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why make this recipe
Low Carb Tuscan Chicken is a delicious way to enjoy a hearty meal without the extra carbs. It’s perfect for those following a low-carb diet or anyone looking to eat healthier. The creamy sauce, combined with tender chicken and vibrant vegetables, creates a rich and satisfying dish that the whole family will love. Plus, it’s quick to make, so you can have dinner on the table in no time.
how to make Low Carb Tuscan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
Start by heating olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then place them into the pan. Let them cook undisturbed for several minutes until a golden crust forms. Flip and cook the other side until fully cooked through. Remove the chicken from the skillet and set aside.
In the same pan, add the minced garlic. Stir gently for about a minute, just until fragrant. This step always sets the tone—the kitchen starts to smell warm and inviting, signaling something special is on the way.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently, allowing it to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
Add the sun-dried tomatoes and Italian seasoning, letting the flavors meld together. Then stir in the fresh spinach, watching it wilt into the sauce within minutes.
Return the chicken to the skillet, nestling it into the creamy sauce. Spoon the sauce over the top and let everything simmer for another 5–7 minutes. This final step allows the chicken to soak up all that rich, savory flavor that makes low carb Tuscan chicken so irresistible.
Serve warm, with plenty of sauce spooned over each piece.
how to serve Low Carb Tuscan Chicken
Low Carb Tuscan Chicken is best served hot, directly from the skillet. You can enjoy it on its own or pair it with a side salad for a complete meal. If you’re looking for something extra, consider serving it over cauliflower rice or zucchini noodles for a low-carb twist.
how to store Low Carb Tuscan Chicken
To store any leftovers, let the chicken cool completely and then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can reheat it in a skillet over low heat, adding a splash of chicken broth if needed to bring back the creamy sauce.
tips to make Low Carb Tuscan Chicken
- Make sure not to overcrowd the pan when cooking the chicken. This helps achieve the golden crust.
- For extra flavor, consider marinating the chicken in olive oil, garlic, and Italian seasoning for a few hours before cooking.
- If you like a bit of heat, you can sprinkle in some red pepper flakes when you add the sun-dried tomatoes.
variation
You can easily customize this recipe by adding or swapping out vegetables. Asparagus or bell peppers would work great with the creamy sauce. For a different flavor profile, try adding a splash of lemon juice or some fresh herbs like basil or parsley.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well in this recipe too. Just ensure they are cooked through.
Is there a dairy-free version of this recipe?
You can use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese for a dairy-free version.
How can I make this recipe ahead of time?
You can prepare the sauce and cook the chicken, then store them separately. Reheat and combine them just before serving for the best flavor and texture.
Low Carb Tuscan Chicken
A delicious low-carb dish featuring savory chicken in a creamy sauce with vibrant vegetables, perfect for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Low Carb
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then place them into the pan. Let them cook undisturbed for several minutes until a golden crust forms. Flip and cook the other side until fully cooked through. Remove the chicken from the skillet and set aside.
- Add minced garlic to the same pan. Stir gently for about a minute, just until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently, allowing it to thicken slightly.
- Stir in Parmesan cheese until melted and smooth.
- Add sun-dried tomatoes and Italian seasoning, letting the flavors meld together.
- Stir in fresh spinach, watching it wilt into the sauce.
- Return the chicken to the skillet, nestling it into the creamy sauce. Spoon the sauce over the top and let everything simmer for another 5–7 minutes.
- Serve warm, with plenty of sauce spooned over each piece.
Notes
For a low-carb twist, serve over cauliflower rice or zucchini noodles. Make sure not to overcrowd the pan to achieve a golden crust.