It is 6pm. You are tired. Dinner needs to happen fast. This low-carb Tuscan chicken is your new best friend.
It feels fancy but takes very little effort. Your family will love the creamy, golden sauce. It is the perfect high-protein meal for any night of the week.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It uses only one pan for easy cleanup. The high-protein chicken keeps everyone full and happy. It is a restaurant-quality meal made in your own kitchen.
You get all the flavor without the heavy carbs. It is also impressive enough for a cozy date night. This low-carb Tuscan chicken is truly a versatile family favorite.
Simple Cooking Steps
You will start by searing the chicken until golden brown. Then, you make the sauce in the same skillet. This saves time and builds incredible flavor. Even beginners can master this simple one-pan method easily. You will have dinner on the table in just 30 minutes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh spinach and cream make it feel extra special.
- 2 lbs boneless skinless chicken breasts, halved lengthwise
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 0.5 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy whipping cream
- 2 cups fresh baby spinach
- 0.5 cup grated parmesan cheese
- 1 teaspoon dried oregano
Step-by-Step Directions
- Season chicken breasts on both sides with sea salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 5 to 7 minutes per side. Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Reduce heat to medium and stir in heavy cream and dried oregano. Bring to a gentle simmer for 3 to 5 minutes until thickened.
- Whisk in the parmesan cheese until melted and smooth.
- Add the fresh baby spinach to the sauce and stir until wilted.
- Return the chicken to the skillet. Coat each piece with the sauce and serve immediately.
Best Ways to Enjoy It
Serve this warm with a side of roasted vegetables. It is delicious over zucchini noodles or cauliflower rice. For a date night, light a candle and enjoy with a salad. The creamy sauce is too good to leave behind. Your family will definitely ask for seconds tonight.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove over low heat. Add a splash of water if the sauce is too thick. This dish reheats beautifully for a quick office lunch.
Tips for Best Results
- Don’t skip searing the chicken for that golden crust.
- Use fresh garlic for the best aromatic flavor.
- Avoid crowding the pan so the chicken browns evenly.
- Pat the chicken dry before seasoning for better searing.
- Prep your ingredients before you start the stove.
- Use full-fat heavy cream for the richest sauce texture.
- Add a pinch of red pepper flakes for heat.
Ways to Switch It Up
- Swap chicken breasts for juicy chicken thighs.
- Add sliced mushrooms for an extra earthy flavor.
- Try kale instead of spinach for more texture.
- Use fresh basil for a bright summer twist.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream works best for a thick, stable sauce. Milk may result in a thinner consistency. If you use milk, the sauce might separate slightly.
Is this recipe keto-friendly?
Yes, this recipe is perfect for a keto lifestyle. It is very low in carbs and high in healthy fats. It fits perfectly into a healthy reset plan.
I hope this creamy chicken brings a little joy to your table tonight. It is the perfect way to end a busy day with a smile. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, halved lengthwise
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic , minced
- 0.5 cup sun -dried tomatoes, drained and chopped
- 1 cup heavy whipping cream
- 2 cups fresh baby spinach
- 0.5 cup grated parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Season chicken breasts on both sides with sea salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 5 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
- Reduce heat to medium and stir in heavy cream and dried oregano. Bring to a gentle simmer for 3 to 5 minutes until the sauce begins to thicken.
- Whisk in the parmesan cheese until melted and smooth.
- Add the fresh baby spinach to the sauce and stir until wilted.
- Return the chicken to the skillet, coating each piece with the sauce, and serve immediately.
