Go Back

Keto Creamy Tuscan Chicken - Comfort Food With Fresh, Bright Flavors

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 2 pounds), pounded to even thickness
  • Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika
  • Sear: 2 tablespoons olive oil or avocado oil
  • Aromatics: 3 cloves garlic, minced; 1 small shallot, finely chopped (optional)
  • Sun-Dried Tomatoes: 1/3 cup sliced, packed in oil and drained (reserve 1 teaspoon oil)
  • Spinach: 3 cups baby spinach, lightly packed
  • Cream Base: 3/4 cup heavy cream; 1/2 cup chicken broth
  • Cheese: 1/2 cup freshly grated Parmesan
  • Acid and Finish: 1 teaspoon lemon juice; 1–2 tablespoons chopped fresh basil (optional)
  • For Thickening (optional): 2 ounces cream cheese, softened
  • For Heat (optional): A pinch of red pepper flakes

Method
 

  1. Prep the chicken. Pat the chicken breasts dry. Season both sides with salt, pepper, Italian seasoning, and paprika. Pounding to 1/2–3/4 inch thick helps them cook evenly and stay juicy.
  2. Heat the pan. Set a large skillet over medium-high heat. Add olive oil and the reserved teaspoon of sun-dried tomato oil for extra flavor.
  3. Sear the chicken. Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with foil.
  4. Sauté aromatics. Reduce heat to medium. If the pan looks dry, add a splash more oil. Add shallot and cook 1–2 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  5. Deglaze. Pour in chicken broth and scrape up browned bits. Let it simmer for 1–2 minutes to concentrate flavor.
  6. Build the sauce. Stir in heavy cream and sun-dried tomatoes. Simmer gently 2–3 minutes to thicken slightly. If using cream cheese, whisk it in now until smooth.
  7. Add spinach and cheese. Fold in spinach until just wilted. Stir in Parmesan until melted and silky. Add lemon juice and a pinch of red pepper flakes if you like a little heat.
  8. Finish with chicken. Return chicken and any juices to the pan. Spoon sauce over the top and simmer 2 minutes so flavors mingle. Adjust seasoning with salt and pepper.
  9. Garnish and serve. Sprinkle with fresh basil. Serve hot over zucchini noodles, cauliflower rice, or sautéed greens.