Creamy Chicken in Parmesan Sauce
Cream and cheese, packed with flavor and deliciousness, and made just in one pan. This meal is creamy, high-protein, low-carb, and gluten-free.
Servings: 4 halves of chicken breasts
Ingredients
- 2 chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp oregano divided
- 3 tbsp butter divided
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes drained and chopped
- 1/2 cup chicken broth low sodium
- 1/2 cup heavy cream
- 1/3 cup Parmesan grated
- 1 cup spinach
Garnish
- Parsley chopped
Instructions
- Season chicken breasts with salt, black pepper, and 1 tsp oregano.
- Place a large skillet over high heat and add 2 tbsp of butter to it with some of the oil left after draining the sun-dried tomatoes.
- Add in the chicken breasts and cook for 4 minutes on each side until browned. Once the chicken breasts have fully cooked and are no longer white, remove them from the pan and set them aside.
- To make the sauce, lower the heat and add the remaining 1 tbsp of butter into the same pan. Add in the onion, garlic, the remaining 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes until onion softens.
- Pour in the chicken broth, heavy cream, and Parmesan cheese. Mix to combine until the sauce is smooth. Let it simmer for 2-3 minutes, and add some salt and black pepper to taste.
- Add in the spinach, stir, and cook until it wilts. It will take around 2-3 minutes.
- Add chicken breasts back into the pan, cover them with the sauce, and let them cook until they heat up for 3-5 minutes.
- Garnish with chopped parsley before serving.
Nutrition
Serving: 1 half of chicken breast with sauce (8 oz) | Calories: 409kcal | Carbohydrates: 13g | Protein: 27g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.7g | Trans Fat: 0.8g | Cholesterol: 133mg | Sodium: 648mg | Potassium: 924.7mg | Fiber: 2.7g | Sugar: 2.2g | Calcium: 143mg | Iron: 1.8mg