Creamy Tuscan Chicken is a one-skillet dish that’s oh so rich and satisfying. It’s low carb, family friendly, and sure to be a hit thanks to that creamy flavorful sauce!
I’ve had a thing for chicken cooked with dreamy creamy sauces lately.
There is just something so filling and satisfying and indulgent about a cream sauce, especially when it’s literally bursting with flavor like this one.
Sun-dried tomatoes add a huge punch of flavor to this whole dish and I add in a little spinach and garlic for good measure.
The chicken is juicy and moist, the sauce is something you might want to drink with a straw, and the whole dish is just divine.
Can’t wait for you to give it a try and report back. I want to know what you think of this creamy tuscan chicken recipe!
Tuscan Chicken recipe:
To start, we’ll season up some thin-sliced chicken breasts with a little paprika, garlic powder, and salt.
Cook the chicken in a heavy bottomed pot (such as a cast iron skillet) in a bit of butter until the chicken is cooked through.
Remove the chicken from the skillet and add in your cream, sun-dried tomatoes, and garlic.
Let that cook for a few minutes to infuse all the flavor from the tomatoes and garlic into the sauce.
Add in some chopped spinach and cook until wilted.
Pop your chicken back into the skillet with the sauce and you’re good to go!
Dinner is served!
You could serve this up with some cauliflower rice or zucchini noodles or with a side of steamed broccoli.
Either way, this recipe is absolutely mouth watering.
More low carb chicken recipes:
Low Carb Taco Soup: So much flavor and you can make this one in your crockpot or Instant Pot!
Chicken Casserole: Total comfort food!
Buffalo Chicken Meatballs: The perfect party food!
Chicken Stir Fry Recipe: My low carb stir fry sauce is super quick to throw together.
Chicken Lazone: Creamy sauce over seasoned chicken – winner!
Creamy Tuscan Chicken
Ingredients
- 4 thin sliced chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup oil-packed sun-dried tomatoes
- 2 cloves garlic minced
- 1 cup chopped spinach
Instructions
- Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat.
- Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.
- Remove the chicken to a plate and set aside.
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
- Return the chicken to the skillet and coat with the sauce.
- Serve immediately.
Nicole says
Made twice now!! Thank you so much! It really is a dish to be proud of! So easy, but as elegant and special as a crock pot meal can possibly be!! The sundried tomatoes make it seem fancy I cook mine slow because of work timing and it is super! Again, thank you!
Tana Karn says
Made this for dinner tonight. Didn’t have garlic powder, so used garlic salt and left out the regular salt. Added some garlic cloves and onions to the sauce (I love garlic)! We went to eat at a fancy restaurant the night before, where my husband ordered chicken, and he said this was better than his last night! What a huge compliment! Our 3 boys loved it too! Served it with roasted cauliflower, bacon bits, onion, and feta cheese. Delish!!
Karly Campbell says
So glad this was a hit for your family! The extra garlic sounds delicious! 🙂
Joanne says
How many lbs of chicken is this recipe?
Karly Campbell says
I used 4 thin sliced breasts, which is about a pound.
Ronda Powell says
I have stage 4cancer for 5 and a half years rs, so I’m toos low carbs meal. Making it again for my mom’s friends, mom loved it and asked me to make it again for them.
Aleah says
I am always looking for new recipes that are simple and don’t have a bunch of ingredients that I’ve never used or haven’t heard of. Made this for dinner last night. It was very simple and really yummy. My husband, our guests, and I really enjoyed it, I wished that I had a bigger pan to make more last night. I will definitely make it again!
Carla Skidmore says
Thank you, Muna, and we wish you good health and happiness, always.
