Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

It’s all in the ingredients and the technique, and it only takes minutes to make.

Ingredients for Keto Italian Parmesan Crusted Chicken Cutlets include herbs and pecorino romano cheese, the flavor boosters. Chicken cutlets, trimmed and sliced thin (for chicken parm) or thick are dipped into beaten eggs and dipped again in a mixture of herbs and grated cheese, then fried in olive oil on low setting.

Ingredients for Keto Italian Chicken Cutlets

• Boneless Chicken Breasts
• Eggs
• Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Lemon Wedges (for garnish)
• Salt, Pepper

These are ready to eat, or can be used for delicious chicken parm like here. Chicken cutlets can also be sliced and served in a big tossed salad with a vinaigrette.

• Lemon Honey Vinaigrette
• Champagne Vinaigrette
• Red Wine Shallot Vinaigrette
• Apple Cider Maple Vinaigrette
• Warm Honey Mustard Vinaigrette

One thing I always do is give my chicken breasts a little pounding to thin them out.

Take precautions with raw chicken, as you don’t want to contaminate your surfaces. I never lay cutlets on a wooden cutting board. I have a special “chicken only” color coded mat that I lay over my cutting board or on the counter. You can put the cutlets in a plastic bag or between parchment (my preference) and use the side of a mallot, a cast iron frying pan or a heavy rolling pin to thin the cutlets.

Note: You can skip the flattening and slice the cutlets into thinner pieces.

Of course one of the most popular ways to address chicken cutlets is to make chicken parm.

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Keto Parmesan Crusted Chicken Cutlets

Keto Parmesan Crusted Chicken Cutlets, (grain free, gluten free)

Course Entree

Cuisine Italian

Keyword chicken cutlets

Prep Time 14 minutes minutes

Cook Time 15 minutes minutes

Baking Time 15 minutes minutes

Ingredients

• 2 boneless chicken breasts
• salt, pepper
• 2 large eggs
• 2 cups grated cheese (pecorino or parmesan) Or combination
• 4-6 tablespoons avocado or olive oil

Instructions

• Slice chicken breasts crosswise for cutlets. Cut into pieces. Pound thin. It's important to pound the chicken breast pieces, which helps to tenderize them. Place between two pieces of plastic wrap or parchment and pound with rolling pin. Or use a meat tenderizer tool.
• Sprinkle chicken with Italian seasoning.
• Beat eggs with a two tablespoons of water.
• Season chicken with salt and pepper.
• Mix italian seasoning into cheese.
• Dip chicken in eggs, then cheese.
  
• Heat oil in heavy, large frying pan. Cook on medium low.
• Fry chicken cutlets about 3-5 minutes on each side. Don't turn over until chicken moves easily. Chicken is done when center is 165 degrees F.
  

The post Parmesan Crusted Chicken Cutlets (Gluten Free, Nut Free) appeared first on Spinach Tiger.

Ricotta Stuffed Chicken Breast is Keto Friendly

My favorite breading for chicken breasts is pork panko, which made a crunchy chicken coating possible. That makes this dish very keto friendly. 

This is another one of those stove top to oven recipes that is super easy, but don’t skip important steps like pounding the chicken breast thin. If you don’t, your chicken will seize up and be too difficult to work with.

Ingredients for Ricotta Stuffed Chicken Breast

• Chicken Breast
• Pork Panko (or crushed pork skins)
• Ricotta Cheese
• Mozzarella Cheese
• Egg
• Spinach (or parsley)
• Salt, Pepper
• Lemon Wedges

If you really want to take this dish to ten kisses, try the optional lemon sauce. 

Optional Lemon Sauce

• white wine or chicken broth
• lemon juice
• white wine vinegar
• butter
• parsley

How to Make Ricotta Stuffed Chicken Breast

• You must first pound your chicken breasts to flatten them. You can do this in a number of ways, but my favorite way is to put the chicken in a large plastic bag, and use either my meat pounder or a flat cast iron pan. Pound them as thin as you can, as they will naturally shrink up a bit and become thicker than you think when they are baking.
• Mix all the ingredients except the Pork Panko. The egg helps to bind the cheese. I use half of the beaten egg for the ricotta cheese and half to brush on the chicken and roll in Pork Panko. I only do the top like this as the bottom can get mushy.
• Bake in oven at 400 degrees F. (204 C.) until the inside reaches 165 degrees. F. (74 C. ). 
• Serve with lemon wedges or lemon sauce.
• You could also serve this with a side of tomato sauce.

