, pepper, and garlic powder.
  2. Remove chicken from your pan and use that same pan for your sauce (if baked in the oven, put a large pan on medium-high heat with 2 tablespoons of extra virgin olive oil).
  3. Start sauce by melting two tablespoons of butter, and then adding your chopped garlic. Simmer until garlic is translucent. Add in your chicken broth and heavy cream. Bring to a boil.
  4. Reduce heat and add mozzarella cheese. Mix well. Chop up your roasted red peppers to preferred size, and add them to the sauce along with all of the spinach.
  5. All sauce to sit for a few minutes to thicken.
  6. Add back chicken to sauce mixture, and season with salt, pepper, and parsley. Serves 2-3 people.

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