Keto Creamy Tuscan Chicken (Print Version)

Low-carb chicken simmered in creamy sauce with spinach and sun-dried tomatoes for a satisfying meal.

# 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 - 2.1 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

→ Garnish

15 - Fresh basil leaves, torn
16 - Extra grated Parmesan cheese

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. 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. Once shimmering, add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add remaining olive oil and butter. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sun-dried tomatoes to the skillet and cook for 1 minute, stirring to distribute.
05 - Pour heavy cream and chicken broth into the skillet. Stir in Parmesan cheese and Italian herbs. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
06 - Add baby spinach to the sauce and cook, stirring constantly, until just wilted (approximately 1 minute).
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 2-3 minutes to heat through and coat thoroughly with sauce.
08 - Taste sauce and adjust seasoning as needed. Sprinkle with crushed red pepper flakes if desired. Serve hot garnished with fresh basil and extra Parmesan.

# Expert Hints:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners feel less like a chore and more like a small victory.
  • The sauce is so velvety and rich that you'll forget you're eating keto—it tastes like pure indulgence.
  • One skillet means minimal cleanup, and honestly, that alone makes me want to cook this every week.
02 -
  • Don't let the garlic brown when you're building the sauce—it becomes acrid and bitter, which no amount of cream can fix, so watch it carefully.
  • The spinach needs to go in near the end because if it simmers too long in the cream, it releases moisture and the sauce becomes watery and dull instead of silky and luxurious.
03 -
  • Make this in batches and freeze the sauce separately—when you're ready to eat, just thaw, warm it gently, and cook fresh chicken breasts to sear on top for a restaurant-quality meal from frozen.
  • If you accidentally overcook the chicken, don't panic; it'll continue cooking gently in the warm sauce, so slightly undercooking it at the searing stage is actually your friend.
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