Low Carb Tuscan Chicken In A Creamy Cheesy Sauce With Sun-Dried Tomatoes

This low carb & Primal friendly tuscan chicken dish is the perfect midweek dinner made with tender chicken breasts and served in a rich, cheesy & creamy sauce with vibrant sun-dried tomatoes and wilted spinach.

Low carb creamy tuscan chicken with sun-dried tomatoes

Creamy chicken dishes like this has to be one of my most favourite dinner time recipes, especially when they're this easy to make too. Indulgent dishes like these that taste anything but healthy, also make following a low carb Primal diet so easy too.

To give this recipe a truly sweet and rich tomato flavour, I've added some organic sun-dried tomatoes, plus a hearty amount of garlic too. Wilted spinach also adds to the creamy parmesan cheese sauce and helps adds a little extra nutritional value to the dish.

I personally like to enjoy this recipe as it is as the healthy fats from the cream helps fill you up pretty quickly, but feel free to serve with some cauliflower rice or courgette noodles.

I hope you and your family enjoy this recipe and if you do, make sure you take a picture and send it to us on Facebook or join our Primal Living's Hub Community. We love seeing your Primal creations!

Low carb Tuscan chicken in a creamy sun-dried tomato sauce

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Ingredients
  • 2 organic chicken breasts, cut in half horizontally
  • 2 tbsp organic olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 100ml cup chicken broth
  • 90g organic double cream
  • 60g parmesan cheese, grated
  • 100g sun-dried tomatoes
  • 4 handfuls spinach
  • 1 tsp mixed herbs
  • Salt and pepper to taste

Method

Begin by oiling a pan and bringing it to medium heat. Season your chicken breasts with a little bit of pepper and add to the pan. Cook for roughly 4-5 minutes before flipping to the other side and cooking for a further 4-5 minutes. Once the chicken is browned, remove from the pan and set aside.

Add the onion to the pan (and a little extra oil if needed) and stir until golden. This should take 3-4 minutes. Add the garlic and cook for a further 1 minute. Add the chicken broth and stir everything together.

Pour the double cream into the pan, along with the cheese. Stir until the cheese has completely melted before adding the sun-dried tomatoes, mixed herbs and more seasoning.

Add the spinach (you may need to add half, wilt halfway, and then add the rest) and leave to wilt. Once wilted, stir everything once together again and serve.

Enjoy!

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