Low Carb Tuscan Chicken
Seared chicken breasts with broccoli, tomatoes, and sun dried tomatoes in a creamy Parmesan sauce.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cup chopped broccoli
- 1 cup grape tomatoes halved
- ½ cup sun dried tomatoes chopped
- 1 cup heavy cream
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- ½ cup shredded Parmesan cheese
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Season the chicken and cook for about 5 to 7 minutes per side, until golden and 165 degrees F in the center.
- Move the chicken to a plate and let it rest.
- In the same skillet, cook the broccoli for about 3 minutes, then stir in the garlic until fragrant.
- Add the grape tomatoes and sun dried tomatoes and cook for 2 to 3 minutes, until the grape tomatoes begin to burst.
- Whisk in the heavy cream and Italian seasoning and stir until slightly thickened and bubbly, about 2 minutes.
- Return the chicken to the skillet and simmer for about 3 minutes.
- Remove from the heat, sprinkle with Parmesan, and let it melt into the sauce before serving.
Notes
Slice thick chicken breasts in half or pound them to an even thickness so they cook evenly. Add the Parmesan off the heat so the sauce stays smooth. Cook the chicken to 165 degrees F and reheat leftovers to 165 degrees F.