Oh, where do I even begin with this Low Carb Tuscan Chicken? It feels like just yesterday I was trying to find something that was both incredibly flavorful and fit into our whole low-carb lifestyle. You know how it is – sometimes you crave something that feels decadent, like you’re really treating yourself, but you don’t want to derail all your hard work. That’s exactly where this dish comes in. It’s inspired by those classic Tuscan flavors, but with a few clever swaps to make it super keto-friendly. Think creamy, garlicky, packed with sun-dried tomatoes and spinach, and that perfectly seared chicken. It’s the kind of meal that makes everyone at the table lean in and ask, “What is this magic?” It’s become a staple in our home, especially on those nights when everyone’s starving and I need something delicious on the table fast. Honestly, it’s even better than some of the restaurant versions I’ve tried, and that’s saying a lot!
What is low carb Tuscan chicken?
So, what exactly *is* Low Carb Tuscan Chicken? At its heart, it’s a creamy, dreamy chicken dish bursting with flavors reminiscent of the Tuscan countryside. Usually, you’ll find chicken cooked in a rich, creamy sauce often featuring sun-dried tomatoes, garlic, spinach, and sometimes mushrooms or artichoke hearts. The “low carb” part comes in with a few smart ingredient choices. Instead of serving it over pasta or rice, we skip those starchy companions. And when it comes to thickening the sauce, we use low-carb alternatives that work like a charm. Think of it as all the comforting, robust flavors you’d expect from Italian cuisine, but without the carb overload. It’s essentially a celebration of fresh ingredients and bold tastes, transformed into a meal that’s both satisfying and guilt-free. It’s pure comfort food, reimagined!
Why you’ll love this recipe?
There are so many reasons why this Low Carb Tuscan Chicken has become my absolute go-to. First and foremost, the flavor is just out of this world. It’s so rich and savory, with that tang from the sun-dried tomatoes and the freshness from the spinach, all coated in this luxurious, creamy sauce. Every bite is like a little party in your mouth! And the smell when it’s cooking? Oh, it’s divine. It fills the whole house and has a way of drawing everyone to the kitchen, just sniffing the air and waiting patiently (or not so patiently!) for dinner. What I love most about this dish, though, is how deceptively simple it is to make. You might think with a sauce this good, it has to be complicated, but trust me, it’s totally doable even on a weeknight. All the ingredients are pretty easy to find, too, which is a huge win in my book. It’s also incredibly cost-effective compared to dining out or buying pre-made low-carb meals. And don’t even get me started on its versatility! We’ll talk more about what to serve it with later, but you can serve it over zucchini noodles, cauliflower rice, or even just with a big green salad. It’s a complete meal that feels fancy enough for guests but is easy enough for a Tuesday night. It truly ticks all the boxes for a winning recipe.
How do I make low carb Tuscan chicken?
Quick Overview
The process is beautifully straightforward: we’ll sear Chicken Thighs until they’re golden brown, then sauté some aromatics like garlic and onions. Next, we’ll build a luscious sauce with heavy cream, chicken broth, sun-dried tomatoes, and spinach, thickening it with a touch of xanthan gum for that perfect velvety texture. Finally, we nestle the chicken back into the sauce and let it simmer to perfection. It’s a one-pan wonder in spirit, as most of the magic happens right there, keeping cleanup a breeze. The whole thing comes together in about 30-40 minutes, which is a lifesaver for busy evenings.
Ingredients
For the Chicken:
1.5 pounds boneless, skinless Chicken Thighs (thighs stay incredibly moist and flavorful, but breasts work too if you trim them a bit thinner so they don’t dry out)
2 tablespoons olive oil (or avocado oil for a higher smoke point)
Salt and freshly ground black pepper, to taste (don’t be shy with this – it makes a big difference!)
1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
For the Sauce:
2 tablespoons butter (good quality butter really shines here)
1 medium yellow onion, finely chopped (or shallots for a milder, sweeter flavor)
4 cloves garlic, minced (I’m a firm believer in using *lots* of garlic!)
1/2 cup sun-dried tomatoes, packed in oil, drained and roughly chopped (reserve a little of the oil for extra flavor if you like!)
1 cup chicken broth (low sodium is best so you can control the salt)
1.5 cups heavy cream (this is where the magic happens, it makes it so rich!)
2 cups fresh spinach, roughly chopped (it wilts down beautifully)
1/4 teaspoon xanthan gum (this is your low-carb thickening secret weapon; use sparingly!)
