Low Carb Creamy Tuscan Chicken is so rich and creamy with lots of sun-dried tomatoes and spinach in a parmesan cream sauce. It is one of my very favorite low carb meals and it is perfect for the keto diet.
This elegant dinner is completely indulgent. It’s recipes like this that make it easy to follow a low carb diet.
The sun-dried tomatoes give this meal so much sweet, intense flavor. There’s also tons of garlic flavor in the sauce.
Tips for making Low Carb Creamy Tuscan Chicken:
- If you want the sauce to be rich and creamy, use heavy cream. Half-and-half or milk will not make a creamy sauce.
- Since chicken breasts are so large these days, I like to cut them in half horizontally into 2 thinner pieces. As a bonus, they cook faster.
- Add spinach in batches and it will cook down quick and easy.
- I like this chicken as is, but you could serve it over zucchini noddles or caulirice.
- Don’t skip the last step. The key to a great flavored sauce is to be sure you use plenty of salt and pepper.
More Low Carb Dinners:
Watch the short video below to see how easy this recipe is to make:
Low Carb Creamy Tuscan Chicken
Low Carb Creamy Tuscan Chicken is so rich and creamy with lots of sun-dried tomatoes and spinach in a parmesan cream sauce. It is one of my very favorite low carb meals and it is perfect for the keto diet.
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breast, cut in half horizontally
- 1 1/2 teaspoons Lemon Pepper Seasoning
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1/3 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup slivered sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 4 cups baby spinach
Instructions
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Place olive oil in a large skillet over medium-high heat.
Season chicken with lemon pepper.
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Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through.
Remove chicken and set aside.
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Add onion to skillet and cook for about 3 minutes to soften.
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Add garlic and cook 1 more minute.
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Add chicken broth and scrape up any browned bits from the bottom of the skillet.
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Add heavy cream and bring to a simmer for 1 minute.
Add Parmesan and stir until melted.
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Add sun-dried tomatoes, Italian seasoning, and garlic powder.
Stir in spinach. Cook and stir until spinach is wilted.
Season to taste with salt and pepper.
My gosh I made this for dinner tonight. My family loved it. Thank yoy!
This was a real low carb treat. Rich, flavorful and satisfying.
What is the serving size for this recipe?
This was a win! Especially when my 19 year-old ate 2 servings and took some for lunch the next day.
So yummy, my grandad who is 2 loved it as well , will be cooking it again 5 stars
Yumms, as I don’t like cooking with Parmesan I left it out, it was delicious !
I substituted red peppers in place of the sundried tomatoes and it was delicious!
Made it tonight and will definitely be making again! This was delicious, flavorful and filling.
So so good! My husband can’t have gluten and sat there the whole time “mmm – mmm – this is heavenly. Mmm” I used halibut (would be tasty with scallops and shrimp too!) For cheese I used sharp white cheddar and mozzarella. Beside frying the spinach everything else was the same. Tasty yumminess! Adding to our monthly menu.