Keto Low Carb Creamy Tuscan Chicken, you guys this recipe is the business! The sauce is cheesy, creamy and very moreish, we couldn’t get enough of it!
I added a small amount of sun dried tomatoes to my low carb Tuscan Chicken recipe because even though they can be a little higher in carbs, you really only need a small amount as they have an intense flavor that really adds something special to this dish.
You can serve your keto Tuscan chicken with a side of green beans, broccoli or roasted cauliflower.
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How to make Keto Low Carb Creamy Tuscan Chicken
Start by seasoning your chicken with salt, don’t skip this step as it really adds flavor to the finished recipe.
Then heat a little olive oil in a heavy skillet, I like to use a well seasoned Cast Iron skillet for this as it works really well, and then add the chicken skin side down and leave it alone for at least 10-15 minutes over a low medium heat (you don’t want to burn it) and as the skin crisps up eventually it will unstick from the skillet without tearing the skin and you’ll be able to turn it over.
Turn the chicken and continue to cook it on the other side until the chicken is cooked through, then remove from pan.
Now add the onions, garlic, and cook for a few minutes until soft and translucent.
Then add the chopped sun dried tomatoes, spinach, and stir for 30 seconds.
And finally the cream, some pepper, bring it to a boil then add the Dijon mustard, cheeses, and reduce to a simmer over a medium heat until the sauce has thickened, then add back your chicken and spoon over the sauce.
More Keto Chicken Recipes
Low Carb Chicken Stir Fry | Low Carb Chicken Spaghetti | Keto Chicken Lettuce Cups | Low Carb Chicken Divan | Chicken Korma | Low Carb Chicken Fried Steak | Low Carb Chicken Parmesan | Instant Pot Greek Chicken
Keto Low Carb Creamy Tuscan Chicken
Keto Low Carb Creamy Tuscan Chicken, it's deliciously cheesy and creamy!
Tuscan Chicken Cream Sauce
- ½ cup sun dried tomatoes , chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1 tsp ground black pepper
- 1 tsp dijon mustard
- 1/2 cup Pecorino Romano cheese , or Parmesan cheese
- 1/2 cup white Cheddar cheese , grated
Season the chicken on both sides with a little salt and let it sit for 15 minutes.
Add the olive oil to a large non stick, or cast iron skillet, over a medium heat.
Cook chicken thighs skin side down (if using thighs) for about 12-15 minutes to crisp up the skin, keep it on a medium-low heat so it does not burn.
If using chicken breasts brown it works best if you cut large pieces in half lengthways, cook on each side for about 6 minutes per side to brown.
Turn the chicken and continue cooking over a medium-low heat for a further 15 minutes or until fully cooked, then remove from the skillet.
Add the red onion and garlic to the same skillet and cook until translucent over a medium low heat for three to five minutes until translucent.
Add the chopped sun dried tomatoes, spinach, and stir for 30 seconds.
Add the heavy cream, black pepper, and bring it to a boil then add the Dijon mustard, cheeses, and simmer over a medium heat until the sauce has thickened. Taste the sauce and season more if needed.
Add the chicken back the pan and coat in the sauce and reheat gently if needed.
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8g net carbs per serving, makes 6 servings.
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