Honey Garlic Chicken Bites

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Chicken Breasts in Creamy Spinach Parmesan Sauce – Our tender and delicious skinless and boneless chicken breasts are cooked in a buttery, creamy, and garlicky parmesan sauce that is hard to resist. Keto and low-carb agreeable, the chicken recipe is prepared in only 25 minutes!

Fixings Rundown FOR THE Velvety CHICKEN Bosom RECIPE
2 chicken bosoms
3 tablespoons margarine, separated
1/2 teaspoon salt and pepper, or to taste
1 teaspoon oregano
1 medium onion, minced
4 cloves garlic, minced
1 little container sun-dried tomatoes, depleted from oil and hacked
1/2 cup chicken stock
1/2 cup weighty cream
1/3 cup ground Parmesan cheddar
1 cup spinach (or more assuming you like)
Conceal Pictures
low carb chicken bosoms recipe – #recipe by #eatwell101®

In the first place, season chicken bosoms with salt, pepper, and oregano. In a large skillet, brown the chicken on both sides for 4 minutes. Set the chicken breasts aside on a plate.
To make the cream sauce, add spread to a similar skillet and cook onion, garlic, 1/2 teaspoon oregano, and sun-dried tomatoes. Simmer for two to three minutes before adding Parmesan cheese, heavy cream, and chicken broth.
Cook the mixture until the spinach is wilted. Before serving, return the chicken breasts to the pan and reheat for two to three minutes.

2. Over medium-high heat, melt 2 tablespoons of butter and a little oil from the sun-dried tomatoes in a large skillet. Cook the chicken breasts until browned on both sides by adding them. Place the grilled chicken breasts on a plate and set them aside when they are done and no longer pink.

3. In the same pan, add the remaining tablespoon of butter to make the creamy spinach parmesan sauce. Sun-dried tomatoes, garlic, and 1/2 teaspoon of oregano should be cooked. Gradually add chicken stock, weighty cream, and Parmesan cheddar and blend to consolidate until smooth while stewing for 2-3 minutes. Add salt and pepper to adjust the flavor.

4. Continue cooking the mixture after adding the spinach until it is wilted. Reheat the chicken breasts in the pan for two to three minutes. With fresh chopped parsley as a garnish, serve the creamy chicken with spinach and parmesan sauce immediately. Enjoy!

To avoid drying out the meat and drawing out moisture, season the chicken just before cooking.
Assuming you have huge chicken bosoms, pound them or cut them on a level plane to make the thickness even. This way, the chicken will cook faster.
You can sub fresh bacon rather than sun-dried tomatoes for a pleasant character.
You can substitute chicken tenders for chicken breasts in this recipe for creamy chicken breasts. They’re scrumptious and cook quicker! Simply watch out for it so they don’t overcook.
What Other Readers Have to Say About This Creamy Spinach Chicken Breast Recipe Favorite in our household! I cannot emphasize enough how delicious the sauce is. I’ve shared the recipe with every friend. I’m grateful!” – Nichole

“Truly delightful! Thin chicken breasts were used in place of the almond and coconut Coffeemates natural bliss half and half. This was my first time trying a dairy-free half and half, and it was a resounding success! Leah: “One of the easiest and most delicious recipes I’ve ever made.” topped with walnuts, an apple, and a tangy mustard dressing on a spinach salad. Susan: “Following recipe just added 3 tablespoons of pasta water to onion mixture to soften it. I used chicken thighs because that was what I had. I added mushrooms and substituted fresh cherry tomatoes for sun-dried. The flavor was excellent, and I will make it again. Kelly “Good, very rich, and customizable. […] Served with rice, but could be used on anything. I doubled the sauce, cooked the chicken for longer, added more spinach, a few artichoke hearts chopped up, and sliced mushrooms because I had large chicken breasts. I substituted grated Parmesan, a blend of Romano and Asiago cheeses, Tuscan seasoning, and chicken bone broth. Corn and zucchini, I think, would be good additions. Tanya

Using an airtight container, you can store the creamy chicken with spinach for up to two days in the refrigerator. To loosen the sauce, gently reheat the chicken in a skillet with a few drops of water.