Creamy Chicken with Spinach and Tomatoes, Keto Friendly, Low Carb

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by seasoning the chicken cutlets with salt and pepper.

Heat a large skillet over medium-high heat and add about 2 tablespoons of olive oil.

Add the seasoned chicken cutlets to the skillet and cook for about 6 minutes on one side until browned.

Flip the chicken cutlets over, season the other side with salt and pepper, and cook for another 6 minutes until fully cooked through.

Remove the chicken from the skillet and set aside on a plate, covering it with aluminum foil to keep warm.

Add 1 cup of chicken stock to the skillet, scraping up any brown bits from the bottom for added flavor.

Add 2 minced garlic cloves and the juice of half a lemon to the skillet, cooking for a couple of minutes.

Add the fresh tomatoes (quartered if using larger ones) to the skillet and cook until they start to soften.

Pour in 1 cup of heavy cream and add 1/2 cup of grated Parmesan cheese, stirring until the cheese melts.

Add 4 cups of fresh spinach to the skillet and cook until wilted.

Return the chicken to the skillet, along with any juices that accumulated while resting, and turn off the heat to let the chicken warm in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens