24 Easy Keto Recipes #24

24. Creamy Tuscan Chicken

1-2 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
4 boneless skinless chicken breasts, thinly-sliced (about 1-1.5 pounds) (see note 1)
2-3 teaspoons kosher salt
A few turns of freshly-ground black pepper
4 cloves garlic, minced (see note 2)
1/2 cup chicken broth
3/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese, grated
1-2 cups fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, roughly chopped (see note 3)
Pasta for serving

Prepare Chicken: In a large skillet, warm the extra-virgin olive oil over medium-high heat. Place the flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and freshly-ground black pepper, then dredge each side lightly through the flour. Shake off any excess flour, then place the chicken breasts in the warm skillet.
Cook Chicken: Cook the chicken for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
Make Sauce: If the skillet is dry, add a tiny bit more olive oil, followed by the minced garlic. Cook for about 1 minute, just until fragrant. Add the chicken broth and scrape any browned bits from the bottom of the skillet.
Add Cream and Seasonings: Pour in the heavy cream, Italian seasoning, and grated Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
Add Vegetables: Stir in the chopped spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until the spinach wilts.
Combine Chicken with Sauce: Add the cooked chicken back to the skillet, spooning a bit of the sauce over each piece. Allow the chicken to heat through in the sauce for a minute or two.
Serve: Serve the Creamy Tuscan Chicken over your choice of pasta or other keto-friendly sides.