Optional additions: a pinch of red pepper flakes for a little heat, a handful of sliced mushrooms, or a couple of tablespoons of grated Parmesan cheese stirred in at the end.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, oven-safe skillet – cast iron is my absolute favorite for this. Heat the skillet over medium-high heat. While it’s heating up, pat your chicken thighs completely dry with paper towels. This is crucial for getting a really good sear, which means more flavor! Season them generously on both sides with salt, pepper, and the Italian seasoning. Don’t skip this seasoning step; it’s the foundation of flavor.
Step 2: Sear the Chicken
Add the olive oil to the hot skillet. Once it’s shimmering, carefully lay the seasoned chicken thighs in the pan. You might need to do this in batches to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook for about 4-5 minutes per side, until they’re beautifully golden brown and have a nice crust. Don’t worry about cooking them all the way through at this stage; we’ll finish them in the sauce. Remove the seared chicken from the skillet and set them aside on a plate.
Step 3: Sauté Aromatics
Reduce the heat to medium. Add the butter to the same skillet. If there’s a lot of excess oil from the chicken, you can pour some of it off, leaving about a tablespoon. Add the chopped onion to the skillet and sauté for about 3-5 minutes until softened and slightly translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped sun-dried tomatoes and cook for another minute, letting their flavor bloom.
Step 4: Build the Sauce
Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan – that’s pure flavor gold! Let it simmer for a minute to deglaze the pan. Now, pour in the heavy cream. Bring the mixture to a gentle simmer. This is where the sauce starts to transform. Sprinkle the xanthan gum evenly over the surface of the sauce, whisking constantly to prevent clumps. The sauce will begin to thicken almost immediately. If it gets too thick, you can add a splash more chicken broth or cream.
Step 5: Wilt the Spinach
Add the fresh spinach to the simmering sauce. Stir it in, and it will wilt down surprisingly quickly. Season the sauce with salt and pepper to your liking. Taste it! This is your chance to adjust the seasoning. If you’re adding red pepper flakes or Parmesan, now’s the time to stir them in.
Step 6: Simmer Chicken in Sauce
Carefully nestle the seared chicken thighs back into the creamy sauce, making sure they are mostly submerged. Cover the skillet and let it simmer gently over low heat for about 10-15 minutes, or until the chicken is cooked through and tender. This is when all those flavors meld together beautifully.
Step 7: Rest and Serve
Once the chicken is cooked, remove the skillet from the heat. Let it rest for a few minutes. This allows the chicken to reabsorb some of its juices and makes it even more tender. Serve the Low Carb Tuscan Chicken hot, spooning plenty of that incredible sauce over the chicken. Garnish with fresh parsley or basil if you have it on hand!
What to Serve It With
This Low Carb Tuscan Chicken is so versatile, it’s practically its own meal. But if you’re looking to round it out, here are some of my favorite pairings:
For a Lighter Meal: It’s absolutely divine served over a bed of zucchini noodles (zoodles!). Just spiralize some zucchini and give them a quick sauté or a blast in the microwave, and you’ve got a fantastic low-carb pasta alternative. Cauliflower rice is another winner – either steamed or sautéed, it’s a fantastic neutral canvas for that rich sauce.
For a More Hearty Dinner: A big, fresh green salad is always a good idea. Think mixed greens with a light vinaigrette, some cherry tomatoes, and maybe some cucumber. It adds a lovely freshness that cuts through the richness of the chicken. Roasted broccoli or asparagus also makes a perfect low-carb side dish.
For a “Stuck-in-a-Rut” Meal Savior: Honestly, some nights I just want a big bowl of the chicken and sauce with a fork. It’s that satisfying! You can also serve it with some low-carb bread or crackers for dipping up every last drop of that amazing sauce. My kids love it this way, just scooping it up.
Family Traditions: My mom used to make a similar dish but with pasta, and serving this low-carb version over cauliflower rice always brings back those cozy family memories for me. We also love pairing it with a simple side of sautéed mushrooms – they soak up the sauce so well!
Top Tips for Perfecting Your Low Carb Tuscan Chicken
I’ve made this dish more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. Here are my absolute best tips for ensuring your Low Carb Tuscan Chicken turns out absolutely perfect every single time:
Chicken Choice is Key: While chicken breasts can work, they tend to dry out more easily in creamy sauces. Chicken thighs are my secret weapon for this recipe. They stay wonderfully moist and flavorful, even after simmering in the sauce. If you do opt for breasts, make sure to cut them into uniform, bite-sized pieces or pound them to an even thickness so they cook through without drying out. And remember to pat them *really* dry before searing – that’s what gives you that beautiful golden crust and seals in the juices.
