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Recipe from Simpler Savory

The recipe

Easy Low Carb Tuscan Garlic Chicken

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
520

2× the original author values. Recipe yield: 4 servings.

calories
1040

3× the original author values. Recipe yield: 4 servings.

calories
1560
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken breasts or thighs — breasts sliced into cutlets or use thighs whole
  • 1 teaspoon kosher salt — divided, to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika — optional, for warmth
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic — minced
  • 0.5 cup sun-dried tomatoes — oil-packed, drained and thinly sliced
  • 0.75 cup low-sodium chicken broth — plus more as needed
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese — freshly grated
  • 4 ounces baby spinach
  • 1 tablespoon capers — drained; optional
  • 0.25 teaspoon red pepper flakes — optional, to taste
  • 1 lemon — zest or small squeeze of juice, to finish
  • additional salt and pepper — to taste

Instructions

  1. Slice thick chicken breasts into horizontal cutlets (or use thighs as is), and pat very dry with paper towels.
  2. Season both sides with kosher salt, black pepper, Italian seasoning, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high until shimmering; sear chicken without crowding until golden, then flip and cook until just done and springy. Transfer to a warm plate.
  4. Reduce heat to medium, add butter, then stir in minced garlic until fragrant and just blond.
  5. Stir in sliced sun-dried tomatoes; pour in chicken broth and scrape up browned bits from the pan.
  6. Add heavy cream and bring to a gentle simmer; small bubbles should form around the edges.
  7. Whisk in Parmesan a handful at a time until smooth and glossy; adjust thickness with a splash of broth if needed and add red pepper flakes if using.
  8. Fold in baby spinach until just wilted; stir in capers if desired.
  9. Nestle chicken and any juices back into the skillet and simmer 1–2 minutes to marry flavors.
  10. Finish with a small squeeze of lemon or a whisper of zest; taste and adjust salt and pepper.
  11. Serve hot over cauliflower mash, zucchini noodles, or your favorite low carb side.

Notes

Store leftovers in an airtight container up to 4 days or freeze up to 2 months. Reheat gently in a skillet over low heat with a splash of broth to loosen until the sauce turns glossy again. Avoid rapid boiling to keep the cream from breaking.

Source: https://simplersavory.com/easy-low-carb-tuscan-garlic-chicken/