Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Brown chicken 4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes and cook 2 minutes.
- Pour in chicken broth and scrape up any browned bits from the pan. Simmer 5 minutes.
- Return chicken to the pan. Add heavy cream and Parmesan cheese. Stir to combine and simmer 15 minutes until chicken is cooked through and sauce has thickened.
- Add spinach and red pepper flakes. Cook 2 minutes until spinach is wilted. Adjust seasoning and serve immediately.
Nutrition
Notes
Net Carbs: 3g per serving (4g carbohydrates − 1g fiber).
Substitutions: Use full-fat coconut cream in place of heavy cream for a dairy-free version (flavor will be slightly different). Add ½ cup drained artichoke hearts for extra fiber and a Mediterranean touch.
Storage: Refrigerate in an airtight container for up to 4 days. The cream sauce thickens considerably when chilled.
Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of chicken broth to loosen the sauce as needed. Do not boil.
