Low Carb Tuscan Chicken

Hi fellow foodies! I hope your week is off to a great start! Mine has been busy so far. I’ve been trying to get a bunch of back to school shopping completed before the craziness ensues. I’m not one for crowded shopping centers or racing around trying to find the best deals. We still have a month until school starts so I’m pretty early but I love to walk into a shopping store with plenty of room to navigate a shopping cart and elbow room to spare. Right now is the ideal time because all of the stores have their school displays out and the savings are super competitive and best of all, there aren’t 5 bazillion people scrambling to get a that last remaining 12 count of number two pencils for 50 cents.

So far, I have done a good job on my shopping and stayed on task. All school supplies have been purchased and I stayed within budget. Now, for the really hard part: clothes. Have you ever shopped with teenagers? It is an experience all in itself. One thing that I’ve realized is that I have no idea what is popular in clothing anymore for the younger generation. I’m the knee sock living in an ankle sock world. It’s all good though. Teenagers are really good at telling you what they want so I don’t have to guess. Woo hoo! I love them and love to see what they will pick out for the first day of school.

Now, if you are like me, you will come home tired from your shopping experiences and will need something comforting and warm to soothe your heart, mind, and stomach. I put this dish together and it was just the ticket to regain some energy after a busy day. It was super tasty and cooked up in only two pans. Also, if you are working on a low carb diet or are diabetic, this is a great meal. If not, there will be enough sauce to add in some pasta, if you like. This is a versatile recipe that can be worked in with your dietary needs.

Have a great evening!

-Jennifer

Ingredients:

2-2 1/2 pounds chicken thighs

2 teaspoons Kosher salt divided

1/2 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup grape tomatoes split in half lengthwise

2/3 cup frozen spinach

1 teaspoon minced onion

1 teaspoon minced garlic

1 cup Parmesan cheese

1/2 cup mozzarella cheese

1/2 cup heavy cream

1 cup milk (I used 2 percent but whole milk would work)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large oven-safe skillet, add olive oil, chicken thighs and 1/2 of the salt and pepper. Bake for 20 minutes. Use a fork to turn thighs over. Bake for 20 more minutes.

3. Turn oven on broil (high) and broil for 2-3 minutes to give Chicken a golden color. Use an oven mitt to remove from oven. Take chicken out of pan (and baking liquids). Serve with sauce.

4. While chicken is baking, heat a medium skillet on the stovetop on medium heat. Add butter.

5. Add tomatoes, spinach, onions, and garlic. Sauté until tender (about 10 minutes).

6. Add cheeses, cream, and milk. Add remaining salt and pepper. Heat until cheeses melt and sauce slightly thickens. Reduce heat to low until ready to serve.

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