Keto Creamy Tuscan Chicken (Print View)

Tender chicken in a rich cream sauce with spinach and sun-dried tomatoes for a satisfying low-carb dish.

# What You’ll 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

# Directions:

01 - Pat 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. Add chicken breasts and cook 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add remaining olive oil and butter. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 1 minute while stirring constantly.
05 - Pour in heavy cream and chicken broth. Stir in Parmesan cheese and Italian herbs. Bring to a simmer and cook 2-3 minutes until slightly thickened.
06 - Add baby spinach and cook, stirring continuously, until just wilted, approximately 1 minute.
07 - Return chicken breasts to skillet, nestling them into the sauce. Simmer 2-3 minutes to heat through and coat thoroughly with sauce.
08 - Taste and adjust seasoning as needed. If desired, sprinkle with crushed red pepper flakes. Serve hot, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • It feels indulgent but keeps you firmly in keto territory, no guilt required.
  • The whole thing comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a treat.
  • Sun-dried tomatoes and heavy cream create this deep, umami-rich flavor that tastes like you spent hours cooking when you really didn't.
02 -
  • Don't skip the resting step after searing the chicken—those few minutes let the juices redistribute so the meat stays moist instead of drying out when you add it back to the hot sauce.
  • The sauce will thicken a bit more as it cools, so if you're nervous it seems thin, give it a minute and you'll see it develop the perfect consistency.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 15 minutes before you start cooking.
  • If your sauce breaks or gets grainy when you add the cream, lower the heat immediately and whisk constantly—it usually comes back together once the temperature drops.
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