Creamy Tuscan chicken checks all the boxes: fast, flavorful, and satisfying without weighing you down. Think tender chicken in a garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan. It’s restaurant-level, but you can pull it off on a Tuesday night.
This version keeps the carbs low while keeping all the cozy Italian vibes. Serve it with zucchini noodles, cauliflower mash, or just a pile of garlicky green beans.
Low Carb Creamy Tuscan Chicken - Rich, Comforting, and Weeknight Easy
Ingredients
- Chicken breasts (boneless, skinless, about 1.5–2 pounds), halved horizontally or pounded to even thickness
- Olive oil (or avocado oil)
- Butter
- Garlic (3–4 cloves, minced)
- Sun-dried tomatoes in oil (drained and sliced)
- Heavy cream (or heavy whipping cream)
- Chicken broth (low-sodium)
- Parmesan cheese (freshly grated)
- Baby spinach (a few big handfuls)
- Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper
- Lemon juice (optional, for brightness)
Instructions
- Prep the chicken. Pat chicken dry, then season both sides generously with salt, pepper, and a pinch of Italian seasoning. If the breasts are thick, slice them horizontally so they cook evenly.
- Brown the chicken. Heat olive oil and a small knob of butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
- Sauté the aromatics. Lower heat to medium. In the same skillet, add a little more oil if needed. Sauté minced garlic for 30–45 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook 1 minute to wake up their flavor.
- Build the sauce. Pour in chicken broth and scrape up any browned bits. Let it simmer for 1–2 minutes. Stir in heavy cream and a pinch of red pepper flakes. Simmer gently (don’t boil hard) for 2–3 minutes to thicken slightly.
- Add Parmesan and greens. Sprinkle in grated Parmesan and stir until smooth. Toss in the spinach and let it wilt. Taste and adjust salt and pepper. If you like a brighter finish, add a small squeeze of lemon.
- Finish the chicken. Return the chicken and any juices to the pan, nestling pieces into the sauce. Simmer on low for 3–5 minutes until the chicken is cooked through and the sauce is silky and clings to the meat.
- Serve. Spoon sauce over the chicken and garnish with extra Parmesan or cracked black pepper. Pair with low-carb sides like zucchini noodles, sautéed broccolini, or cauliflower mash.
What Makes This Special
This dish is all about bold flavor and simple steps. The sauce is silky and rich, thanks to cream, Parmesan, and a splash of chicken broth for balance.
Sun-dried tomatoes bring a tangy sweetness that cuts through the cream, while spinach adds color and freshness. You get a complete, comforting meal with minimal effort and just one skillet. It’s the kind of recipe you’ll make once and then crave again the next week.
Shopping List
- Chicken breasts (boneless, skinless, about 1.5–2 pounds), halved horizontally or pounded to even thickness
- Olive oil (or avocado oil)
- Butter
- Garlic (3–4 cloves, minced)
- Sun-dried tomatoes in oil (drained and sliced)
- Heavy cream (or heavy whipping cream)
- Chicken broth (low-sodium)
- Parmesan cheese (freshly grated)
- Baby spinach (a few big handfuls)
- Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper
- Lemon juice (optional, for brightness)
How to Make It
- Prep the chicken. Pat chicken dry, then season both sides generously with salt, pepper, and a pinch of Italian seasoning.
If the breasts are thick, slice them horizontally so they cook evenly.
- Brown the chicken. Heat olive oil and a small knob of butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
- Sauté the aromatics. Lower heat to medium.
In the same skillet, add a little more oil if needed. Sauté minced garlic for 30–45 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook 1 minute to wake up their flavor.
- Build the sauce. Pour in chicken broth and scrape up any browned bits.
Let it simmer for 1–2 minutes. Stir in heavy cream and a pinch of red pepper flakes. Simmer gently (don’t boil hard) for 2–3 minutes to thicken slightly.
- Add Parmesan and greens. Sprinkle in grated Parmesan and stir until smooth.
Toss in the spinach and let it wilt. Taste and adjust salt and pepper. If you like a brighter finish, add a small squeeze of lemon.
- Finish the chicken. Return the chicken and any juices to the pan, nestling pieces into the sauce.
Simmer on low for 3–5 minutes until the chicken is cooked through and the sauce is silky and clings to the meat.
- Serve. Spoon sauce over the chicken and garnish with extra Parmesan or cracked black pepper. Pair with low-carb sides like zucchini noodles, sautéed broccolini, or cauliflower mash.
