Keto Tuscan Chicken Breast – a creamy, flavorful, low-carb meal that’s simple to prepare and perfect for busy families. Loved by kids and moms!
When it comes to finding family-friendly meals that fit into a low-carb lifestyle, Keto Tuscan Chicken Breast is a true winner. It’s one of those recipes that manages to feel special while still being practical for everyday cooking. With its creamy, rich flavors and vibrant presentation, this dish often surprises people with how easy it is to make. Moms appreciate how quickly it comes together, and kids love the comforting taste that feels indulgent yet balanced.
Tuscan-inspired dishes are known for their depth of flavor and simple elegance, and this chicken recipe is no exception. The combination of tender chicken paired with a creamy sauce makes every bite satisfying without being heavy. Even if you don’t follow a strict keto diet, this is the kind of meal that makes weeknight dinners less stressful and a lot more enjoyable.
Ingredients to make Keto Tuscan Chicken Breast
• 2 large boneless skinless chicken breasts (sliced horizontally into cutlets)
• 2 tbsp olive oil for searing
• 1 tbsp butter for added flavor
• 3 cloves garlic minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated parmesan cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• Salt and black pepper to taste
• ⅓ cup sun-dried tomatoes julienned (oil-packed, drained)
• 2 cups fresh spinach leaves
• Fresh basil for garnish (optional)
How to make Keto Tuscan Chicken Breast
- Pat the chicken breasts dry and slice them into thin cutlets. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Sear the Chicken- In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
- Make the Cream Sauce – Lower the heat to medium. In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Add the chicken broth, scraping up the brown bits from the pan.
- Add Cream & Cheese – Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese and oregano, whisking until smooth and creamy.
- Add Veggies – Stir in the sun-dried tomatoes and spinach. Let the spinach wilt into the sauce (about 2 minutes).
- Finish the Dish – Return the chicken to the skillet, spooning the sauce over each piece. Simmer for another 3–4 minutes to let everything meld together.
- Garnish & Serve – Top with fresh basil if desired, and serve hot.
One of the things families often say about this recipe is how versatile it is. It can be dressed up for a cozy dinner with friends or served casually during a busy school night. Moms love that it requires minimal effort yet delivers maximum flavor, while kids find the creamy sauce irresistible. It’s the kind of meal that gets everyone gathered around the table without complaints, which is always a bonus in any household.
Another highlight of Keto Tuscan Chicken Breast is how well it fits into a balanced meal plan. It’s hearty enough to satisfy bigger appetites but still light enough to keep things on track for anyone watching their carbs. This makes it perfect for families who are looking to combine healthier choices with dishes that still taste rich and comforting.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 2 boneless, skinless chicken breasts sliced horizontally into cutlets
- 2 tbsp olive oil
- tbsp butter
- 3 cloves garlic minced
- 1 cup Heavy Cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1/3 cup sun-dried tomatoes julienned oil-packed, drained
- 2 cup fresh spinach leaves
- Fresh basil for garnish optional
Ingredients
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- Pat the chicken breasts dry and slice them into thin cutlets. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
- Lower the heat to medium. In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Add the chicken broth, scraping up the brown bits from the pan.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese and oregano, whisking until smooth and creamy.
- Stir in the sun-dried tomatoes and spinach. Let the spinach wilt into the sauce (about 2 minutes).
- Return the chicken to the skillet, spooning the sauce over each piece. Simmer for another 3–4 minutes to let everything meld together.
- Top with fresh basil if desired, and serve hot.
