You know those nights? The ones where you’re utterly exhausted, the fridge looks like a barren wasteland, and the thought of cooking anything remotely complicated makes you want to order pizza for the third time this week? Yeah, I’ve been there more times than I care to admit. But over the years, I’ve learned to cultivate a few “lifesaver” recipes, and this Low Carb Tuscan Chicken is hands-down one of my absolute favorites. It’s creamy, it’s packed with flavor, and it feels like such a decadent meal, yet it comes together surprisingly fast. Honestly, if you’re looking for a way to eat healthy without feeling deprived, this is it. It’s the kind of dish that makes everyone in my house sigh with contentment after the first bite. It reminds me a little of those fancy chicken dishes you get at restaurants, but you can whip this up in your own kitchen, no reservations needed!
What is low carb Tuscan chicken?
So, what exactly *is* Low Carb Tuscan Chicken? Think of it as a vibrant, incredibly flavorful chicken dish bathed in a luxuriously creamy, sun-dried tomato and spinach sauce. The “Tuscan” part usually hints at those rustic, wholesome flavors often found in Italian country cooking – think bold herbs, rich ingredients, and that amazing ability to make simple ingredients taste extraordinary. In this case, we’re leaning into those classic Italian-inspired tastes but keeping it super low-carb. Instead of serving it over pasta or rice, we’ll focus on all those glorious veggies and the protein itself, making it a fantastic option for anyone watching their carb intake. It’s essentially chicken, seared to golden perfection, then simmered in a dreamy sauce that’s both comforting and bursting with Mediterranean zest. It’s a dish that feels sophisticated enough for guests but is also your secret weapon for a weeknight miracle.
Why you’ll love this recipe?
Honestly, where do I even begin with why this Low Carb Tuscan chicken is a winner? First off, the FLAVOR. Oh my goodness, the flavor! That combination of tender chicken, sweet and tangy sun-dried tomatoes, earthy spinach, garlic, and that rich, creamy sauce is just a symphony in your mouth. It’s savory, a little bit tangy, and utterly satisfying. It hits all the right notes without being heavy. Then there’s the SIMPLICITY. I’m not kidding when I say this can be on your table in under 30 minutes on a good night. You sear the chicken, build the sauce right in the same pan (less cleanup, yay!), and let it all simmer together. It’s straightforward enough that even if you’re not a seasoned chef, you’ll feel like a culinary rockstar.
It’s also surprisingly COST-EFFECTIVE, especially when you consider how gourmet it tastes. Chicken thighs are usually super affordable, and the other ingredients are pantry staples or easy to find. I’ve also found it to be incredibly VERSATILE. While it’s fantastic on its own, you can serve it over zucchini noodles, cauliflower rice, or even alongside a big, crisp salad for an extra boost of freshness. It’s one of those dishes that just makes you feel good about what you’re eating. What I love most about this is that it completely satisfies that craving for Comfort Food without derailing my healthy eating goals. It’s proof that you don’t have to sacrifice taste for health, and that’s a philosophy I can really get behind!
How do I make low carb Tuscan chicken?
Quick Overview
The magic of this Low Carb Tuscan Chicken Recipe lies in its elegant simplicity. We’re talking about searing chicken pieces until they’re beautifully golden, then creating a luscious, flavor-packed sauce right in the same skillet. It involves sautéing aromatics, adding the creamy elements, and tossing in some sun-dried tomatoes and spinach for that signature Tuscan flair. The whole process is designed for maximum flavor with minimum fuss, making it your new go-to for busy evenings or when you just want something deeply satisfying. You’ll see how easy it is to transform everyday ingredients into something truly special.
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken thighs (or breasts, though thighs stay more tender!), cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the Creamy Sauce:
1 tablespoon butter
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced (use more if you’re a garlic lover like me!)
1/2 cup sun-dried tomatoes, packed in oil, drained and chopped (reserve a little oil for extra flavor!)
1.5 cups heavy cream (or half-and-half for a lighter version)
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Optional: A pinch of red pepper flakes for a little heat
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large skillet – a cast iron skillet works wonderfully here for even heating. Place it over medium-high heat and add your olive oil. While the pan is heating up, pat your chicken pieces dry with paper towels. This is a super important step because it helps the chicken get a nice, golden sear instead of steaming. Toss the chicken pieces in a bowl with Italian seasoning, garlic powder, salt, and pepper. Make sure they’re evenly coated.
Step 2: Sear the Chicken
Once the oil is shimmering, carefully add the seasoned chicken pieces to the skillet in a single layer. Don’t overcrowd the pan; you might need to do this in batches. Let the chicken cook for about 3-4 minutes per side, or until it’s nicely browned and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce. Once browned, remove the chicken from the skillet and set it aside on a plate.
Step 3: Sauté Aromatics
Reduce the heat to medium. Add the butter to the same skillet. If there’s a lot of excess oil, you can drain some of it off, but leave a tablespoon or so for flavor. Add the chopped onion to the skillet and sauté for about 3-4 minutes, until it starts to soften and become translucent. Then, add the minced garlic and the chopped sun-dried tomatoes. Cook for another minute until the garlic is fragrant – be careful not to burn it!
Step 4: Build the Creamy Sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. This is where all that delicious flavor is hiding! Let it simmer for a minute. Now, stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer, stirring occasionally, until it starts to thicken slightly. If you’re using red pepper flakes, stir them in now.
Step 5: Add Spinach and Chicken
Add the fresh spinach to the skillet. It will look like a lot, but it wilts down so quickly! Stir it into the sauce until it starts to wilt. Now, return the seared chicken pieces (and any juices from the plate) back into the skillet. Stir everything together so the chicken is coated in the creamy sauce.
