Low Carb | Tomato Spinach Chicken Skillet

Tomato Spinach Chicken Skillet

4 medium chicken breasts (or 2 chicken breasts, sliced horizontally)
Salt and fresh cracked pepper
1 teaspoon Italian seasoning
Crushed red chili pepper flakes, to taste
1 teaspoon paprika
2 tablespoons butter, divided
5 cloves garlic, minced
1 small onion, minced
5 medium tomatoes, (chopped in cubes)
1/2 cup chicken stock

  • Preheat your oven to 400°F (200°C) or in broiler mode. Combine salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Rub the chicken with the seasoning mixture and set aside.
  • Melt 1 tablespoon butter in a large oven-proof skillet (cast-iron) over medium heat and cook chicken for 4-5 minutes on each side, until cooked through, nicely browned and no longer pink on the inside. Remove to a plate and set aside.
  • In the same skillet, add remaining butter and cook garlic and onion for one minute, until fragrant. Add tomatoes and cook for a couple of minutes, until they break down and render some juice. Stir in chicken broth, and add spinach. Cook for one minute or two, until spinach is wilted.
  • etc
  • etc

  • For Full Instruction: eatwell101.com

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