Craving a restaurant-worthy dinner that won’t derail your keto goals? Look no further! This Creamy Tuscan Chicken is the answer. Imagine perfectly golden-seared chicken breasts swimming in a velvety, garlic-infused cream sauce, studded with tangy sun-dried tomatoes and wilted spinach. It’s a symphony of flavors that tastes like a five-star meal but comes together in one pan in under 30 minutes. Get ready to add this to your weekly rotation!
Ingredients
• 4 boneless, skinless chicken breasts, about 6 oz / 170g each
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp butter
• 2 cloves fresh garlic, minced
• 1 cup / 240ml heavy cream
• ½ cup / 50g sun-dried tomatoes, drained and julienned
• 2 cups / 60g fresh spinach, packed
• Freshly ground black pepper, to taste
• Optional: Fresh parsley, chopped for garnish
Instructions
1. Prep the Chicken: In a small bowl, mix the garlic powder, paprika, and salt. Pat the chicken breasts completely dry with a paper towel—this is key for a good sear! Season both sides generously with the spice blend.
2. Sear to Perfection: Melt the butter in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken in the pan and sear for 5-7 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through (internal temp of 165°F / 74°C). Transfer the chicken to a plate and set aside.
3. Build the Flavor Base: Lower the heat to medium. Add the minced garlic to the same skillet, using the leftover butter and chicken drippings. Sauté for 30-60 seconds until fragrant, watching carefully to ensure it doesn’t burn.
4. Create the Cream Sauce: Pour in the heavy cream, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Stir in the julienned sun-dried tomatoes and bring the sauce to a gentle simmer. Let it bubble for 2-3 minutes to thicken slightly.
5. Wilt the Greens: Add the fresh spinach to the skillet. Stir constantly until it has fully wilted into the creamy sauce, about 2-3 minutes. Season with freshly ground black pepper to your taste.
6. Bring It All Together: Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and let everything warm through for a final minute. Garnish with fresh parsley if you’re feeling fancy, and serve immediately!
Nutritional Information
• Nutrition Information
• Approximate values per serving
• Net Carbohydrates: 9g
• Fat: 38g
• Protein: 53g
• Calories: 590 kcal
Pro Tips
• For the juiciest, most evenly cooked chicken, pound the breasts to a uniform thickness (about ¾-inch) before seasoning.
• If your sauce seems too thin, simply let it simmer for a few extra minutes to reduce and thicken. If it gets too thick, a small splash of chicken broth or more cream will loosen it up.
• Don’t overcrowd the pan when searing the chicken. Cook in two batches if necessary to ensure each piece gets a beautiful golden-brown crust.
• For an extra layer of flavor, deglaze the pan with a splash of dry white wine or chicken broth after sautéing the garlic and before adding the cream.
