This creamy Tuscan chicken is rich, satisfying, and fast enough for a weeknight dinner. Tender chicken breasts simmer in a garlicky Parmesan cream sauce with sun-dried tomatoes and spinach, making every bite feel special. It’s naturally low in carbs without sacrificing taste or texture.

Serve it with zucchini noodles, cauliflower mash, or a simple side salad, and you’ve got a restaurant-worthy meal at home.

What Makes This Recipe So Good

Big flavor, simple steps: You get deep, savory flavors from sun-dried tomatoes, garlic, and Parmesan, without a long ingredient list.
Keto-friendly and satisfying: The creamy sauce and high-quality fats keep you full while staying low-carb.
Ready in about 30 minutes: Perfect for busy nights when you want something comforting but quick.
Customizable: Works with chicken breasts or thighs, and you can tweak the sauce thickness to your liking.
Great for leftovers: The sauce tastes even better the next day, making it ideal for meal prep.

Cooking process, skillet of creamy tuscan chicken

Ingredients

4 small chicken breasts (about 1.5 lbs) or 6–8 thin cutlets
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1/2 teaspoon garlic powder
2 tablespoons olive oil (preferably from the sun-dried tomato jar)
2 tablespoons unsalted butter
3–4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and sliced
1 cup chicken broth (low sodium)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
3 cups fresh baby spinach
1 tablespoon fresh lemon juice (optional, for brightness)
Fresh basil, sliced, for garnish (optional)

How To Make Creamy Tuscan Chicken

Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, Italian seasoning, and garlic powder. If using large breasts, slice horizontally to make cutlets for quicker, even cooking.
Brown the chicken: Heat olive oil in a large skillet over medium-high.
Add chicken and sear 4–5 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
Build the base: Lower heat to medium. Add butter to the same skillet.
Stir in garlic and sun-dried tomatoes; cook 30–45 seconds until fragrant. Do not let the garlic brown.
Deglaze: Pour in chicken broth and scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
Make it creamy: Stir in heavy cream.
Bring to a gentle simmer, then add Parmesan and red pepper flakes. Whisk until the cheese melts and the sauce thickens slightly, 3–4 minutes. Season with a pinch of salt to taste.
Add greens: Stir in spinach and let it wilt, about 1 minute.
If the sauce gets too thick, splash in a bit more broth or cream.
Return the chicken: Nestle chicken back into the skillet along with any juices. Simmer 2 minutes to warm through. Finish with lemon juice for brightness, if using.
Serve: Garnish with fresh basil.
Spoon sauce over the chicken and serve hot with your favorite low-carb sides.

Keeping It Fresh

Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: Cream sauces can separate when frozen. If you freeze it (up to 2 months), reheat gently and whisk in a splash of cream to bring it back together.
Reheating: Warm on the stovetop over low heat, adding a little broth or cream to loosen the sauce. Avoid boiling to keep the sauce silky.
Make-ahead tips: Sear the chicken and make the sauce up to 2 days ahead.
Reheat gently and add spinach right before serving.

Final plated hero shot of creamy tuscan chicken

Benefits of This Recipe

Keto-friendly macros: Low in carbs, rich in healthy fats, and satisfying protein to keep you full.
Balanced flavors: Creamy, garlicky sauce with tangy sun-dried tomatoes and earthy spinach.
Versatile: Works with different proteins and greens. Easy to scale for meal prep or guests.
Pantry-friendly: Uses common ingredients and sun-dried tomatoes for a flavor punch without extra work.

What Not to Do

Don’t overcook the chicken: Dry chicken ruins the dish. Sear until just cooked through, then finish in the sauce if needed.
Don’t boil the cream sauce: High heat can cause splitting.
Keep it at a gentle simmer.
Don’t skip the seasoning: Taste and adjust salt and pepper at the end. Parmesan adds salt, so season in layers.
Don’t use pre-shredded Parmesan: It often contains anti-caking agents. Freshly grated melts smoother and tastes better.

Alternatives

Protein swaps: Use boneless, skinless chicken thighs, turkey cutlets, or shrimp.
For shrimp, cook quickly and add back at the end.
Dairy modifications: For lighter sauce, use half cream and half unsweetened almond milk, then reduce longer. For extra richness, add 2 oz cream cheese.
Greens: Try kale, Swiss chard, or arugula. Hearty greens may need a few extra minutes to soften.
Herbs: Fresh basil, parsley, or thyme all work.
Add delicate herbs at the end to keep flavors bright.
Heat level: Increase red pepper flakes or add a pinch of smoked paprika for a gentle kick.
Sun-dried tomato options: If using dry-packed tomatoes, soften in hot water for 10 minutes, then slice.
Serving ideas: Pair with zucchini noodles, roasted cauliflower, spaghetti squash, or a crisp salad with a lemony vinaigrette.

FAQ’s For Creamy Tuscan Chicken

Can I use coconut cream instead of heavy cream?

Yes. Use full-fat coconut cream for a dairy-free version. The flavor will be slightly different, so add extra Parmesan-style flavor with nutritional yeast or a dairy-free Parmesan alternative if you like.

How do I thicken the sauce without flour?

Let it gently simmer to reduce, and rely on Parmesan to help thicken.

You can also whisk in 2 ounces of softened cream cheese for a richer, thicker texture while keeping it low-carb.

What’s the best way to slice chicken into cutlets?

Place your hand flat on top of the breast and slice horizontally with a sharp knife to create two thinner pieces. This helps the chicken cook evenly and stay juicy.

Can I make this in the oven?

Yes. Sear the chicken on the stovetop, build the sauce, then transfer everything to a 350°F (175°C) oven for 10–12 minutes, until bubbling and the chicken is cooked through.

Is this spicy?

Only mildly, if you add red pepper flakes.

Adjust to taste or omit them for a completely mild sauce.

What if my sauce separates?

Lower the heat, whisk in a splash of cream or hot broth, and keep stirring until it smooths out. Avoid high heat to prevent splitting.

How can I make it more tangy?

Add a squeeze of lemon juice or a teaspoon of Dijon mustard at the end. Taste as you go so it doesn’t overpower the creaminess.

Final Thoughts

Creamy Tuscan Chicken with Sun-Dried Tomatoes is the kind of dish that feels indulgent but fits beautifully into a keto-friendly routine.

It’s simple to make, full of vibrant flavors, and easy to adapt to your taste. Keep it in your weeknight rotation, and don’t be surprised if it becomes a new favorite. Relax, plate it up, and let the sauce do the talking.