Keto Creamy Tuscan Chicken
Juicy pan-seared chicken breasts smothered in a garlicky parmesan cream sauce with sun-dried tomatoes and spinach. This rich one-skillet dinner lands at just 5.2g net carbs per serving and comes together in 35 minutes start to finish.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This restaurant-style Tuscan chicken delivers everything you want in a comfort dinner: tender seared cutlets in a velvety parmesan cream sauce studded with sun-dried tomatoes and wilted spinach. It all happens in one skillet in about 35 minutes, with just 5.2g net carbs per serving.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lb total)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Slice each chicken breast in half horizontally to make thin cutlets, then season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken 4-5 minutes per side until golden and cooked through (165F). Transfer to a plate and set aside.
- 2
Reduce heat to medium. Add the butter and minced garlic to the same skillet and cook for 30-60 seconds until fragrant, scraping up any browned bits.
- 3
Pour in the chicken broth and heavy cream, then stir in the parmesan and Italian seasoning. Simmer 3-4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- 4
Stir in the sun-dried tomatoes and spinach, cooking 2-3 minutes until the spinach wilts.
- 5
Return the chicken and any resting juices to the skillet, spoon the sauce over the top, and simmer 2 minutes to warm through. Taste and adjust salt before serving.
Tips & notes
- Sun-dried tomatoes carry most of the carbs here, so measure them rather than eyeballing. Oil-packed varieties stay tender; if using dry, rehydrate in warm water first and pat dry.
- The sauce thickens as it cools. Loosen leftovers with a splash of broth or cream when reheating over low heat. Store in an airtight container in the fridge up to 3 days.
- Serve over zucchini noodles, cauliflower rice, or roasted broccoli to soak up the sauce without adding meaningful carbs.
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Frequently asked questions
- How many carbs are in keto creamy tuscan chicken?
- Each serving has 5.2g net carbs (6.8g total carbs minus 1.6g fiber), 542 calories, 41g protein, and 39g fat. This recipe makes 4 servings.
- Can I make this dairy-free?
- You can swap the heavy cream for full-fat coconut cream and use a dairy-free parmesan alternative, though the flavor will shift slightly toward coconut. The butter can be replaced with more olive oil. Net carbs stay close to the same.
- What should I serve with Tuscan chicken to keep it keto?
- Pair it with zucchini noodles, cauliflower rice, sauteed green beans, or a simple side salad. These keep the meal under 8g net carbs total while soaking up the creamy parmesan sauce.
