Keto Tuscan Chicken (Quick & Easy)

Easy, nourishing and ready in no time this keto Tuscan Chicken recipe is a one pan dinner you can make any night of the week!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 387kcal

Author Elaine

2 tablespoons olive oil
2 pound boneless skinless chicken breast cut in half horizontally or 4 thin sliced chicken breasts
¼ teaspoon garlic powder
½ teaspoon paprika optional
1 teaspoon Italian seasoning optional
Salt and pepper to taste
½ cup chopped onion
3 garlic cloves minced
⅓ cup chicken broth
1 cup heavy whipping cream
½ cup freshly grated Parmesan cheese
½ cup sun-dried tomatoes
4 cups baby spinach

Season chicken breasts with garlic powder, paprika, salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat and brown the chicken for 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
Saute the onion in the same skillet with the remaining oil and cook for about 3 minutes until soft.
Add garlic and cook until golden brown.
Deglaze the pan with chicken or vegetable broth. Pour in heavy cream and reduce the heat to low and simmer until the sauce thickened.
Add the Parmesan and stir until the cheese has melted into the cream sauce.
Add the sun-dried tomatoes and Italian seasoning if using. Add the baby spinach, stir and cover until spinach is wilted.
Return the chicken to the skillet, cover with the sauce and simmer for another minute. Taste and season with more salt and pepper to taste.

What can you serve the Tuscan chicken with? It can be served with a simple green salad, cauliflower rice, or zucchini noodles.
Can I substitute heavy cream with almond milk? Unsweetened almond milk is keto-friendly. You may have to thicken the sauce with xanthan gum if you do substitute.
Be sure to pound chicken breasts to even thickness. This helps them cook evenly.