Low-carb Tuscan chicken is a creamy, savory, and satisfying dish that’s packed with bold Italian flavors but skips the heavy carbs. I love how it features tender chicken breasts simmered in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and herbs. It’s one of those easy dinners that feels indulgent, but still fits perfectly into a low-carb or keto lifestyle.
Why You’ll Love This Recipe
I like how this dish gives me that cozy, comfort-food feeling without relying on pasta or bread. The creamy sauce clings beautifully to the juicy chicken, and the sun-dried tomatoes add a deep, tangy sweetness that balances out the richness. It’s easy enough for a weeknight but elegant enough for guests. And best of all, it comes together in just one skillet, which makes cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Olive oil or butter
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Garlic (minced)
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Heavy cream
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Chicken broth
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Parmesan cheese (freshly grated)
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Sun-dried tomatoes (in oil, drained and chopped)
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Fresh spinach
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Italian seasoning
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Salt and black pepper
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Red pepper flakes (optional, for heat)
Directions
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I season the chicken with salt, pepper, and Italian seasoning.
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I heat oil or butter in a large skillet over medium heat and sear the chicken on both sides until golden and cooked through. Then I remove it from the pan and set it aside.
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In the same pan, I sauté garlic until fragrant, about 30 seconds.
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I pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom.
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I stir in the Parmesan cheese and sun-dried tomatoes, letting the sauce simmer gently until slightly thickened.
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I add the spinach and cook until wilted, then return the chicken to the skillet and spoon the sauce over the top.
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I let everything simmer together for another 3–5 minutes, just until heated through and fully coated.
Servings and timing
This recipe serves 4 people.
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Prep time: 10 minutes
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Cook time: 20–25 minutes
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Total time: 30–35 minutes
Variations
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I use chicken thighs for a juicier, more flavorful cut.
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I add mushrooms or zucchini to the sauce for extra veggies.
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I swap spinach for kale or chopped Swiss chard.
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For a dairy-free version, I use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
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I sprinkle in a bit of lemon zest for a bright, fresh finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat or microwave it in short bursts, stirring in a splash of cream or broth to loosen the sauce if needed.
This dish also freezes well. I let it cool completely, portion it into containers, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Is this Tuscan chicken really low in carbs?
Yes, it’s very low in carbohydrates since there are no starchy sides or flours involved. I keep it keto-friendly by using cream, cheese, and low-carb vegetables.
Can I use half-and-half instead of heavy cream?
I can, but the sauce won’t be quite as thick or rich. If I do, I usually simmer it a bit longer to help it reduce.
What’s the best side dish for low-carb Tuscan chicken?
I usually serve it with cauliflower rice, sautéed zucchini noodles, or steamed green beans to keep things low-carb but satisfying.
Can I make this ahead of time?
Yes, I often make it a day ahead and reheat it just before serving. The flavors actually deepen after sitting overnight.
Do I have to use sun-dried tomatoes?
No, but I love the deep flavor they add. If I don’t have them, I sometimes use cherry tomatoes sautéed until soft and slightly caramelized.
Conclusion
Low-carb Tuscan chicken is one of those meals that proves healthy eating doesn’t mean sacrificing flavor. It’s creamy, savory, and loaded with Italian flair—everything I want in a comforting dinner, minus the carbs. Whether I’m making it for my family or meal prepping for the week, it’s always a satisfying choice that’s as easy as it is delicious.
