← Back to meals
Nutrition unverified

Tomato Spinach Chicken Skillet (Low Carb - Keto)

Tomato Spinach Chicken Skillet, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPansOven
10 min prep time (publisher) 4 servings 35 min total time
Illustration of chicken breasts with tomatoes and spinach under melted cheese.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • 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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
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.
After chicken is reserved, use remaining butter for onion/garlic 1 min; tomatoes 2 min; stock/spinach 1–2 min.
Learn more about Tabular Recipe Notation

Method

  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.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Tomato Spinach Chicken Skillet (Low Carb - Keto)

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 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.

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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
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.
After chicken is reserved, use remaining butter for onion/garlic 1 min; tomatoes 2 min; stock/spinach 1–2 min.
Learn more about Tabular Recipe Notation

Ingredients

  • 4 count medium chicken breastssliced horizontally) · (or 2 chicken breasts
  • 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
  • 2 tbsp butterdivided
  • 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.
  • 1 cup shredded cheesemozzarella, or a mix…) · (cheddar
  • Not specified Fresh chopped parsleyfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.

Before you start

  • Stovetop and large skillet
  • Knife and cutting board
  • Instant-read thermometer
  • Oven and oven-safe skillet

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.

Cook

  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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • 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

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.