Keto Tuscan Chicken

Creamy skillet meets sunny Italian vibes: Keto Tuscan Chicken is the weeknight showstopper you can make with one pan and a smile!

 

 

Some dinners taste like a vacation and clean up like a dream. Keto Tuscan Chicken is exactly that: tender, golden-seared chicken nestled in a silky garlic-Parmesan cream sauce with ribbons of spinach and pops of sun-dried tomato. It’s cozy, colorful, and somehow feels special without asking much from you or your sink.

If you’re eating low-carb (or just love a rich, restaurant-worthy sauce), this one’s a keeper. The flavors are bright but comforting — a tiny bit tangy from the tomatoes, deeply savory from Parmesan and garlic, and balanced with a gentle heat you can dial up or down. Pair it with cauliflower rice, zoodles, or simply a spoon for scooping up that luscious sauce. The method is simple, the ingredients are easy to find, and the payoff is… well, let’s just say leftovers may mysteriously vanish.

Keto Tuscan Chicken is juicy chicken nestled in creamy garlic sauce with sun-dried tomatoes.  This will be on your table in 30 minutes!

Put this meal at the top of your must-make list!  It was one of the best things our family has had.  You can even serve it Keto style or over pasta making it a delicious meal. It’s a win-win!!

 

 

Recipe

Keto Tuscan chicken

• Yield: 4 servings
• Total time: 35–40 minutes
• Active time: 35 minutes
• Difficulty: Easy

Ingredients

• Chicken: 4 small boneless, skinless chicken breasts (or 6 boneless thighs), patted dry
• Salt and pepper: 1 1/2 tsp kosher salt, 1/2 tsp black pepper (divided)
• Italian seasoning: 1 1/2 tsp (or 1 tsp dried basil + 1/2 tsp dried oregano)
• Garlic powder: 1/2 tsp (for seasoning the chicken)
• Olive oil: 2 tbsp (plus more if needed)
• Butter: 1 tbsp (adds gloss and flavor to the sear)
• Garlic: 4 cloves, minced
• Red pepper flakes: 1/4 tsp (optional, for a gentle kick)
• Sun-dried tomatoes in oil: 1/2 cup, drained and sliced (reserve 1–2 tsp of the tomato oil)
• Chicken broth: 3/4 cup, low-sodium
• Heavy cream: 3/4 cup
• Parmesan: 3/4 cup finely grated, plus extra for serving
• Baby spinach: 3–4 cups (about 4 oz)
• Lemon: 1/2, for 1–2 tsp juice to brighten at the end (optional)
• Fresh basil or parsley: 2–3 tbsp chopped, for garnish

Optional swaps and add-ins

• Chicken cut: Use thighs for extra tenderness or thin-cut breasts for faster cooking.
• Veg boost: Add sautéed mushrooms or artichoke hearts for extra Tuscan flair.
• Dairy-free: Swap coconut cream for heavy cream and nutritional yeast (2–3 tsp) for Parmesan.

Equipment

• Skillet: 12-inch stainless steel or cast iron works best for browning
• Tongs: For easy flipping
• Microplane/grater: For Parmesan
• Instant-read thermometer: For perfectly cooked chicken