Storage Instructions
Let leftovers cool to room temperature, then store them in an airtight container for up to 3–4 days in the fridge. Reheat gently over low heat on the stovetop or in the microwave at 50–60% power to keep the sauce from splitting.
If the sauce tightens, loosen it with a splash of broth or cream. This dish doesn’t freeze perfectly due to the dairy, but if you must freeze it, do so for up to a month and reheat very gently.
Benefits of This Recipe
- Low in carbs, big on flavor. Cream, Parmesan, and sun-dried tomatoes make a rich sauce without relying on flour or sugar.
- One-pan convenience. Minimal cleanup and weeknight-friendly.
- Balanced and satisfying. Protein from chicken and fat from the sauce keep you full longer.
- Flexible. Easy to adjust heat, creaminess, or portion size for your needs.
- Meal prep friendly. Reheats well for lunches and next-day dinners.
Pitfalls to Watch Out For
- Overcooking the chicken. Thin cutlets can go from juicy to dry fast. Pull them off heat when they hit 165°F or feel springy and moist.
- Boiling the cream. A hard boil can cause separation.
Keep the sauce at a gentle simmer.
- Too salty sauce. Sun-dried tomatoes and Parmesan add salt. Use low-sodium broth and season at the end.
- Watery sauce. If the sauce seems thin, simmer a few extra minutes or add a touch more Parmesan to thicken.
- Greasy finish. Drain oil from sun-dried tomatoes and avoid adding too much extra fat at once.
Recipe Variations
- Mushroom boost: Sauté sliced cremini or shiitake with the garlic for extra depth and texture.
- Herb-forward: Finish with fresh basil or parsley and a little lemon zest for a brighter profile.
- Dairy-light: Swap half the cream with unsweetened coconut cream or mascarpone for a different richness.
- Spicy Calabrian twist: Add a teaspoon of Calabrian chili paste instead of red pepper flakes for a warm, fruity heat.
- Chicken thighs: Use boneless, skinless thighs for extra juiciness; sear a bit longer for crispy edges.
- Extra greens: Stir in chopped kale or Swiss chard; simmer a few minutes longer to soften.
- Bacon upgrade: Cook two slices of chopped bacon first, then use some of the drippings to sauté the garlic. Reduce added salt.
FAQ
Is this truly low carb?
Yes.
The sauce uses cream and Parmesan instead of flour or starch, and the only carbs mainly come from the sun-dried tomatoes and spinach. Paired with low-carb sides, it fits well into a low-carb or keto lifestyle.
Can I make it dairy-free?
You can get close. Use olive oil instead of butter, swap heavy cream with full-fat coconut milk or coconut cream, and replace Parmesan with a dairy-free Parmesan-style cheese.
Flavor will shift slightly, but it’s still delicious.
How do I prevent the sauce from curdling?
Keep the heat at a gentle simmer and avoid boiling. Add Parmesan gradually and stir until smooth. If the sauce looks like it’s splitting, remove from heat and whisk in a splash more cream to bring it back together.
What can I use instead of sun-dried tomatoes?
Try roasted red peppers for sweetness without the tang, or halved cherry tomatoes sautéed until they burst.
The flavor profile will be lighter but still fresh and tasty.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and more likely to separate. If you use half-and-half, simmer gently and consider adding a little extra Parmesan to thicken.
What’s the best side for keeping it low carb?
Zucchini noodles, spaghetti squash, cauliflower rice, or creamy cauliflower mash are all great. Sautéed asparagus or garlicky green beans also pair well without adding many carbs.
How do I reheat without drying out the chicken?
Warm it slowly over low heat, covered, with a splash of broth or cream.
In the microwave, use 50–60% power in short bursts, stirring the sauce between intervals.
Can I meal prep this?
Absolutely. Cook as directed, cool, and portion with a side like cauliflower rice. Reheat gently.
It keeps well in the fridge for several days, making it perfect for weekday lunches.
In Conclusion
Low Carb Creamy Tuscan Chicken gives you a rich, comforting meal without the heavy carb load. It’s simple to make, big on flavor, and flexible enough to suit your preferences. Whether you’re cooking for a busy weeknight or looking for a crowd-pleasing dish, this one-pan recipe delivers.
Keep it on your regular rotation and enjoy a cozy, satisfying dinner anytime.