This classic and Creamy Tuscan Chicken Skillet recipe has been transformed into a keto main dish that’s rich and flavorful, with healthy vegetables!
Bring a taste of Italy to the dinner table with chicken breasts smothered in a velvety parmesan cheese sauce made with spinach and sundried tomatoes. No one will even have to know that it’s low-carb, and it comes together so easily in just one skillet.
Creamy Tuscan Chicken Recipe
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Best Creamy Skillet Recipe
- This easy Tuscan chicken recipe is a one-skillet wonder! Save on time and clean up and get dinner on the table in minutes!
- Cauliflower florets replace carb-laden gnocchi, pasta, or rice and no one will know it’s a keto entrée!
- Serve with this tangy cucumber & onion salad, or this bright Greek salad.
Ingredients & Variations
CHICKEN: Boneless, skinless chicken breasts are perfect for this recipe, but thighs and drumsticks are also great if cooking for a crowd. Other low-carb protein options are shrimp, salmon, Italian sausage, chopped bacon, or pre-made meatballs.
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: Heavy cream melted with the parmesan cheese is an easy Alfredo-style sauce! Whisk in a little softened cream cheese in Step 4 for a thicker sauce.
VEGGIE ADD-INS: Frozen spinach can be used instead of fresh, simply thaw it in a colander, letting the liquid drain out. Press a clean paper towel on the top of the spinach to remove excess liquid. If sundried tomatoes aren’t available, use diced fresh tomatoes. Sliced mushrooms, peas, zucchini, or halved brussels sprouts are also great keto veggie options.
SEASONINGS: Bring it all together with a store-bought mix or a multi-purpose Italian seasoning recipe made at home. A shake of red pepper flakes or even keto taco seasoning gives this dish a pop of color and a little heat!
How to Make Creamy Tuscan Chicken
All these easy steps are worth taking because the final dish is so delicious and impressive!
- Simmer the cauliflower in the broth, and remove with a slotted spoon.
- Toss chopped chicken with seasonings.
- Sauté in a skillet, remove and set aside.
- Add minced garlic and cook with the remainder of the ingredients.
- Cook until sauce is thickened (as per the recipe below).
Tips & Tricks
- For best results, avoid overcooking the chicken in Step 3 as it will cook through in later steps.
- If your recipe has multiple “cook and set aside” directions, use coffee filters to keep cooked ingredients in (except liquids). Simply toss them and avoid washing separate small bowls!
- Keep creamy Tuscan chicken skillet in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
Tasty Sides & Starters
- Keto Minestrone Soup – healthy & satisfying starter.
- Low Carb (keto) Caesar Salad – quick and easy to make.
- Lemon Roasted Asparagus – simple and delicious.
- Easy Cloud Bread Recipe– perfect for dipping!
Creamy Tuscan Chicken Skillet
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
- 1 ½ 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 1/2 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 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 creamy Tuscan chicken skillet in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet.
- Freeze in an airtight freezer container for up to 4 weeks.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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