Low-Carb Tuscan Chicken – Creamy, Garlicky & Packed With Flavor.

There’s something about Tuscan-inspired dishes that always feels comforting without being fussy. They strike that balance between rustic and luxurious—simple ingredients layered in a way that tastes like you spent hours in the kitchen, even when the whole thing comes together in under 30 minutes.

This low-carb Tuscan chicken is one of those recipes I make on repeat, especially on busy nights when I still want a dinner that feels like a small reward at the end of the day. The sauce is creamy and garlicky, the chicken stays tender, and the mix of sun-dried tomatoes, spinach, and herbs adds warmth and richness.

The inspiration came from a version I used to make with loads of pasta and cream. Over time, I tweaked it into a lighter, low-carb skillet meal without losing the depth that makes Tuscan recipes so appealing. The cream sauce is still luscious, the garlic still fragrant, and the tomatoes still bring their signature tang—but the dish now works just as well for weeknights as for casual entertaining.

If you love bold flavors and creamy sauces but want a meal that doesn’t feel heavy, this low-carb Tuscan chicken might be your perfect match.

Ingredients

Chicken

1 ½ lbs boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning

Sauce Base

3 tbsp butter
4 garlic cloves, minced
½ cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup chicken broth
1 cup heavy cream (or canned coconut milk for dairy-free)
½ cup grated Parmesan
½ tsp crushed red pepper flakes (optional, for heat)

Finishing Ingredients

2 cups fresh spinach
Juice of ½ lemon (optional but brightens the sauce)
Fresh basil or parsley for serving

Instructions

Season the Chicken

Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning. This simple blend ensures the chicken browns well and brings flavor to the sauce later.

Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side, until golden brown. It doesn’t need to be fully cooked yet—it will finish in the sauce. Remove from the pan and set aside.

Build the Flavor Base

Turn the heat to medium. Add the butter to the skillet. Once melted, add the garlic and sauté until fragrant, about 30 seconds.

Add the sun-dried tomatoes and stir for another 1–2 minutes. Their oils and sweetness deepen the sauce in a way fresh tomatoes can’t.

Add Broth & Cream

Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the skillet. These caramelized bits enrich the sauce naturally.

Melt the Parmesan

Stir in the Parmesan cheese until fully melted and incorporated. The sauce should begin to thicken slightly as it simmers.

Add Spinach

Add the spinach and let it wilt gently into the sauce. This takes only a minute or two.

Return the Chicken

Nestle the seared chicken back into the skillet, spooning sauce over the top. Reduce heat to low, cover, and simmer for 6–8 minutes, or until the chicken reaches 165°F internally.

Finish with Lemon

Squeeze in the lemon juice (if using) for brightness. Taste and adjust seasoning—add more salt, pepper, or red pepper flakes as needed.

Serve

Scatter fresh basil or parsley on top. Serve immediately while the sauce is silky and warm.

Flavor & Texture Notes

This low-carb Tuscan chicken layers flavors in a slow-building way. The garlic and butter create the base that everything else rests on, while the sun-dried tomatoes add sweet-tart richness that stands out without overpowering. The cream sauce is smooth, velvety, and carries the depth of Parmesan and herbs, giving it that unmistakable Tuscan-style feel.

Spinach brings a fresh, green contrast that cuts through the cream and adds a little structure to each bite. And the chicken, quickly seared before simmering, stays juicy with lightly crisp edges.

The final result is a blend of warm, savory, and slightly tangy flavors that feel comforting and complete—even without pasta or heavy sides.

Tips & Variations

Adjust the Sauce

For a thicker sauce: Simmer uncovered for a few extra minutes until reduced.
For a thinner sauce: Add extra chicken broth or splash of cream.
For more richness: Add an extra tablespoon of butter or a handful of extra Parmesan.

Protein Swaps

Use chicken thighs for even juicier meat.
Shrimp works beautifully—add during the last 5 minutes of cooking.
For a vegetarian version, use canned chickpeas or sautéed mushrooms instead of chicken.

Flavor Boosters

Add capers for extra briny contrast.
Stir in a spoonful of pesto for herb-forward depth.
Add roasted red peppers for sweetness and color.
Include a pinch of nutmeg in the cream for subtle warmth.

Make It Dairy-Free

Use coconut milk instead of cream.
Replace Parmesan with nutritional yeast or a dairy-free cheese alternative.

Add Vegetables

Try mixing in:

Broccoli florets (sauté or lightly steam first)
Artichokes (marinated or canned)
Zucchini slices
Mushrooms

These all pair well with the creamy, tomato-forward sauce.

Storage & Make-Ahead

Refrigeration

Store leftovers in an airtight container for up to 4 days. The sauce thickens as it cools but loosens again when reheated.

Freezing

Freeze in a freezer-safe container for up to 2 months. If using dairy, be sure to thaw slowly and reheat on low heat to avoid separation.

Reheating

Warm gently on the stovetop over low heat, adding a splash of broth or cream to revive the sauce.
Microwave in 45–60 second intervals, stirring between each.

This dish holds up well for meal prep and makes a great next-day lunch.

Serving Suggestions

This low-carb Tuscan chicken is incredibly versatile. Try serving it with:

Cauliflower rice
Roasted broccoli or asparagus
Zucchini noodles (zoodles)
Garlic sautéed spinach
A simple green salad with lemon vinaigrette
Mashed cauliflower

For non-low-carb eaters, it’s excellent with pasta, rice, or crusty bread to soak up the sauce.

FAQ

Can I use half-and-half instead of heavy cream?

You can, but the sauce may be thinner. If using half-and-half, simmer a little longer until thickened.

How do I keep the cream sauce from separating?

Keep the heat low once the dairy is added and avoid boiling. Add Parmesan gradually to help stabilize the sauce.

Are sun-dried tomatoes necessary?

They’re key for that classic Tuscan flavor, but you can use roasted cherry tomatoes or even crushed tomatoes in a pinch.

Can I make this in an Instant Pot?

Yes—sear the chicken using the sauté function, then cook on high pressure for 6 minutes. Finish with the cream, Parmesan, and spinach after depressurizing.

How can I cut the richness?

A squeeze of lemon brightens the whole dish and balances the cream naturally.

Conclusion

Low-carb Tuscan chicken is the kind of recipe that feels both cozy and elegant—simple enough for weeknights, flavorful enough for weekends. It’s creamy without being heavy, garlicky without being sharp, and rich with Mediterranean-inspired layers that come together quickly in one skillet.

Once you make it, you’ll find it’s the sort of dish you can adjust endlessly, adding vegetables, tweaking the herbs, or pairing it with whatever sides fit your mood. It’s reliable, satisfying, and full of flavor—everything a good dinner should be.