Description
Juicy chicken breasts simmered in a rich Parmesan garlic cream sauce with spinach and cherry tomatoes. This Keto Creamy Tuscan Chicken Skillet is a quick, low-carb one-pan dinner that’s perfect for busy weeknights.
Ingredients
4 boneless skinless chicken breasts (about 2 lbs / 900 g)
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp Italian seasoning
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups fresh baby spinach
1 tsp red pepper flakes (optional)
2 tbsp fresh basil, chopped
Instructions
1. Season both sides of the chicken breasts with Italian seasoning, paprika, garlic powder, salt, and black pepper.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Cook the chicken for 5–6 minutes per side until golden brown and nearly cooked through. Transfer to a plate.
4. Reduce the heat to medium and sauté the minced garlic for about 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
6. Stir in the heavy cream and bring to a gentle simmer.
7. Whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
8. Add the cherry tomatoes, spinach, and red pepper flakes if desired. Cook until the spinach wilts.
9. Return the chicken to the skillet and spoon the creamy sauce over each piece.
10. Simmer for 4–5 minutes until the chicken reaches 165°F (74°C). Garnish with fresh basil and serve immediately.
Notes
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Chicken thighs can be substituted for extra juicy results.
Serve with cauliflower mash, zucchini noodles, or steamed broccoli for a complete keto meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American