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.
Jennifer says
Want to make this…only have frozen spinach…will that make the sauce watery?
Karly Campbell says
I would microwave the spinach, squeeze out any excess water, and then add in as much as you think looks right. I haven’t tried it with frozen spinach, but that’s probably the best bet for not making it watery.
Shirl says
DELICIOUS!! I used riced cauliflower in a baking pan, after cooking the chicken like you said, 5 minutes on each side. I put the chicken on top of the riced cauliflower. I made extra sauce & added a little cream cheese, chopped bell peppers & sliced onions to the sauce. I baked for 45 minutes at 350. So wonderful!!
Karly Campbell says
Sounds delicious!
Just somebodysmom says
I like to make this recipe using almond milk and a couple tablespoons cornstarch to get the creamy without the cream. It’s a great recipe both ways. The flavor combination is terrific
Annie says
Can I use sour cream as substitute for whipping cream? Thanks.
Karly Campbell says
I’m not sure how that would work or taste. I’ve never tried.
Deanna says
Ooh that sounds amazing actually!
O'Donnell Kelly says
Maybe try half and half.
Jay says
I didn’t have spinach but an old jar (still good) of artichoke hearts in water and added this. It was great!
Jay says
I drained the water, obviously. Artichoke in oil is fine too, just drain
Rick says
Has anyone tried using evaporated whole or fat free milk to get the consistency of heavy cream? I am looking to reduce the total grams of fat in the recipe. New to your site. LOVE IT!
Karly Campbell says
I haven’t tried it myself. Not sure how well it would work, but might be worth testing. 🙂
Rosario Rosales says
Hola, te escribo desde Perú, no sé si me puedes ayudar porque no sé que es la CREMA ESPESA.
Gracias.
Karly Campbell says
Hello! It’s heavy cream that you would use to make whipped cream.
Kathy says
This recipe is amazing! Loved it! Quick question though. Could I use more heavy cream to make more sauce? The sauce was delicious and would be great to have more of it!! Thank you!!
Karly Campbell says
Yep, that would be fine! Increase seasoning/tomatoes as needed to keep the sauce flavorful. 🙂
Brittany Voisey says
This is a Trim Healthy Mama recipe.
Lindsay says
Looks so delicious! Do you think I could sub coconut cream for the heavy cream?
Karly Campbell says
Maybe! I really don’t work with coconut cream so I’m not sure.
Matt Garrett says
Im confused on the carb count. Every sun-dried tomato bottle I see says the carbs are much more than this recipe. I calculate 14 carbs for one serving. That is way to many for us. I have a recipe for Creamy Tuscan Sausage that calls for sun-dried tomatoes, but I skip them because of how many carb they have. What am I missing? Is there a brand that is less carbs? I hope so because I love them.
Karly Campbell says
Hi Matt! A 1/2 cup of sun-dried tomatoes (as called for in this recipe) should have about 10 net carbs or 13 total carbs. It may vary slightly by brand, but most are just tomatoes, oil, and spices. 10 divided by 4 servings is just over 2 carbs per serving. The key is just using a small amount…they pack a big flavor so that’s not too hard. 🙂
Tanya Sites says
This recipe was delicious!! I did cook it a little differently than the instructions. I needed more than 4 servings, so I used my iron skillet to sear 8 chicken breasts (in batches), and transferred them to a glass baking dish. Then I made the sauce in the same skillet, as the recipe instructs. I then poured the sauce over the chicken, covered with foil, and baked at 350 until the chicken finished cooking through. My whole family loved it and I’ll definitely be making it again. Thank you!
Karla says
Oh my goodness. I made this for my husband and son tonight. My husband pronounced it the best sauce ever (better than alfredo which until tonight, was his fav) and maybe the best chicken he’s ever had. He’s 65, so …
This one is getting printed out and going into the binder. Many thanks!
Karly Campbell says
Yay! Love to hear that! Tell him I said I’m glad to have made the favorites list! 🙂
Kaden says
i make this recipe every once in a while and i am blown away at how good it is! the sauce is perfection!
Karly Campbell says
Thanks, Kaden!
Cindy says
What would you serve with this delicious dish?
Karly Campbell says
We usually keep it light with something like cauliflower mash or cauliflower rice. The extra sauce is good spooned over the top. Salad, steamed or roasted veggies…all good choices. 🙂
Kyna says
I normally have it with a cabbage based slaw type salad without dressing. And for my husband I toss cooked pasta into his salad. I also use the chicken without the sauce in a Salad. Delicious
Deanna says
I made green beans almondine on the side, it was perfect!
Carla Beth McCabe says
I saw this recipe yesterday, and I used it (with some modifications) today. I “shop” my deep freeze these days, and I had some pork chops I needed to use up, so I cut them into thin pieces and used them in place of chicken cutlets. I had leftover pan-roasted broccoli, but no spinach, so I had the broccoli as a side instead of spinach in the sauce. Overall, the dish was *very* tasty and satisfying! Thank you for the inspiration!
Karly Campbell says
Sounds like delicious changes!
Karol Clark says
This is an awesome dish! I did everything except, I used fresh grape tomatoes, cut in half, and instead of spinach, I used fresh basil. Just for kicks and giggles I threw in asparagus tips. Highly recommended!!
Connie Cowger says
I was out of sun dried tomatoes so I used sun dried tomato pesto. I added some mushrooms as well. I also used whipping cream. Wow!! I love Italian food and this was amazing. I served it over egg noodles. The Spinach added just the right amount of color to the dish. Pleasing to the eye and stomach.
Mark says
made this tonight for the second time, I also added mushrooms and it is my daughter’s favorite now. I give her credit for finding your recipe and adding a great choice for dinner thank you!