Why Make This Low-Carb Tuscan Chicken
If you’re on a low-carb diet or simply looking for a delicious, wholesome meal, this Low-Carb Tuscan Chicken recipe is a fantastic choice! It combines tender chicken with vibrant vegetables, creating a pleasing mix of flavors and textures that’s satisfying without the extra carbs. The creamy sauce turns every bite into a delightful experience, making it a perfect weeknight dinner that the whole family will love. Plus, it’s quick to prepare and packed with nutrients, so you can enjoy a gourmet-style meal without spending hours in the kitchen.
How to Make Low-Carb Tuscan Chicken
Making Low-Carb Tuscan Chicken is a breeze, even if you’re new to cooking. Start by searing your seasoned chicken until it’s golden brown. Then, add fresh vegetables like broccoli and grape tomatoes, allowing them to cook until tender-crisp. The secret lies in the creamy sauce made with half and half, which gives this dish its decadent texture. Top it off with a generous sprinkle of mozzarella and parmesan, letting the cheeses melt beautifully. In just a short time, you’ll have a warm, comforting meal on your table that’s sure to impress.
Ingredients:
- 1.5 pounds boneless chicken breasts (chopped into 1-inch pieces)
- 1.5 teaspoons creole seasoning
- 0.5 teaspoon onion powder
- 0.75 teaspoon garlic powder
- 1.5 tablespoons extra virgin olive oil
- 3 cups broccoli florets (from about 2 crowns, chopped into bite-sized pieces)
- 1 cup grape tomatoes
- 0.25 cup sun-dried tomatoes (oil-packed preferred)
- 1 pinch crushed red pepper flakes
- 0.5 teaspoon dried oregano
- 0.5 cup half and half
- 0.25 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
Directions:
- Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Season the chicken pieces with creole seasoning, onion powder, and garlic powder. Add to the pan and sauté for 8-10 minutes, stirring occasionally, until golden brown and the chicken reaches an internal temperature of 165°F.
- Add the broccoli florets and grape tomatoes to the skillet, stirring to combine. Sprinkle in the crushed red pepper flakes, oregano, and sun-dried tomatoes. Cook for another 10 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
- Reduce the heat to medium-low to prevent the cream from breaking. Stir in the half and half, scraping up any flavorful bits from the bottom of the pan. Allow to bubble gently for about 2 minutes to thicken slightly.
- Remove the skillet from the burner. Top the entire dish evenly with shredded parmesan and mozzarella cheese. Cover with a lid or aluminum foil and let sit for 3-4 minutes until the cheese melts completely. If needed, return to low heat for 1 more minute. Serve immediately.
Nutritional Information
Per serving (approximately 1/4 of the recipe):
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 155mg
- Sodium: 980mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 46g
How to Serve Low-Carb Tuscan Chicken
This dish pairs wonderfully with a simple green salad or a side of cauliflower rice for an extra low-carb option. You could also serve it with zucchini noodles, which will soak up the creamy sauce beautifully. For a more Italian flair, a side of garlic bread can be a nice touch, though keep in mind the carbs if you’re sticking to a low-carb diet!
How to Store Low-Carb Tuscan Chicken
To store leftovers, let the dish cool to room temperature before placing it in an airtight container. Keep it in the refrigerator, where it will stay fresh for up to 3 days. For longer storage, you can freeze it in airtight containers for up to 2 months. Just thaw in the fridge overnight before reheating.
Expert Tips for Perfect Low-Carb Tuscan Chicken
- Don’t rush the browning: Ensure your chicken is browned before adding the vegetables; this adds flavor.
- Use fresh ingredients: Fresh broccoli and tomatoes yield the best textures and flavors, but frozen veggies can work in a pinch.
- Adjust spice levels: If you prefer less heat, skip the crushed red pepper flakes, or adjust to your taste.
- Make it creamy: For a richer sauce, consider adding a bit of cream cheese alongside the half and half for extra creaminess.
Delicious Variations
- Add other vegetables: Feel free to toss in some bell peppers, spinach, or asparagus for added color and nutrition.
- Switch up the cheeses: Experiment with different types of cheese like provolone or feta for a unique flavor.
- Make it dairy-free: Substitute the half and half with coconut cream and use dairy-free cheese for a creamy, dairy-free option.
- Change the protein: Swap the chicken for shrimp or a mix of your favorite veggies (like mushrooms and zucchini) for a vegetarian version.
Frequently Asked Questions
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking to ensure even cooking and safety.
2. What can I use instead of half and half?
You can use heavy cream for a richer texture, or if you’re looking for a lighter option, unsweetened almond milk can be a good substitute, though it may alter the creaminess slightly.
3. How do I know when the chicken is fully cooked?
Chicken is cooked through when it reaches an internal temperature of 165°F. You can use a meat thermometer to check the temperature in the thickest part of the chicken pieces.
Conclusion
Low-Carb Tuscan Chicken is not just another healthy recipe; it’s a delicious meal that brings the flavors of Italy right to your kitchen. With a balance of protein and fresh veggies, it’s ideal for anyone watching their carbs without sacrificing taste. Try making this dish today and savor every bite of this comforting, flavorful meal. Don’t forget to share your experiences and any variations you try with us! Happy cooking!