Creamy Tuscan Chicken is a simple, one skillet, low carb dinner dish made by cooking seasoned chicken with sundried tomatoes and spinach and smothering it in a savory parmesan cream sauce.
Creamy Tuscan Chicken (Low Carb)
Our easy Creamy Tuscan Chicken recipe takes under 30 minutes to make using a single skillet; it’s an Italian-inspired meal made to mimic the flavor profile of Olive Garden’s Tuscan Garlic Chicken but prepared without pasta.
If you’ve made my Marry Me Chicken breast recipes, then you may recognize how the tender pieces of chicken pair perfectly with a similarly rich and delicious creamy sauce; with a few ingredient swaps and the addition of spinach, I’ve given those 2 easy chicken recipes a Tuscan twist.
This simple Tuscan chicken recipe is low in carbs and makes a filling keto meal when served with a side of veggies, cauliflower rice, zucchini noodles, or cauliflower breadsticks (to sop up the delicious sauce that shouldn’t be left sitting). Or you can pair it with your favorite rice, pasta, or sliced bread if you are not following a specific diet.
Why We Love Tuscan Chicken Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Prepared in one pan so clean up is painless!
- Gluten free and keto friendly when served as a stand-alone dish.
- Rich, creamy sauce is full of Tuscan flavor and packed with sundried tomatoes, parmesan cheese, and plenty of Italian seasoning.
- Fancy enough for dinner parties but also family-friendly for an easy weekday meal.
Creamy Tuscan Chicken Ingredients
- Boneless skinless chicken Breasts
- Salt
- Pepper
- Italian seasoning
- Garlic powder
- Garlic salt
- Olive oil: You can also you could use oil from the sun dried tomatoes jar.
- Minced garlic
- Yellow onion
- Sun dried tomatoes
- Fresh spinach
- Parmesan cheese
- Heavy cream
- Water
- Chicken bouillon cube
- Butter
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: You can also make this Tuscan recipe with chicken thighs, chicken legs or even bone-in chicken pieces. Be aware that different cuts of chicken may need different amounts of time to cook through. Chicken should always reach 165 degrees Fahrenheit to be cooked through.
- Add Some Spice: Add cayenne pepper or red pepper flakes for a bit of heat in your parmesan cream sauce.
How to Make Creamy Tuscan Chicken
- Prepare The Poultry: Mix together the salt, pepper, Italian seasonings, garlic powder, and garlic salt. Season both sides of the chicken with seasoning mixture.
- Cook: Cook the chicken breasts in oil, 5 minutes per side or until browned. Lower the heat, cover, and continue to cook until the internal temperature reaches 165 degrees and is no longer pink. Remove chicken from the skillet and set aside.
Pro Tip: Depending on how thick your chicken breasts are, this may take 3-5 additional minutes. - Brown The Veggies In Butter: In the same skillet, cook the butter, onions, sun dried tomatoes, and garlic for 1-2 minutes. Stir in the water and chicken bouillon cube. Scrape the brown bits from the bottom of the pan and mix them into the sauce.
- Season The Sauce: Stir in the seasoning mixture into the sauce and simmer for 2-3 minutes. Add the heavy cream and parmesan cheese, stir, and when it starts to bubble, stir in the spinach.
- Simmer And Serve: Add the chicken breasts back to the skillet, cover, and simmer for 2-3 minutes. Spoon the sauce over the chicken and serve. Enjoy!
WHAT TO SERVE WITH Creamy TUSCAN CHICKEN
This creamy Tuscan chicken is screaming to be served with a delicious side. Because this dish is rather heavy, it pairs perfectly with something light, like steamed veggies or a side salad. My feta and bacon green beans go great with this dish.
Sop up leftover sauce with some homemade No-Knead Bread, Cauliflower Breadsticks, or Caprese Garlic Bread. Or turn your meal into a Tuscan chicken pasta recipe by preparing it with penne.
Tips For Making Creamy Tuscan Chicken
- If your sauce turns out too thick, you can add some extra chicken broth until you get a thinner sauce.
- Make sure the stove top temperature is turned to medium low or low before adding in the heavy cream and parmesan cheese. If it’s up too high, the sauce can break or curdle.
How to Store Creamy Tuscan Chicken
- To Store: Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
- To Freeze: You can freeze the chicken and sauce in a freezer safe container for about 3 months. Thaw overnight in the refrigerator before reheating and consuming. Be sure that your chicken reaches 165 degrees Fahrenheit in the center before serving.
- To Reheat: Reheat in the microwave until heated through. Be sure to stir the creamy sauce really well, about every 30 seconds, to keep it from curdling when reheating.
