Description
A creamy and delicious dish that combines juicy chicken with a rich sauce of sun-dried tomatoes, heavy cream, and Parmesan cheese, perfect for a low-carb diet.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 cup spinach
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Heat a tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side until browned. Remove the chicken from the skillet and set aside.
- Add the sun-dried tomatoes to the skillet and cook for 2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Add the spinach and Italian seasoning, allowing it to wilt for about 2 minutes.
- Stir in the grated Parmesan cheese until melted and creamy.
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven, let it rest for a few minutes, then serve with the creamy sauce spooned over the top.
Notes
Serve hot with fresh basil garnish. Pairs well with steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg