Creamy Low-Carb Tuscan Chicken Your Family Will Love

Discover a delicious and easy Creamy Low-Carb Tuscan Chicken recipe that fits your keto or low-carb lifestyle. This dish is packed with flavor from sun-dried tomatoes, garlic, and herbs, all coated in a rich, creamy sauce. It’s a perfect weeknight meal that’s ready in under an hour.

Gather these simple ingredients for a fantastic Tuscan chicken.

• 1 lb chicken breasts boneless and skinless
• 2 cups broccoli chopped
• 1 cup grape tomatoes halved
• ½ cup sun-dried tomatoes chopped
• 1 cup heavy cream
• 4 cloves garlic minced
• 2 teaspoons Italian seasoning
• ½ cup Parmesan cheese shredded
• 2 tablespoons olive oil
• Salt and pepper to taste

Make this recipe work for you with these easy swaps.

• Chicken: You can use chicken thighs instead of breasts. They may take a little longer to cook but stay very moist.
• Broccoli: Spinach or kale can be used instead of broccoli. Add leafy greens in the last few minutes of cooking.
• Tomatoes: Cherry tomatoes can substitute grape tomatoes. For sun-dried tomatoes, use a little extra tomato paste if you can’t find them.
• Cream: For a lighter sauce, use half-and-half or a dairy-free cream alternative like full-fat coconut milk (from a can).
• Parmesan Cheese: Pecorino Romano is a good substitute for Parmesan. For a dairy-free option, use a dairy-free shredded cheese blend.
• Garlic: Garlic powder can be used in a pinch, about 1 teaspoon, but fresh garlic offers the best flavor.
• Spiciness: Add a pinch of red pepper flakes with the garlic for a little heat.

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper.
2. Add the seasoned chicken breasts to the hot skillet. Cook for about 5-7 minutes per side, until golden brown and cooked through.
3. Remove the chicken from the skillet and place it on a plate. Let it rest while you cook the vegetables.
4. Add the minced garlic and chopped broccoli to the same skillet. Sauté for 3 minutes until the garlic is fragrant and the broccoli begins to soften.
5. Add the halved grape tomatoes and chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes, letting the tomatoes soften and release their juices.
6. Slowly whisk in the heavy cream and Italian seasoning. Stir gently until the sauce is bubbly and begins to thicken slightly, about 2 minutes.
7. Return the cooked chicken breasts to the skillet. Coat them well with the creamy sauce and vegetables.
8. Let everything simmer together for another 3 minutes to allow the flavors to meld and the chicken to warm through.
9. Sprinkle the shredded Parmesan cheese over the top of the dish. Allow it to melt into the sauce before serving.

• Overcooking the chicken: This can make the chicken tough. Cook until just done, then let it finish warming in the sauce.
• Not letting the sauce thicken: Ensure the cream sauce simmers for about 2 minutes to reach a nice consistency before adding the chicken back.
• Using bland seasonings: Don’t skip the Italian seasoning and make sure to salt and pepper generously.

• Add Spinach: Wilt in a few handfuls of fresh spinach during the last few minutes of making the sauce for added nutrients and color.
• Spicy Kick: Include a pinch of red pepper flakes when sautéing the garlic for a touch of heat that complements the creamy sauce.
• Mushroom Addition: Sauté sliced mushrooms with the broccoli for an earthy flavor and texture.

• Serve over cauliflower rice for a complete low-carb meal.
• Pair with a simple side salad with a vinaigrette dressing.
• Enjoy with zucchini noodles (zoodles) for a pasta-like experience.
• It’s also delicious on its own, making it a versatile main dish.

Nutritional information is an estimate and will vary based on ingredients used.

Can I make this ahead?

While it’s best served fresh, you can prepare the components ahead of time. Cook the chicken and sauté the vegetables separately, then combine and finish the sauce when ready to eat. Reheating may slightly alter the sauce’s consistency.

How do I store leftovers?

Store covered in the refrigerator for up to 3-4 days. Ensure the container is airtight to maintain freshness. Reheat gently on the stovetop or in the microwave.

This creamy low-carb Tuscan chicken recipe offers a fantastic balance of rich flavors and simple preparation, making it a go-to meal for busy evenings. Enjoy the wholesome goodness that your whole family will surely love!

Creamy Low-Carb Tuscan Chicken Your Family Will Love

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A rich and flavorful Italian-inspired dish featuring tender chicken covered in a sun-dried tomato, garlic, and herb-based creamy sauce, served over keto-friendly broccoli. Readily made in 45 minutes with simple ingredients for a family-approved weeknight meal.

• Author: basma
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 4 servings 1x
• Category: High Protein Dinner
• Method: Stovetop and Oven
• Cuisine: Italian-Inspired
• Diet: Low-Carb/Keto

Ingredients

Scale 1x2x3x

1 lb chicken breasts (boneless and skinless)
2 cups broccoli (chopped into bite-sized florets)
1 cup grape tomatoes (halved)
½ cup sun-dried tomatoes (chopped)
1 cup heavy cream
4 cloves garlic (minced)
2 teaspoons Italian seasoning
½ cup Parmesan cheese (shredded)
2 tablespoons olive oil
Salt and pepper (to taste)

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Instructions

Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Season chicken breasts with salt, pepper, and 1 tsp Italian seasoning
Sauté chicken in oil until golden brown (~3 minutes per side)
Add broccoli and grape tomatoes to the skillet; cook for 2-3 minutes
Mix in garlic and sun-dried tomatoes; sauté for 1 minute
Pour in heavy cream and remaining Italian seasoning
Bring to a gentle simmer on the stovetop for 5 minutes, then transfer to oven
Bake for 12-15 minutes until chicken is fully cooked and sauce thickens
Top with Parmesan cheese before serving

Notes

Chicken thighs can be substituted for breasts (adjust cooking time 5-8 mins longer)
Replace broccoli with spinach or zucchini for low-carb alternatives
Use dairy-free heavy cream substitute for vegan version
Adjust oven temperature to 350°F (175°C) for traditional baking
Can be made in a slow cooker on low for 6 hours

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 450
• Sugar: 0g
• Sodium: 5400mg
• Fat: 36g
• Saturated Fat: 22g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 185mg