Sometimes, you just need a meal that feels like a warm hug after a long day, and that’s exactly what this Creamy Keto Tuscan Chicken is. It’s rich, satisfying, and family-approved, even the picky eaters will come running when they smell it cooking.
I first whipped up this recipe when I was trying to find something low-carb that didn’t taste like “diet food.” One bite and my kids were dunking everything they could find into that creamy sauce—broccoli, cauliflower, you name it. It became an instant family classic, and I bet it’ll become one in your kitchen too.
This recipe is easy enough for a weeknight but impressive enough to serve when you have guests over. Plus, it’s cooked in one pan, so clean-up is a breeze. Let’s check everything you need to make this dreamy, creamy keto comfort food happen!
What You’ll Need
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional: fresh basil for garnish
Pro Tips
- Pound your chicken to even thickness before cooking. This helps it cook more evenly and stay juicy.
- Use sun-dried tomatoes packed in oil for the best flavor. Just drain off the extra oil before chopping.
- Simmer, don’t boil the sauce once you add the cream. This keeps it silky instead of separating.
- Add spinach at the very end so it stays vibrant and doesn’t overcook.
- Kid tip: Serve it with zoodles or mashed cauliflower if your kids love “noodles” or mash.
Tools Required
- Large skillet (preferably cast iron or stainless steel)
- Tongs
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Meat thermometer (optional but super helpful)
Substitutions and Variations
- Chicken thighs can replace breasts for an even juicier result.
- Coconut cream can substitute heavy cream if you want a dairy-free version (though it changes the flavor slightly).
- Kale can be used instead of spinach if you want a heartier green.
- Crumbled bacon can be added for extra flavor and texture.
Make Ahead Tips
- You can season and sear the chicken up to 1 day ahead. Just refrigerate and finish the sauce when ready to serve.
- Chop sun-dried tomatoes and spinach earlier in the day to save time when cooking.
Instructions
- Season the chicken generously with salt, pepper, and half of the Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Sear the chicken for 5 to 7 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium-low and sauté the minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- Add the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and the remaining Italian seasoning. Simmer until the sauce starts to thicken slightly.
- Add sun-dried tomatoes and spinach. Stir until spinach just wilts.
- Return chicken to the skillet, spoon some sauce over the top, and simmer for another 5 minutes or until the chicken is cooked through (internal temp 165°F).
- Garnish with fresh basil if desired and serve hot.
Nutritional Breakdown (Per Serving)
- Calories: 480
- Fat: 35g
- Protein: 32g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Meal Pairing Suggestions
- Garlic roasted asparagus
- Zucchini noodles tossed in olive oil
- Cauliflower mash
- Simple side salad with vinaigrette
Cooking Time Efficiency Tips
- Prep all your ingredients before turning on the stove to avoid rushing.
- Start heating your side dishes while the chicken simmers.
- Use pre-shredded Parmesan to cut down on prep time.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
- Freezing is not recommended because cream sauces tend to separate when thawed.
FAQs
Q. Can I make this with frozen chicken?
It’s best to thaw the chicken first to ensure even cooking and best flavor.
Q. Can I use half-and-half instead of heavy cream?
You can, but the sauce will be a little thinner and less rich.
Q. What if my sauce separates?
If the sauce looks like it’s splitting, take it off the heat immediately and whisk vigorously to bring it back together.
Q. Is this recipe spicy?
Not at all. However, you can add a pinch of red pepper flakes if you like a little heat.
Q. Can I add mushrooms?
Absolutely. Add them right after the garlic and sauté until soft before proceeding with the sauce.
Wrap Up
This Creamy Keto Tuscan Chicken is the perfect way to bring a restaurant-worthy meal into your kitchen without breaking a sweat.
It’s comforting, flavorful, and just special enough to make any night feel like a celebration. Plus, your whole family – including the kiddos, will be asking for seconds.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below sharing your experience or any questions you have.
