Creamy Spinach Tomato Chicken with Zoodles: A Deliciously Simple Dish

Creamy Spinach Tomato Chicken with Zoodles is a delightful meal that combines juicy chicken, vibrant spinach, and juicy tomatoes in a rich, creamy sauce. This easy, healthy dish is perfect for a family dinner or meal prep, and it’s low-carb too!

Creamy Spinach Tomato Chicken with Zoodles Recipe

This recipe for creamy spinach tomato chicken with zoodles is a culinary delight. It is packed with flavors and nutrients, ensuring that you and your loved ones will enjoy every bite. The zucchini noodles add a refreshing twist, making it a fantastic alternative to traditional pasta.

Ingredients for Creamy Spinach Tomato Chicken with Zoodles

Chicken and Zucchini Noodles

• 1 lb boneless skinless chicken breasts
• 12 oz zucchini noodles
• 1 tsp salt (for zucchini noodles)

Creamy Tomato Spinach Sauce

• 3 cloves garlic, minced
• 3 tbsp butter, melted
• 2 tbsp extra-virgin olive oil
• 1/2 cup heavy cream
• 1 1/2 cups cherry tomatoes, halved
• 3 cups baby spinach
• 1 tsp dried oregano

Seasonings and Garnish

• 1/4 cup freshly grated Parmesan
• 2 sprigs parsley, for serving
• Salt and pepper to taste (for chicken)

How to Make Creamy Spinach Tomato Chicken with Zoodles

Preparing the Suvie and Chicken

First, broil the minced garlic and melted butter in a Suvie pan for about 7 minutes. Make sure not to fill the reservoir before broiling. While that’s cooking, season the chicken breasts with salt and pepper, then coat them with 1 tablespoon of olive oil and place them in a separate Suvie pan.

Making the Creamy Sauce

Next, combine the oregano and heavy cream with the broiled garlic mixture. Toss in the halved cherry tomatoes and baby spinach to create a creamy, savory sauce that will hug your chicken perfectly.

Cooking the Zucchini Noodles

While the chicken cooks, toss the zucchini noodles with 1 teaspoon of salt and place them in a strainer over a bowl in the refrigerator to drain excess water. This will help achieve non-mushy noodles, which are key to this dish.

Combining and Finishing the Dish

After the Slow Cooking is done (set to low for one hour), remove both pans from the Suvie. Drain the excess liquid from the chicken pan, move the breasts to a cutting board, and pat dry. Then, remove the zucchini noodles from the refrigerator, squeeze out any remaining water, and toss them with 1 tablespoon of olive oil. Broil the zoodles for 8 minutes, tossing halfway through. While that’s happening, slice the chicken against the grain and add it to the creamy sauce, stirring to coat. Adjust the seasonings to your liking before serving.

Tips for the Best Creamy Spinach Tomato Chicken with Zoodles

Achieving Non-Mushy Zucchini Noodles

To ensure your zucchini noodles stay non-mushy, make sure to drain them thoroughly and broil them just until tender. This keeps them firm, providing the perfect texture to your dish.

Suvie Appliance Alternatives

If you don’t have a Suvie, you can still enjoy this dish. Try using a skillet instead; sauté garlic and butter in a small skillet over medium heat until fragrant instead of broiling. You can also cook the chicken in a slow cooker for similar results.

Flavor and Texture Enhancements

Add a pinch of red pepper flakes for some heat, or toss in a handful of fresh basil for an extra layer of flavor. You can also experiment with different cheeses to find your perfect creamy topping.

FAQs

Related Recipes to try

• Lemon Garlic Butter Chicken Thighs
• Honey Garlic Slow Cooker Chicken Thighs
• Honey Garlic Slow Cooker Chicken Thighs 2
• Chicken Marinade
• Chicken Sweet Heat Oven Baked
• Grilled Chicken Kabobs

Conclusion

This Creamy Spinach Tomato Chicken with Zoodles is not just a meal; it’s a way to enjoy wholesome ingredients while caring for your health. With its rich flavors and satisfying textures, it’s perfect for busy weeknights. For more inspiration, check out my favorite chicken recipes on Pinterest, where you can find an array of delicious ideas!

Creamy Spinach Tomato Chicken with Zoodles: A Deliciously Simple Dish

Enjoy a flavorful, low-carb meal with this creamy spinach and tomato chicken served over tender zucchini noodles. It’s a quick and healthy dish perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 8 minutes mins

Total Time 1 hour hr 23 minutes mins

Course Dinner, Lunch

Cuisine American, Italian

Servings 4 servings

Calories 488 kcal

Equipment

• Suvie
• Suvie pan
• Strainer
• cutting board
• Small skillet (alternative)

Ingredients

  

• 3 cloves garlic minced
• 3 tbsp butter melted
• 2 tbsp extra-virgin olive oil
• 1 lb boneless skinless chicken breasts
• 1 tsp dried oregano
• 1/2 cup heavy cream
• 1 1/2 cups cherry tomatoes halved
• 3 cups baby spinach
• 12 oz zucchini noodles
• 1 tsp salt for zucchini noodles
• 1/4 cup freshly grated Parmesan
• 2 sprigs parsley for serving
• Salt and pepper to taste (for chicken)

Sauce

• 1 tbsp olive oil from step 2
• 1 tsp dried oregano
• 1/2 cup heavy cream
• 1 1/2 cups cherry tomatoes halved
• 3 cups baby spinach

Zucchini Noodles

• 12 oz zucchini noodles
• 1 tsp salt
• 1 tbsp olive oil

Chicken

• 1 lb boneless skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil

Garnish

• 1/4 cup freshly grated Parmesan
• 2 sprigs parsley chopped

Aromatics

• 3 cloves garlic minced
• 3 tbsp butter melted

Instructions

 

• Broil minced garlic and melted butter in a Suvie pan for 7 minutes without filling the reservoir.
• Season chicken breasts with salt and pepper, coat with 1 tbsp olive oil, and place in a separate Suvie pan.
• Add oregano and heavy cream to the broiled garlic mixture, then toss in the halved cherry tomatoes and baby spinach.
• Insert both pans into the Suvie and set the Bottom Zone to Slow Cook Low for 1 hour.
• While the chicken cooks, toss zucchini noodles with 1 tsp salt and let them drain in a strainer over a bowl in the refrigerator.
• After the slow cook, remove pans from the Suvie. Drain excess liquid from the chicken pan, move breasts to a cutting board, and pat dry.
• Squeeze excess water from the zucchini noodles, toss with 1 tbsp olive oil, and broil in a dry Suvie pan for 8 minutes, tossing halfway through.
• Slice the chicken against the grain and add it to the cream sauce, tossing to coat. Adjust seasonings as needed.
• Serve the creamy chicken mixture over the broiled zucchini noodles, garnished with Parmesan and parsley.

Alternative Cooking Methods

• Suvie 1.0 Alternative: Use the top zones, fill the reservoir, and set to Slow Cook on Low for 1 hour.
• Skillet Alternative: Sauté garlic and butter in a small skillet over medium heat for about 4 minutes until fragrant, instead of broiling.

Notes

For a smoother sauce, you can remove the tomato skins before cooking. This dish is keto-friendly and low-carb, with non-mushy zucchini noodles for a satisfying texture.

Keyword creamy chicken, low carb, spinach tomato, zucchini noodles