Boneless chicken breasts are a go to for so many people, and while sometimes I find them boring and bland, ricotta stuffed chicken breasts feel very gourmet. The best accompaniment is a nice green salad with this champagne vinaigrette. 

Tips for Ricotta Stuffed Chicken Breast with Optional Lemon Sauce

• If you don’t want to make the lemon sauce, that’s fine, just serve with lemon wedges, and make sure to season with salt and pepper. 
• Make sure to bake your chicken breast on a parchment paper, as ricotta cheese tends to ooze out a little. I like the pre-cut parchment sheets that fit on a baking sheet. 
• Make sure your ricotta is not too watery to begin with. Use full fat and you might sit it in sieve for 30 minutes to get the liquid out. I use the brand Polly O and don’t need to do that. 
• Taste your ricotta before you add raw egg to see if it’s seasoned enough for you. 
• Let your chicken rest for ten minutes before eating. 

Spinach Tiger Recipes and Note to My Readers

If you’re sticking with me and these keto friendly recipes, I’d like to thank you and tell you how much I appreciate your nice comments and emails. I work hard on these recipes to make sure that you can repeat them. Most home cooks like to brag that they don’t use a recipe and I understand that kind of creativity. But actually, they do use a recipe; it’s just done intuitively. They just do it by feel, intuition or practice.

I used be be that person that didn’t write down what I did. After twelve years of this practice, it’s really important to write down what I do. Not just so you can have a good kitchen experience, but so I can too. I’ve discovered lots of tips and tricks and sound cooking methods over these years and I find that when I don’t use them, I don’t have the same result. 

There have been times I’ve gone to make my own recipe from this blog and I discover that it’s not clear enough, and I’m the one who wrote it. I apologize to my readers for this, and I do everything I can to correct, refine and tweak these recipes. 

If you ever find a recipe too ambiguous, please let me know. I’ll go and rewrite it, because my goal here is to make sure you can eat delicious food that you cook for you and your family. 

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Macros (which includes lemon sauce)

4 servings: Calories: 394   Fat: 18 grams    Carbs: 3 grams    Proteins: 46 grams

More Boneless Chicken Breast Recipes from Spinach Tiger

Keto Chicken Parm with Pepperoni

 Parmesan Chicken  Mayonnaise

Grain Free Chicken Piccata

Chicken Marsala

Chicken Stir Fry with Asparagus with Lemon and Pistachios

Grain Free Chicken and Biscuits

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Ricotta Stuffed Chicken

Low Carb Friendly Ricotta Stuffed Chicken, with Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Calories 394kcal

Ingredients

Ricotta Stuffed Chicken Breast

• 1 pound boneless chicken breasts
• 1/2 cup ricotta cheese
• 2 tablespoons grated mozzarella cheese
• 1/2 cup fresh spinach, chopped can use parsley
• 2 tablespoons grated pecorino romano
• dash freshly ground nutmeg
• 1 egg, beaten
• 1/2 cup pork panko or as needed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• lemon wedges

Lemon Sauce

• 1/2 cup white wine or chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons minced parsley

Instructions

• Preheat oven to 400 degrees F (204 C.)

Ricotta Stuffed Chicken Breast

• Flatten chicken breasts with meat pounder.
• Season with salt. Set aside.
• Mix ricotta, spinach, pecorino romana, nutmeg, and mozzarella with only half of the egg. Sprinkle with salt and pepper. Use salt sparingly as pecorino is salty.
  
• Put the ricotta mixture onto the chicken and fold over. Gently brush egg wash and cover with Pork Panko.
• You can put chicken in oven or at this point fry on one side for five minutes and turn over and place in oven. I like starting on top of the stove.
• Place parchment paper or silpat on baking sheet.
• Place on baking sheet. Brush the remaining egg on top. Sprinkle pork panko over chicken.
• Bake for twenty minutes and then test inside for doneness. Internal temperature has to be 165 F. or 74 C.

Lemon Sauce

• Make this once chicken is out of the oven and resting.
• Heat wine or broth. If using broth and not wine, lemon juice, till simmering, Add cold butter.
• Serve sauce immediately.
• Garnish with parsley.

Notes

Macros include the lemon sauce. 