Directions

1. Season the chicken: Label: Build the flavor base Pat chicken dry. In a small bowl, mix salt, pepper, Italian seasoning, and garlic powder. Sprinkle evenly on both sides of the chicken.
2. Sear to golden: Label: Lock in juiciness Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear 4–6 minutes per side (thighs may need a minute more), until deep golden and the internal temp hits 160–165°F. Transfer to a plate; tent loosely with foil.
3. Bloom aromatics: Label: Fragrance first Reduce heat to medium. Add minced garlic, red pepper flakes, and 1–2 tsp oil from the sun-dried tomatoes to the pan. Stir 30–45 seconds until fragrant.
4. Tomato time: Label: Tuscan pop Add sliced sun-dried tomatoes. Sauté 1 minute, scraping up browned bits (flavor gold!) from the pan.
5. Deglaze and simmer: Label: Sauce foundation Pour in chicken broth, scraping the bottom to release all the browned bits. Simmer 2 minutes to reduce slightly.
6. Creamy swirl: Label: Silky magic Lower the heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan gradually, stirring until melted and smooth.
7. Greens in: Label: Color and freshness Add spinach, stirring until wilted (about 1–2 minutes). If sauce gets too thick, splash in a tablespoon more broth or cream.
8. Return the chicken: Label: Finish with love Nestle chicken (and any juices) back into the pan. Spoon sauce over the top and simmer 2–3 minutes to meld flavors. Squeeze in a touch of lemon juice if you like brightness. Taste and adjust salt and pepper.
9. Serve: Label: Garnish and enjoy Sprinkle with chopped basil or parsley and extra Parmesan. Serve hot over cauliflower rice, zucchini noodles, or roasted veggies.

Calorie count

• Per serving: Approximately 560 calories (based on 4 servings using chicken breasts, heavy cream, and Parmesan)

These numbers shift with chicken cuts, cream amounts, and your Parmesan pour. Using thighs, extra cheese, or larger portions will increase totals; light-handed cream or fewer tomatoes can reduce them.

Nutritional facts

Estimates based on common brands. For precise data, calculate with your exact ingredients and weights.

 

 

Cooking tips

• Pan power: Use a large skillet so the chicken truly sears, not steams. Crowding steals your golden-brown moment.
• Pat dry, then season: Moisture blocks browning. Dry chicken = deeper color = richer flavor.
• Heat control: Start hot to sear, then reduce for the sauce. A rolling boil can split cream; a gentle simmer keeps it silky.
• Parmesan technique: Sprinkle cheese in gradually and stir constantly for a smooth melt. Pre-grated often has anti-caking agents that resist melting.
• Sauce rescue: If the sauce looks too thick, add a splash of broth. If too thin, simmer another minute or whisk in a little more Parmesan.
• Brighten the richness: A teaspoon of lemon juice wakes everything up without reading “lemony.” Taste first, squeeze second.
• Tomato oil trick: Don’t toss it! A teaspoon of the sun-dried tomato oil infuses the sauce with extra Tuscan flavor.
• Perfect doneness: Pull breasts at 160°F and rest; they’ll climb to 165°F. Thighs are forgiving and tender beyond 175°F.
• Keep it keto: Sun-dried tomatoes add small carbs. Slice them thin so a little goes a long way in every bite.
• Make ahead smart: Sear chicken and prep sauce base earlier in the day. Rewarm gently, add spinach fresh, and finish with lemon to keep it bright.

Recipe variations

• Extra-garlic Alfredo vibe: Label: Luxuriously cozy Double the garlic, add 1 oz cream cheese to the sauce, and finish with extra Parmesan for an ultra-velvety finish.
• Mushroom Tuscan: Label: Umami boost Sauté 8 oz sliced cremini mushrooms after searing the chicken. Remove, then proceed with sauce; add mushrooms back with the spinach.
• Artichoke and olive: Label: Briny brightness Fold in 1 cup quartered marinated artichoke hearts and 1/3 cup sliced Kalamata olives for a Mediterranean twist.
• Sunshine lemon-herb: Label: Light and lively Add zest of 1 lemon with the cream, and use fresh thyme and parsley instead of Italian seasoning.
• Spicy Calabrian: Label: Heat with character Swap red pepper flakes for 1–2 tsp Calabrian chili paste and garnish with torn basil.
• Bacon and kale: Label: Smoky depth Crisp 3 slices of bacon first; use the drippings to sear chicken. Sub kale for spinach (sauté 3–4 minutes before cream).
• Roasted red pepper: Label: Sweet and silky Blend 1/2 cup roasted red peppers into the cream for a blush sauce that’s slightly sweet and stunning.
• Dairy-light version: Label: Still creamy Use 1/2 cup cream and 1/4 cup unsweetened almond milk; thicken with 1/4 tsp xanthan gum whisked in slowly.
• Pesto finish: Label: Herbaceous punch Swirl 2 tbsp basil pesto into the sauce off heat and skip the lemon. It’s summer in a spoon.
• One-pan bake: Label: Set it and forget it After making the sauce, nestle the chicken in, top with Parmesan, and bake at 375°F for 10–12 minutes for bubbly edges.

