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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - ½ teaspoon salt - ½ teaspoon black pepper Chicken breasts are the star of this dish. They cook well and stay juicy. Use boneless and skinless for easy prep. Olive oil adds flavor and helps with cooking. Season the chicken with salt and pepper to enhance taste. - 1 cup heavy cream - 1 cup chicken broth (low sodium) - 1 cup sun-dried tomatoes, chopped - 1 cup fresh spinach - 1 teaspoon Italian seasoning The creamy sauce is rich and tasty. Heavy cream makes it smooth and thick. Chicken broth adds depth to the flavor. Sun-dried tomatoes bring a sweet and tangy kick. Fresh spinach not only looks good but also adds nutrients. - ½ teaspoon red pepper flakes - Fresh basil leaves for garnish Red pepper flakes give a little heat if you like spice. Fresh basil is great for garnish. It adds a nice touch and fresh flavor. {{ingredient_image_1}} To start, heat two tablespoons of olive oil in a large skillet over medium heat. This oil adds flavor and helps cook the chicken. Next, take your four boneless, skinless chicken breasts and season them with salt and black pepper. Place them in the hot skillet. Cook for about six to seven minutes on each side. You want them golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add three cloves of minced garlic. Sauté the garlic for about thirty seconds. You will know it's ready when it smells great. Now, pour in one cup of low-sodium chicken broth. Make sure to scrape the bottom of the skillet to get all the tasty bits. Bring this mixture to a simmer. Next, lower the heat and stir in one cup of heavy cream. Add one cup of chopped sun-dried tomatoes and one teaspoon of Italian seasoning. If you like spice, include half a teaspoon of red pepper flakes. Let this mixture simmer for two to three minutes until it thickens slightly. Add one cup of fresh spinach to the sauce. Stir until the spinach wilts down. Then, return the cooked chicken to the skillet. Make sure the chicken is well-coated in the sauce. Sprinkle half a cup of grated Parmesan cheese over everything. This will melt into the dish and add richness. Cook for an additional two to three minutes. Taste the sauce and adjust the seasoning if needed. You may want to add more salt or pepper. Enjoy your creamy and flavorful Low Carb Tuscan Chicken! To ensure your chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F. This step keeps the chicken juicy and safe to eat. When cooking, flip the chicken only once. This helps create a nice golden crust. For the sauce, aim for a creamy and thick consistency. Start with medium heat to bring the broth to a simmer. Then lower the heat to let it thicken slowly. Stir often to prevent sticking. Add the heavy cream gradually for the best texture. To boost the flavor, consider adding fresh herbs like thyme or rosemary. These herbs add a nice touch of freshness. You can also try a squeeze of lemon juice for brightness. For balanced seasoning, taste the sauce before adding more salt or pepper. Since sun-dried tomatoes are salty, you may not need extra salt. Adjust flavors slowly, so you don’t overpower the dish. For side dishes, roasted broccoli or zucchini pairs well. Their flavors complement the creamy sauce nicely. A simple green salad with a light vinaigrette also works well. For plating, use a large white plate to make the colors pop. Place the chicken in the center and drizzle with sauce. Sprinkle some grated Parmesan and fresh basil on top for an appealing look. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for safe consumption and optimal juiciness. Customize the Creaminess: Adjust the amount of heavy cream based on your preference; for a lighter version, substitute half with low-fat milk or unsweetened almond milk. Fresh Herbs for Flavor: Enhance the dish by adding fresh herbs like thyme or oregano along with the basil for a more aromatic experience. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove to maintain creaminess. {{image_2}} You can easily change the main protein in this dish. Try shrimp or tofu if you want something different. Both options work well with the creamy sauce and flavors. For veggies, use what you have on hand. Bell peppers, zucchini, or mushrooms add great taste. Feel free to mix and match to make it your own! If you want a dairy-free or vegan option, swap heavy cream for coconut cream. Use veggie broth instead of chicken broth. Tofu or chickpeas can replace chicken for protein. For gluten-free diets, the recipe is already safe. Just be sure your broth and sun-dried tomatoes are gluten-free. This way, everyone can enjoy this tasty dish. Add your favorite cheeses for new flavors. Goat cheese or feta can give a tangy kick. You can also use different spices. Try smoked paprika or oregano for a twist. For a regional Tuscan flair, add capers or olives to the mix. These ingredients bring a burst of flavor that enhances the dish. Experiment with what you like best! To store your Low Carb Tuscan Chicken, let it cool first. Place leftovers in an airtight container. Make sure the lid is tight. This helps keep it fresh. You can safely eat it for up to three days. Always check for any off smells before eating. If you want to keep it longer, freezing is a great option. Divide the chicken into single portions. Place each portion in a freezer-safe bag. Squeeze out the air to avoid freezer burn. Label the bags with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. For reheating, use a skillet over low heat. This method keeps the chicken juicy. Stir in a little chicken broth or cream to help. You can also microwave it. Just use a microwave-safe dish and cover it. Heat for short bursts to avoid drying it out. Always check if it's hot all the way through before serving. What can I substitute for heavy cream? You can use half-and-half or coconut cream. Both options add creaminess. If you want a lighter version, try Greek yogurt mixed with a little milk. This keeps the dish rich without all the carbs. Is this recipe suitable for meal prep? Yes, this dish is great for meal prep. You can make it ahead and store it in the fridge for up to three days. Just reheat it gently in a skillet to keep it creamy. What is the nutritional information per serving? Each serving has about 400 calories. It contains 30 grams of fat and 28 grams of protein. The carb count is very low, around 7 grams, making it perfect for low-carb diets. How does it fit into a low-carb diet? Low Carb Tuscan Chicken fits well into a low-carb diet. It uses healthy fats and protein-rich chicken. The sun-dried tomatoes and spinach add flavor without many carbs. What to do if the sauce is too thin or thick? If the sauce is too thin, simmer it longer to reduce it. If too thick, add a splash of chicken broth or water. Stir well to combine and heat through. How to enhance flavors if the dish is bland? Add more salt, pepper, or Italian seasoning. Fresh herbs like basil or thyme bring freshness. A dash of lemon juice can also brighten the flavors. This blog post guides you through making a creamy, flavorful chicken dish. We covered main ingredients like chicken breasts and olive oil, along with how to create a rich sauce using cream and broth. I shared tips on cooking and flavor enhancements to elevate your meal. You can also explore variations and storage methods for convenience. Ultimately, you now have the tools to create and enjoy a delicious dish that suits your taste and dietary needs. Cooking can be fun, so dive in and enjoy every step!

Low Carb Tuscan Chicken

A creamy and flavorful chicken dish with sun-dried tomatoes and spinach, perfect for low-carb diets.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth (low sodium)
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional)
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup grated Parmesan cheese
  • to taste leaves fresh basil leaves for garnish

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
  • Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
  • Lower the heat and stir in the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Let the mixture simmer for 2-3 minutes until slightly thickened.
  • Add the fresh spinach and stir until wilted. Then, return the cooked chicken to the skillet and coat it in the sauce.
  • Sprinkle the grated Parmesan cheese over the chicken and sauce, allowing it to melt into the dish. Cook for an additional 2-3 minutes.
  • Taste and adjust seasoning if necessary.
  • Garnish with fresh basil leaves before serving.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword chicken, creamy, dinner, low carb, Tuscan