Creamy Roasted Tomato Chicken
This meal is one of my favorite healthy foods in disguise. This chicken is low-carb and no sugar but you’d never know. Using both Italian and French cooking styles, this fusion gives birth to the most decadent chicken baby.
Creamy Roasted Tomato Chicken
A decadent meal for those days when you're trying to watch what you eat. The Italian and French flavors marry beautifully to create a wonderful meal. You can also do this same exact recipe with shrimp instead of chicken, too!
Ingredients
Roasted Tomatoes
- 1 10 oz. package of cherry tomatoes
- olive oil
- 4-5 cloves garlic minced
- ½ t salt
- ½ t pepper
- 2 T fresh parsley, chopped or 1 t parsley flakes
- 2 T fresh basil, chopped or 1 t basil flakes
Chicken
- 3 chicken breasts
- 1 T olive oil
- salt and pepper
- 2 T butter
- 4 cloves garlic minced
- roasted tomatoes
- 1 cup spinach leaves
- 1 ½ cup heavy cream
- 1 t basil flakes
- 1 t parsley flakes
- 1 t rosemary
- 1/2 t oregano flakes
- salt and pepper
- 1/2 cup parmesan cheese
Instructions
Roasted tomatoes
- Preheat oven to 400° F.
- On a baking sheet, lay tomatoes down and drizzle with olive oil.
- Add the garlic, salt, pepper, parsley, and basil. Combine.
- Bake for 30-40 minutes, or until they begin to break and blister.
Chicken
- Either slice your chicken breast in half or pound it down to make it thinner.
- Season with salt and pepper.
- Heat olive oil in pan and cook chicken over medium heat for 5 minutes on each side. Set chicken aside.
- In the same pan, melt the butter.
- Add the minced garlic and cook for 1 minute.
- Add the roasted tomatoes and spinach and cook for 1-2 minutes.
- Add the heavy cream, basil, parsley, oregano, rosemary, salt, and pepper. Bring to a boil.
- Add the parmesan cheese and stir until it is mixed in thoroughly. Let it cook and thicken for 1-2 minutes.
- Add the chicken back into the pan, coat with the sauce, and cook for another minute.
