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Creamy Low-Carb Tuscan Chicken

A delicious low-carb dish combining tender chicken with flavorful vegetables in a rich and creamy sauce, perfect for satisfying dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
  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. Remove the chicken from the skillet and set it aside on a plate.
  3. In the same skillet, add minced garlic and chopped broccoli. Sauté for 3 minutes until the garlic is fragrant and the broccoli starts to soften.
  4. 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.
  5. Slowly whisk in the heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly and is bubbly, about 2 minutes.
  6. 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.
  7. Top with shredded Parmesan cheese and serve hot.

Notes

Serve hot with additional steamed vegetables, a fresh salad, or zucchini noodles. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.