Pan-seared chicken thighs in a silky cream sauce with sun-dried tomatoes and wilted spinach. No pasta — just the rich Tuscan flavours in 32 minutes, 6 g net carbs per serving.
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Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Pat chicken thighs dry. Season both sides with Italian seasoning, salt, and pepper.
Heat olive oil in a Dutch oven or deep skillet over medium-high. Sear chicken 4-5 minutes per side until golden. Remove to a plate.
In the same pot, add sun-dried tomatoes and garlic. Cook 90 seconds until fragrant.
Add red pepper flakes. Pour in heavy cream, scraping any browned bits from the bottom.
Stir in parmesan. Simmer 3-4 minutes until the sauce thickens enough to coat a spoon.
Return chicken to the pot. Add spinach in handfuls, stirring as it wilts into the sauce.
Simmer 4-5 minutes until chicken is heated through (internal 74 °C). Top with torn basil and serve.
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