Ingredients
Scale
- For the Chicken:
- 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Thighs (about 4–6 thighs, depending on size) – Thighs are recommended for their flavor and moisture, but chicken breasts can be used.
- 1 teaspoon Sea Salt, or to taste
- 1/2 teaspoon Black Pepper, freshly ground, or to taste
- 1 teaspoon Paprika (sweet or smoked, your preference)
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Olive Oil, extra virgin – for searing the chicken
- 1 tablespoon Butter, unsalted – adds richness to the searing and sauce base
- For the Tuscan Cream Sauce:
- 1 small Yellow Onion (about 1/2 cup chopped) – finely chopped
- 4–5 cloves Garlic – minced (about 1.5 tablespoons)
- 1/2 cup Sun-Dried Tomatoes (oil-packed, drained) – roughly chopped. Reserve 1 tablespoon of the oil if desired for extra flavor.
- 1/2 cup Chicken Broth, low-sodium – can substitute with dry white wine like Pinot Grigio or Sauvignon Blanc for a different depth of flavor, then add broth.
- 1.5 cups Heavy Cream (Whipping Cream) – this is key for the creamy, low-carb sauce.
- 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, and thyme)
- 1/4 – 1/2 teaspoon Red Pepper Flakes (optional, adjust to your spice preference)
- 5 oz (approx. 140g) Fresh Baby Spinach – a large clamshell or bag
- 1/2 cup Parmesan Cheese, freshly grated – plus more for garnish
- Salt and Black Pepper – to taste, for adjusting seasoning in the sauce
- Fresh Parsley or Basil – chopped, for garnish (optional)
Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This is crucial for achieving a good sear.
- In a small bowl, combine the sea salt, black pepper, paprika, and garlic powder.
- Season the chicken thighs generously on all sides with this spice mixture.
- Sear the Chicken:
- Heat the 2 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven (cast iron works wonderfully) over medium-high heat. Wait until the butter is melted and the oil is shimmering.
- Carefully place the seasoned chicken thighs in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
- Sear the chicken for about 4-5 minutes per side, until nicely browned and a golden crust forms. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the sauce.
- Once seared, remove the chicken from the skillet and set it aside on a plate. Do not wipe the skillet clean; those browned bits (fond) are packed with flavor!
- Build the Sauce Base – Sauté Aromatics:
- Reduce the heat to medium. If the pan seems dry, you can add the reserved tablespoon of oil from the sun-dried tomatoes or a touch more olive oil.
- Add the chopped yellow onion to the skillet and sauté for 3-4 minutes, until softened and translucent, scraping up any browned bits from the bottom of the pan with your spoon.
- Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic.
- Deglaze and Create the Sauce:
- Pour in the chicken broth (or white wine, if using). Bring it to a simmer, scraping the bottom of the pan with a wooden spoon or spatula to loosen all those flavorful browned bits. Let it reduce slightly for about 2-3 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer (do not boil vigorously).
- Incorporate Spinach and Parmesan:
- Add the fresh baby spinach to the skillet in batches, if necessary. Stir gently until the spinach wilts down into the sauce, which should only take a couple of minutes.
- Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes smooth and slightly thickened.
- Taste the sauce at this point and adjust seasoning with salt and black pepper if needed. Remember the chicken is already seasoned, and Parmesan is salty.
- Finish Cooking the Chicken:
- Return the seared chicken thighs (and any accumulated juices from the plate) to the skillet, nestling them into the creamy sauce.
- Cover the skillet and let the chicken simmer gently in the sauce for 10-15 minutes, or until the chicken is cooked through and its internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The cooking time will vary depending on the thickness of your chicken.
- Rest and Serve:
- Once the chicken is cooked, turn off the heat. Let the dish rest for 5 minutes before serving. This allows the flavors to meld further and the chicken to reabsorb some of its juices, making it even more tender.
- Garnish with fresh chopped parsley or basil and an extra sprinkle of Parmesan cheese, if desired. Serve hot over your favorite low-carb accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 600-750