More Easy Chicken Recipes
Other Easy Dinner Recipes
- Easy Fried Rice
- Copycat Olive Garden Alfredo Pasta
- Crunch Wrap Supreme Recipe
- Smothered Chicken
- Cream of Mushroom Chicken
- Hasselback Chicken
- One Pot Chicken Parmesan Pasta
If you tried this Creamy Tuscan Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Creamy Tuscan Chicken
Video
Ingredients
- 4 Chicken Breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 2 tablespoons olive oil or you could use oil from the sun dried tomatoes jar
- 3 teaspoon minced garlic
- ½ yellow onion
- ½ cup sun dried tomatoes
- 1½ cups fresh spinach
- 2 cups shredded parmesan cheese
- 2 cup heavy cream
- 1 cup water
- 1 chicken bouillon cube
- 2 tablespoons butter
Instructions
- In a small bowl mix salt, pepper, italian seasonings, garlic powder, and garlic salt.½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon garlic salt
- Season both sides of the chicken breasts with seasoning mixture (approx 2 teaspoons). Set the rest of the seasonings aside4 Chicken Breasts
- In a large skillet over medium high heat add olive oil and chicken breasts.2 tablespoons olive oil
- Let chicken breasts cook for 5 minutes per side, or until browned. Cover skillet and turn heat to medium low. Allow chicken breasts to cook until the internal temperature reaches 165 degrees, and is no longer pink. Depending on how thick your chicken breasts are, this may take 3-5 additional minutes.
- Remove chicken from skillet and set aside. Add butter, onions, sun dried tomatoes and garlic to the skillet. Mix well and cook for 1-2 minutes over medium heat.½ yellow onion, ½ cup sun dried tomatoes, 2 tablespoons butter, 3 teaspoon minced garlic
- Add water and chicken bouillon cube and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.1 cup water, 1 chicken bouillon cube
- Add the seasoning mixture and stir well. Allow to simmer for 2-3 minutes.
- Add the heavy cream and parmesan cheese and stir well to combine. When it starts to gently bubble then add the spinach and stir.2 cups shredded parmesan cheese, 2 cup heavy cream, 1½ cups fresh spinach
- Turn heat to low and add chicken breasts back to the skillet. Cover and let simmer for 2-3 minutes.
- Spoon sauce over the top of chicken and serve
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
- To Freeze: You can freeze the chicken and sauce in a freezer safe container for about 3 months. Thaw overnight in the refrigerator before reheating and consuming. Be sure that your chicken reaches 165 degrees Fahrenheit in the center before serving.
- To Reheat: Reheat in the microwave until heated through. Be sure to stir the creamy sauce really well, about every 30 seconds, to keep it from curdling when reheating.
- If your sauce turns out too thick, you can add some extra chicken broth until you get a thinner sauce.
- Make sure the stove top temperature is turned to medium-low or low before adding in the heavy cream and parmesan cheese. If it’s up too high, the sauce can break or curdle.
Nutrition Info
This quick and easy, one-pot recipe is totally a favorite in my household.
The creamy sauce, combined with the tangy sun-dried tomatoes and spinach, really completes the delicious chicken. There’s no longer a need to go out to a restaurant for Creamy Tuscan Chicken, now I can make it even better from the comfort of my home!
Ooooi no this is deliouse will sk be making this soon!! Have you ever made Creamy cilantro chicken?! Girl it’s so good thier is so m au different ways you make it even tweek the recipe to your own liking I’ve seen lemon version an I’ve seen people add spinach etc. I have actually added some extra things to mine from the original recipe I wanted to add some more flavors an just was looking for a certain taste maybe it’s the Mediterranean taste buds that I can’t help I love olives an salty citrus creamy flavors lol with chicken lmao 🤣 but any who getting off track here cause I just don’t shut up lol but I use capers in my creamy cilantro sauce an green olives an I add heavy cream an lime an cilantro garlic chicken stock white pepper,I season my chicken usually the night before if I can but if not the day of even if it’s just for 30 mins marry them herbs with the chicken I use oregano, basil, rosemary,parsley,fennel,sage an some olive oil, an pink salt! I add a bay leaf at end when cooking sauce after I deglaze pan with some chicken stock after I cook the chicken I take it out an then deglaze pan an all that an add capers an just build my sauce man so delicious an it’s not a heavy meal neither it is just so good the herbs an citrus so refreshing! Okay I’m done blabbing I bet your like omg this women is nuts lol sorry for talking well typing so much xoxo
Not even a little bit, Sarah! I love your suggestions!!
I made this tonight, it was so good . My husband keeps saying it was amazing. I will make again. Thank You so much!
love this dish!!!