recipe note: Balsamic vinegar comes in many forms. I recommend a higher quality one to get the fullest flavor. Many balsamic vinegars found in grocery stores are very thin – like water. Higher quality ones often found in specialty shops are aged longer and are slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two).41-Olive offers many choices.
4-6 skinless boneless chicken thighs (or breasts if you prefer) kosher salt & freshly ground black pepper 2 tablespoons olive oil, divided 3 large garlic cloves, minced 1 pint cherry tomatoes, halved (I mix it up with the colorful heirloom variety) 10 large basil leaves, finely chopped 4-6 oz fresh buffalo mozzarella, sliced in 1/4-1/2 inch thick slices balsamic vinegar, to taste (My newest favorite is BlackCherry from 41-Olive)
Salt and pepper both sides of the chicken thighs or breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top each chicken piece with 1-2 slices of mozzarella (depending on how thick you sliced it). Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately.
Low Carb Creamy Tuscan Chicken is rich and satisfying with lots of sun-dried tomatoes and spinach. I love the parmesan cream sauce. It is one of my very favorite low carb meals and it is perfect for the keto diet.
Prep Time 10 minutes / Cook Time 15 minutes / Total Time 25 minutes / Servings 4 / Calories 495
2 tablespoons olive oil
2 boneless, skinless chicken breast, cut in half horizontally
1 1/2 teaspoons Lemon Pepper Seasoning
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup white wine or chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup sun-dried tomatoes (approximately 1/2 of a 4 oz jar )
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2-3 cups baby spinach
2-3 medium zucchini squash, zoodles (optional)
Place olive oil in a large skillet over medium-high heat.Season chicken with lemon pepper.
Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through.Remove chicken and set aside.
Add onion to skillet and cook for about 3 minutes to soften.
Add garlic and cook 1 more minute.
Add white wine or chicken broth and cook until reduced just a bit and scrape up any browned bits from the bottom of the skillet.
Add heavy cream and bring to a simmer for 1 minute.Add Parmesan and stir until melted.
Add sun-dried tomatoes, Italian seasoning, and garlic powder.Stir in spinach. Cook and stir until spinach is wilted.Season to taste with salt and pepper.
Optional: Many italian dishes are served over a bed of pasta. I like to avoid the carbs and use zoodles instead. Make the zoodle noodles with either a mandoline or zoodle maker. Place on a paper towel to remove some of the excess water. Add 2 T of olive oil to a pan and heat on medium heat. Add zoodles to pan, and add salt and pepper to taste and stir for about 2 minutes. Add more slat/pepper to taste and stir again for two minutes or so until just a bit limp. Place zoodles on a plate and then add the chicken and sauce and serve.