You know those dishes that just, well, *feel* like a hug? The ones that transport you back to your happiest kitchen memories, filled with laughter and the comforting aroma of something wonderful baking? For me, that’s this Low Carb Tuscan Chicken. Honestly, it’s a bit of a miracle worker on a busy weeknight, and it tastes so incredibly decadent, you’d never guess it’s secretly good for you. It’s like the glamorous, grown-up cousin of a comforting casserole, but without all the heavy carbs. Think of it as sunshine in a skillet, bursting with vibrant flavors that just sing. If you’re a fan of creamy, savory, and utterly satisfying meals, you’re going to adore this. It’s become my absolute go-to when I want something truly special without a fuss, and let me tell you, it always disappears in minutes at my house. My family raves about it, and the best part? It’s surprisingly simple to pull together.
Thank you for reading this post, don't forget to subscribe!What is low carb Tuscan chicken?
So, what exactly is this magical dish? At its heart, Low Carb Tuscan Chicken is a celebration of vibrant Italian flavors. Imagine tender, pan-seared chicken breasts swimming in a luxuriously creamy sauce that’s packed with sun-dried tomatoes, spinach, garlic, and a hint of Italian herbs. The “Tuscan” part really comes from that rustic, hearty feel – it’s robust, flavorful, and feels like it’s been simmered for hours, even though it hasn’t! And the “Low Carb” aspect? That’s where we get clever. Instead of relying on starchy sides or thickeners, we achieve that incredible creaminess through smart ingredient choices, making it perfect for anyone watching their carbohydrate intake. It’s essentially a one-pan wonder that delivers maximum flavor with minimal effort, bringing a taste of the Italian countryside right to your dining table. It’s the kind of meal that feels fancy but is secretly your weeknight savior.
Why you’ll love this recipe?
There are so many reasons this Low Carb Tuscan Chicken has earned a permanent spot in my recipe rotation, and I’m sure you’ll find your own reasons too! First off, the flavor profile is just out of this world. You get that beautiful tang from the sun-dried tomatoes, the freshness of spinach, the warmth of garlic, and a luscious creaminess that coats everything. It’s a symphony of savory goodness that really hits the spot. What I love most about this is how incredibly simple it is. You can absolutely have this on the table in under 40 minutes, making it a lifesaver for those evenings when you’re rushing home from work or shuttling kids to activities. No complicated steps, no obscure ingredients – just pure, unadulterated deliciousness. And let’s talk about cost-efficiency. Chicken breasts are usually pretty budget-friendly, and the other ingredients are staples that most of us keep on hand. This dish delivers a restaurant-quality experience without the restaurant price tag. Plus, it’s wonderfully versatile. While it’s fantastic on its own, you can also serve it over zoodles, cauliflower rice, or even just with a side of crusty almond flour bread to sop up that amazing sauce. It’s a dish that feels both comforting and elegant, and it’s always a crowd-pleaser. It stands out from other creamy chicken dishes because of that bright, zesty punch from the sun-dried tomatoes and the fresh burst of spinach. It’s a perfect balance of rich and bright, and I promise, it’s a recipe you’ll return to again and again.
How do I make low carb Tuscan chicken?
Quick Overview
This Low Carb Tuscan Chicken recipe is designed for maximum flavor with minimal fuss. We’ll start by pan-searing chicken breasts until golden and juicy, then create a luscious, creamy sauce right in the same pan with garlic, sun-dried tomatoes, spinach, and a touch of heavy cream or coconut cream. It’s a straightforward process that ensures every bite is packed with authentic Tuscan-inspired deliciousness. The beauty of this dish lies in its simplicity and the way the flavors meld together in just one pan, making cleanup a breeze. You’ll be amazed at how quickly this comes together, proving that incredible meals don’t need hours of prep.
Ingredients
For the Chicken:
– 4 boneless, skinless chicken breasts (about 6-8 oz each): Look for chicken breasts that are relatively uniform in thickness for even cooking. If they’re very thick, you might want to pound them slightly to about 3/4 inch.
– 2 tablespoons olive oil: A good quality extra virgin olive oil will add a subtle fruity note.
– Salt and freshly ground black pepper: To taste. Don’t be shy with the seasoning – it makes a big difference!
For the Tuscan Sauce:
– 1 tablespoon butter: Unsalted is best, but salted works too, just adjust the added salt accordingly.
– 3-4 cloves garlic, minced: Fresh garlic is key here! The aroma is incredible.
– 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped: These are non-negotiable for that signature Tuscan flavor. Chop them into bite-sized pieces.
– 1 cup heavy cream (or full-fat coconut milk for a dairy-free option): This creates that luscious, creamy texture. I’ve tested this with coconut milk and it actually made it even creamier, with just a hint of coconut that complements the other flavors beautifully.
– 1/2 cup chicken broth: Low sodium is preferred so you can control the saltiness.
– 2 cups fresh spinach, roughly chopped: You can use baby spinach or larger leaves. It wilts down significantly.
– 1/4 cup grated Parmesan cheese (optional, omit for dairy-free): Adds a salty, umami depth to the sauce. Make sure it’s finely grated so it melts smoothly.
– 1 teaspoon Italian seasoning: Or a mix of dried oregano, basil, and thyme.
– Pinch of red pepper flakes (optional): For a little kick! I love adding just a tiny bit to wake up the flavors.
“The Low Carb Tuscan Chicken turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by getting your skillet ready. Heat a large, oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add the 2 tablespoons of olive oil. While the pan heats up, pat your chicken breasts completely dry with paper towels. This is crucial for getting a nice, golden sear. Season both sides generously with salt and pepper. Don’t skip this step – it’s where a lot of the flavor begins!
Step 2: Sear the Chicken
Once the oil is shimmering (but not smoking!), carefully place the seasoned chicken breasts into the hot skillet. Don’t overcrowd the pan; cook in batches if necessary. Sear for about 5-7 minutes per side, until beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm.
Step 3: Sauté Aromatics and Tomatoes
Reduce the heat to medium. Add the 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Then, add the chopped sun-dried tomatoes and the optional red pepper flakes. Sauté for another minute, letting those flavors really bloom in the residual oil and butter.
Step 4: Build the Creamy Sauce
Pour in the 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan – that’s where all the flavor is! Let it simmer for a minute. Now, pour in the heavy cream (or coconut milk) and the Italian seasoning. Stir everything together and bring it to a gentle simmer. Let it bubble away for about 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. You’re looking for a beautiful, luscious consistency.
Step 5: Wilt the Spinach and Add Cheese
Add the chopped fresh spinach to the sauce. Stir it in; it will seem like a lot, but it will wilt down surprisingly quickly. Cook for another minute or two until the spinach is tender. If you’re using Parmesan cheese, stir it in now until it’s melted and the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper as needed. Remember, sun-dried tomatoes can be salty, so taste before adding too much extra salt.
Step 6: Combine Chicken and Sauce
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Let it simmer gently for another 2-3 minutes, allowing the chicken to absorb some of those wonderful flavors and heat through completely. This step is perfect when you’re craving something deeply satisfying at 10pm but don’t want to bake a whole cake!
Step 7: Serve
Serve the Low Carb Tuscan Chicken immediately, spooning plenty of the creamy sauce, sun-dried tomatoes, and spinach over each piece of chicken. It’s a showstopper on its own, but I’ll share some favorite pairings next!
“Made the Low Carb Tuscan Chicken tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This Low Carb Tuscan Chicken is so incredibly flavorful and satisfying that it honestly shines all by itself. But if you’re looking to round out your meal or serve it for a special occasion, I have a few favorite pairings that I’ve tried over the years. For a delightful breakfast or brunch option, I love serving a smaller portion alongside some fluffy scrambled eggs or a simple avocado salad. The richness of the chicken sauce pairs surprisingly well with the fresh, clean flavors of breakfast foods. If you’re going for a more elegant brunch vibe, plating it with a side of roasted asparagus or broccolini adds a lovely touch of green and a slight crunch that contrasts beautifully with the creamy chicken. For a truly decadent dessert-like experience (hear me out!), this can even be a comforting snack. Think of it as a savory indulgence after a long day. When I’m serving this as a main meal, my absolute go-to is a generous swirl over some zucchini noodles (zoodles) or creamy cauliflower rice. This keeps the entire meal low carb and packed with veggies, and the zoodles soak up that sauce like a dream. My kids actually ask for this over regular pasta, which tells you something! Another family tradition is to serve it with a light, fresh green salad dressed with a simple lemon vinaigrette. The brightness of the salad cuts through the richness of the sauce perfectly. And if you’re not strictly low-carb, a small piece of crusty baguette to dip into that sauce is absolutely divine – just saying!
Top Tips for Perfecting Your Low Carb Tuscan Chicken
Over the years, I’ve made this Low Carb Tuscan Chicken more times than I can count, and I’ve picked up a few tricks along the way that I think are worth sharing. For instance, when it comes to the sun-dried tomatoes, make sure you’re using the ones packed in oil. They have a much richer flavor and are softer, making them easier to chop and integrate into the sauce. If you only have the dry kind, you’ll need to rehydrate them first in warm water for about 30 minutes, then drain and chop. And remember to drain them well after rehydrating so you don’t water down your sauce. When you’re searing the chicken, don’t be tempted to move it around too much. Let it sit and develop that beautiful golden-brown crust. That’s where a lot of the foundational flavor comes from. If your chicken breasts are unevenly thick, I highly recommend pounding them slightly to an even thickness. This ensures they cook at the same rate, preventing some pieces from being overcooked while others are still raw. For the sauce, the key to that luscious creaminess is the simmer time. Don’t rush it! Let the sauce gently bubble and thicken to your desired consistency. If it gets too thick, you can always thin it out with a little more chicken broth or cream. If it’s too thin, let it simmer a bit longer, or you can whisk in a teaspoon of xanthan gum (a little goes a long way!) for a quick thickening boost – just make sure to whisk it in well to avoid clumps. Taste, taste, taste! Seasoning is so personal, and the saltiness of sun-dried tomatoes can vary. Always taste your sauce before serving and adjust salt and pepper accordingly. My kids sometimes complain if it’s too spicy, so I often only add a tiny pinch of red pepper flakes or omit them entirely if they’re going to be around. For ingredient swaps, I’ve experimented with different types of chicken, and thighs work beautifully too; they just might take a few minutes longer to cook. If you can’t find Italian seasoning, a mix of dried oregano and basil is a great substitute. And for that dairy-free option, full-fat coconut milk is a game-changer. It adds a lovely richness without an overwhelming coconut flavor, especially when combined with the other robust ingredients. Don’t be afraid to experiment with adding other vegetables too – a handful of sautéed mushrooms or some roasted red peppers could be lovely additions!
Storing and Reheating Tips
One of the best things about this Low Carb Tuscan Chicken is how well it stores and reheats, making it perfect for meal prep. Once it’s cooled down, I like to store any leftovers in an airtight container in the refrigerator. It typically stays fresh and delicious for about 3 to 4 days. The flavors actually tend to meld even more overnight, so it can taste even better the next day! When it comes to reheating, I usually go for the stovetop. Gently warm it in a skillet over medium-low heat, stirring occasionally, until heated through. If the sauce seems a little thick, you can add a splash of chicken broth or a tiny bit of water to loosen it up. Microwaving is also an option; just be sure to stir it halfway through to ensure even heating. For best results, I recommend reheating the chicken and sauce together. If you’ve served it over zoodles, reheat those separately or gently warm them with the chicken. I’ve even frozen portions of this chicken and sauce before, and it reheats pretty well. Just make sure to cool it completely, then store it in a freezer-safe container or bag. It can last in the freezer for up to 2-3 months. When you’re ready to reheat from frozen, thaw it in the refrigerator overnight, then proceed with the stovetop or microwave reheating methods. I find that the glaze, if you add it, is best done just before serving if you plan on storing leftovers, as it can sometimes become a bit sticky when chilled. However, if you’re freezing it, I’d suggest freezing the chicken and sauce *without* any glaze and then adding a fresh glaze after reheating for the best texture and appearance.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! This Low Carb Tuscan Chicken recipe is more than just a meal; it’s an experience. It’s the kind of dish that makes you feel good, both physically and emotionally. It’s proof that eating healthy doesn’t mean sacrificing flavor or enjoyment. The way the chicken is perfectly seared, the sauce is incredibly rich and satisfying, and the vibrant flavors of Italy come through in every single bite – it’s just pure culinary joy. I truly hope you give this a try. It’s one of those recipes that I’m so excited to share because I know how much happiness it brings to my own table. If you love this recipe, you might also enjoy my Creamy Garlic Parmesan Chicken or my Lemon Herb Roasted Chicken for more delightful poultry dishes. Don’t be afraid to make it your own, adjust the spices, or add your favorite veggies! I can’t wait to hear how yours turns out, so please leave a comment below and share your experience, or even your own special twists! Happy cooking!
Low Carb Tuscan Chicken
Ingredients
Main Ingredients
- 1.5 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 0.5 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cloves garlic minced
- 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
- 2 cup fresh spinach
- 1.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- red pepper flakes optional, to taste
Instructions
Preparation Steps
- Season the chicken pieces with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Stir in the chopped sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken.
- Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add red pepper flakes if using.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Heat through for about 1-2 minutes.
- Serve immediately.
