Keto Tuscan chicken is seared chicken breast in a skillet cream sauce with garlic, spinach, sun-dried tomatoes and Parmesan. Everything cooks in one pan in about 30 minutes, 10 of them prep, and the recipe serves 4. The sauce is built right after the chicken comes out, so it picks up the browned bits left in the skillet.
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A serving has about 5 grams of carbohydrates, which is why it fits a keto or low-carb plan.
What Goes in the Skillet
The full amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Boneless, skinless chicken breasts: four of them, about 1.5 pounds in total. They are the protein base.
- Olive oil: for searing the chicken.
- Garlic powder and onion powder: these season the chicken before it hits the pan.
- Heavy cream: the base of the sauce. It turns creamy as it picks up the drippings.
- Spinach: chopped, and added to the sauce until it wilts. It adds color.
- Sun-dried tomatoes: chopped, preferably the kind packed in oil. They give the sauce a tangy flavor that cuts the cream.
- Parmesan cheese: grated, for a savory note and a thicker sauce.
- Italian seasoning: the herb blend that makes the sauce taste Tuscan.
- Fresh basil: an optional garnish.
How the Dish Comes Together
Chop the spinach and sun-dried tomatoes and measure the cream and Parmesan before you start, so nothing waits while the pan is hot.
Season the chicken with garlic powder, onion powder, salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, and once the oil is shimmering, add the chicken. Cook it for about 6 to 7 minutes on each side, until it is golden brown and cooked through, then set it aside.
Turn the heat down to medium and pour the cream into the same skillet, scraping up the drippings as you stir. Add the spinach, sun-dried tomatoes, Parmesan and Italian seasoning, and stir until the spinach wilts and the sauce thickens slightly.
Put the chicken back in and spoon the sauce over it. Simmer for another 2 to 3 minutes so the chicken heats through, garnish with basil and serve hot.
Small Changes That Help
- Marinate the chicken. For more flavor, leave the breasts in olive oil, minced garlic and Italian herbs for 30 minutes before cooking.
- Try other greens. Kale or arugula can take the place of spinach and give a different texture. Sauteed mushrooms add an earthy note that goes with the cream.
- Adjust the seasoning. A pinch of red pepper flakes adds heat. If you want a milder sauce, use a little less garlic powder.
- No large skillet? A Dutch oven works too. It heats evenly and suits a simmering sauce.
Variations
Kale gives a heartier texture than spinach, while arugula adds a peppery bite. Sauteed mushrooms go straight into the cream sauce. Mozzarella makes the sauce gooey and melty in place of Parmesan, and goat cheese gives it a tangy edge.
What to Serve With It
Zucchini noodles soak up the sauce and are a low-carb stand-in for pasta. Cauliflower rice is light and fluffy and handles the rich sauce well. A green salad with cucumbers and cherry tomatoes in an olive oil dressing adds crunch next to the creamy chicken.
For drinks, a dry red or white wine is lower in carbs, and sparkling water with a squeeze of lemon is a good alcohol-free choice.
Nutrition per Serving
One serving has approximately 480 calories, 34 grams of fat, 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar and 40 grams of protein.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs tend to be juicier and more flavorful. They may take a little longer to cook through, so adjust the time.
Can I make it dairy-free?
Use coconut cream or another dairy-free cream in place of the heavy cream, and a dairy-free cheese for the Parmesan. Nutritional yeast can be added for a cheesy flavor.
What replaces the sun-dried tomatoes?
Roasted red peppers give a similar tangy flavor. Fresh tomatoes also work, but they add more moisture, so let the sauce cook a little longer.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Tuscan Chicken with Cream Sauce: Easy Recipe Guide
Ingredients
Instructions
Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the heavy cream, stirring to combine with the drippings.
Add the chopped spinach, sun-dried tomatoes, Parmesan cheese, and Italian seasoning to the skillet. Stir until the spinach is wilted and the sauce is heated through.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 2-3 minutes to heat the chicken through.
Garnish with fresh basil if desired and serve hot.
Notes
For added flavor, marinate the chicken in olive oil, garlic, and Italian herbs for 30 minutes before cooking.
Substitute the spinach with kale or arugula for a different green or add mushrooms for extra texture.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 480 calories |
| Sugar Content | 2g |
| Sodium Content | varies |
| Fat Content | 34g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 1g |
| Protein Content | 40g |
| Cholesterol Content | varies |