As a blogger you’re told to add commentary to your posts. This is important because it helps with things like SEO and Ad revenue (of which I have none, currently). But I have to admit, it’s the part about blogging I dislike the most.
Not only do I not like it, I feel like I’m not very good at it! I dont have a whole life story behind where this recipe came from or how it was born.
The truth is, I came up with this recipe on a whim. It just so happened I had all of the ingredients for this Keto friendly Creamy Tuscan Chicken, and so this recipe was born.
I wasn’t even going to post the recipe for this Keto Tuscan Chicken until it blew up my Instagram and became one of my most liked posts and received comments from you guys asking for the recipe!
So here it is. My random Saturday night Keto Tuscan Chicken recipe!
I like it because its so easy to make. You can whipped it up in just about 30 minutes and it requires minimal dished. And Kyle loved it. I hope you will too!
What You’ll Need:
- Cutting board
- Knife
- Measuring cup
- Wooden spoon (or some other utensil for stirring)
- Tongs (or whatever you want to use to hand the flipping on the chicken!)
Now that you know what you need to make this recipe, get cooking!
Creamy Tuscan Chicken
Ingredients
- 2 Chicken breasts
- 3/4 Cup Sun Dried Tomatoes
- 2 Handfuls Spinach Roughly Chopped
- 1 Clove Garlic Minced
- 1 Cup Heavy Cream
- 3/4 Cup Parmesan Grated
- 1 Tbsp Olive Oil
- Salt and Pepper
Instructions
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Season both sides of the chicken with salt and pepper
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Heat a medium size pan over medium high heat, add olive oil.
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Once the pan is hot, add your chicken. Cook until done, about 7-12 minutes per side depending on the thickness of your chicken.
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After the chicken is finished cooking, remove and set aside on a plate.
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Next, lower the heat on your pan to low, add garlic and cook until fragrant, about 3-5 minutes (Make sure not to burn the gralic!)
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Add to the pan cream, parmesan cheese and sun dried tomatoes. Mix and allow the sauce to thicken and the cheese to melt for about 5 minutes.
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Lastly, add the spinach and chicken to the pan and cook until wilted, about 3-5 minutes.
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