One-Pan Creamy Tuscan Keto Chicken Skillet

One-Pan Creamy Tuscan Keto Chicken Skillet is the kind of cozy, restaurant-style dinner that looks impressive but comes together in a single pan. Juicy chicken cooked in a rich creamy sauce with sun-dried tomatoes, spinach, and garlic gives you all the flavor of classic Tuscan dishes without the carbs.​

Skillet meals are trending because they are quick, high in protein, and create almost no cleanup, which makes them perfect for busy weeknights. This keto Tuscan chicken keeps carbs low by skipping pasta and flour and focusing on chicken, low-carb vegetables, and a satisfying cream sauce.​

Why you’ll love this skillet

• High-protein main dish built around chicken breasts or thighs for long-lasting fullness.​
• One-pan recipe that goes from stove to table in about 30 minutes.​
• Naturally low-carb and keto-friendly when served with cauliflower rice or sautéed greens instead of pasta or potatoes.​
• Creamy, garlicky Tuscan flavor with sun-dried tomatoes and spinach that feels like a “viral” save-worthy recipe.​

Ingredients

• Boneless, skinless chicken breasts or thighs
• Olive oil or avocado oil
• Salt, black pepper, Italian seasoning, paprika
• Minced garlic
• Chicken broth
• Heavy cream
• Grated Parmesan cheese
• Sun-dried tomatoes (packed in oil, drained)​
• Fresh spinach
• Optional: crushed red pepper flakes, fresh basil or parsley, extra Parmesan for topping​

(Quantities can be adjusted for your preferred yield and macros.)​

Step-by-step instructions

1. Season and sear the chicken
   • Pat chicken dry and season generously with salt, pepper, Italian seasoning, and paprika.​
   • Heat olive or avocado oil in a large skillet over medium-high heat and sear chicken on both sides until golden and nearly cooked through, then transfer to a plate.​
2. Build the flavor base
   • In the same skillet, add a bit more oil if needed and sauté minced garlic until fragrant, being careful not to burn it.​
   • Stir in chopped sun-dried tomatoes and cook briefly to release their flavor into the oil.​
3. Create the creamy Tuscan sauce
   • Pour in chicken broth and scrape up any browned bits from the bottom of the pan.​
   • Add heavy cream and bring to a gentle simmer, then whisk in grated Parmesan until the sauce becomes smooth and slightly thickened.​
   • Taste and adjust seasoning with more salt, pepper, and a pinch of red pepper flakes if you like heat.​
4. Add greens and finish the chicken
   • Stir fresh spinach into the sauce and cook until just wilted.​
   • Return the seared chicken (and any juices) to the skillet, nestling pieces into the sauce, and simmer until the chicken is cooked through and the sauce is silky and slightly reduced.​
5. Serve
   • Spoon the creamy Tuscan sauce over the chicken and garnish with extra Parmesan and fresh basil or parsley.​
   • Serve with cauliflower rice, sautéed zucchini, roasted broccoli, or a simple green salad to keep the meal low-carb.​

Tips, swaps, and storage

• Use chicken thighs if you prefer a juicier cut that is more forgiving to cook.​
• For extra protein, sprinkle additional Parmesan or add a few tablespoons of cream cheese to make the sauce even richer.​
• Swap spinach for kale or broccoli florets if you want different vegetables and textures.​
• Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.​