Creamy Tuscan Chicken & Broccoli | Easy 30 Minute Dinner (Step-by-Step)
Servings: 4
Time: 30 minutes
Pan: Large skillet
Ingredients
• 4 boneless, skinless chicken breasts (or 6-8 boneless skinless thighs)
• Salt & pepper
• 1 tsp Italian seasoning
• 1–2 Tbsp olive oil
• 3 cloves garlic, minced
• ¾ cup chicken broth
• ¾ cup coconut cream
• ½ cup freshly grated parmesan
• ½ cup sun-dried tomatoes, drained & chopped
• 1–2 cups fresh spinach
Optional: pinch crushed red pepper
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Instructions
1️⃣ Season & Sear
Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium heat.
Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
2️⃣ Build the Sauce
In the same pan, add garlic and cook 30 seconds.
Pour in chicken broth and scrape up the browned bits from the bottom (that’s flavor).
Stir in coconut cream and bring to a gentle simmer.
3️⃣ Add the Flavor
Stir in parmesan and let it melt into the sauce.
Add sun-dried tomatoes and spinach. Let spinach wilt and sauce thicken slightly (about 3–5 minutes).
4️⃣ Finish
Return chicken to the pan. Spoon sauce over the top and simmer 3–5 minutes until everything is creamy and coated.
Taste and adjust salt & pepper.
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Serve With:
• Zucchini noodles
• Cauliflower mash
• Roasted broccoli
• Or pasta for non-keto family members
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💡 Notes:
• If sauce feels too thin, simmer a few extra minutes uncovered.
Lemon Garlic Broccoli
Ingredients:
• 3–4 cups broccoli florets
• 1–2 tsp olive oil
• 1 small clove garlic, very finely minced (or grated)
• Zest of ½ lemon
• 1–2 tsp fresh lemon juice
• Sea salt to taste
• Optional: pinch red pepper flakes
Instructions:
1. Steam broccoli until just tender but still bright green (don’t overcook).
2. In a small pan, warm olive oil over low heat. Add garlic and cook 20–30 seconds — just until fragrant (don’t brown it).
3. Toss broccoli with the garlic oil, lemon zest, lemon juice, and salt.
4. Finish with red pepper flakes if you want a little kick.
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