Nutrition Facts
Servings: 4 ServingCalories:450kcalTotal Fat:32gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:32g
Keto Tuscan Chicken Skillet
Some meals feel like they belong in a fancy restaurant, yet they’re incredibly simple to make at home. This Keto Tuscan Chicken Skillet is one of those dishes. It’s creamy, garlicky, and packed with flavor—everything we love in a hearty meal, but without the carbs. Whether it’s a cozy weeknight dinner or an easy meal prep option, this dish never fails to impress.
What makes it special? Seared golden-brown chicken thighs simmered in a luscious, creamy parmesan sauce infused with garlic, sun-dried tomatoes, and fresh spinach. It’s a meal that’s both satisfying and wholesome, packed with healthy fats and protein while staying low in carbs. Plus, the one-skillet cooking method means less mess, more flavor, and an easy cleanup.
If you’re craving something rich, comforting, and keto-friendly, this Tuscan-inspired chicken dish will hit the spot every time.
Description
A One-Pan, Creamy, and Flavorful Low-Carb Dinner
This Keto Tuscan Chicken Skillet is a rich and comforting one-pan meal featuring juicy chicken thighs simmered in a creamy, garlicky sun-dried tomato sauce with fresh spinach and parmesan. It’s the perfect balance of indulgence and nutrition, making it a go-to for any night of the week!
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless for quicker cooking)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for spice)
- 2 cups fresh spinach, chopped
- 1 tbsp butter
For the Chicken:
For the Sauce:
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Pat the chicken thighs dry and season with salt, pepper, and smoked paprika.
- Place the chicken skin-side down in the skillet and sear for 5-6 minutes, until golden and crispy. Flip and cook for another 3-4 minutes. Remove from skillet and set aside.
- Reduce heat to medium. Melt butter in the same skillet, then add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add parmesan cheese, Italian seasoning, and red pepper flakes, stirring until smooth and creamy.
- Stir in fresh spinach and cook for 1-2 minutes, until wilted.
- Return the seared chicken thighs to the skillet, spooning sauce over the top.
- Lower the heat and let it simmer for 8-10 minutes, until the chicken is fully cooked.
- Serve warm, garnished with extra parmesan and fresh herbs if desired.
Sear the Chicken:
Make the Sauce:
Combine & Simmer:
Note
Substitutions & Variations
- Dairy-Free: Use coconut cream instead of heavy cream and omit the parmesan cheese.
- Boneless Option: Swap bone-in thighs for boneless skinless chicken thighs or breasts for faster cooking.
- Extra Greens: Add more spinach or stir in some kale for added nutrients.
- Spicy Kick: Increase the red pepper flakes or add a drizzle of hot sauce.
- Lighter Version: Use half heavy cream and half unsweetened almond milk to reduce calories.