Step 6: Simmer and Thicken
Let the chicken simmer gently in the sauce for another 5-7 minutes, or until the chicken is fully cooked through and the sauce has thickened to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce seems too thick, you can always add a splash more chicken broth or cream.
Step 7: Rest and Serve
Once the chicken is cooked and the sauce is perfect, remove the skillet from the heat. Let it rest for a couple of minutes. This allows the flavors to meld and the sauce to thicken just a bit more. Serve hot, spooning plenty of that luscious sauce over the chicken.
What to Serve It With
This Low Carb Tuscan Chicken is so satisfying on its own, but it also plays beautifully with a variety of sides, depending on your mood and the mealtime! For a classic, hearty feel, serving it alongside some fluffy cauliflower rice or zucchini noodles is an absolute winner. These absorb that amazing sauce so well, it’s like they were made for it. If you’re feeling a bit more adventurous, try pairing it with a side of roasted Brussels sprouts or asparagus. The slight crispness and earthy flavors of the vegetables are a lovely contrast to the creamy chicken. For a lighter, brighter meal, a big, vibrant salad with a lemon vinaigrette is perfection. Think mixed greens, cherry tomatoes, cucumber, and maybe some Kalamata olives – it cuts through the richness of the sauce beautifully.
I’ve also found that it’s fantastic for meal prep. Portion it out into containers with your chosen low-carb side, and you’ve got a delicious, healthy lunch ready to go for days. My kids, surprisingly, love it with just a side of steamed broccoli; they’re happy to just lap up the sauce with their forks! And if you’re looking for something truly decadent, though still low-carb, a side of creamy mashed cauliflower is divine. It’s truly a versatile dish that can adapt to whatever you’re craving or whatever you have on hand. The key is just to have something that can soak up all that incredible sauce!
Top Tips for Perfecting Your Low Carb Tuscan Chicken
Over the years, I’ve made this Low Carb Tuscan Chicken more times than I can count, and through trial and error (and a few accidental over-reductions!), I’ve picked up a few tricks that I think really elevate it. First, let’s talk about the chicken. Using chicken thighs is my absolute favorite because they stay incredibly moist and tender, even if they cook a minute or two longer than planned. If you opt for chicken breasts, be extra vigilant with the cooking time so they don’t dry out. Patting the chicken completely dry before searing is NON-NEGOTIABLE. Seriously, it’s the difference between a nice golden crust and pale, sad chicken.
When you’re building the sauce, don’t rush the sautéing of the onions and garlic. Letting them soften and become fragrant really builds a deep flavor base for the entire dish. And about those sun-dried tomatoes – don’t be afraid to use the oil they’re packed in! A little drizzle of that intensely flavored oil into the pan adds another layer of deliciousness. For the sauce consistency, my rule of thumb is to let it gently simmer until it coats the back of a spoon. If it gets too thick, a splash of chicken broth or a touch more cream will rescue it in seconds. And that spinach? Don’t be shy! It wilts down so much, and it adds a beautiful color and a healthy boost. Finally, for serving, if you’re making this for guests and want to impress, a sprinkle of fresh parsley or basil over the top just before serving makes it look extra special. Trust me, these little touches make a big difference!
Storing and Reheating Tips
This Low Carb Tuscan Chicken is a dream for leftovers, which is a huge win in my book. If you find yourself with any (which is rare in my house!), storing it properly is key to maintaining that delicious flavor and creamy texture. For short-term storage, I usually just pop the skillet, once cooled, directly into the refrigerator. I cover it tightly with plastic wrap or transfer it to an airtight container. It stays fantastic like this for about 3-4 days. The flavors actually tend to meld even more overnight, making it even tastier the next day!
When it comes to reheating, the stovetop is my preferred method. I gently reheat the leftovers in a skillet over low to medium heat, stirring occasionally. This helps to re-emulsify the sauce and prevent it from separating. If the sauce seems a little too thick after refrigeration, a tiny splash of chicken broth or water can help loosen it up. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating and to keep the sauce from becoming oily. If you’ve served it with cauliflower rice or zucchini noodles, reheat those separately to avoid them getting mushy. I haven’t personally frozen this dish because it’s usually devoured so quickly, but if you did, I’d recommend freezing the chicken and sauce separately from any delicate vegetables you might add at the end. Thaw overnight in the fridge and reheat as directed. The key is to reheat gently to preserve that luscious creaminess!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Low Carb Tuscan Chicken! It’s one of those dishes that truly makes me happy to cook and even happier to eat. It’s proof that healthy eating doesn’t have to mean sacrificing flavor or satisfaction. The creamy sauce, tender chicken, and bursts of sun-dried tomato goodness are just pure comfort food, all while keeping those carbs in check. I hope you give this a try, and I sincerely hope it becomes as much of a weeknight hero in your kitchen as it is in mine.
If you’re a fan of this Tuscan-inspired chicken, you might also want to check out my Creamy Lemon Herb Chicken or my Skillet Garlic Herb Butter Chicken – they share that same vibe of simple, elegant flavor. I can’t wait to hear what you think! If you make it, please leave a comment below and let me know how it turned out, or share your own favorite variations. Your feedback means the world to me! Happy cooking, everyone!
Low Carb Tuscan Chicken
Ingredients
Main Ingredients
- 1.5 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
- 4 cloves garlic minced
- 2 cups heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 2 cups fresh spinach packed
- 0.25 teaspoon red pepper flakes optional
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add the sun-dried tomatoes and minced garlic to the same skillet. Cook for about 1 minute until fragrant, stirring constantly.
- Pour in the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the grated Parmesan cheese and red pepper flakes (if using). Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the fresh spinach to the skillet and stir until it wilts, about 1-2 minutes.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Heat through for another 2-3 minutes.
- Taste and adjust seasoning if necessary. Serve hot.
