Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 teaspoon garlic powder (5g)
  • 1/2 teaspoon paprika (2.5g)
  • 2 tablespoons butter (30g), unsalted
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
  • 1 cup heavy cream (240ml)
  • 1/4 cup chicken broth (60ml), low sodium
  • 1/4 cup grated Parmesan cheese (25g), plus more for garnish
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 teaspoon red pepper flakes (optional) (1.25g)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken breasts dry with paper towels. Season with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.
  3. Add butter to the skillet and melt over medium heat. Add garlic and sun-dried tomatoes and sauté for 1-2 minutes, until fragrant.
  4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally. Stir in Parmesan cheese and red pepper flakes (if using).
  5. Add spinach to the sauce and cook for 2-3 minutes, until wilted. Season with salt and pepper to taste.
  6. Add the cooked chicken breasts back to the skillet and nestle them into the sauce.
  7. Reduce heat to low and simmer for 5-10 minutes, allowing the chicken to absorb the flavours of the sauce. This is one of the best low carb meal ideas!
  8. Garnish with extra Parmesan cheese and serve hot.