This Keto Creamy Tuscan Chicken is a savory one-pan meal featuring seared chicken breasts in a thick garlic and Parmesan cream sauce. With the addition of sun-dried tomatoes and wilted spinach, the dish has a balanced flavor for a familiar Italian-inspired dinner in a low-carb format.

About This Recipe

To ensure the chicken remains juicy, it should be seared over medium-high heat until a golden crust forms before being removed to prepare the sauce. Sautéing the garlic in the remaining pan drippings helps build a flavorful foundation for the heavy cream, chicken broth, and Parmesan to simmer into a velvety consistency. Returning the chicken to the skillet at the very end helps to keep the meat tender while allowing it to be thoroughly coated by the thickened sauce.

The sauce is built on a combination of heavy cream and grated cheese, which provides a rich mouthfeel and savory depth. Sun-dried tomatoes add a concentrated sweetness and acidity that cuts through the creaminess, while fresh spinach is stirred in just until wilted to maintain its color and texture. Because the ingredients simmer together in one skillet, the flavors of the Italian seasoning and garlic infuse both the sauce and the protein.

This dish fits well for a standard weeknight dinner or a more formal occasion and is easy to scale for larger groups. The chicken and sauce are easy to customize by adding mushrooms for extra texture or red pepper flakes for a bit of heat. It is best served hot, paired with neutral sides like zucchini noodles or cauliflower mash to allow the flavors of the Tuscan-style sauce to stand out.

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Why You’ll Love This Recipe

• Rich, creamy, and full of flavor
• One-pan recipe, easy cleanup
• Low-carb, high-protein, and gluten-free
• Perfect for weeknights or special occasions
• Pairs beautifully with keto sides like cauliflower mash

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What You’ll Need for This Keto Creamy Tuscan Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (drained, chopped)
• 2 cups fresh spinach
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• Fresh basil, for garnish (optional)

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Step-by-Step Preparation

1. Season chicken breasts with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté garlic until fragrant (about 1 minute).
5. Add chicken broth, heavy cream, Parmesan, and sun-dried tomatoes. Simmer 3–4 minutes until slightly thickened.
6. Stir in spinach and cook until wilted.
7. Return chicken to skillet, spoon sauce over the top, and simmer 2 minutes to reheat.
8. Garnish with fresh basil and serve hot.

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FAQ

• Can I use chicken thighs instead?
  Yes — thighs work beautifully and stay extra juicy.
• Can I make this dairy-free?
  Swap heavy cream for coconut cream and Parmesan for nutritional yeast.
• Do sun-dried tomatoes add too many carbs?
  Used in moderation, they add flavor without pushing carbs too high.
• Can I meal prep this dish?
  Yes — it reheats well for up to 3 days in the fridge. 

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Variations & Substitutions

• Add mushrooms for extra umami flavor.
• Use kale instead of spinach.
• Add a pinch of red pepper flakes for heat.

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Serving Suggestions

• Serve over zucchini noodles or spaghetti squash.
• Pair with cauliflower mash for comfort food vibes.
• Add a side of roasted broccoli or green beans.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Mushroom Chicken Skillet
• Chicken Alfredo Casserole

New keto recipes are added every week — check back often for more low-carb inspiration!