Carla says
Hi Lynn,
Oh, yes, I know what the “studies” say regarding omitting nuts, seeds, etc., from the diet if you have diverticulosis. Even my PCP and gastroenterologist say the same thing, so I understand where you are coming from. However, some people, my daughter, my husband and myself included, experience severe lower left quadrant pain after we ingest, corn, nuts, or seeds. So the experience, despite your opinion and that of some doctors, differs with different people. In fact, after treating me several times with antibiotics for diverticulitis, my gastroenterologist, finally agreed that in cases of severe diverticulosis, seeds, corn and nuts can be be lodged in the pockets of the lower intestine and cause pain and some times infection. When faced with divertic pain, the best course of action is to stay on a diet of clear liquids until the pain subsides, and if it does not, call your gastro doctor for antibiotics. Usually, the clear liquid died will save you from having to take the medication.
One important thing to do, if someone has diverticulosis, is to never become constipated, and Mira Lax does the trick and can be taken every day, if needed as it is not a laxative, it takes the water from you body to move the bowel movement. It is important to drink plenty of water throughout the day.
I hope that you never have the experience of severe diverticulosis, Lynn, but if you do, you will know what I know.
Muna says
May God bless you and your family with good health. Ameen
Feenix says
Made this lastnight for dinner, except I did serve it over penne pasta, and it was a hit! Super fast and simple and tasted amazing. Will definitely be making it again!
Juanita says
Could you use al,mond milk or canned milk?
Karly Campbell says
I’ve only made this with heavy cream so I can’t really say how it would turn out with substitutes. I think it would work, but the sauce would be a lot thinner.
LuAnn says
Hi! I loved this recipe. Have a large gathering coming up and wondered if I could make it ahead and freeze it?
Karly Campbell says
I’m honestly not sure how well this one would freeze. I haven’t tried it before myself.
Carla says
Thank you for avoiding wheat when possible. I love perusing your recipes. I make many of them as you print them and adjust others when I need to. I need new ideas as after 60 years of marriage, I love trying something new to serve. I no longer cook for large crowds as at 82 much of my former energy has disappeared. Keep giving me new ideas to try or adjust as necessary for my gluten intolerant husband. I can understand that the farmers needed hybrid wheat, but it did “a number’ on the villi of my husband’s small intestine. The hybrid wheat was developed about ten or eleven years ago so that the wheat would withstand both the drought and heavy rain. We have spoken with many people who suddenly developed a gluten intolerance about the same time as my husband did, probably due to the newer hybrid wheat. Oh, we both have diverticulosis and thus must avoid seeds, nuts, and corn, all of which we both enjoyed. Ah, well, at 82, it could be a lot worse and I can easily adapt any of your recipes to suit or idiosyncrasies. 🙂
Again, thank you for your recipes.
Carla
Lynn 3326 says
Carla:
A study published in JAMA showed that there is no correlation between eating nuts, seeds and corn for those with diverticulitis. If you research this, you’ll find that there is very little evidence to support this dietary restriction.
Lynn
Carla & Robert Skidmore says
You are correct, Lynn, the JAMA stated that there was no correlation. So did my gastroenterologist and my PCP. However, none of you folks :live with my body. If I eat corn, nuts or seeds, as good as they may be, I experience severe left sided pain. My now late PCP used to call August “Diverliculitis Month,” as everyone was enjoying corn and some, those with severe diverticulosis experienced left sided, lower abdominal pain.
If I consume nuts, corn or seeds, I experience severe left sided pain. My gastroenterologist recommends consuming only clear liquids until the paid subsides, and he prescribed two antibiotics to be taken for ten days.
A former coworker has a similar problem, followed the advice of JAMA and her PCP and needed surgery to remove part of her colon which contained many diverticula, thus, necessitating a temporary colostomy, and reanasotomosis of her colon.
So no matter what JAMA states, or doctors recommend, until you are in my place and that of my older daughter, you cannot generalize.
I stay away from seeds, corn and nuts, and have had no pain.
