Ingredients
🥄 1 thin-sliced chicken breast
🥄 ½ teaspoon garlic powder
🥄 Kosher salt and black pepper
🥄 2 tablespoons butter (divided)
🥄 1 teaspoon extra-virgin olive oil
🥄 2 cloves garlic (minced)
🥄 1 (15 ounce) can tomato sauce
🥄 2 tablespoons tomato paste
🥄 ½ cup low-sodium chicken broth
🥄 ½ teaspoon Italian seasoning
🥄 ¼ cup cream
🥄 Large handfuls fresh baby spinach
🥄 Fresh basil and Parmesan (for serving)
Instructions
👨🍳 Season the thin-sliced chicken with half a teaspoon of garlic powder, kosher salt, and black pepper.
👨🍳 In a large skillet, heat 1 teaspoon of extra-virgin olive oil and 1 tablespoon of butter over medium heat.
👨🍳 Add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through.
👨🍳 Remove the chicken from the skillet and set aside.
👨🍳 In the same skillet, add the remaining 1 tablespoon of butter and minced garlic.
👨🍳 Sauté for about 30 seconds until fragrant.
👨🍳 Add the tomato sauce, tomato paste, and chicken broth.
👨🍳 Stir to combine and bring the mixture to a simmer.
👨🍳 Reduce heat to low and let the sauce thicken for 5-7 minutes.
👨🍳 Add the cream and Italian seasoning. Stir well and let it simmer for another minute.
👨🍳 Return the chicken to the skillet and let it cook in the sauce for 2-3 minutes.
👨🍳 Add the fresh baby spinach and stir until wilted.
👨🍳 Serve over pasta, rice, or on its own.
👨🍳 Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
Notes
This recipe is perfect for meal prep and can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15