Creamy Keto Tuscan Chicken Recipe with Spinach in 30 Minutes

Why make this recipe

This Creamy Keto Tuscan Chicken Recipe with Spinach is a delicious and quick dish that fits perfectly into a low-carb diet. It combines tender chicken breasts with a rich and creamy sauce, filled with flavor from garlic, sun-dried tomatoes, and fresh spinach. Plus, you can whip it up in just 30 minutes, making it an excellent choice for busy weeknights or a satisfying meal any day of the week. The dish is not just tasty; it’s also a great way to enjoy healthy fats and keep your meal plan keto-friendly.

How to make Creamy Keto Tuscan Chicken

Ingredients:

• 2 boneless, skinless chicken breasts, sliced in half lengthwise
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup oil-packed sun-dried tomatoes, drained
• 2 cups fresh baby spinach

Directions:

1. Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
2. Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
4. Pour in the chicken broth and scrape up browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
5. Lower the heat and stir in heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
6. Add sun-dried tomatoes and spinach to the sauce. Cook for 2-3 minutes until the spinach is wilted.
7. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.
8. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.

How to serve Creamy Keto Tuscan Chicken

Serve this creamy Tuscan chicken with a side of steamed vegetables or a fresh green salad to keep your meal light. It also pairs wonderfully with cauliflower rice or zucchini noodles for a complete low-carb dinner.

How to store Creamy Keto Tuscan Chicken

To store leftovers, place the chicken and sauce in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth if the sauce thickens too much.

Tips to make Creamy Keto Tuscan Chicken

• Make sure not to overcook the chicken to keep it tender and juicy.
• Use freshly grated Parmesan cheese for the best flavor and smoothness in the sauce.
• Feel free to add more veggies like mushrooms or bell peppers for extra nutrients and flavor.

Variation

You can substitute chicken breasts with chicken thighs for a juicier option. If you want a little heat, add some crushed red pepper flakes to the sauce.

FAQs

Can I use low-fat cream instead of heavy cream?
Using low-fat cream will change the texture and taste of the sauce. For a creamy consistency, heavy cream is recommended.

Can I make this recipe dairy-free?
Yes! You can use coconut cream and dairy-free cheese alternatives to make it dairy-free.

Can I freeze this dish?
It is best not to freeze the dish as the cream may separate when thawed. It’s better to enjoy it fresh or store leftovers in the fridge.

Creamy Keto Tuscan Chicken

This Creamy Keto Tuscan Chicken Recipe with Spinach combines tender chicken breasts with a rich and creamy sauce, filled with flavor from garlic, sun-dried tomatoes, and fresh spinach, all while fitting perfectly into a low-carb diet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian, Keto

Calories: 620

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts, sliced in half lengthwise Use fresh chicken breasts for best results.
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• to taste Salt and pepper Season according to preference.
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 1 cup heavy cream For a creamy consistency.
• 1/2 cup freshly grated Parmesan cheese Use fresh for best flavor.
• 1/3 cup oil-packed sun-dried tomatoes, drained
• 2 cups fresh baby spinach

Method

 

Preparation and Cooking

1. Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
6. Lower the heat and stir in heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
7. Add sun-dried tomatoes and spinach to the sauce. Cook for 2-3 minutes until the spinach is wilted.
8. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.
9. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

Serve with a side of steamed vegetables or a fresh green salad to keep the meal light. It pairs wonderfully with cauliflower rice or zucchini noodles for a complete low-carb dinner. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.