Low-carb and keto friendly dieters will love this yummy chicken dish. It's a quick dish to prepare, is very nutritious and is packed with lots of protein. Serve it with a side salad, if desired.
4 medium chicken breasts
salt
freshly ground black pepper
1 t. Italian seasoning
red chili pepper flakes, to taste
1 t. paprika
2 T. butter, divided
5 cloves garlic, minced
1 small onion, minced
5 medium tomatoes, chopped
1/2 c. chicken stock
3 – 4 c. fresh spinach
1 c. shredded cheese, cheddar, mozzarella, or favorite
freshly chopped parsley, for garnish
Preheat oven to 400 degrees.
Combine salt, pepper, Italian seasoning, paprika and red pepper flakes in a small bowl; rub chicken with this mixture; set aside.
Melt 1 T. butter in a large oven-proof or cast-iron skillet over medium heat; cook chicken for 4-5 minutes per side, until cooked through, browned and no longer pink on the inside. Remove to a plate; set aside.
In the same skillet, add remaining butter; cook garlic and onion for 1 minute, until fragrant; add tomatoes; cook for several minutes, until they break down and render some juice. Stir in chicken stock; add spinach; cook for 1-2 minutes, until spinach is wilted.
Add chicken back to the skillet with the spinach and tomato sauce; sprinkle chicken with cheese; place the skillet in the oven; broil quickly until cheese is melted and bubbly. Remove from oven.
Garnish with freshly chopped parsley. Serve immediately.
4 servings.
PT0M