Creamy Tuscan Chicken with Spinach, Artichokes, and Sun-Dried Tomatoes (30 Minutes, ONE-PAN)
Creamy Tuscan Chicken with Spinach, Artichokes, and Sun-Dried Tomatoes is a quick and easy 30-minute ONE-PAN meal that will become one of your favorite dinners! It's keto, low-carb, gluten-free, and high in protein.
Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
Heat the large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil.
When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.
Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat.
Remove the chicken from the skillet.
How to make garlic cream sauce
To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.
Assembly
Add cooked chicken to the skillet with the cream sauce.
Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through.