This creamy Tuscan chicken skillet is fancy enough for company but quick enough for a busy weeknight. It’s loaded with a rich garlic parmesan sauce, tender spinach, and sun-dried tomatoes for a low-carb dinner you’ll crave on repeat.
Holly’s Recipe Highlights
- Flavor: This chicken has a bold and rich sauce, with garlicky, cheesy goodness, a little tang from sun-dried tomatoes, and a fresh pop of spinach and basil in every bite.
- Time-Saving Tip: Use bagged cauliflower florets and pre-washed baby spinach. So easy!
- Budget: Simple, budget conscious ingredients come together to deliver delicious and savory flavor, that is hearty enough for any appetite.
- Serving Suggestions: I love this served as my go-to “fancy skillet” when I’m craving comfort food without the pasta. It’s also delicious piled over zoodles, with roasted asparagus, or even spooned into a low carb wrap.
The Best Ingredients
- Chicken: Boneless, skinless chicken breasts are perfect for this recipe, but thighs will give extra juicy results.
- Cauliflower: Small cauliflower florets or cauliflower rice keep this dish low-carb, but other low-carb alternatives are broccoli florets and halved brussels sprouts, thick slices of zucchini, or sliced mushrooms.
- Sauce: Melting heavy cream with Parmesan makes an easy Alfredo-style sauce. Just avoid lighter cream, which can separate and pre-shredded Parmesan, which can clump.
- Vegetables: Veggies should be tender but not soggy. Soften dry-packed sun-dried tomatoes in hot water first and pat them dry. Use baby spinach that wilts quickly (or thaw and squeeze frozen spinach), and finish with fresh basil.
- Variations: Stir in mushrooms with the garlic for a heartier skillet, add red pepper flakes for a touch of heat. Top with basil, extra parmesan, or a squeeze of lemon.
How to Make Creamy Tuscan Chicken Skillet
- Simmer the cauliflower in the broth, and remove.
- Toss chopped chicken with seasonings.
- Sauté in a skillet, remove, and set aside.
- Add garlic and cook with the remainder of the ingredients.
- Cook until the sauce is thickened (full recipe below).
Holly’s Little Tweaks for Better Results
- Cut chicken to similar sized pieces so they cook evenly. Quickly sear and remove, as they will finish cooking in the sauce.
- Cook the cauliflower only slightly, to keep it tender-crisp as it finishes cooking in the sauce.
- For extra Tuscan flavor, use sun-dried tomato oil instead of olive oil.
- Use the fine grater for the Parmesan and add it slowly to the sauce, then stir well to prevent clumps. Keep the heat low to prevent cheese from separating and to create a rich, creamy sauce with a glossy finish.
- If the sauce becomes too thick, loosen it with a splash of broth.
Keep it Fresh and Creamy
Keep leftovers in an airtight container in the refrigerator for 4 days. To reheat, warm in a skillet over low heat, stirring often. Add a bit of cream or broth to loosen the sauce if needed.
This creamy garlic chicken skillet can be frozen and stored in an airtight container for 4 weeks. Thaw overnight in the refrigerator and then reheat.
Creamy Skillet Dinners
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Creamy Tuscan Chicken Skillet
Creamy Tuscan chicken skillet is a low carb one-pan dinner with chicken, spinach, sun-dried tomatoes, and cauliflower in a rich parmesan cream sauce.
Ingredients
- 1 large head cauliflower
- 1 cup chicken broth
- 2 boneless skinless chicken breasts about 6 oz each cut into 1/2 inch pieces
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 1 tablespoon olive oil or as needed
- 2 cloves garlic minced
- 1½ cups heavy cream
- ½ cup freshly grated parmesan cheese plus extra for garnish
- ¼ cup oil packed sundried tomatoes drained and diced
- 1 cup fresh spinach leaves slightly chopped or baby spinach
- fresh basil leaves optional, for garnish
Instructions
- Cut the cauliflower into bite sized pieces. Place the cauliflower in a sauce pan with the chicken broth and bring to a simmer. Cover and cook 5-6 minutes or just until tender crisp (cauliflower will cook a bit more in the sauce, do not overcook). Remove the cauliflower from the skillet using a slotted spoon and set aside, reserve the chicken broth.
- Toss the chicken with Italian seasoning and salt & pepper to taste.
- Heat the oil in a large skillet. Add the chicken and cook until lightly browned (it doesn't have to be cooked through). Remove from the pan and set aside.
- Stir in garlic and cook until fragrant. Add broth from the cauliflower (about ½ cup), cream, and sundried tomatoes. Simmer 4-5 minutes or until thickened.
- Reduce heat to medium-low and add chicken, cauliflower, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through. Season with additional salt and pepper to taste.
- Garnish with fresh basil and parmesan if desired.
Notes
- Avoid overcooking the chicken in Step 3, instead, allow it to finish cooking in the later steps.
- If desired, use a tablespoon of oil from the sundried tomatoes in place of olive oil.
- If the sauce isn’t thick enough, let it simmer an extra minute or two.
- Keep in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet.
- Freeze in an airtight freezer container for up to 4 weeks.
Nutrition Information
Calories: 517kcal | Carbohydrates: 15g | Protein: 23g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 404mg | Potassium: 965mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2343IU | Vitamin C: 80mg | Calcium: 231mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Creamy Tuscan Chicken Skillet recipe!
Sounds amazing! Definitely going to make it with the chicken & even though I don’t eat shrimp, I would think they could be subbed for the chicken wonderfully