I yell in caps when it’s worth it, and if you haven’t tried this one yet, I promise your only regret will be not making it sooner. ;) It’s as simple as it is satisfying as it is cozy + comforting, which what we all want in a meal in the middle of winter, right? 🥰
The garlic-parmesan sauce is made with copious amounts of...(surprise!) garlic + parmesan, then coupled with pan-seared paprika chicken and finished with fresh cracked pepper and basil. 👌🏻 Serve over pasta, zoodles, spaghetti squash, or with your favorite crusty bread. Prep ahead and reheat in the microwave or oven! ♥️
CREAMY GARLIC & SUNDRIED TOMATO-BASIL CHICKEN SKILLET
(gluten-free • grain-free • keto-friendly • dairy-free option)
RECIPES
INGREDIENTS
1 pound chicken breasts
• 1/2 tsp. paprika
• 1 tsp. onion powder
• 3 tbps. sun dried tomato oil, divided OR olive oil
• 2 tbsp. minced garlic
• 5oz jar sun dried tomato strips in oil, drained
• 1 tsp. dijon mustard
• 1 1/2 cups cream OR coconut cream
• 2-3 cups fresh spinach
• 1/3 cup parmesan (or vegan parmesan)
• 2 tbsp. chopped basil
INSTRUCTIONS
1) Season chicken with paprika and onion powder.
2) in a large skillet over medium-high heat, heat 2 tbsp. sun dried tomato oil for ~1 min. Sear chicken for 6-8 minutes per side, or until cooked through; transfer to a plate.
3) Add remaining oil to pan and fry garlic for a minute, then add tomatoes for 1-2 minutes. Mix in dijon mustard.
4) Reduce heat to low, add cream and bring to gentle simmer while stirring.
5) Add spinach and allow to wilt in sauce, then add parmesan and let sauce simmer until cheese is melted.
6) Arrange chicken in sauce and top with basil.
THERE YOU GO!
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