Without the Lemon sauce: Calories: 311   Fat: 12 g  Carbs: 1 g Protein: 46 g

Nutrition

Serving: 4servings | Calories: 394kcal | Carbohydrates: 3g | Protein: 46g | Fat: 5g

The post Keto Ricotta Stuffed Chicken Breast with Lemon Sauce appeared first on Spinach Tiger.

How are You Doing in this Pandemic?

How’s everyone doing? I am mostly okay, but then out of the blue, I’ll have a bad moment, and I know you are too.   Don’t beat yourself up for having moments and not always being able to power through.

We are experiencing collective grief and trauma, and increased financial burdens. We are experiencing fear and anger.

Fear can take a person down to a very dark place, causing unnecessary anxiety.  Fear will highlight who a person really is or bring to the surface their shadow side, and we all have a shadow side.

Fear can be used as an enemy of our character, and character is all we have control over. If fear has gripped you, don’t let it take you a place that will one day shame you.

I want to encourage you that if you are having a hard time, I understand. I am too.

I miss people. I want to stand at the car and talk to my customers. I want to teach my classes again. I want to host dinner parties again.

I don’t want to see our economy crumbling, the death toll rising, and my friends out of work. I don’t want to think about people on ventilators fighting for their life and the crushing pressure on health care workers.

I especially don’t want to live in a world where we are afraid of each other.

However, let’s control what we can right now. We can stay home. We can pray. We can keep our dreams close. We can practice self-control. We can live this out with grace. We can pray to a living God.

Boneless Chicken Breasts are Versatile

The upside of staying home is getting in the kitchen and practicing self-care. Feed yourself and your family as well as you can. There are nights you need a little comfort in pasta and there are nights you know you need to lighten up. I show you how to do both.

I’ve assembled some easy boneless chicken breast recipes to hopefully keep your spirits up, and bring some happiness to your kitchen. Many are keto friendly or keto adjustable if you are cutting the carbs.

Italian Boneless Chicken Breast Recipes

Grain Free Chicken Picatta Keto Friendly

Chicken Marsala (just skip the pasta if you’re keto). This is made with prosciutto, but you can skip that and add a little bacon.

Keto Chicken Parm

How fun is this? It reminds me of pizza.

Italian Style Chicken Cutlets with Gluten Free Option

Mexican Boneless Chicken Breast Recipes

Keto, Paleo Chicken Enchiladas

I have the best recipe for grain free tortillas and it led to this very easy recipe.

For the Kids: Fun Mexican Chicken Pasta

This is so festive and fun.

The Chicken Breast Recipes Kids Love

Chicken Tenders with Orzo

Kids love this one. You can choose to make your chicken low-carb and use cauliflower rice if you are carb cutting.

Almond Flour Chicken Tenders (Gluten, Grain Free)

These tenders are so good and so easy.

Bacon Wrapped  Chicken Bites

Sometimes dinner can just be bites of food, and you also make bacon wrapped veggie bites.

Clean and Easy Boneless Chicken Breast Recipes

Lemony Chicken Asparagus Stir Fry with Pistachios

We are keeping most of our meals very clean, easy and healthy, but why compromise? This chicken and asparagus feels very gourmet.

Easy Chicken Roulade with Rainbow Chard

This might look complicated, but it couldn’t be easier and makes a wonderful lunch.

Grill Out Boneless Chicken Breast Recipes

Chicken Kabobs

It’s time to get out on the deck or patio and light that grill. You can switch up the veggies, but do included the olive oil, lemon and feta cheese.

How to Grill Tender Chicken Breasts

These breasts are marinated in a lemon and olive oil and are super tender. I promise these are not dry.

Comfort Driven Boneless Chicken Breast Recipes

Chicken and Biscuits (Grain Free, Keto Friendly)

Need I say more. Shred chicken breasts and get your comfort food fix.

Chicken with Pasta Recipes

Chicken Asparagus with Lemony Pasta

I love the brightness of the lemon in this dish.

Chicken Pasta, Roasted Tomatoes, Spinach

This is fun, colorful and you a great way to use left over pasta if you don’t have shells.

Italian Chicken Pasta Recipe with Creamy Pistachio Pesto

This is one of my all time favorite comfort go to meals and I’ve been making this for decades.

Three Cheese Pasta Chicken Bake

Everyone loves cheesy pasta and there are times your soul craves this. Also very kid friendly.

Stay as safe as you can. Use good judgement. Enjoy your time at home. Help others wherever you can. We will get our lives back.

The post Easy Boneless Chicken Breast Recipes appeared first on Spinach Tiger.