This easy one pan dinner recipe is so good no one will ever know it's low carb!
Table of Contents
❤️ Why you'll love it
- This is an easy and delicious meal that is low-carb to help you stay on track with your lifestyle goals.
- Delicious Tuscan flavors a combination of tomatoes, parmesan cheese, and garlic make this dish a winner for your next family meal.
- Tender chicken breasts with a creamy flavorful sauce recipe that the whole family will love.
This creamy Tuscan chicken recipe is so full of fresh flavor and creamy, garlicky goodness that the whole family will love it. No need to tell them it's low-carb!
🧾 Ingredients
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- boneless skinless chicken breast
- heavy whipping cream
- spinach
- onion
- fresh garlic
- chicken stock
- Parmesan
- grape tomatoes
- olive oil
- butter
🔪 Instructions
- Sear chicken; remove from pan and add tomatoes.
- When tomatoes begin to pop add onion, garlic, and butter.
- Cook down and then add chicken stock, scraping bottom of pan.
- Add heavy cream, Parmesan cheese, and spinach. Simmer until spinach wilts then add chicken back to pan.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Keto Tuscan chicken can be covered with plastic wrap or placed in an airtight container and refrigerated for up to 4 days.
The sauce doesn't freeze well but you could freeze the chicken breasts without the sauce.
📖 Variations
- You can substitute chicken thighs if you like dark meat, I recommend using boneless skinless chicken thighs.
- Mushrooms make a great addition to this creamy chicken recipe.
- If you have sun dried tomatoes on hand, they can bring a delicious flavor to this creamy Tuscan garlic chicken recipe.
- Fresh basil is an excellent garnish for this low-carb chicken recipe.
- Next time spice it up with some red pepper flakes.
💭 Tips
Expert Tip: Try to get the chicken breasts pounded out thinly so that they cook evenly.
- When searing your chicken, you can tell it is ready to flip when it releases from the pan.
- Once you add the garlic to the hot pan, be sure to stir often so that your garlic doesn't burn.
- Use a spatula or wooden spoon to get all the stuck-on bits on the bottom of the skillet when making your sauce. It gives it for the best flavor.
👩🍳 FAQs
There are five carbs in a serving of this tasty meal.
This recipe is made with chicken, tomatoes, garlic, parmesan cheese, and heavy cream.
Yes, unbreaded chicken is an excellent keto protein.
📚 Related recipes
- If you love creamy keto recipes, this Keto Spinach Dip is the perfect recipe for you.
- Crockpot Mississippi Chicken is a zesty meal for busy weeknights.
- Egg Bites are simple to make and the whole family will enjoy this easy recipe.
- Low Carb Green Chile Chicken is full of cheesy ranch flavor that makes for a delicious recipe.
🍽️ Serve with...
Wondering what to serve with this keto Tuscan chicken? How about...
- Spicy Roasted Cauliflower is an easy side dish that goes well with this creamy garlic sauce recipe.
- Cauliflower Salad is an easy no-cook side dish is one of my favorite low-carb recipes.
- It's delish with zucchini noodles (zoodles)!
- You could also serve this creamy chicken with cauliflower rice or mashed cauliflower.
📞 The last word
Sometimes I have a hard time choosing just the right side dish. If that's you, too, then check out this awesome list of sides for eggplant parmesan. They'll work with this recipe, too.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Keto Tuscan Chicken
Print Pin Recipe SaveIngredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breasts, pounded thin
- 4 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ½ cup chicken broth
- 2 tablespoon butter
- 1 ¼ cup heavy whipping cream
- ½ cup Parmesan cheese
- 1 cup grape tomatoes
- ¼ cup onion, chopped
- 4 ounces fresh baby spinach leaves, roughly chopped
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Instructions
- Pound chicken between 2 pieces of parchment paper with a meat mallet until thin.
- Season with Italian seasoning, salt and pepper.
- Add the olive oil to a 12-inch cast-iron skillet over medium heat.
- When the skillet is hot and the olive oil begins to shimmer - but not smoke, add the chicken and sear on both sides until golden brown.
- Put a lid on the top and cook until the chicken reaches an internal temperature of 160F. Use an instant read thermometer.)
- Remove from the pan and set aside. The chicken will continue to cook as it cools and reach a safe temperature of 165F without being overcooked.
- Add the tomatoes to the pan and saute on medium high heat until they begin to "pop".
- Turn heat back to medium.
- Add the butter, garlic, and onions - saute for 5 minutes stirring occasionally. Don't let the garlic scorch.
- Add the chicken broth to the pan, scraping the bottom with a skillet.
- Add heavy cream, Parmesan cheese, and spinach and simmer, stirring occasionally until the sauce begins to thicken.
- Add the chicken back to the skillet, and simmer on low heat for two to three minutes or until warmed through.
Notes
- When searing your chicken, you can tell the chicken is ready to flip when it releases from the pan.
- Once you add the garlic to the hot pan, be sure to stir often that your garlic doesn't burn.
- Use a spatula or wooden spoon to get all the stuck-on bits on the bottom of the skillet when making your sauce for the best flavor.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Sherry
We made it exactly as the recipe directs, except I added some asparagus pieces I had in the refrigerator. It was great. My husband really liked it.
DACinNYC
This a fantastic recipe - and have done it a number of times - Thank you!
After my first run - I modified it ONLY as to prepping the chicken breasts. Rather than pounding, I halved them laterally, in one instance, and then also a time with diagonal scallop cuts of the breasts. Both alternatives were juicy, the diagonal scallops allowed for more judicious portioning/plating.
Great recipe - thank you!