LORAfied Italian Creamy Chicken
Avocado oil (or oil of choice)
4 boneless, skinless chicken breasts, cut in half
2 cans of diced tomatoes, drained
3 c. spinach (2 large handfuls)
1/2 c. heavy cream
1/2 – 1 c. grated Parmesan (depending on your taste)
2 Tbsp. butter (optional)
1 Tbsp. minced or crushed garlic (optional)
Drizzle enough oil to coat a hot pan, brown chicken 4 minutes on each side, sprinkling each side with Magic Seasoning (salt & pepper will work here, too) remove from pan, leaving oil remnants in pan.
If using, add butter & garlic now (both are optional) along with tomatoes and spinach, cook until wilted.
Pour in cream, stir, then add grated Parmesan, stir again and add chicken back in.
Partially cover and cook for an additional 8-15 mins until chicken is done. Timing will depend on thickness of your chicken breasts.
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