This is a fantastic, fast ketogenic supper. Serve, if preferred, over pasta.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds skinless, boneless chicken breasts, thinly sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup spinach, chopped
- ½ cup chopped sun-dried tomatoes
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
- You can substitute salmon for chicken, but poach or bake the salmon and make the sauce independently.
Nutrition Facts
| Calories | 505 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 17 g |
| Sodium | 541 mg |
| Sugars | 3 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It was good. I used chicken tenders and fresh garlic instead of the powder. I thought the parmesan took over and will make it again next time using on 1/4 cup of that. I used a tiny bit of corn starch to thicken the sauce. Served it over linguini.
Easy, looks great tastes wonderful!
This dish is so good, paired it with a green salad and garlic bread. I think next time I will pair with spaghetti squash. Will make this often, quick and easy.
This made an extremely satisfying meal. It is delicious and simple to make. I’ll be saving this one to make often. I did use fresh garlic instead of the powder. It is hard to believe that something so easy can taste so good.
This was a hit! It was so easy to make and so tasty! I will definitely make this again & again.
I double or double+half the sauce for serving over pasta or noodles. Drain off all but 2-3 TBSP of chicken drippings before making the sauce, otherwise your saucewill be thin and watery.
Delicious meal .Thanks for sharing!
Great recipe! Did add fresh chopped garlic instead of garlic powder though. Served with linguine and it was such a hit with my family! Can’t wait to make this again!!!
It was amazing. And I did not change anything
As always I follow the directions exactly. I have to say this is very enjoyable. Definitely would make again.
I have made this recipe several times. It is very good. I don’t like spinach, so I substitute red peppers or zucchini and squash for the spinach. I have also used light cream instead of heavy and did not notice much difference in the taste.
I followed this exact recipe and it was a hit! I served it over pasta. 5 stars all around. Will definitely make again!
I did a slight variation – chopped the sun-dried tomatoes and tossed them into the hot oil to break them down a little before adding the garlic and cream. I also didn’t use the broth – to cut down on sodium. It was delicious.
This is a fabulous recipe. I double the recipe and serve it with angel hair pasta. Sometimes I substitute the chicken for Italian sausage. I cook it separately from the sauce, slice it, and add it when I add the spinach. It’s a household favorite.
Super easy and a crowd favorite. This is some great comfort food that is restaurant quality! Highly recommended.
I doubled the spinach and didn’t chop it, just let it cook down, and used boneless skinless chicken thighs. It was perfect!
ABSOLUTELY FANTASTIC!!! Made exactly as written. Served over zucchini noodles. My oldest LOVED it!
It was a bit dry. Perhaps a little olive oil on the linguine, or a bit more broth or cream.
Turned out delicious!
Very tasty and easy to make!
I’m a pretty seasoned cook. Made as written. Knew before adding the italian seasoning that it was too much. 1/2 teaspoon would have been plenty. I realize that it’s garlic tuscan chicken, but I would have halved the garlic as well. Additionally, I prefer to cook with fresh garlic as I’m not a big fan of garlic powder. That being said, it was good, just not a 5 star recipe. I’ll try it again with the noted adjustments.