Low Carb Creamy Tuscan Chicken

Chef’s secret: I keep a jar of sun-dried tomatoes and a wedge of Parmesan as my emergency mood-lifters, and this Low Carb Creamy Tuscan Chicken happens every time. Walk into my kitchen and I’ll show you how a hot skillet and a few pantry heroes turn into a silky, garlicky sauce that clings to golden chicken like a warm hug. You’ll hear the sizzle, smell the garlic and butter caramelize, and watch bright spinach wilt into the cream — simple chemistry that tastes like comfort. I promise this recipe looks fancy but behaves like a weeknight miracle.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This dish delivers a rich, velvety sauce without any starches, so it stays wonderfully low carb. The chicken gets a golden, slightly crisp edge and a juicy center while the sauce sings of garlic, sun-dried tomato sweetness, and nutty Parmesan. It tastes restaurant-level but comes together fast — and honestly, it’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges with a creamy, tangy sauce to scoop up with a fork?

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken breasts (about 2 large breasts), pounded to even thickness or sliced in half
• 1 tsp salt and 1/2 tsp black pepper, plus extra to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic, minced (about 2 tsp)
• 1/2 cup sun-dried tomatoes (in oil or packed dry — roughly chopped)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1 tbsp lemon juice (fresh)
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra Parmesan for grating, and lemon wedges to serve.

How I Make It

Step 1:

Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat a large skillet over medium-high heat until shimmering. Add 2 tbsp olive oil and 1 tbsp butter. When the butter melts and starts to foam, lay the chicken in the pan — listen for the sizzle. Sear for 4–5 minutes per side until the edges turn golden and the center looks nearly cooked through. Transfer the chicken to a plate and tent loosely.

Step 2:

Reduce heat to medium and add the minced garlic to the pan. Stir for 30–45 seconds until fragrant — you’ll smell that roasted garlic sweetness. Add the chopped sun-dried tomatoes and sauté for another minute to release their oil and flavor. Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up the brown bits on the bottom of the pan; that’s pure flavor.

Step 3:

Pour in 1 cup heavy cream and bring the sauce to a gentle simmer. Stir in 3/4 cup Parmesan until the sauce thickens and goes glossy. Add 3 cups spinach and 1/4 tsp red pepper flakes if you like a kiss of heat. The spinach will wilt quickly — watch the color shift to bright, tender green and feel the sauce thicken on your spoon.

Step 4:

Return the chicken to the skillet and spoon the sauce over the pieces. Simmer for another 3–5 minutes until the chicken reaches an internal temperature of 165°F and the sauce clings to the meat. You’ll see the sauce bubbling gently and hear a soft simmer. Taste and add 1 tbsp lemon juice and more salt or pepper if needed to balance the richness.

Step 5:

Garnish with torn fresh basil or parsley and an extra sprinkle of Parmesan. Let the chicken rest in the sauce for a minute before serving so the juices redistribute. Serve hot and spoon that silky sauce over your plate.

Pro Tips

• For even cooking, pound chicken to an even thickness (about 1/2 inch). That keeps the exterior golden without drying the center.
• If the sauce looks too thin, simmer it a minute or two longer; if it gets too thick, stir in a splash of chicken broth to loosen it.
• Use fresh-grated Parmesan — pre-grated can melt grainy and won’t give that nutty flavor.
• Want extra sear? Finish the chicken under a hot broiler for 1–2 minutes, watching closely for deep golden edges.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and sear) to make it vegetarian; the sauce still shines.
• Replace heavy cream with full-fat Greek yogurt (stir off heat) or coconut cream for dairy-free; expect a tangier or slightly coconutty result.
• Use grated Pecorino if you want a sharper, saltier cheese note instead of Parmesan.
• Make it gluten-free by checking sun-dried tomato packaging for additives — most versions stay naturally gluten-free.

Variations & Tips

• Spicy: Add more red pepper flakes or a dash of hot sauce to the cream for a kick.
• Kid-friendly: Omit the red pepper flakes and chop the sun-dried tomatoes fine so kids don’t pick them out.
• Herby: Stir in chopped sun-dried tomato oil-packed capers and extra basil for a briny lift.
• One-pan pasta: Toss in cooked low-carb pasta or zucchini noodles at the end and heat until coated.
• BBQ twist: Swap sun-dried tomatoes for a few tablespoons of roasted red peppers for a sweeter profile.
• Make it smoky: Add 1/2 tsp smoked paprika to the chicken seasoning before searing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through, cool to room temp, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce so it returns to silky.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans to avoid overcrowding — you want that lovely sear on the chicken. Cooking time per piece stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a small pat of butter at the end if you can.

How do I know it’s done?

Cut into the thickest part or use a thermometer — chicken reaches safe doneness at 165°F. You’ll also see clear juices and a firm, springy texture when it’s ready.

What if I don’t have ingredient X?

No panics: swap sun-dried tomatoes for roasted red peppers, heavy cream for full-fat coconut milk or Greek yogurt (temper off heat), and use shredded mozzarella if you don’t have Parmesan — flavor shifts slightly but still delicious.

How I Like to Serve It

I serve this over cauliflower rice or a bed of sautéed zucchini ribbons for a low-carb plate that soaks up every drop of sauce. For a heartier meal, spoon it over mashed potatoes or buttered pasta. Pair with a crisp green salad and a dry white wine — think Sauvignon Blanc — and you’ve got a weeknight dinner that secretly feels like a celebration.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on low, adding broth if needed to loosen the sauce.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!