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Creamy Keto Tuscan Chicken With Spinach and Garlic – Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small boneless, skinless chicken breasts (or 2 large, halved lengthwise)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
  • 1/2 teaspoon paprika (optional, for color)
  • 2 tablespoons olive oil (plus extra if needed)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in olive oil, drained and sliced
  • 1 cup chicken broth (low sodium)
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon juice (optional, for brightness)
  • 2 cups fresh baby spinach (or 1 cup thawed, well-drained frozen spinach)
  • 2 tablespoons butter
  • Red pepper flakes, a pinch (optional)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Season the chicken: Pat chicken dry. Sprinkle both sides with 1/2 teaspoon salt, pepper, Italian seasoning, and paprika.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side, until golden and almost cooked through. Transfer to a plate; tent with foil.
  3. Sauté the aromatics: Reduce heat to medium. Add butter. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds, just until fragrant.
  4. Deglaze the pan: Pour in chicken broth. Scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Stir in heavy cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer. Whisk in Parmesan until smooth.
  6. Add brightness and greens: Stir in lemon juice (if using) and spinach. Cook 1–2 minutes, until spinach wilts.
  7. Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the top. Simmer 3–5 minutes, until chicken reaches 165°F internally and sauce thickens. Add a pinch of red pepper flakes if you like a kick.
  8. Serve: Taste and adjust seasoning. Garnish with chopped basil or parsley. Serve hot over zucchini noodles, steamed broccoli, or cauliflower mash.