Keto Creamy Tuscan Garlic Chicken – Rich, Comforting, and Low-Carb

This is the kind of dinner you look forward to all day. Tender chicken, a silky garlic-parmesan sauce, and pops of sun-dried tomato and spinach make every bite rich and satisfying. It’s simple enough for a weeknight, yet special enough for guests.

Best of all, it keeps carbs low without skimping on flavor. If you’re craving cozy, comforting, and keto-friendly, this dish delivers.

What Makes This Special

This recipe blends classic Tuscan-inspired flavors with a creamy, keto-friendly twist. The garlic and parmesan bring depth, while sun-dried tomatoes add a sweet-savory punch that balances the cream.

Fresh spinach lightens the dish without adding carbs, and the sauce clings beautifully to the seared chicken. It cooks in one pan, so cleanup is quick, and the leftovers reheat perfectly. Whether you’re keto or just want a hearty, comforting meal, this one earns a spot in the rotation.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thin cutlets), patted dry
• Salt and pepper: For seasoning
• Italian seasoning: Or a mix of dried basil, oregano, thyme
• Garlic: 4–6 cloves, minced
• Olive oil: For searing
• Butter: Unsalted, for richness
• Chicken broth: Low-sodium
• Heavy cream: For the creamy base
• Parmesan cheese: Freshly grated
• Sun-dried tomatoes: Preferably packed in oil, drained and sliced
• Fresh spinach: A few large handfuls (about 4 cups)
• Red pepper flakes: Optional, for a little heat
• Fresh basil or parsley: For garnish (optional)
• Optional thickener: Xanthan gum (a tiny pinch) if you want a thicker sauce without extra carbs

Step-by-Step Instructions

1. Prep the chicken: Slice thick chicken breasts horizontally to make cutlets, or use thin cutlets.

   Pat dry and season generously with salt, pepper, and Italian seasoning on both sides.

2. Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil and a tablespoon of butter. Sear the chicken 4–5 minutes per side until golden and cooked through (165°F).

   Transfer to a plate and tent loosely with foil.

3. Sauté the garlic: Reduce heat to medium. Add another small knob of butter if the pan looks dry. Stir in the minced garlic and cook 30–60 seconds until fragrant.

   Don’t let it brown.

4. Deglaze the pan: Pour in chicken broth and scrape up the browned bits. Let it simmer 1–2 minutes to reduce slightly. This builds flavor in the sauce.
5. Add cream and tomatoes: Stir in heavy cream and sun-dried tomatoes.

   Simmer gently 2–3 minutes to let the flavors mingle.

6. Melt in parmesan: Lower the heat and gradually whisk in the parmesan until smooth. If you want a thicker sauce, sprinkle a tiny pinch of xanthan gum over the surface and whisk constantly for 30 seconds. Add only a little—it thickens fast.
7. Add spinach: Fold in the spinach and let it wilt in the sauce, about 1 minute.

   Season with salt, pepper, and a pinch of red pepper flakes if you like heat.

8. Return the chicken: Nestle the chicken back into the skillet with any juices. Spoon sauce over the top and simmer on low for 2–3 minutes. This helps the chicken soak up the flavor.
9. Finish and serve: Taste and adjust seasoning.

   Top with chopped basil or parsley. Serve hot with your favorite keto sides like zucchini noodles, roasted broccoli, or cauliflower mash.

Keeping It Fresh

Store leftovers in an airtight container for up to 3–4 days. The sauce will thicken as it chills; a splash of broth or cream will loosen it when reheating.

Reheat gently on the stove over low heat or in the microwave at 50–70% power to keep the sauce from splitting. If freezing, cool fully, then freeze up to 2 months. Thaw in the fridge overnight and warm slowly, whisking as needed to bring the sauce back together.

Benefits of This Recipe

• Keto-friendly: Low in carbs and high in satisfying fats from cream and parmesan.
• Protein-packed: Chicken provides lean protein for a filling, balanced meal.
• One-pan simplicity: Minimal cleanup and straightforward steps.
• Restaurant-level flavor: Garlic, sun-dried tomatoes, and parmesan create a rich, layered taste.
• Flexible and forgiving: Works with thighs or breasts, fresh or jarred tomatoes, and different greens.
• Great for meal prep: Holds well and reheats beautifully.

What Not to Do

• Don’t overcook the chicken: Dry chicken can ruin a great sauce.

  Pull it at 165°F and let it rest.

• Don’t boil the cream hard: Keep the sauce at a gentle simmer to avoid curdling or separation.
• Don’t skip the fond: Those browned bits in the pan are flavor gold—deglaze and use them.
• Don’t add too much xanthan gum: A tiny pinch goes a long way. Too much makes the sauce gummy.
• Don’t use pre-shredded parmesan if you can avoid it: Freshly grated melts smoother and tastes better.

Recipe Variations

• Chicken thighs: Use boneless, skinless thighs for extra juiciness. Sear a bit longer to render fat.
• Mushroom boost: Sauté sliced cremini mushrooms after the garlic for an earthy twist.
• Artichoke hearts: Add quartered marinated artichokes with the tomatoes for tangy depth.
• Dairy adjustments: Swap part of the heavy cream with mascarpone for an ultra-silky sauce.
• Spinach swap: Use baby kale or chopped Swiss chard; cook until tender.
• Lemon finish: A squeeze of fresh lemon at the end brightens the richness without adding many carbs.
• Spice it up: Increase red pepper flakes or add a pinch of smoked paprika for warmth.

FAQ

Is this recipe truly keto?

Yes.

It’s built around protein, healthy fats, and low-carb ingredients. Sun-dried tomatoes add a small amount of carbs, but in modest portions the total stays keto-friendly. Pair with low-carb sides like zucchini noodles or cauliflower mash.

Can I make it dairy-free?

You can try coconut cream and a dairy-free parmesan alternative, but the flavor and texture will change.

Use unsweetened, full-fat coconut cream for the best body, and adjust seasoning to balance the coconut notes.

How do I prevent the sauce from separating?

Keep the heat moderate, add cheese gradually, and avoid boiling after the dairy goes in. If the sauce starts to break, whisk in a splash of cold cream off the heat to bring it back together.

What can I use instead of sun-dried tomatoes?

Try roasted red peppers for a sweet, smoky twist. You’ll lose the tangy tomato pop, but the sauce will still be delicious and remain low-carb.

Can I make this ahead?

Yes.

Cook as directed, cool quickly, and store in the fridge. Reheat gently and add a splash of broth or cream to refresh the sauce. It’s great for meal prep lunches.

Do I have to use xanthan gum?

No.

The sauce thickens nicely from cream and parmesan alone. Xanthan gum is optional for an extra-lush texture, but go easy if you use it.

What’s the best way to serve it?

Serve over zucchini noodles, steamed or roasted asparagus, sautéed green beans, or cauliflower mash. The sauce is generous, so it coats veggies beautifully.

Final Thoughts

Keto Creamy Tuscan Garlic Chicken brings big restaurant flavor to your table with simple steps and one pan.

It’s rich, hearty, and flexible enough to match your tastes and pantry. Keep the heat gentle, season well, and let the sauce do the heavy lifting. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe is a reliable, crowd-pleasing favorite.

Enjoy every creamy, garlicky bite.