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Creamy Tuscan chicken cooking in a skillet with spinach and sun dried tomatoes
Dreena Grace Burthon

Low-Carb Creamy Tuscan Chicken (No Flour)

A simple creamy chicken dinner that feels comforting without being a project. One pan, familiar ingredients, and no extra steps to babysit. Just solid food for tired evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1.5 lb chicken thighs or breasts boneless, skinless
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup sun dried tomatoes drained, sliced
  • 2 cups fresh spinach loosely packed
  • 0.5 cup parmesan cheese freshly grated
  • 0.5 tsp Italian seasoning optional

Equipment

  • 1 Large skillet or pan Wide pan works best so the sauce doesn’t crowd
  • 1 Cutting board For chicken and veg
  • 1 Knife Nothing fancy
  • 1 Wooden spoon or spatula For stirring the sauce
  • 1 Measuring cup For cream
  • 1 Grater Only if using fresh parmesan

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken with salt and pepper on both sides.
  3. Place the chicken in the pan and cook without touching it for a few minutes until it browns. Flip and cook the other side. Once cooked through, remove it from the pan and set aside.
  4. Lower the heat slightly. Add the garlic and stir for about 20 seconds, just until it smells good.
  5. Pour in the heavy cream slowly while stirring. Let it warm gently. Do not let it boil.
  6. Add the sun dried tomatoes and stir them into the sauce.
  7. Add the spinach and let it wilt down. This takes about a minute.
  8. Stir in the parmesan a little at a time until the sauce thickens.
  9. Return the chicken to the pan and spoon the sauce over it. Let everything simmer together for 2 to 3 minutes.
  10. Taste and adjust seasoning if needed. Turn off the heat and let it sit briefly before serving.

Notes

  • This sauce thickens as it cools. If it looks a little loose in the pan, give it a minute before adjusting anything.
  • Keep the heat gentle once the cream goes in. High heat is usually what causes problems.
  • Chicken thighs stay more forgiving, especially if you get distracted. Breasts work, just watch them.
  • Fresh parmesan melts better and tastes better. The packaged stuff works in a pinch, but the texture will be different.
  • If the sauce feels too thick, a small splash of water or broth fixes it fast.
  • This reheats best on the stove over low heat. Stir slowly. Microwaving too hard can mess with the sauce.
  • Taste at the end. Always. The salt level changes once everything comes together.