Oh, get ready for some serious Tuscan magic right in your own kitchen! This Creamy Tuscan Chicken (Skillet) is seriously a game-changer. It’s that restaurant-style goodness you crave, but guess what? It’s totally keto-friendly and comes together in a flash. I first stumbled upon this magic while exploring tiny trattorias in Florence, and let me tell you, the flavors were just *incredible*. Of course, I had to figure out how to make it work for my keto lifestyle, and this version is pure sunshine on a plate, just like those sun-drenched tables. It’s all about capturing those authentic tastes, made approachable right here at home. – Isabella Moore, International Keto Cuisine Explorer
Why You’ll Love This Creamy Tuscan Chicken (Skillet)
Trust me, this dish is a keeper!
- Super Easy: It’s a one-pan wonder, meaning less cleanup!
- Flavor Explosion: That creamy sauce packed with sun-dried tomatoes, spinach, and Parmesan? Pure bliss!
- Keto & Low-Carb Approved: Fits perfectly into your healthy eating goals without sacrificing taste.
- Speedy Weeknight Meal: Delicious enough for date night, quick enough for any night.
Gather Your Ingredients for Creamy Tuscan Chicken (Skillet)
Alright, let’s get our mise en place ready! Having everything prepped makes this cooking a breeze. Here’s what you’ll need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp sun-dried tomato oil (from the jar, yes it’s gold!)
For the Luscious Sauce:
- 1 Tbsp butter
- 5 oz sun-dried tomato halves or pieces, drained (just a little drain, we want that yumminess!)
- 5 cloves garlic, minced (don’t be shy with the garlic!)
- 1 Tbsp all-purpose flour
- 3/4 cup reduced sodium chicken broth
- 3/4 cup heavy whipping cream (this is for that dreamy creaminess!)
- 1 tsp Dijon mustard
- 3/4 tsp dried Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp dried rosemary
- 1 – 1 1/2 cups fresh baby spinach, roughly chopped if you want
- 2/3 cup grated Parmesan cheese (freshly grated is truly the best here!)
A little note from my kitchen to yours: If you don’t have sun-dried tomato oil, no worries! You can totally use olive oil instead, but that tomato oil really kicks up the flavor, so try to grab it if you can!
Essential Equipment for Your Creamy Chicken Skillet
Having the right tools makes all the difference, doesn’t it? For this gorgeous Creamy Tuscan Chicken (Skillet), you’ll want to have these handy:
- A large skillet (your trusty non-stick or cast iron will work wonders!)
- A plate for resting the chicken
- Foil for keeping it warm
- A wooden spoon or spatula for stirring
- A fine mesh sieve and a small bowl for catching that glorious sun-dried tomato oil
Oh, and if you’re looking for other amazing one-pan meals, my friend over at The Chunky Chef has some great ideas, too!
Step-by-Step Guide to Making Creamy Tuscan Chicken (Skillet)
Alright, let’s get this deliciousness cooking! Making this Creamy Tuscan Chicken (Skillet) is honestly way simpler than you might think. Just follow these steps and you’ll have a restaurant-worthy meal in no time. You can find more of my favorite keto recipes over at My Keto Cook Journal!
Preparing the Sun-Dried Tomatoes and Oil
First things first, let’s get that glorious sun-dried tomato oil ready. Grab a fine mesh sieve and set it over a small bowl. Pour your drained sun-dried tomatoes right into the sieve. All that yummy, flavorful oil will drip into the bowl below – save it! This is liquid gold for our sauce.
Seasoning and Searing the Chicken
Now for the star of the show: the chicken! I like to slice my chicken breasts horizontally to make them nice and thin – this helps them cook evenly and quickly. Then, give both sides a good sprinkle of onion powder, paprika, Italian seasoning, salt, and pepper. Heat up about 3 tablespoons of that reserved sun-dried tomato oil in your big skillet over medium-high heat. Once it’s shimmering, carefully lay in the chicken. Cook it for about 3-5 minutes per side until it gets this beautiful golden-brown color. Don’t overcrowd the pan, or it’ll steam instead of sear! If your skillet isn’t huge, just cook the chicken in batches. Pop that gorgeous chicken onto a plate and tent it loosely with foil to keep it warm while we make the sauce.
