Low-Carb High-Protein Creamy Sun-dried Tomato Chicken
How to Make It
Step 1
To a large skillet over high heat, add the olive oil. Then, add the chicken thighs and season with salt and black pepper. Sear the chicken for about 3 minutes on each side until browned. Meanwhile, finely dice the onion, slice the mushrooms, and mince the garlic.
Step 2
Once the chicken is done, transfer the seared chicken to a plate. To the same skillet, add the mushrooms and saute for 3-5 minutes until golden. Add the diced onions and minced garlic and sauté for about 1 minute until soft and fragrant.
Step 3
Then, add the sundried tomatoes and chicken broth and scrape down the bottom of the pan using a spatula. Reduce the heat to low. Continue stirring until about half of the chicken broth has evaporated.
Step 4
Add in the heavy cream, red chili flakes, spinach, and seared chicken. Simmer for about 2 minutes, uncovered, until the spinach is bright in color and wilted. Turn the chicken to coat both sides in the creamy sauce evenly.
Step 5
Serve the chicken on a serving plate topped the creamy sauce and spinach. Garnish with chopped parsley and a wedge of lemon.
Ingredients
- Extra virgin olive oil – 1 tbsp
- Chicken Thighs (Skinless & Boneless) – 600 g
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Sun dried tomatoes – 0.5 cup, whole pieces
- Red onion – 1 small
- Garlic – 2 clove
- Mushrooms, raw – 400 g
- Chicken broth – 0.75 cup
- Heavy cream – 0.5 cup
- Crushed Red Pepper Flakes – 0.25 tsp
- Spinach – 1 cup
- Parsley – 2 tbsp, chopped
- Lemon – 2 wedge – 1/8 of medium