Creamy Italian Chicken and Vegetables
This creamy Italian chicken is family friendly, delicious, and packed with protein and veggies! Be sure to add it to your family's dinner rotation.
Servings: 6
Calories: 442
Ingredients
- 6 chicken breast cutlets or 3 chicken breasts cut in half lengthwise
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons avocado oil
- 3 tablespoons butter
- 3 cups baby spinach
- 2 cups cherry tomatoes halved
- 1 crown broccoli cut into small florets
- 3 cloves garlic minced
- 1 cup heavy cream
- 2 ounces cream cheese
- ⅓ cup shredded parmesan cheese
Instructions
- Season both sides of the chicken breast cutlets with the oregano, salt and pepper. Set aside.
- Heat the avocado oil in a large skillet over medium-high heat. Sear both sides of the chicken breast cutlets, 2 minutes per side, until browned. Remove from the pan and set aside.
- Reduce the heat to medium and melt the butter in the pan. Stir in the spinach, tomatoes, broccoli, and garlic. Season with salt and pepper. Let cook until the spinach is wilted, about 5 minutes. Stir in the heavy cream and cream cheese. Add the chicken back to the pan, cover with a lid, and cook for 10 minutes more or until broccoli is fork tender. Top with parmesan cheese.
Nutrition
Calories: 442 | Carbohydrates: 5g | Protein: 32g | Fat: 33g | Fiber: 3g