Tuscan Chicken

The last thing you want to do on a busy day is come home and take the time to cook a healthy low carb meal. Well, do I have some news for you! You can make a delicious low carb meal in less than 30 minutes.

Here’s what you’ll need:

• 2 chicken breasts
• 2 cups fresh spinach – chopped
• 4 cloves garlic – chopped
• 1 medium tomato – chopped
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• Salt
• Pepper
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley
• 2 tablespoons vegetable oil

Preheat your oven to 425 degrees.

First things first- you are going to want to pound out your chicken breasts. You want to make them about three quarters of an inch thick so they cook more quickly and evenly. To flatten them, put one breast at a time in a zip lock bag. Then grab a heavy flat surface like a small frying pan and pound the chicken in an outward motion- don’t just smash the chicken down. Go in a down and out like you are spreading it out.

Once the chicken is flattened out, heat up a cast iron pan with about 2 tbsp of vegetable oil over medium-high heat. Season each side of the chicken with salt and pepper and cook on each side until golden brown. If your chicken doesn’t reach 165 F before it’s browned, don’t panic! Transfer it to a casserole dish to finish cooking in the preheated oven

Reduce the heat to medium in the same cast iron pan, and add 2 tbsp of butter, chopped garlic, oregano, parsley, and thyme.

Reduce the heat under the sauce while you wait for the chicken to finish cooking. The best way to know this is to test it with a thermometer- chicken should register 165 degrees.

When it’s cooked through, add your chicken breast back to the pan and toss and coat them with the sauce, letting the chicken warm up and marry with the creamy sauce.

Taste your sauce and add more salt and pepper as desired. And yep, that’s it! Serve with your favorite side (Yes mom, my favorite side is Brussels sprouts)*** and enjoy!

***Recipe coming soon!!!.