Tuscan Chicken is juicy boneless, skinless chicken thighs in a rich sauce with fresh rosemary and garlic. Low carb and ready in less than 30 minutes!
- 3 tablespoons Avocado oil, divided
- 6 Boneless skinless chicken thighs
- Salt and pepper to taste
- 6 cloves minced garlic
- 3 tablespoons White wine vinegar
- 2 tablespoons Butter
- 1 Large shallot, chopped
- 4 strands Fresh rosemary, leaves removed from stems and finely chopped
- 1 cup Beef broth
- 1 cup Low sodium chicken broth or white wine
In a large skillet over medium-high heat, add 2 tablespoons of avocado oil. Season both sides of the chicken thighs with salt and pepper.
Add half the chicken and half the crushed garlic to the skillet. Brown for 2 minutes on each side. Remove from skillet and add remaining oil, chicken and garlic to skillet. Brown on each side, remove from pan and set aside.
Add vinegar to the skillet, scraping up any browned bits from the bottom. Reduce the heat to medium and add the butter, shallot, rosemary and beef broth to the skillet. Let reduce for 5 minutes.
Add the chicken broth or wine to the skillet, followed by all the chicken. Allow the chicken to finish cooking for 7 to 8 minutes. Check the seasoning of the sauce and add salt and pepper if needed.
Place the cooked chicken on a plate and cover with the sauce.
Nutrition per serving: 494 calories, 29g protein, 21g fat, 3g carbs, 0g fiber