Creamy Sun-Dried Tomato Spinach Chicken
Nutrition per serving
Protein per 100 kcal: 8.1g · Energy from macros: 34% protein / 7% carbs / 59% fat
Ingredients
- 2 chicken breasts (about 400g)
- 1 tbsp olive oil
- 1 tsp paprika
- 3 garlic cloves, finely chopped
- 80g sun-dried tomatoes in oil, drained and sliced
- 180ml double cream
- 120ml chicken stock
- 30g grated parmesan
- 100g fresh baby spinach
- Salt and black pepper, to taste
- Rice or crusty bread, to serve
Instructions
Pat the chicken breasts dry and season all over with salt, pepper and paprika.
Heat the olive oil in a large pan over medium-high heat and sear the chicken for 5-6 minutes per side until golden, then set aside.
Lower the heat to medium, add the garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
Pour in the cream and chicken stock, stir in the parmesan and simmer gently for 3-4 minutes until slightly thickened.
Fold in the spinach a handful at a time until just wilted.
Return the chicken to the pan, spoon over the sauce and simmer for 4-5 minutes until cooked through, then serve with rice or crusty bread.
This is the weeknight dinner I make when I want something that feels a bit special without a long evening in the kitchen. Golden seared chicken in a silky cream sauce with sweet-tangy sun-dried tomatoes, garlic and wilted spinach — rich, comforting and high in protein, yet light enough to keep a weight-loss dinner on track. Check the chicken and cream at nutricounter.net/tools/nutrition before you cook.
