Keto Creamy Garlic Tuscan Chicken

If you’re tired of plain grilled chicken on your keto diet, you’re going to love this one. This creamy garlic tuscan chicken is packed with flavor and feels like a restaurant meal.

The creamy parmesan sauce with sun-dried tomatoes and spinach is what makes this dish so good. It’s the kind of sauce you want to eat with a spoon.

And yes, it’s completely low carb and keto friendly. No flour, no hidden carbs. Just real, simple ingredients that come together beautifully.

It works great on its own or served over cauliflower rice if you want something on the side.

The whole thing takes about 30 minutes from start to finish. Let’s get into it.

Why You’ll Love This Recipe

Restaurant-Quality Flavor – The creamy parmesan garlic sauce tastes like something from a fancy Italian restaurant but you make it at home in minutes.

Incredibly Creamy and Rich – Heavy cream and parmesan melt together into a velvety sauce that coats every bite of tender chicken perfectly.

Perfectly Keto Friendly – Every ingredient is naturally low carb so you can enjoy a rich and satisfying dinner without worrying about your macros.

Recipe Ingredients

• 4 Boneless Skinless Chicken Breasts
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Italian Seasoning
• 2 tbsp Olive Oil
• 3 tbsp Butter
• 5 cloves Garlic, minced
• 1 cup Heavy Cream
• 1/2 cup Chicken Broth
• 1/2 cup Grated Parmesan
• 1/3 cup Sun-Dried Tomatoes, chopped
• 2 cups Fresh Spinach
• 1/4 tsp Red Pepper Flakes

How To Make

Step 1

Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate.

Step 3

Lower the heat to medium and melt the butter in the same skillet. Add the garlic and sauté for about 30 seconds until fragrant.

Step 4

Pour in the heavy cream and chicken broth, scraping up any browned bits. Whisk in the parmesan until smooth and slightly thickened, about 3 minutes.

Step 5

Stir in the sun-dried tomatoes, spinach, and red pepper flakes. Simmer until the spinach wilts.

Step 6

Return the chicken to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to warm through.

Step 7

Serve hot, spooning extra sauce over each piece.

Tips

Pound the Chicken to Even Thickness

Before you season the chicken, place each breast between two pieces of plastic wrap and pound them down to about 3/4 inch thick. This makes a huge difference because chicken breasts are usually thick on one end and thin on the other.

If you skip this step, the thin side will overcook and dry out before the thick side is fully cooked. Even thickness means every part finishes cooking at the same time.

This also helps the chicken sear faster and more evenly, so you get that nice golden crust all over instead of just in spots.

Don’t Rush the Garlic

When you add the minced garlic to the butter, keep the heat at medium and stir it constantly. Garlic goes from fragrant to burned in about 10 seconds, and burned garlic will make the entire sauce taste bitter.

You want it just barely golden and smelling amazing – that’s when you immediately pour in the cream and broth. Having those liquids measured and ready to go before you start the garlic is a good move so you can pour them in quickly.

Use Oil-Packed Sun-Dried Tomatoes

If you have the option, go for sun-dried tomatoes that come packed in oil rather than the dry ones sold in bags. The oil-packed ones are softer, more flavorful, and blend into the creamy sauce much better.

If you only have the dry kind, soak them in hot water for about 15 minutes and then drain them well before chopping. Without soaking, they can be tough and chewy in the finished dish.

Also, chop them fairly small. Smaller pieces distribute better throughout the sauce so you get a little burst of tomato flavor in every bite.

More Recipes

• Keto Cottage Cheese Garlic Rolls
• Keto Spinach Artichoke Stuffed Mushrooms
• Keto Tuscan Sun-Dried Tomato Egg Bites
• Keto Cottage Cheese Focaccia
• Keto Flatbread

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely, and many people actually prefer thighs for this recipe because they stay juicier and more tender in the creamy sauce. Bone-in thighs will take longer to cook through, so boneless skinless thighs are the easiest swap.

Just adjust your searing time slightly since thighs are usually thinner – about 4-5 minutes per side should do the trick. The fat content in thighs also fits right in with a keto way of eating.