Keto Creamy Tuscan Chicken (Printable version)

Tender chicken simmered in creamy garlic sauce with spinach and sun-dried tomatoes, perfect for low-carb meals.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder

→ Sauce

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, drained and sliced
09 - 3/4 cup heavy cream
10 - 1/4 cup chicken broth
11 - 2.1 oz freshly grated Parmesan cheese
12 - 2.8 oz baby spinach
13 - 1/2 teaspoon dried Italian herbs
14 - Pinch of crushed red pepper flakes, optional

→ Garnish

15 - Fresh basil leaves, torn, optional
16 - Extra grated Parmesan, optional

# How to Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and garlic powder.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter foams, add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with aluminum foil.
03 - In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté the minced garlic for 30 seconds until fragrant, stirring constantly to prevent browning.
04 - Add the drained sun-dried tomatoes to the skillet and cook for 1 minute, stirring to distribute evenly and deglaze any browned bits from the bottom.
05 - Pour in the heavy cream and chicken broth, stirring to combine. Add the grated Parmesan cheese and dried Italian herbs. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly, stirring occasionally.
06 - Add the baby spinach to the sauce and stir continuously for approximately 1 minute until completely wilted and integrated into the sauce.
07 - Return the cooked chicken breasts to the skillet, nestling them directly into the cream sauce. Simmer for 2 to 3 minutes to heat through and allow the chicken to absorb the flavors.
08 - Taste the sauce and adjust salt, pepper, and herbs as needed. If desired, add a pinch of crushed red pepper flakes for heat. Serve immediately, garnished with torn fresh basil and additional grated Parmesan.

# Expert Advice:

01 -
  • It tastes decadent enough to feel like you're treating yourself, but it's actually simple enough for a Tuesday night.
  • The sauce does all the heavy lifting—no side dishes needed, though vegetables welcome themselves into every bite.
  • You'll hit your protein and fat targets without counting on your fingers halfway through dinner.
02 -
  • Don't skip the step of patting the chicken dry—I learned this the expensive way when a too-moist breast spent 10 minutes steaming instead of developing that crucial golden exterior.
  • Chicken broth is your friend here; cream alone makes the sauce heavy enough to sit in your stomach like a brick, but that small amount of broth keeps everything balanced and silky.
03 -
  • Use a meat thermometer if you're uncertain about doneness—165°F in the thickest part means perfectly cooked chicken every single time, no guessing required.
  • Fresh basil torn by hand rather than cut with a knife stays brighter in color and flavor, which matters more than you'd think for a finishing touch.
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