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Keto Tuscan Chicken
This creamy Tuscan Chicken recipe is made in one pan in under 30 minutes! Not only is it delicious but it's got just 4 net carbs per serving - perfect for keto and low carb diets!
Course
Main Dish - Chicken
Cuisine
Italian, Keto, Low-Carb
Diet
Gluten Free
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
497
kcal
Author
Marye Audet-White
Equipment
Iron Skillet
Ingredients
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
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
Expert Tip:
Try to get the chicken breasts pounded out thinly so that they cook evenly.
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
Calories:
497
kcal
|
Carbohydrates:
5
g
|
Protein:
39
g
|
Fat:
36
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
181
mg
|
Sodium:
342
mg
|
Potassium:
814
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2900
IU
|
Vitamin C:
12
mg
|
Calcium:
164
mg
|
Iron:
2
mg