Keto Creamy Tuscan Chicken (Printable Version)

Luscious low-carb chicken in rich garlic cream sauce with spinach and sun-dried tomatoes, ready in 30 minutes.

# 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 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 cheese, optional

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • It tastes like you spent hours cooking, but you'll have it on the table in 30 minutes flat.
  • The sauce is so creamy and satisfying that you'll forget you're eating keto.
  • Chicken breasts stop being boring the moment they meet this garlicky, tangy cream.
02 -
  • Don't skip patting the chicken dry; this is the difference between a restaurant-quality sear and chicken that steams itself into submission.
  • Heavy cream naturally thickens as it simmers, so resist the urge to add cornstarch unless you really want it thicker—the sauce will coat the back of a spoon beautifully on its own.
03 -
  • Brown the chicken in batches if your skillet feels crowded; overcrowding drops the temperature and you'll steam instead of sear.
  • Keep fresh basil in your fridge and tear it just before serving—it wilts instantly in hot sauce and loses its brightness if added too early.
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