Don’t Fear the Garlic (or Sun-Dried Tomatoes!): I know 4 cloves of garlic sounds like a lot, but trust me, it mellows beautifully in the sauce and provides that essential aromatic base. Don’t skimp! And for the sun-dried tomatoes, make sure they’re the oil-packed kind. They have a richer flavor and softer texture. Drain them, but feel free to use a tiny bit of that flavorful oil in the pan when you’re sautéing the onions and garlic – it adds another layer of deliciousness.
The Xanthan Gum Secret: This is your best friend for achieving that wonderfully thick, velvety sauce without resorting to flour or cornstarch. Start with a small amount (1/4 teaspoon) and whisk it in gradually. You can always add a tiny bit more if needed, but too much can make the sauce gummy. Sprinkle it over the sauce and whisk *immediately* to distribute it evenly. It works magic in seconds!
Flavor Boosters: Don’t be afraid to experiment! A pinch of red pepper flakes adds a lovely subtle heat that complements the creamy sauce. Some sliced mushrooms sautéed with the onions and garlic are also a fantastic addition, adding an earthy depth. And for an extra touch of richness, stir in a couple of tablespoons of grated Parmesan cheese right at the end, just before serving. It melts in beautifully.
Sauce Consistency Check: After you’ve added the xanthan gum and the sauce has thickened, always taste and adjust your seasonings. This is your chance to perfect the salt and pepper levels. If the sauce seems a bit too thick for your liking, a splash of chicken broth or a little extra heavy cream can thin it out perfectly. Conversely, if it’s too thin after simmering, you can try a very tiny pinch more xanthan gum, whisked in very well.
Resting is Essential: Once the chicken is cooked through and tender, take the skillet off the heat and let it rest for about 5-10 minutes before serving. This step is often overlooked, but it’s crucial for tender chicken. It allows the juices to redistribute throughout the meat, making it incredibly succulent and preventing it from drying out when you cut into it.
Storing and Reheating Tips
One of the best things about this Low Carb Tuscan Chicken is how well it stores and reheats. It’s one of those meals that actually tastes even better the next day, as the flavors have more time to meld. Here’s how I like to store and reheat it to keep it tasting fresh:
Refrigerator Storage: Once cooled to room temperature, transfer the chicken and sauce to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I always try to make sure there’s plenty of sauce left to cover the chicken, as this helps keep it moist.
Room Temperature: I generally don’t recommend leaving cooked chicken dishes at room temperature for more than two hours, following general food safety guidelines. It’s always best to get leftovers into the fridge as soon as they’ve cooled down a bit.
Freezer Instructions: This dish freezes surprisingly well! If you know you’ll be freezing it, it’s a good idea to reserve a little extra sauce to add when reheating, as sometimes cream sauces can separate slightly after freezing. Place cooled leftovers in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It should keep well in the freezer for up to 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator.
Reheating: The best way to reheat this is gently on the stovetop. Transfer the leftovers to a skillet over medium-low heat. If it seems a bit thick, add a splash of chicken broth or cream to loosen it up. Stir occasionally until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each, until it’s warmed to your liking. I always find the stovetop method yields the best texture and prevents the sauce from becoming watery.
Glaze Timing Advice: If you’re planning to serve this with something like zoodles or cauliflower rice, I usually prepare those fresh when reheating. For the chicken itself, the sauce is already integrated, so you don’t need to worry about a separate glaze timing. Just reheat the chicken and sauce together!
Frequently Asked Questions
Final Thoughts
Honestly, making this Low Carb Tuscan Chicken feels like a little act of culinary self-care. It’s a reminder that you don’t have to sacrifice flavor or comfort when you’re eating low-carb. This dish delivers that satisfying, indulgent experience that we all crave, without the carb guilt. It’s packed with flavor, surprisingly simple to whip up, and consistently delicious. It’s the kind of meal that makes you feel like a kitchen rockstar, and it’s always a huge hit with everyone who tries it. If you love rich, creamy, garlicky goodness with a hint of Italian inspiration, you absolutely have to give this recipe a go. I’m so excited for you to try it and experience the magic for yourself! If you do make it, please come back and let me know how it turned out in the comments – I love hearing your variations and success stories! Happy cooking!
Low Carb Tuscan Chicken
Ingredients
Main Ingredients
- 1.5 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 0.5 cup chicken broth
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 0.25 teaspoon red pepper flakes optional
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese grated, for serving
Instructions
Preparation Steps
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic and red pepper flakes (if using) to the skillet and cook for about 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the chopped sun-dried tomatoes. Let the sauce simmer and thicken slightly for about 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for another 1-2 minutes until the chicken is heated through.
- Serve immediately, topped with grated Parmesan cheese.
