Keto Creamy Tuscan Chicken

Rich, creamy, and bursting with Italian flavor — this Keto Creamy Tuscan Chicken is the ultimate low-carb comfort meal. Juicy chicken breasts are simmered in a luscious garlic cream sauce with sun-dried tomatoes and spinach, creating a restaurant-quality dinner that’s ready in just 30 minutes.

About This Recipe

Italian-inspired dishes are always about balance — richness from cream and cheese, freshness from herbs and vegetables, and comfort in every bite. This Keto Creamy Tuscan Chicken brings all those flavors together in one skillet. It’s quick enough for weeknights but elegant enough for a dinner party.

The chicken is seared until golden, then simmered in a decadent cream sauce with garlic, Parmesan, sun-dried tomatoes, and fresh spinach. The sauce is thick, savory, and perfect for spooning over the chicken — or for soaking up with keto sides like cauliflower mash or zucchini noodles.

From a keto perspective, this dish is perfectly aligned: high in protein, rich in healthy fats, and naturally low in carbs. The sun-dried tomatoes add just the right touch of sweetness and acidity without going heavy on carbs, while spinach provides color, nutrients, and freshness.

Inspired by Tuscan cooking traditions, this recipe transforms simple chicken into something you’ll crave again and again. It’s a comforting yet vibrant dish that proves keto can be both indulgent and wholesome.

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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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Ingredients

• 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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Instructions

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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Nutrition (per serving)

• Calories: ~520
• Fat: 38g
• Protein: 38g
• Net Carbs: 6g
• Fiber: 2g

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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

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