Marry Me Low Carb Chicken (Print Version)
Tender chicken baked in creamy sauce with sun-dried tomatoes and spinach, perfect for low-carb lifestyles.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Vegetables
02 - 1 cup baby spinach, roughly chopped
03 - ½ cup sun-dried tomatoes, drained and sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
→ Seasonings
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon crushed red pepper flakes
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh basil, chopped
# Directions:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. Arrange in a single layer in the prepared baking dish.
03 - In a medium bowl, whisk together heavy cream, grated Parmesan, minced garlic, and red pepper flakes until well combined.
04 - Pour the cream mixture evenly over the seasoned chicken. Scatter sun-dried tomatoes and spinach around the chicken pieces. Sprinkle shredded mozzarella evenly over the top.
05 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil and serve hot.
# Expert Tips:
01 -
- The sauce creates itself while everything bakes together
- Reheats beautifully for meal prep lunches
02 -
- Thin chicken breasts work better than thick ones
- The sauce will look too thin at first but reduces perfectly
03 -
- Sear the chicken first for extra depth of flavor
- Pat those sun-dried tomatoes dry to prevent excess oil