# Tomato Spinach Chicken Skillet (Low Carb - Keto) 4 portions · US measures · unverified · 10 min publisher preparation · 35 min Tomato Spinach Chicken Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 400°F or broiler. Use an oven-safe skillet.
Keep shredded cheese aside for the final broil.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count medium chicken breastssliced horizontally) · (or 2 chicken breasts	Season chicken; brown in half the butter 4–5 min/side to 165°F; reserve.	Return chicken to sauce, top with cheese and briefly broil; garnish with parsley.
¼ tsp Salt
to taste Black pepperSource leaves pepper unquantified; to taste.
1 tsp Italian seasoning
to taste Crushed red chili pepper flakesto taste · Unquantified in source; use to taste or as optional garnish as stated.
1 tsp paprika
1 tbsp butterdivided
1 tbsp butterdivided	After chicken is reserved, use remaining butter for onion/garlic 1 min; tomatoes 2 min; stock/spinach 1–2 min.
5 count garlicminced
1 count small onionminced
5 count medium tomatoes(chopped in cubes)
½ cup chicken stock
3 cup fresh spinachSource quantity range 3 to 4; lower endpoint chosen explicitly.
Not specified Fresh chopped parsleyfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
1 cup shredded cheesemozzarella, or a mix…) · (cheddar

## Ingredients - 4 count medium chicken breasts — sliced horizontally). (or 2 chicken breasts - ¼ tsp Salt - to taste Black pepper. Source leaves pepper unquantified; to taste. - 1 tsp Italian seasoning - to taste Crushed red chili pepper flakes — to taste. Unquantified in source; use to taste or as optional garnish as stated. - 1 tsp paprika - 2 tbsp butter — divided - 5 count garlic — minced - 1 count small onion — minced - 5 count medium tomatoes — (chopped in cubes) - ½ cup chicken stock - 3 cup fresh spinach. Source quantity range 3 to 4; lower endpoint chosen explicitly. - 1 cup shredded cheese — mozzarella, or a mix…). (cheddar - Not specified Fresh chopped parsley — for garnish. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Oven and oven-safe skillet ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Heat the oven to 400°F or use its broiler. Season chicken with salt, pepper, Italian seasoning, paprika and optional chili flakes. 2. **Step 2.** In an oven-safe skillet over medium heat, use half the butter to brown chicken for 4–5 minutes per side. Cook poultry to 165°F; reserve on a clean plate. 3. **Step 3.** Melt remaining butter; stir onion and garlic for 1 minute. Add tomatoes for 2 minutes, then broth and spinach for another 1–2 minutes. 4. **Step 4.** Return chicken, add cheese, and briefly broil until melted. Watch continuously and finish with parsley. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 789 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Tomato Spinach Chicken Skillet (Low Carb - Keto)](https://www.eatwell101.com/tomato-spinach-chicken-skillet-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-tomato-spinach-chicken-skillet-low-carb-keto/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.