Ingredients
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breasts or thighs, diced
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes (oil-packed), chopped
• 4 cups low-sodium chicken broth
• ½ cup heavy cream or full-fat coconut milk
• 2 cups fresh baby spinach
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• Optional: ¼ cup grated Parmesan, fresh basil, or lemon zest
Instructions
- Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
- In same pot, add garlic and sun-dried tomatoes; sauté 1–2 min until fragrant.
- Pour in chicken broth and Italian seasoning. Bring to a simmer; cook 5 min to meld flavors.
- Return chicken to pot. Stir in heavy cream and red pepper flakes (if using). Simmer gently 5–7 min.
- Add spinach; stir until wilted (1–2 min).
- Taste and adjust seasoning. For extra richness, stir in Parmesan or a squeeze of lemon.
- Serve hot with crusty bread or over pasta.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 320 | Net Carbs: 8g | Fats: 18g | Protein: 30g
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 320 | Net Carbs: 8g | Fats: 18g | Protein: 30g