Creamy Tuscan Keto Chicken – Rich, Flavorful, and Low-Carb

Tender chicken, a silky garlic-parmesan cream sauce, and sun-dried tomatoes—this is comfort food that doesn’t weigh you down. This creamy Tuscan keto chicken brings restaurant flavor to your kitchen with simple steps and everyday ingredients. It’s cozy enough for a weeknight and impressive enough for guests.

Best of all, it’s naturally low in carbs and big on satisfying fats. Serve it with a simple side, and dinner’s done.

What Makes This Recipe So Good

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• Rich and satisfying: The creamy sauce is loaded with garlic, parmesan, and sun-dried tomatoes for bold, comforting flavor.
• Low-carb friendly: No flour, no sugar—just clean ingredients that fit a keto lifestyle.
• Quick and easy: From prep to plate in about 30 minutes, all in one skillet.
• Restaurant-level results: Pan-searing locks in juices, and the sauce feels luxurious without being fussy.
• Versatile: Works with chicken thighs or breasts, dairy or dairy-free swaps, and plenty of green veggies.

Ingredients

• 4 small chicken breasts or 3 large, halved lengthwise (about 1.5–2 pounds total)
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil (or the oil from the sun-dried tomatoes)
• 2 tablespoons butter (or ghee)
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 3/4 cup freshly grated Parmesan cheese
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Fresh basil, chopped, for garnish
• Crushed red pepper flakes (optional)

How to Make It

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1. Season the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and paprika.
2. Sear until golden: Heat olive oil in a large skillet over medium-high.

   Add chicken and cook 4–5 minutes per side until browned and cooked through (internal temp 165°F). Transfer to a plate and tent loosely.

3. Build the flavor base: Reduce heat to medium. Add butter to the skillet.

   Stir in garlic and cook 30–60 seconds until fragrant.

4. Add tomatoes and liquids: Stir in sun-dried tomatoes, heavy cream, and chicken broth. Scrape up any browned bits from the pan.
5. Simmer and thicken: Let the sauce gently bubble for 3–4 minutes, stirring often, until slightly thickened.
6. Melt in cheese: Whisk in Parmesan until smooth. If the sauce seems thin, simmer 1–2 minutes more.

   If it’s too thick, add a splash of broth.

7. Add greens: Fold in spinach and cook until wilted, about 1 minute.
8. Finish the chicken: Return chicken to the pan and spoon sauce over the top. Simmer 1–2 minutes to rewarm. Add lemon juice if using.

   Taste and adjust salt and pepper.

9. Garnish and serve: Top with fresh basil and crushed red pepper if you like heat. Serve hot.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days. Keep the chicken submerged in sauce to prevent drying out.
• Freezer: Cream sauces can separate when frozen, but this one holds reasonably well.

  Freeze up to 2 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling.

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Why This is Good for You

• Keto-friendly macros: High in protein and healthy fats, very low in carbs.

  The sauce keeps you full and satisfied.

• Balanced nutrition: Chicken provides lean protein, spinach adds iron and vitamins A and K, and olive oil brings heart-healthy fats.
• Lower glycemic impact: With minimal carbs, it supports steady energy and fewer cravings.
• Whole-food ingredients: No starchy thickeners or hidden sugars—just everyday staples with real flavor.

Common Mistakes to Avoid

• Overcooking the chicken: Thin cutlets cook fast. Pull them as soon as they hit 165°F to keep them juicy.
• Boiling the cream: High heat can cause the sauce to split. Keep it at a gentle simmer.
• Using pre-shredded cheese: Bagged Parmesan can be gritty and won’t melt smoothly.

  Freshly grated melts like a dream.

• Skipping the pan fond: Those browned bits add deep flavor. Scrape them into the sauce with the broth and cream.
• Too much salt early: Sun-dried tomatoes and Parmesan are salty. Season lightly at first, then adjust at the end.

Recipe Variations

• Chicken thighs: Use boneless, skinless thighs for extra juiciness.

  Cook 5–6 minutes per side, depending on thickness.

• Dairy-free: Swap heavy cream for unsweetened full-fat coconut milk and use a dairy-free Parmesan alternative. Add 1 teaspoon nutritional yeast for depth.
• Extra veggies: Add sliced mushrooms or zucchini after the garlic and sauté 2–3 minutes before adding liquids.
• Herb twist: Replace Italian seasoning with 1 teaspoon dried basil and 1/2 teaspoon dried oregano, or finish with fresh thyme.
• Spicy version: Stir 1/2–1 teaspoon red pepper flakes into the sauce while it simmers.
• Bacon boost: Crisp 3–4 slices of chopped bacon first, remove, then cook chicken in the bacon fat. Crumble bacon over the finished dish.
• Wine note: For a non-strict keto version, deglaze the pan with 1/4 cup dry white wine after sautéing garlic.

  Let it reduce by half before adding cream.

FAQ

What can I serve with this to keep it keto?

A simple side of sautéed zucchini, roasted broccoli, or garlicky green beans works well. Cauliflower mash or cauliflower rice also soaks up the sauce beautifully without adding many carbs.

Can I make this ahead?

Yes. Cook the chicken and sauce, cool, and refrigerate up to 3 days.

Reheat gently on the stove with a splash of cream or broth. Add fresh basil right before serving to keep it bright.

How do I prevent the sauce from curdling?

Keep the heat moderate and avoid boiling. Add the Parmesan off the direct high heat and whisk until smooth.

If needed, remove the pan from the burner while stirring in the cheese.

Are sun-dried tomatoes keto-friendly?

In small amounts, yes. They’re more concentrated than fresh tomatoes, so they contain more natural sugars per ounce. This recipe uses a modest amount to deliver big flavor while keeping carbs in check.

Can I use frozen spinach?

You can.

Thaw and squeeze out excess moisture first to avoid thinning the sauce. Add it at the same point as fresh spinach and heat through.

What if my sauce is too thin?

Simmer a few extra minutes to reduce, or whisk in a bit more Parmesan. Avoid starch thickeners to keep it keto-friendly.

What if my sauce is too thick?

Add small splashes of chicken broth or cream until it reaches your desired consistency.

Taste and adjust seasoning after thinning.

Can I bake this instead of using the stovetop?

Yes. Sear the chicken, then transfer to a baking dish. Pour the sauce over the top and bake at 375°F for 10–15 minutes until bubbling and the chicken is fully cooked.

Wrapping Up

Creamy Tuscan keto chicken is the kind of meal that makes weeknights feel special without a lot of effort.

It’s rich, garlicky, and full of Mediterranean flavors, all in one skillet. Pair it with a simple veggie side and you’ve got a balanced, low-carb dinner everyone will enjoy. Keep this one in your rotation—it’s a reliable crowd-pleaser that never gets old.