From the Kitchen: Rustic Tuscan Chicken (low carb)

Some of the very best meals happen when you’re simply trying to use what’s in the fridge and make supper without a lot of fuss. That was exactly the case with this dish.

I wanted something comforting and flavorful, but still simple enough for a weeknight meal. What came together in my skillet ended up being one of those recipes that immediately goes into the “make again” category.

Tender chicken thighs, mushrooms, spinach, sun-dried tomatoes, Parmesan cheese, and a creamy sauce all come together in one pan. It feels a little rustic, a little cozy, and honestly… a little restaurant-worthy.

Even better? My mother — who is a wonderful cook — gave this one two thumbs up.

Ingredients

• 1.25–1.5 lbs boneless, skinless chicken thighs, cut into chunks

• 1 tbsp olive oil

• 2 tbsp butter

• 1 package mushrooms, sliced

• 2–3 cups fresh spinach

• 1/2 cup chopped sun-dried tomatoes

• 3/4 cup chicken broth

• 1/2–3/4 cup whole milk or heavy cream

• 5 oz Parmesan cheese, shredded

Seasonings

• Salt

• Black pepper

• Garlic powder

Instructions

Brown the chicken

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and season generously with salt, pepper, and garlic powder. Cook until lightly browned and mostly cooked through. Remove the chicken from the skillet and set aside.

Build the sauce

In the same skillet, add the butter and mushrooms. Cook until the mushrooms soften and begin to brown.

Add the sun-dried tomatoes and chicken broth. Let everything simmer together for a few minutes so the flavors can blend.

Stir in the milk or cream along with the Parmesan cheese. Continue stirring until the cheese melts into the sauce.

Finish the dish

Return the chicken to the skillet and simmer until fully cooked through and the sauce begins to thicken slightly.

Add the spinach and stir until wilted.

Taste and adjust seasonings if needed.

Notes

• I doubled this recipe and used an entire 5 oz block of Parmesan cheese because I wanted a richer sauce. It was absolutely worth it.

• Whole milk worked beautifully here when I ran out of heavy cream. I simply used a little less so the sauce would stay creamy instead of becoming too thin.

• This reheats very well the next day, making it a great option for lunch leftovers.

Serve this with roasted vegetables, cauliflower rice, pasta, or even a crusty loaf of bread if carbs aren’t a concern.

This meal was rich, creamy, comforting, and surprisingly filling. A little truly goes a long way.

Definitely one that will be staying in rotation here From the Kitchen.