Creamy Tuscan Garlic Chicken
High protein, similar vibe to creamy shrimp pasta but lower carb. An Italian-inspired comfort dish with a rich, creamy sauce featuring sun-dried tomatoes and spinach.
Ingredients
- 4–6 Chicken thighs (bone-in, skin-on for flavor, or boneless/skinless for speed)
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 100ml Dry white wine (optional, substitute with chicken broth)
- 150ml Heavy cream (or full-fat coconut milk)
- 100g Sun-dried tomatoes (in oil), chopped
- 3 large handfuls Fresh Spinach
- 50g Parmesan cheese, grated
- Salt and pepper
Instructions
**Sear Chicken:** Salt and pepper the chicken. In a large skillet, heat oil over medium-high heat. Sear chicken until golden brown (about 5-7 mins per side). Remove and set aside (it doesn't need to be fully cooked yet).
**Aromatics:** In the same pan, melt butter. Add onion and cook until soft. Add garlic and cook for 30 seconds.
**Deglaze:** Pour in wine (or broth) and scrape up the brown bits from the bottom. Simmer for 3 mins to reduce.
**Simmer:** Stir in the cream and sun-dried tomatoes. Return the chicken to the pan. Simmer on low heat for 10-15 mins until chicken is cooked through.
**Finish:** Stir in the spinach until wilted. Remove from heat and stir in parmesan. Serve over steamed broccoli, roasted cauliflower, or mashed potatoes.