Creamy Low-Carb Tuscan Chicken Your Family Will Love

Why make this recipe

This Creamy Low-Carb Tuscan Chicken recipe is perfect for families looking for a delicious and satisfying meal that fits into a low-carb lifestyle. It combines tender chicken, vibrant vegetables, and a rich, creamy sauce that is sure to please everyone at the dinner table. With a prep time of just 15 minutes and a cook time of approximately 20 minutes, this meal is both quick and easy, making it ideal for busy weeknights.

How to make Creamy Low-Carb Tuscan Chicken

Ingredients:

• 1 lb chicken breasts (boneless and skinless)
• 2 cups broccoli (chopped)
• 1 cup grape tomatoes (halved)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup heavy cream
• 4 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1/2 cup Parmesan cheese (shredded)
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Directions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, until golden and cooked through.
3. Take the chicken out of the skillet and set it aside on a plate. Let it rest while you prepare the vegetables.
4. In the same skillet, add minced garlic and broccoli. Sauté for 3 minutes until fragrant and the broccoli starts to soften.
5. Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the tomatoes to burst and release their juices.
6. Slowly whisk in the heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly and is bubbly, about 2 minutes.
7. Add the chicken back to the skillet, coating it well with the creamy sauce and vegetables. Allow everything to simmer together for another 3 minutes.
8. Top the dish with shredded Parmesan cheese, letting it melt into the creamy goodness before serving.

How to serve Creamy Low-Carb Tuscan Chicken

Serve this dish hot directly from the skillet. It pairs wonderfully with a fresh green salad or cauliflower rice for a complete low-carb meal. You can also garnish with fresh basil or extra Parmesan cheese for added flavor.

How to store Creamy Low-Carb Tuscan Chicken

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving again.

Tips to make Creamy Low-Carb Tuscan Chicken

• Make sure to properly season the chicken with salt and pepper for better flavor.
• If you want a bit of heat, add red pepper flakes to the sauce.
• Feel free to add more vegetables, like spinach or bell peppers, to customize the dish.

Variation

You can substitute chicken with shrimp or even tofu for a different protein option. Adjust the cooking times accordingly to ensure it’s cooked through.

FAQs

Can I use frozen chicken breasts?
Yes, but make sure to thaw them completely before cooking for even cooking.

Can I make this dish dairy-free?
Yes! You can use coconut cream instead of heavy cream and nutritional yeast for cheese flavor.

How can I make this recipe spicier?
Add red pepper flakes or chopped jalapeños when cooking the garlic for an extra kick!

Creamy Low-Carb Tuscan Chicken

A delicious and satisfying low-carb meal that combines tender chicken, vibrant vegetables, and a rich, creamy sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breasts (boneless and skinless)
• 2 cups broccoli (chopped)
• 1 cup grape tomatoes (halved)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup heavy cream
• 4 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1/2 cup Parmesan cheese (shredded)
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Method

 

Cooking Chicken

1. In a large skillet, heat olive oil over medium heat.
2. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, until golden and cooked through.
3. Take the chicken out of the skillet and set it aside on a plate. Let it rest while you prepare the vegetables.

Prepare Vegetables

1. In the same skillet, add minced garlic and broccoli. Sauté for 3 minutes until fragrant and the broccoli starts to soften.
2. Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the tomatoes to burst and release their juices.

Make the Sauce

1. Slowly whisk in the heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly and is bubbly, about 2 minutes.

Combine and Serve

1. Add the chicken back to the skillet, coating it well with the creamy sauce and vegetables. Allow everything to simmer together for another 3 minutes.
2. Top the dish with shredded Parmesan cheese, letting it melt into the creamy goodness before serving.

Notes

Serve this dish hot directly from the skillet. It pairs wonderfully with a fresh green salad or cauliflower rice for a complete low-carb meal. Garnish with fresh basil or extra Parmesan cheese for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.