Kid tips

• Spice control: Label: Mild matters Skip red pepper flakes for sensitive palates; add heat at the table with a pinch of chili flakes or hot sauce.
• Tiny bites: Label: Easy eating Slice chicken into strips or bite-size pieces before returning to the sauce. Little forks, big wins.
• Sauce on the side: Label: Gentle intro Keep a plain piece of chicken for cautious eaters and give them a “try-me” spoonful of sauce on the side.
• Cheese sprinkle: Label: Fun finishing touch Offer extra Parmesan at the table. Kids love snowing their plate.
• Color counts: Label: Friendly greens Chop spinach small so it melts in. Or swap with finely chopped zucchini for a kid-friendlier texture.
• Serve with favorites: Label: Bridge the gap For mixed-diet families, serve kids’ plates with buttered noodles or rice while adults enjoy cauli rice or zoodles.

 

Grocery hacks

• Sun-dried tomato smarts: Label: Oil-packed wins Buy oil-packed tomatoes for better flavor and texture. That seasoned oil is your secret weapon for the sauce.
• Parmesan strategy: Label: Block > bag A wedge of Parmesan tastes better, melts smoother, and lasts longer. Save the rind for soups.
• Spinach swap: Label: Frozen friendly Frozen chopped spinach works. Thaw completely and squeeze dry in a towel so your sauce stays silky.
• Chicken choice: Label: Budget boost Family packs save money. Butterfly thick breasts into cutlets for faster, more even cooking.
• Broth concentrate: Label: Space saver Keep low-sodium broth concentrate on hand. Mix only what you need and skip opening a full carton.
• Cream check: Label: Fat content matters Choose heavy whipping cream (36–40% milkfat) for the best body. Lower-fat creams are more likely to split.
• Herb economy: Label: Lasting freshness Store basil stems in a glass of water, leaves tented with a bag on the counter. Parsley lasts longer wrapped in a damp towel in the fridge.
• Pantry pals: Label: Go-to seasonings Italian seasoning, garlic powder, and red pepper flakes turn “what’s for dinner?” into “ooh, Tuscan!” fast.
• Bulk and freeze: Label: Ready when you are Portion raw chicken in zipper bags with a little oil and seasoning. Freeze flat — marinated and meal-prepped in one go.
• Zoodle shortcut: Label: Save the spiralizer Buy pre-spiralized zucchini or frozen cauli rice for quick sides that keep dinner low-carb.

Final thoughts

There’s a sweet spot where fast meets fancy, and Keto Tuscan Chicken lives there rent-free. It brings weeknight ease and weekend energy to your table: a golden sear, a plush sauce, and just enough color to make you feel like the hero of your own cooking show. The method is forgiving, the flavors are flexible, and you’ll find yourself making it again “just to have sauce for the veggies,” which is absolutely a valid life choice.

If you love a recipe that performs on busy nights and still wows guests, this is the one to keep on speed dial. It’s comfort food with sunshine — rich, bright, and satisfying without the carb crash. One skillet, a handful of pantry staples, and dinner that disappears.

 

Keto Tuscan Chicken is proof that easy can be elegant: juicy chicken, a velvety garlic-Parmesan cream, and those signature Tuscan pops of tomato and greens. Serve it over cauliflower rice, twirl it with zoodles, or spoon it straight from the pan — no judgment, only cheers. Make it tonight, tweak it to your taste, and tell me your twist: extra garlic, mushroom medley, or a pesto swirl? However you spin it, this one’s headed for your repeat list. Tag us on Instagram or leave us a comment below! We love hearing from you!