I did try your advice and that of the JAMA and enjoyed two ears of corn last year and my husband had some wonderful corn chowder. We both had to call our gastroenterologist, who recommended, drinking only clear liquids until the pain subsided, and then take two prescription antibiotics
Sherri says
I too suffer from diverticulitis and I agree 100% that corn, nuts, seeds, chips, popcorn, raspberries, blackberries, blueberries, anything small and/or crunchy gives me severe abdominal pain! Diverticulitis affects everyone differently I am sure but I have spoken with numerous people who have it & everyone has told me the same thing as far as not eating anything small and/or crunchy! They experience severe stomach pain. My symptoms also include extreme nausea and when my pain is done I am exhausted for 24 to 48 hours after. It is dreadful to know that almost anything I eat can give me terrible pain, nausea and exhaustion.
Carla Skidmore says
Hi Karly,
The Alfredo Sauce, thinned with a bit of half and half worked well. It was delicious, according to my husband who is not that fond of chicken. I have some of the Alfredo Sauce left and I will make that same recipe using either shrimp or pork chops tomorrow night.
I have been married for just short of 60 years and love to try new recipes as I am tired of the old ones. I may have to adjust some of your recipes if they call for flour, as my husband has been gluten-intolerant for the past ten years when the wheat became a hybrid wheat that would withstand drought or torrential rain. However, I have been adjusting recipes for ten years and can continue to do so. If you find that many of your readers are, also, gluten intolerant maybe you would consider posting some gluten-free recipes.
An even worse sensitivity would be lactose intolerance, OMG no ice cream! Horror of horrors. LOL
Karly Campbell says
Hi Carla! I hesitate to say that all of my recipes are gluten free, but the vast majority of them are since I avoid wheat for low carb. 🙂
Carla Skidmore says
Hi Karly,
Sunday night I decided to us the Alfredo Sauce, thinned with a small amount of half and half. After that change, I followed your recipe. It was delicious and my husband and I loved it. I have some Alfredo Sauce left over, and I will follow your recipe using either the shrimp or boneless pork chops on Tuesday night.
Carla says
This recipe looks wonderful. I have two chicken breasts which I have tenderized. I do not have any heavy cream but I do have a jar of Alfredo sauce, could I thin this sauce ever so slightly with half and half to make this wonderful looking recipe?
Karly Campbell says
I have never tried this, so not really sure how it will work. I think it’d be fine though. 🙂
Christine B says
Made this last night and they are asking for it again tonight! SOOOOOO good!!! I doubled the sauce portion of the recipe, used olive oil and butter to cook my chicken in and left it in with the sauce. I used 2 packs of spinach so it was all cooked in the sauce. As I was cooking the sauce I tore the chicken I to bite size pieces so the sauce coated each morsel! My husband, son and father probably told me a hundred times how good it was and have requested it for supper again tonight! They weren’t happy when after seconds there wasn’t enough left to have another helping so I am making it again tonight! We will be making this again soon using shrimp! Thanks so much for a great recipe! It is not easy to find wonderful low carb recipes that my whole family loves!
Karly Campbell says
So glad it was such a hit!
Mandi Drury says
I have the fussiest son and he absolutely loved this meal, we had it with cauliflower rice and I did half mushrooms and half sun dried tomatoes. So good, thank you
Melissa says
Made this last night, I think it’s going to become a weekly dinner. Wonderful!
Karly Campbell says
Yay! Love to hear that!
Christine says
Made this last night and it was fantastic! I could have drank that sauce. Yum! Served with the Green Beans Almondine recipe and a salad. Super easy and quick. My husband said the recipe is a keeper.
Joan says
This is absolutely delish! It has quickly become a favorite dish in our house! I’ve made it several times and have shared the recipe with other family members! So wonderful and so easy!!! Thanks for an awesome recipe!!!
Joy says
I made this tonight using shrimp instead of chicken since that’s what I had handy. Served mine over zoodles and the rest of the fam got theirs over cheese tortellini. This is so delicious. I will most definitely make it again with chicken.
Karly Campbell says
Sounds delicious with shrimp! I’ll have to try that!