Building the Flavorful Sauce
Lower the skillet heat to medium. Add a tablespoon of butter and let it melt away. Toss in those drained sun-dried tomatoes – those little flavor bombs! – and the minced garlic. Sauté for about 30 seconds to a minute until you can smell that amazing garlic aroma. Now, sprinkle in the flour and give it a good stir, letting it cook for another minute. This is what will thicken our sauce beautifully! Carefully pour in the chicken broth, making sure to scrape up all those tasty brown bits stuck to the bottom of the pan with your wooden spoon – that’s where so much flavor lives! Then, pour in the heavy cream and the Dijon mustard. Stir it all together until it’s nicely combined. Season it up with the Italian seasoning, rosemary, and black pepper. Let this simmer for about 2-4 minutes, just until the sauce starts to get a little thicker. You can almost taste Tuscany already, right?
Finishing Touches for Your Tuscan Chicken
It’s almost there! Now, stir in the fresh baby spinach. It might look like a lot, but it wilts down super fast, usually in about 2-3 minutes. Once the spinach is looking happy and wilted, stir in the grated Parmesan cheese. Oh, and if you want a little extra cheese on top, go for it! Finally, nestle the seared chicken back into the skillet. Spoon that incredible creamy sauce all over the chicken, giving it a little turn so it’s coated in pure deliciousness. That’s it – pure magic!
Tips for Success with Creamy Tuscan Chicken (Skillet)
Alright, let’s make this Creamy Tuscan Chicken (Skillet) absolutely perfect every single time! I’ve learned a few little tricks over the years that really make a difference. First off, please, please use fresh Parmesan cheese if you can. It melts so much better and just tastes way more vibrant than the pre-grated stuff. Also, remember what I said about not overcrowding the pan when you sear the chicken? Seriously, it’s crucial for getting that beautiful golden crust instead of just steaming the chicken. If your sauce seems a little too thin at the end, don’t panic! Just let it simmer for an extra minute or two; it’ll thicken up. And if it’s too thick? A little splash of chicken broth or even water usually does the trick. Want to learn more? You can peek at my kitchen philosophy!
Ingredient Substitutions for Creamy Chicken Skillet
What if you’re missing an ingredient or just want to switch things up a bit? I get it! We can totally tweak this recipe. If you don’t have heavy cream, a full-fat coconut milk (the kind from a can, shaken really well!) can work in a pinch for the sauce. It might add a subtle coconut note, but it still keeps things wonderfully creamy and keto-friendly. Swapping chicken breasts for boneless, skinless chicken thighs is also a fantastic option – they’re a bit more forgiving and stay super moist. Just watch the cooking time, as they might need a few extra minutes to get cooked through. And if you’re not a huge spinach fan, you can totally swap it for kale or even some chopped asparagus. Just remember, these swaps might slightly change the carb count or flavor profile, but they’ll still be delicious!
Nutritional Information for Creamy Tuscan Chicken (Skillet)
Just a heads-up, the nutrition info here is an estimate, okay? It can totally vary depending on the exact brands you use and how precise you get with your measurements. But based on everything, a serving of this Creamy Tuscan Chicken (Skillet) comes in around:
Calories: 620
Carbohydrates: 23g
Protein: 47g
Fat: 40g
This makes it a fantastic, flavorful, and filling option that fits right into most keto diets!
Frequently Asked Questions about Spinach Sun-Dried Tomato Chicken
Got questions about this amazing Creamy Tuscan Chicken (Skillet)? I’ve got you covered! It’s one of those dishes that sparks curiosity, so let’s dive into what you might be wondering about. For more ideas, you can always check out my recipe page!
Is this Creamy Tuscan Chicken (Skillet) truly keto-friendly?
Oh, absolutely! This recipe is a dream for keto eaters. We’re focusing on healthy fats from the cream and sun-dried tomato oil, plenty of protein from the chicken, and keeping those carbs super low thanks to the spinach and other low-carb ingredients. It’s pure comfort food without the carb-crash!
