Recipe Chicken Spinach Peppers

This Creamy Tuscan Chicken with Baby Spinach and Red Pepper is so delicious, so quick, and so easy! Sautéed chicken breasts in a garlicky, parmesan cream sauce studded with sundried tomato, red pepper, and baby spinach. A restaurant quality dish, on the table in under 30 minutes. This is one quick weeknight dinner that the whole family will love.

I love quick and easy dishes that are restaurant quality, taste amazing, and are fast and easy to make. The kitchen smells wonderful, I've fed my family something healthy and delicious, and my kids think I'm a superstar! Yes, it takes a little more time than grabbing take out. Not much though. But for a 30 minute investment, I've nourished my family with healthy, natural ingredients that I control. That's a very satisfying feeling. Offering your family a home cooked meal is a treasured gift, the memories of which will last a lifetime.  With each meal we prepare for our families, we are reinforcing that time honored connection between love, family, food, and nourishment.  All in under 30 minutes!

My family loves this Creamy Tuscan Chicken. It's creamy, delicious, and so full of flavor. Serve it as is for a low carb - keto main dish. Or with your favorite carb - pasta, rice, or mashed potatoes. It's even great with cauliflower mash.

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Chicken breasts are sautéed in a little oil until golden brown and cooked through. I use oil from the jar of sundried tomatoes, it's so flavorful. I also flatten the chicken breasts with a kitchen mallet to even them out and make them thinner, like cutlets. If they are thick, cut them in half horizontally.

Remove the chicken from the pan, add a little more oil, and sauté some chopped onion until soft. Add the diced red bell peppers and sauté for a few minutes. When the peppers are almost soft, add the sundried tomatoes, garlic, and Italian seasoning and let sauté for one minute. Deglaze the pan with chicken broth, scraping up any browned bits. Add the cream and bring to a simmer. Let it simmer for about 2 minutes, then add the parmesan cheese and cook until melted. Turn off the heat and stir in the baby spinach. Salt and pepper to taste. Return the chicken to the pan and serve.

I've snuck lots of colorful veggies in this Tuscan Chicken, but because they're cut up small and in an amazing cream sauce, the kiddos won't even notice.You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

Recipe: Mexican Chicken Skillet With Spinach, Mushrooms & Sweet Peppers

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This creamy and rich skillet chicken dinner is what pan sauce dreams are made of! The red peppers and spinach offer a healthy serving of veggies and a bright pop of color to the plate. Serve this easy skillet chicken over a bed of orzo pilaf for a satisfying supper.

1. In a large Dutch oven, warm the olive oil over medium heat. If you are using whole chicken breasts, butterfly and then cut them in half to make thinly-cut pieces. Or skip this step and purchase thin chicken breast cutlets.

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2. In a shallow bowl, mix the flour, salt, pepper, and cayenne. Dredge each chicken breast in the flour mixture until lightly coated. Add additional pepper after dredging, if desired.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil and allow to melt and heat.

4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden. Turn, and cook the second side until also golden brown and the chicken is cooked through. Cook the chicken until the internal temperature reaches 165°F. The thinly-cut pieces should cook fairly quickly. Cook the chicken breasts in batches, as needed depending on the skillet’s size.

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5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made.

6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking the chicken breasts, sauté the shallots for 1 minute. Add additional olive oil for sautéing the shallots, if needed. Add the red pepper and cook until they are softened. Add the garlic and sauté an additional minute, or until the garlic is fragrant.

7. Deglaze the pan by adding the white wine to the skillet. Stir and scrape up the browned bits, also known as fond. The fond will add flavor to the sauce. Add the chicken stock and cream and reduce the heat to a simmer. Allow the juices to reduce by half or until the sauce has thickened.

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9. Plate the warm chicken breasts and ladle the sauce on top. Serve with a side of orzo pilaf, potatoes, or roasted broccoli.

3. Bring to a simmer, then turn to low and cover for 13-15 minutes or until the orzo is cooked to al dente. If needed, remove the lid and continue to stir until all excess liquid is absorbed.I had the darnedest time figuring out what to call this recipe. I thought of “Creamed Spinach-Stuffed Chicken” but didn’t really like that I had to have a hyphen in the title. I thought of “Creamed Spinach Chicken” but that only told part of the story since there are also roasted red peppers and tomatoes in the sauce. I thought of “Red Pepper and Spinach Stuffed Chicken” but that totally denies the beautiful creaminess of this delightful dish. I thought of switching around the structure and doing “Chicken Breasts Stuffed with Creamed Spinach and Red Peppers” but that was way too literal. I do so much better when I can just keep a recipe title simple—like “Cauliflower Pizza” (not “Roasted Cauliflower Crust Pizza with Manchego, Fried Oregano and a Balsamic Rosemary Reduction. Though dang, that sounds good.)

And anyway…the title doesn’t matter one bit. This is a lovely creamy chicken recipe that may be a tad indulgent on the creamy side of things…but that’s also pretty low on carbs (relatively speaking.)

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Add diced onion and sliced garlic. Or, if you prefer, sliced onion and diced garlic. Or, if you are feeling rebellious, chopped onion and minced garlic.

Then add about a cup of sliced roasted red peppers. Now, I usually have jars of roasted red peppers in my pantry that are not sliced. In that case, I do something that may surprise you.

Then throw in more spinach than you think makes sense, because it will shrink and wilt like there’s no tomorrow. (I actually added more than this before it was all said and done!)

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Stir the spinach a bit, then add a bunch of diced fresh tomatoes (reserving a little of the tomatoes for garnish at the end.) Lower the heat to medium at this point.

Then remove about a cup of the mixture to a separate bowl and let it cool. Turn off the heat under the creamed spinach and set it aside.

Time to cut pouches in chicken breasts if you haven’t already! These are boneless, skinless breasts and I used a little paring knife to cut the pouch. If possible, you want the opening to be a little smaller than the area you cut inside. So once the knife is in there, just carefully move it from one side to the next…

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Lightly sprinkle the inside of the pouch with salt and pepper, then fill the pouch with the slightly cooled creamed spinach mixture.

Use toothpicks to securely close the pouch (if it’s too full to close, you’ll need to remove a little bit of filling. Don’t ask me how I know this.)

In another skillet over medium-high heat, melt some butter with olive oil. Add the chicken breasts top/smooth side down (because I just think they look prettier when you cook the top side first)…

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Then place the skillet in the oven for 8 to 10 minutes, or until the chicken is fully cooked through and the filling is hot.

Warm up the creamed spinach mixture (and this would be a great time to check the seasonings; you want it to be adequately seasoned!) and place a generous amount on a plate.

Then use a spoon to retrieve some of the juices/drippings from the chicken pan and drizzle those over the chicken. The combination of the drippings and the creamed spinach is just splendid!

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