Creamy Garlic Tuscan Chicken Recipe
Creamy Garlic Tuscan Chicken is a rich and indulgent keto-friendly dish that's easy to prepare in just 30 minutes. With tender, pan-seared chicken breasts coated in a creamy, garlicky sauce made from heavy cream, parmesan cheese, and sun-dried tomatoes, this dish feels like a five-star meal without the carbs. The addition of spinach adds a nutritious touch, making it both comforting and satisfying. It's perfect for a quick weeknight dinner and pairs beautifully with zucchini noodles, cauliflower rice, or a simple salad.
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.