Can I use chicken thighs instead of breasts?
You bet! Chicken thighs are a fantastic swap. They have a bit more fat, which means even more flavor and they stay incredibly moist. Just make sure they’re boneless and skinless, seasoned the same way, and then sear them until they’re cooked through and nicely browned. They might take a minute or two longer than the breasts, so just keep an eye on them!
What can I serve with this Creamy Chicken Skillet?
This Creamy Chicken Skillet is amazing on its own, but if you want something extra, I highly recommend serving it over some zucchini noodles (zoodles!) or a bed of fluffy cauliflower rice. Both are perfect low-carb companions that soak up that gorgeous sauce beautifully. A simple side salad with a light vinaigrette is also a lovely, refreshing addition!
Share Your Creamy Tuscan Chicken (Skillet) Creations!
Now it’s your turn to shine! I would absolutely LOVE to hear all about your Creamy Tuscan Chicken (Skillet) adventures. Did you try it? How did it turn out? Please, leave a comment below with your thoughts and star rating, or better yet, share a picture of your creation on social media and tag me! You can even send me a message through my contact page! Seeing your masterpieces makes my day!
Creamy Tuscan Chicken (Skillet)
Ingredients
Equipment
Method
- Drain the sun-dried tomatoes. Place a fine mesh sieve over a small mixing bowl. Pour the contents of the sun-dried tomato jar into the sieve. The oil will drain into the bowl. Set the oil and tomatoes aside.
- Prepare the chicken. Slice each chicken breast horizontally to create four thin cutlets. Season both sides of the chicken with onion powder, paprika, Italian seasoning, salt, and pepper.
- Sear the chicken. Heat 3 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side, until golden brown. Remove the chicken to a plate and cover loosely with foil. If your skillet is not large enough, cook the chicken in batches.
- Make the sauce. Reduce the skillet heat to medium. Add butter and melt. Add the drained sun-dried tomatoes and minced garlic. Cook for 30 seconds to 1 minute. Stir in the flour and cook for 1 minute.
- Carefully pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in the heavy cream and Dijon mustard, and stir well to combine. Season with Italian seasoning, rosemary, and black pepper. Cook for 2-4 minutes, or until the sauce has slightly thickened.
- Stir the baby spinach into the sauce and cook for 2-3 minutes, until it begins to wilt. Stir in the grated Parmesan cheese.
- Return the chicken to the skillet. Spoon the sauce over the chicken, turning to coat. Top with additional Parmesan cheese, if desired.
Nutrition
Notes
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Precision Keto Scientist
Numbers don’t lie, and neither do my recipes. I’m a biochemist who fell into keto cooking through my own metabolic research—and I approach recipe development like a lab experiment, complete with macro calculations precise to the tenth of a gram.
My journey started in diabetes research labs at Johns Hopkins, where I spent six years studying how different macronutrient ratios affected insulin sensitivity. Personal experimentation with therapeutic ketosis for cognitive enhancement led me down a rabbit hole of recipe testing that eventually consumed more hours than my actual day job.
While other cookbook authors describe flavors and textures, I quantify ketone elevation curves and glycemic impact data. My recipe database contains 340+ formulations, each tagged with detailed nutritional analysis, predicted ketosis timing, and optimal meal spacing. I measure salt by weight, time cooking processes to the minute, and log ingredient sourcing obsessively for consistent results.
My breakthrough research on fat-protein ratios for sustained ketosis got published in the Journal of Nutritional Biochemistry. My “Macro Math Mastery” workshops have trained over 5,000 people in precision meal planning. I even collaborated with continuous glucose monitor manufacturers to create the first real-time feedback system for recipe optimization.
I left my pharmaceutical research position at Merck three years ago to focus on metabolic nutrition consulting. Now I work with professional athletes, biohackers, and medical professionals seeking therapeutic ketosis protocols. When I’m not in my lab-kitchen, I’m competing in chess tournaments or documenting my daily biomarker measurements with true data scientist obsessiveness.
Cooking is just applied chemistry—and chemistry follows predictable rules. Master the variables, control the outcomes.