Low Carb Creamy Tuscan Chicken (Printable)

Tender chicken in a rich, creamy garlic sauce with sun-dried tomatoes and spinach. An elegant low-carb Italian-American classic ready in 40 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes packed in oil, drained and chopped
09 - 1 cup heavy cream
10 - ½ cup low sodium chicken broth
11 - ⅓ cup grated Parmesan cheese
12 - 1 teaspoon Italian seasoning
13 - 2 cups fresh baby spinach

→ Garnish

14 - Fresh basil leaves, chopped
15 - Extra grated Parmesan cheese

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
03 - Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn. Stir in chopped sun-dried tomatoes and cook for 1 minute to release flavors.
04 - Pour in chicken broth while scraping up browned bits from the bottom of the skillet with a wooden spoon. This adds depth to the sauce.
05 - Reduce heat to medium-low. Pour in heavy cream, add Parmesan cheese, and sprinkle Italian seasoning. Stir continuously until sauce is smooth and slightly thickened, about 2 to 3 minutes.
06 - Add fresh baby spinach to the sauce, stirring gently until just wilted, approximately 1 minute. The spinach should still have some texture.
07 - Return chicken breasts to the skillet, spooning sauce generously over each piece. Simmer for 3 to 4 minutes until chicken is heated through. Serve immediately garnished with chopped fresh basil and additional Parmesan cheese.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its the kind of dinner that makes you feel like you ordered from a restaurant
  • Leftovers somehow taste even better the next day
02 -
  • The sauce will continue thickening as it rests off the heat
  • Sun-dried tomatoes packed in oil add way more flavor than the dry kind
  • Do not skip scraping up the browned bits from the pan
03 -
  • If the sauce seems too thick, add a splash more broth rather than water
  • Grate your own Parmesan instead of buying pre-grated for better melting

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