Description
A savory, streamlined Tuscan dish featuring tender chicken, garlic, low-sodium broth, and wilted spinach, delivering a velvety sauce without cream or dairy. Ready in 70 minutes, perfect for quick weeknight meals.
Ingredients
4 large chicken breasts (6–8 oz each)
4 cloves garlic, minced
2 cups low-sodium broth
4 cups fresh spinach, packed
3 tablespoons olive oil
1 tablespoon chicken seasoning blend (½ tsp dried oregano + ½ tsp Italian seasoning)
2 tablespoons lemon juice
Instructions
Salt and pepper both sides of chicken breasts. Pat dry.
Heat 2 tbsp olive oil in a skillet over medium. Sauté garlic 2-3 minutes until fragrant.
Season chicken with chicken seasoning. Cook 5-6 minutes per side until golden. Transfer to a plate.
Add 1 tbsp olive oil to the skillet. Pour in broth and simmer 5 minutes, scraping up browned bits.
Stir in spinach and cook until wilted (2-3 minutes). Return chicken to the pan, baste with sauce, then stir in lemon juice.
Notes
Substitute chicken thighs (1/2 lb total) for less moisture.
Use avocado oil instead of olive oil.
Swap spinach with chard or kale (remove kale stems for tenderness).
Vegetable broth works as an alternative.
Serve with white noodles or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg