Description
Creamy, garlicky, and ready in under 30 minutes. This Low-Carb Tuscan Chicken is what keto dreams are made of.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, packed
- ½ cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
- Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook another 4-5 minutes until nearly cooked through (internal temp around 155°F). Remove to a plate and tent with foil.
- Reduce heat to medium and add garlic to the same skillet. Sauté for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and scrape up any browned bits from the pan. Add heavy cream, Italian seasoning, and red pepper flakes if using.
- Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Reduce heat to low and stir in parmesan cheese until melted.
- Add spinach and stir until just wilted, about 1-2 minutes.
- Return chicken to the skillet, nestle into the sauce, and spoon sauce over top. Simmer 2-3 minutes until chicken reaches 165°F.
- Garnish with fresh basil before serving.