This creamy keto Tuscan chicken is one of my all-time favorite low-carb dinners. It features juicy, pan-seared chicken breasts smothered in a rich and savory cream sauce with spinach and sun-dried tomatoes. It looks and tastes like a gourmet restaurant meal, but it’s incredibly easy to make at home in under 30 minutes.
Quick Facts
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Serving Size: 4 servings
Why You’ll Love It
I love this recipe because it’s packed with flavor and feels so indulgent, yet it’s perfectly keto-friendly. The combination of the garlic-parmesan cream sauce, the tangy sun-dried tomatoes, and the tender spinach is simply divine. It’s a one-pan meal, which means less cleanup, and it’s a dish that always impresses guests, whether they are following a keto diet or not.
Ingredients You’ll Need
- 4 medium-sized chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Cook the Chicken
Pat the chicken breasts dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Build the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and Italian seasoning.
Step 3: Make it Creamy
Pour in the heavy cream and chicken broth. Bring the sauce to a simmer and let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken. Reduce the heat to low and stir in the grated Parmesan cheese until it melts and the sauce is smooth.
Step 4: Add Spinach and Chicken
Add the fresh spinach to the skillet and stir until it wilts into the sauce. Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let everything simmer together for another 2-3 minutes.
Step 5: Garnish and Serve
Taste the sauce and add more salt and pepper if needed. Garnish with fresh parsley before serving.
Serving Suggestions
- Serve over a bed of cauliflower rice to soak up the delicious sauce.
- Pair it with zucchini noodles (zoodles) or spaghetti squash for a pasta-like experience.
- Enjoy it alongside a simple green salad or steamed asparagus.
Tips for Customization
- Add More Veggies: Sliced mushrooms or artichoke hearts are a great addition to the sauce.
- Change the Protein: This sauce also works beautifully with boneless, skinless chicken thighs or even shrimp.
- Spice It Up: Add a pinch of red pepper flakes with the garlic for a little bit of heat.
- Make it Dairy-Free: You can substitute the heavy cream with full-fat coconut cream and use a dairy-free Parmesan alternative, though the flavor will change slightly.
Nutritional Info (per serving, approx.)
- Calories: 550
- Fat: 42g
- Protein: 45g
- Total Carbohydrates: 8g
- Fiber: 2g
- Net Carbohydrates: 6g
FAQs
Is this recipe good for meal prep?
Yes! It stores wonderfully. You can keep it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave.
Can I use frozen spinach?
You can, but fresh spinach is recommended for the best texture. If you use frozen, make sure to thaw it and squeeze out all the excess water before adding it to the sauce.
What if my sauce is too thin?
If the sauce seems too thin, let it simmer for a few more minutes to reduce and thicken. You can also mix in a little more Parmesan cheese to help thicken it up.
Is chicken broth necessary?
The chicken broth helps to thin the cream sauce to the perfect consistency and adds a deeper flavor, but you can use water or even white wine in a pinch.
