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This Creamy Garlic Tuscan Chicken is rich, comforting, and packed with flavors that make it perfect for any keto meal. Juicy chicken thighs are nestled in a luscious, creamy garlic sauce with sun-dried tomatoes and spinach—a satisfying dish that’s also low in carbs.
My Personal Experience
I’ve been on the lookout for keto-friendly dishes that feel indulgent without ruining my progress, and this Creamy Garlic Tuscan Chicken totally hits the mark! The rich, velvety sauce is so comforting, and it pairs beautifully with the tender chicken. When I made it for the first time, I couldn’t believe how easy it was to whip up—it’s truly a 30-minute meal that feels like a five-star dinner. The sun-dried tomatoes add a perfect tang, and the spinach blends right in, making it both creamy and nutritious. Trust me, this is the kind of dish that will have everyone asking for seconds, and the best part is, it’s low carb!
Why You’ll Love This Recipe
• Rich and creamy – The sauce is so indulgent, it feels like a treat without the carbs.
• Keto-friendly – With its low-carb ingredients and high healthy fats, it’s a perfect addition to your keto meal rotation.
• Quick and easy – Ready in under 30 minutes, this is perfect for busy nights when you want something fancy but don’t have time.
• Versatile – Pair it with zucchini noodles, cauliflower rice, or just a simple salad—it goes with anything!
• Family-approved – Even those not on a keto diet will love this creamy chicken dish.
Ingredients & Substitutions
• Chicken – I used boneless, skinless chicken breasts for this dish, but boneless, skinless chicken thighs would work just as well. They’re a bit juicier, but you may need to adjust the cooking time slightly.
• Olive Oil – Extra virgin olive oil is my go-to, but any neutral oil like avocado oil would also work fine.
• Butter – Adds a rich flavor to the sauce, but you can swap it for ghee if you prefer a dairy-free version.
• Garlic – Fresh garlic is a must here for that punch of flavor. If you’re out, you can substitute garlic powder in a pinch (about 1/2 teaspoon for every clove).
• Heavy Cream – A rich, keto-friendly ingredient that helps thicken the sauce. You could use coconut cream for a dairy-free version, but it will alter the flavor a bit.
• Chicken Broth – I recommend using low-sodium chicken broth to control the seasoning level, but vegetable broth would work if you’re going vegetarian.
• Parmesan Cheese – Grated parmesan adds a savory, tangy flavor to the sauce. If you don’t have parmesan, you can try pecorino Romano, but the flavor will be sharper.
• Sun-Dried Tomatoes – These provide a burst of umami. If you don’t have sun-dried tomatoes, you could use roasted red peppers, but the flavor won’t be quite the same.
• Spinach – Fresh spinach wilts perfectly into this sauce, but kale or arugula would make a nice substitution if you prefer something a little heartier.
• Italian Seasoning – Adds a lovely blend of herbs to the chicken. You can make your own mix or use a blend of oregano, basil, and thyme if needed.
• Salt & Pepper – Season generously to taste.
• Garnish – Fresh parsley is optional but gives a pop of color and freshness to the dish.
Step-by-Step Instructions
1. Season and Sear the Chicken
Pat the chicken dry, then season both sides with salt and pepper. In a large skillet over medium heat, add olive oil. Once heated, add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
2. Sauté Garlic
In the same skillet, add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
3. Make the Creamy Sauce
Pour in the chicken broth, stirring well to loosen any browned bits on the pan. Then, add the heavy cream and whisk until combined. Sprinkle in the Parmesan cheese, whisking to incorporate. Let the sauce simmer gently for 2-3 minutes until it thickens.
4. Add the Vegetables and Seasoning
Stir in the sun-dried tomatoes and spinach. Let the spinach wilt slightly, then add the Italian seasoning, mixing everything together.
5. Return the Chicken to the Skillet
Place the seared chicken back into the skillet, spooning the creamy sauce over it. Reduce the heat to low and let the chicken simmer in the sauce for about 5 minutes or until it’s fully cooked and warmed through.
6. Serve
Garnish with fresh basil if desired, and serve hot with a side of cauliflower rice, zucchini noodles, or just enjoy it on its own.
Tools You’ll Need
• Large Skillet – To cook the chicken and make the creamy sauce in one pan.
• Tongs – For flipping the chicken and handling it easily.
• Wooden Spoon – To stir the sauce and scrape up the browned bits from the bottom of the pan.
Tips For The Best Creamy Garlic Tuscan Chicken
• Don’t skip the chicken broth – It adds depth to the sauce and helps everything come together.
• Adjust the thickness – If you prefer a thicker sauce, let it simmer longer, or add a bit more cheese.
• Make it your own – Feel free to add mushrooms, use different greens, or swap in shrimp or salmon for a protein twist.
Storage Instructions
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a skillet over low heat or in the microwave for 1-2 minutes. Add a splash of chicken broth or cream if the sauce thickens too much.
• Freeze: I don’t recommend freezing this dish because the cream may separate, but you can freeze the chicken and sauce separately for later use.
Common Questions and Helpful Answers
Can I use half-and-half instead of heavy cream?
For the best creamy texture, heavy cream is ideal, but half-and-half can work too. Just note that it may not be as thick.
Can I use fresh tomatoes instead of sun-dried?
Yes, but sun-dried tomatoes give a richer flavor. Fresh tomatoes will add more moisture, so consider reducing the broth slightly if you go this route.
Why is my sauce separating?
Keep the heat on low when simmering the sauce. High heat can cause the cream to separate, so patience is key here!
Nutrition (per serving, serves 4)
- Calories: 450
- Fat: 32g
- Protein: 28g
- Net Carbs: 4g
Creamy Garlic Tuscan Chicken Recipe
Equipment
- Large Skillet
- Tongs
- Wooden spoon
Ingredients
- 4 Boneless, skinless chicken breasts
- 1 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup Chicken broth
- 1/2 cup Parmesan cheese grated
- 1 cup Sun-dried tomatoes sliced
- 2 cup Spinach leaves
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side, until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for about 1 minute, just until fragrant.
- Pour in chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until it thickens.
- Stir in the grated parmesan cheese and sun-dried tomatoes. Let the sauce simmer for another 1-2 minutes.
- Add spinach and stir until wilted, about 1 minute.
- Return the chicken to the skillet and coat with the creamy sauce. Let it heat through for 2-3 minutes.
- Serve hot, garnished with fresh parsley if desired.
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