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!
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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.
Elizabeth Swihart says
So good!! And it does all the things I like in a dinner…easy, fast, and ingredients kept to a minimum. Wish I could leave a picture because the dish is also visibly appealing.
Karly Campbell says
Thanks, Elizabeth!
Veronica G says
I tried this recipe today, as I just started keto, and it is amazing! So flavorful!! This is one I will be using quite often.
Gary Riis says
This was delicious! Easy to make and I’m not even a cook. Quick, easy, delicious and healthy! Definitely a keeper!
Gail says
Made this last night & it was a huge hit! I used chicken thighs because I had them on hand. And I used about 3-4 times the amount of spinach for an extra veggie punch. Loved this recipe & will make it again & again!
Tracey says
I made two versions for the healthier version I use zucchini noodles and for the second version are used thin spaghetti noodles, both turned out amazing! A little salty for my liking.
DIANA CLULOW says
Silly question – is the paprika smoked or ground?
Karly Campbell says
Hi Diana! I use ground paprika.
Jessica says
I made this tonight for dinner. But, I used smoked su dried tomatoes. I also added chicken broth to the cream sauce and sautéed onion…. and let me tell you it was SO FREAKIN delicious I went back for seconds! I served it over penne topped it with a little Parmesan and made a Caesar salad! YUM! I will make this over and over again!
Jean-Luc Marion says
We made this last night and it was absolutely delicious. We added mushrooms but that was the only thing we changed. Will definitely make again!
Michael says
How do you arrive at the carb content? With so little spinach and only a few sun dried tomatoes per piece it should be much lower unless I’m calculating wrong.
Karly Campbell says
There are carbs in everything in the recipe aside from the chicken. The spices are 1 carb per teaspoon, the garlic, the spinach, the tomatoes…it all adds up. And I know many people think heavy cream is 0 carbs but it’s actually not. It’s just low enough that a single tablespoon can be counted as 0 carbs but when the recipe calls for a whole cup, it’s actually more like 6-7 carbs.
Michael says
Oh I see now, thank you so much.
Jennifer says
Would love to try this but I am lactose intolerant.
Chad Campbell says
There are a lot of dairy free alternatives to heavy cream out there! Do a little search and see what might be the best fit for you. 🙂
Portia says
Heavy cream is lactose free! If you check the labels on your dairy items and it says 0g of sugar, then there is NO LACTOSE! Lactose is a sugar! Butter is very low in lactose and heavy cream is naturally lactose free. You’d be amazed at how many cheeses you can eat also! Parmesan is an example!
Nick says
Heavy cream contains less than 0.5g of lactose, but I wouldn’t say it is lactose free. In the USA, they can say 0g on nutrition labels if the amount is less than 1g. If you are extremely sensitive to any lactose, I would not recommend using heavy cream.
ScottieAnne Hoffman says
My family loved this! Will definately be in my regular rotation.
A note on the sundried tomatoes… people were asking if they should be dried or in oil…. I wasn’t sure either and used the dry ones, just chopped them up a bit before adding and then simmered in the sauce a bit and they were great! Of course I don’t have anything to compare to so don’t know if it would be better with tomatoes packed in oil!
Karly Campbell says
I’m so glad you enjoyed the recipe! I normally use the oil-packed for this recipe, but I’m sure the dried would work fine too. I just updated the recipe though – thanks for the heads up. 🙂
Sade Pimentel says
This is so yummy! I added mozzarella cheese into the sauce at the end. Made for a stringy yet delicious dish. Thanks for the recipe!
Nancy S says
I’m back again just to tell you that I have made this recipe a few times-both with chick and with shrimp. Shrimp was part of Christmas Eve 7 fishes. Used 2 pounds of shrimp. Feeding 6 other people along with TONS of other dishes. By the time I sat down at the table the dish was GONE! Last night made it for my daughter and fiancee-not only did they eliminate 2 1/2 pounds of chicken but my husband was using a spoon to eat the sauce! My daughter just called to ask where to find sun-dried tomatoes in the market. I cannot rave about this dish enough. Thank you!
Karly Campbell says
So glad it’s such a hit with your family! <3
Heather says
I doubled the recipe and added a bit of salt, some Parmesan, mozzarella, and chicken broth to the sauce. It was AMAZING! We served it over penne, and my whole family loves it.
Maggie says
I made this last night and it was awesome! I used 18% cream, added mushrooms (fried in butter first). So good, plan to make this again and again. Thanks for sharing.
Maggie says
Delicious!! I used sun-dried tomatoes, added mushrooms (no spinach) and it was so good. Will make this one of my “go to” recipes….so easy. Thank you.
Kathy cooper says
Love the recipes!!!!
Nancy S says
I made this last weekend as a trial run for a large family dinner we have coming up. I loved it. The only thing I may do is add some grated parmesan and/or romano to the sauce. It was fantastic. I have been low carb for about 3 months and am finally trying some different recipes. This one is great! BTW next one I am trying is the no bean chili!! Thanks for this inspiring and tasty sight.
Karly Campbell says
Glad you’re enjoying the recipes, Nancy! 🙂
Fiona says
My husband cannot eat sun-dried tomatoes, so I’m going to substitute them with a touch of tomato paste and sliced mushrooms. The taste will be different, but not totally. Does that sound like a fair sub idea?
Karly Campbell says
Hi Fiona! I’m not sure I’d use the tomato paste – might be better off just adding in some diced tomatoes, but I’ve really only made this as directed.
Fiona says
Hey, Karly. It actually worked and the family liked it. I also added bacon at my husband’s request as he is very much “everything’s better with bacon” LOL. Overall, a keeper!
BJ says
Looks very good and I can’t wait to try it!
I have one question regarding sun-dried tomatoes. I’ve never used them in a recipe but when I see recipes that have sun-dried tomatoes I’m confused whether they mean dried in a package or sun-dried tomatoes in a jar in oil? Which one did you use? If it’s the sun dried in the packages do you soak them in something to reconstitute them and if so what? Thanks!
Karly Campbell says
Hi BJ! I used the ones in oil in this one. They’re almost always the ones used in recipes and I always call out the dried version if that’s what I’m using. 🙂