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Keto Chicken Creamy Tuscan Skillet - A Cozy, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 pounds)
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional for a deeper flavor)
  • 2 tablespoons olive oil (use oil from the sun-dried tomatoes if possible)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 2 cups fresh baby spinach, loosely packed
  • 1 tablespoon lemon juice (optional but brightens the sauce)
  • 1/4 teaspoon red pepper flakes (optional for gentle heat)
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Season the chicken. Pat chicken dry. Sprinkle both sides with 1/2 teaspoon salt, pepper, Italian seasoning, and smoked paprika. This helps the chicken brown and locks in flavor.
  2. Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate and tent with foil.
  3. Build the flavor base. Reduce heat to medium. Add butter to the skillet. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, scraping up any browned bits.
  4. Deglaze and simmer. Pour in chicken broth and bring to a gentle simmer for 2 minutes to reduce slightly. This concentrates flavor and lifts fond from the pan.
  5. Make it creamy. Stir in heavy cream and the remaining 1/2 teaspoon salt. Let it bubble gently for 2–3 minutes to thicken slightly.
  6. Add Parmesan and spinach. Lower heat to medium-low. Whisk in Parmesan until melted and smooth. Fold in spinach until just wilted.
  7. Return the chicken. Nestle chicken and any juices back into the skillet. Spoon sauce over the pieces. Simmer 3–5 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce coats a spoon.
  8. Finish and adjust. Stir in lemon juice and red pepper flakes if using. Taste and adjust salt, pepper, or Parmesan. The sauce should be creamy, savory, and balanced.
  9. Garnish and serve. Top with chopped basil or parsley and extra Parmesan. Serve hot with your favorite low-carb side.