Marry Me Low Carb Chicken (Printer-Friendly)

Tender chicken baked with sun-dried tomatoes, spinach, and rich cheese in a low-carb style.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ 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 (optional)
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnish

12 - 2 tablespoons fresh basil, chopped (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Season chicken breasts generously with salt, pepper, and Italian seasoning on both sides. Arrange them 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 chicken breasts. Scatter sun-dried tomatoes and spinach around and between the chicken pieces.
05 - Sprinkle shredded mozzarella evenly over the top. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is golden and bubbly.
06 - Remove from oven and let rest for 5 minutes to allow sauce to thicken slightly. Garnish with chopped fresh basil and serve hot.

# Expert Advice:

01 -
  • The cream sauce reduces down into something velvety and rich without any flour or thickeners
  • Sun-dried tomatoes add this incredible umami punch that makes low carb eating feel luxurious
02 -
  • Searing the chicken first adds incredible flavor but adds an extra pan and step to the process
  • The sauce will look thin going into the oven but reduces perfectly during baking
03 -
  • Let the dish rest before serving so the sauce has time to thicken slightly
  • Use freshly grated Parmesan if you can, it melts better than the pre-grated kind

Go Back