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Creamy Tuscan Chicken (Keto-Friendly) – vegetarian recipe
Stav Kogan

Creamy Tuscan Chicken (Keto-Friendly)

A restaurant-worthy, one-pan Creamy Tuscan Chicken recipe that's perfect for a keto diet. Golden-seared chicken in a velvety garlic cream sauce with sun-dried tomatoes and spinach, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 590
Ingredients Method Nutrition

Ingredients
  

  • 4 boneless, skinless chicken breasts, about 6 oz / 170g each
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) salt
  • 2 tbsp (30 ml) butter
  • 2 cloves fresh garlic, minced
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g / 1.76 oz) sun-dried tomatoes, drained and julienned
  • 2 cups (60 g / 2.12 oz) fresh spinach, packed
  • Freshly ground black pepper, to taste
  • Optional: Fresh parsley, chopped for garnish
  • 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.
  • 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.

Method
 

  1. Prep the Chicken: In a small bowl, mix the garlic powder, paprika, and salt.
  2. Pat the chicken breasts completely dry with a paper towel—this is key for a good sear!
  3. Season both sides generously with the spice blend.
  4. 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).
  5. Transfer the chicken to a plate and set aside.
  6. Build the Flavor Base: Lower the heat to medium.
  7. Add the minced garlic to the same skillet, using the leftover butter and chicken drippings.
  8. Sauté for 30-60 seconds until fragrant, watching carefully to ensure it doesn't burn.
  9. 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.
  10. Stir in the julienned sun-dried tomatoes and bring the sauce to a gentle simmer.
  11. Let it bubble for 2-3 minutes to thicken slightly.
  12. Wilt the Greens: Add the fresh spinach to the skillet.
  13. Stir constantly until it has fully wilted into the creamy sauce, about 2-3 minutes.
  14. Season with freshly ground black pepper to your taste.
  15. 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.
  16. Garnish with fresh parsley if you're feeling fancy, and serve immediately!
  17. Don't overcrowd the pan when searing the chicken.
  18. Cook in two batches if necessary to ensure each piece gets a beautiful golden-brown crust.

Nutrition

Calories: 590kcalCarbohydrates: 9gProtein: 53gFat: 38g

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