Easy Creamy Tuscan Chicken Recipe is ready in 30 minutes, made in one skillet, and is so creamy, and really full of flavor. It is in a rich sauce with sun-dried tomatoes, garlic, parmesan cheese and fresh spinach.
Easy Creamy Tuscan Chicken
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How great is it to have a recipe that comes together in no time for those nights you have other things to do or if you have a starving family looking over your shoulder!
It’s a low carb chicken recipe, but if you love carbs, serve it with pasta or rice to feed the whole family! This low carb dinner is keto friendly and if you want less fat in your recipe you can switch out the cream and use half and half or milk.
We first had this Easy Creamy Tuscan Chicken dish in Myrtle Beach, South Carolina. While on vacation we found this awesome Italian Restaurant and loved it so much we went back another night.
The menu consisted of “Mama’s” recipes which were all delicious, so we ordered Tiramisu for dessert and it was the BEST we have ever had. I would go back to Myrtle Beach just to go to that Restaurant!
Low Carb chicken dinner- Keto friendly
Since then I have made this recipe from what I could figure out and I think I finally got as close as I can to that delicious dish. It is so full of flavor and satisfying and fits with my after the Holiday low carb diet. Some of my friends are into the Keto diet and this recipe is perfect for them
Friends have requested to add some easy dinner recipes and this certainly fits the bill. You can double the recipe and freeze some for a quick dinner another time. I am of the theory if you are going through all this effort to cook a meal and have to do the cleanup even though this recipe is only 30 minutes why not make some extra?
You can heat it again for lunch, have it later that week, or freeze it. This is one of my favorites so here goes. (Even if you are not a fan of leftovers this will change your mind). Can something be even better the next day? Yes!
How to make Easy Creamy Tuscan chicken
Prepare your chicken breasts by cutting them to the size you would like your servings to be. The chicken breasts I buy are really large so I tend to cut them in half so they cut faster. Depending on your family size to can prepare 4-6 pieces.
Heat your skillet to medium high heat ( I love my cast iron skillet) and add one tablespoon of olive oil. Place chicken cutlets in skillet and cook about 5 minutes on each side until they are no longer pink inside and slighly brown. Remove from skillet and place on a platter ,and set aside.
Still some pink? Cook a few minutes more. When chicken is cooked, set aside on a platter and keep warm.
Reduce heat to medium low and to your skillet, add your cream, chicken broth, and parmesan cheese. Heat through until sauce begins to thicken about 5-6 minutes.
Add your sun-dried tomatoes and chopped spinach and continue heating until your spinach softens and begins to wilt.
Transfer you chicken to pan and heat through until your chicken is reheated, about 5-8 minutes. Keep warm until ready to serve.
You can easily double the recipe
I make extra sauce because my husband likes to add a lot to his plate. I always have to remind him how much he can take so there is enough for the rest of the servings. If the sauce gets to thick you can add more cream to your skillet.
If you are watching your carb intake you can serve this over Cauliflower rice. For carb lovers serve over linguini. or a heavier pasta to hold the sauce.
Here it is 30 minutes later. Easy, delicious, full of rich flavor you will enjoy every bite! If you have enough for leftovers is even better the next day!
Ingredients
1tbs olive oil
4-6 chicken breasts
3 cloves of garlic minced
1 tbs onion powder
1 tsp salt
1 cup chopped spinach
1/3 cup sun dried tomatoes sliced
1 1-2 cup heavy cream
1 cup chicken broth
1 cup parmesan cheese
Directions
Slice chicken breast to your favorite serving sizes. I slice my in half because the chicken breasts I buy at my local grocer tend to be several inches thick. For us that is larger than one person wants to eat . ( Note* if you choose not to slice chicken breasts in half, whole chicken breasts will take longer )
Place 1 tbs olive oil in pan preheated to medium high. Cook until chicken is no longer pink and slightly brown on the outside, about 5-7 minutes each side. Transfer to a separate plate and set aside. Cover and keep warm
Reduce skillet to medium low. Pour chicken broth in heated skillet and scrape bottom of skillet to loosen any bits from the chicken. This will add flavor. Add heavy cream, onion powder, salt, minced garlic cloves and parmesan cheese, wisk together. Heat through and stir until sauce begins to thicken, about 5-7 minutes
Add sun-dried tomatoes and spinach and heat until spinach begins to wilt, about 5 minutes
Add chicken to skillet with the sauce and heat through for about 5-7 minutes.
Chicken is ready to serve at this point. You can keep on low until ready to serve, but make sure not to leave it unattended so sauce does not burn
Serve over Pasta, rice, or cauliflower rice or alone with a salad.
Now that is easy and delicious!
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Easy Creamy Tuscan Chicken
Ingredients
- 1 tbs olive oil
- 24 oz chicken breasts about 6 mediumsize chicken breasts
- 3 cloves garlic minced
- 1 tbs onion powder
- 1 tsp salt
- 1 cup spinach chopped
- 1/3 cup sun dried tomatoes sliced
- 12 oz heavy cream 1 1/2 cups
- 1 cup chicken broth
- 1 cup parmesan cheese
Instructions
- Directions
- Slice chicken breast to your favorite serving sizes. I slice my in half because the chicken breasts I buy at my local grocer tend to be several inches thick. For us that is larger than one person wants to eat . ( Note* if you choose not to slice chicken breasts in half, whole chicken breasts will take longer )
- Place 1 tbs olive oil in pan preheated to medium high. Cook until chicken is no longer pink and slightly brown on the outside, about 5-7 minutes each side. Transfer to a separate plate and set aside. Cover and keep warm
- Reduce skillet to medium low. Pour chicken broth in heated skillet and scrape bottom of skillet to loosen any bits from the chicken. This will add flavor. Add heavy cream, onion powder, salt, minced garlic cloves and parmesan cheese, wisk together. Heat through and stir until sauce begins to thicken, about 5-7 minutes
- Add sun-dried tomatoes and spinach and heat until spinach begins to wilt, about 5 minutes
- Add chicken to skillet with the sauce and heat through for about 5-7 minutes. If your sauce gets a little too thick you can add a few tablespoons of cream
- * Chicken is ready to serve at this point. You can keep on low until ready to serve, but make sure not to leave it unattended so sauce does not burn
- Serve over Pasta, rice, or cauliflower rice or alone with a salad.
check out some other delicious recipes Beef Pot Pie Chicken Tortilla Soup
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