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Keto Tuscan Chicken

This keto Tuscan chicken recipe quickly became a family favorite. It’s bursting with flavor and surprisingly easy to make.

The creamy, flavorful sauce is the star of the show, and it pairs perfectly with the tender, seasoned chicken breasts.

The sauce is made with chicken stock, heavy cream, parmesan cheese, and various Italian spices and is heavenly on boneless, skinless chicken breasts.

Sun-dried tomatoes and fresh spinach add a pop of color and extra flavor and nutrition to the dish. Serve it over cauliflower rice for a complete meal.

Be sure to check out our entire collection of keto chicken recipes for more tasty recipes.

Keto Tuscan Chicken

Keto-friendly Tuscan chicken
Keto-friendly Tuscan chicken

This low-carb Tuscan chicken is a recipe you’ll want to add to your keto meal planner.

It’s a delicious recipe that comes together in under 30 minutes, making it perfect for an easy weeknight dinner and fancy enough to serve at your next gathering.

Make a keto chicken recipe that your whole family will embrace and that fits into your keto diet macros.

The pan-seared chicken breasts can even be swapped for boneless chicken thighs, giving your family’s personal preference.

Ingredients Needed To Make Keto Tuscan Chicken

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The following are the ingredients you’ll need to make this keto Tuscan chicken. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.

How To Make Keto Tuscan Chicken

Keto-friendly Tuscan chicken process pictures
Keto-friendly Tuscan chicken process pictures

To make this creamy Tuscan garlic chicken, begin by slicing the chicken breast in half horizontally, and then season it with salt and pepper.

Next, in a large skillet, heat the olive oil and melt the butter over medium heat. I used a cast-iron skillet because it is a great conductor of heat, but any similar pan would work.

Brown the chicken breasts in batches. Do not overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through.

In the same pan in which you cooked the chicken, sauté the garlic for about a minute. Then add the chicken stock and tomato paste and deglaze the pan, scraping any bits stuck to the bottom of the pan.

Then you’ll lower the heat to medium-low and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes, then season with Italian spices, chili flakes, thyme, and oregano.

Add the sun-dried tomatoes and the spinach leaves, then put the chicken back in the sauce. Let the sauce simmer and thicken for a few minutes, then allow the spinach to wilt.

Garnish the chicken with chopped fresh basil leaves and serve over cauliflower rice.

Store any leftovers in an airtight container and refrigerate them for up to 3 days or freeze them for up to 3 weeks.

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keto Tuscan chicken cooked in a cast iron skillet
keto Tuscan chicken cooked in a cast iron skillet

I sure hope you will give this low-carb Tuscan chicken recipe a try the next time you find yourself craving Olive Garden, since this recipe silences cravings.

Whether you are looking for an option that’s perfect for busy weeknights or want a dish that will impress your guests, this is the one to make.

Once you do, make sure you remember to tag us on Instagram and Facebook.

Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.

Consider visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

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In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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keto Tuscan chicken cooked in a cast iron skilled

Keto Tuscan Chicken

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Enjoy the savory taste of Italy with this keto Tuscan chicken recipe. Pan-seared chicken smothered in a creamy Parmesan sauce and adorned with sundried tomatoes creates a delectable, low-carb dish that the whole family will love.

Ingredients

Instructions

    1. Slice the chicken breast in half horizontally and season with salt and pepper.
    2. In a large skillet, heat olive oil and melt the butter on medium heat. 
    3. Brown the chicken in batches. Do not overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken onto a plate and set aside.
    4. In the same pan, sauté the garlic for a minute. Add the chicken stock and tomato paste and deglaze the pan scraping any bits stuck to the bottom of the pan. 
    5. Lower the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes, then season with Italian spices, chili flakes, thyme, and oregano.
    6. Add the sun-dried tomatoes, then put the chicken back in the sauce and let the sauce simmer and thicken for a few minutes.
    7. Next, add the fresh spinach leaves and give it a good stir so that the spinach wilts.
    8. Garnish with chopped fresh basil leaves and serve over cauliflower rice.
    9. Store leftovers in the refrigerator in an airtight container for up to 3 days or freeze them for up to 3 weeks.

Notes

This is a chicken breast recipe but you could also swap the boneless chicken breasts for boneless chicken thighs. You will simply just need to flatten the thighs with a meat mallet prior to cooking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 10gCholesterol: 183mgSodium: 660mgCarbohydrates: 7gNet Carbohydrates: 6.3gFiber: 1.3gSugar: 2.8gProtein: 54g

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