I have a soft spot for chicken in a rich, creamy sauce, and this Keto Tuscan Chicken is my idea of perfection. Spinach, garlic, sun-dried tomatoes, and a touch of lemon juice provide just the right balance for the lightly breaded seasoned chicken and decadent sauce. Sometimes when I am craving an extra pop of flavor, I will sprinkle on some goat cheese.
As you may have noticed from all of the keto chicken recipes on the website, chicken makes a regular appearance on our dinner table.
Chicken Parmesan, Air Fryer Chicken, and Instant Pot Salsa Chicken are some of my favorites.
This Keto Tuscan Chicken was an instant hit at my house and has quickly gained a place in our regular rotation.
Give it a try - I think you will love it too.
Ingredients for Making Tuscan Chicken Keto
- Chicken: You can use either boneless chicken breast or thighs.
- Almond Flour: For best results, make sure it is finely ground.
- Parmesan: Go for the real stuff - not the kind in the green can.
- Italian Seasoning: See my notes in the FAQ below about making your own if you don’t have it.
- Salt and Pepper: Adjust the amounts to suit your personal preferences.
- Oil: I used avocado, but olive oil will work. Just make sure you are mindful of the smoke point.
- Spinach: I used fresh spinach, but frozen would work too. Just thaw it and cook until the excess moisture releases.
- Sundried Tomato: A little goes a long way here!
- Garlic: Fresh minced garlic is best, but frozen or jarred work too. You can also use garlic powder if you like.
- Broth or Wine: Wine adds more flavor, but broth is an excellent substitution if you don’t keep it on hand.
- Lemon Juice: Freshly squeezed lemon juice has the most flavor. For a more pronounced lemon flavor without adding more carbs, add ½ teaspoon real lemon extract.
- Heavy Cream: If you are low carb and NOT keto, half and half will work here too but you might want to omit the lemon juice because it is the fat in the heavy cream that helps it not to curdle.
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Tips & Tricks
- If your chicken is sticking, chances are either you haven’t let it cook long enough before trying to flip it or that your oil isn’t hot enough. The oil should be about 350° F.
- I like the sauce as is, but if you would like it thicker while keeping the creamy Tuscan chicken keto, you could add in ¼ to ½ teaspoon of xanthan gum.
Serving Suggestions
Try serving this over cauliflower rice, zucchini noodles, palmini noodles, or miracle noodles. For family members that aren’t keto, it is fabulous over pasta. (Can I get a hooray for not having to make two meals.)
It is also excellent with a simple green side salad, Keto Radishes or Keto Roasted Cauliflower.
For a truly indulgent meal, round the meal out with Keto Breadsticks.
Frequently Asked Questions
Are Sundried Tomatoes Keto?
Tomatoes are keto, and sundried tomatoes are typically just tomatoes and spices. They may or may not be packed in oil.
Since all the ingredients are keto, sundried tomatoes are keto. That being said, make sure you read the label and ensure that there are no other ingredients that are not appropriate for a ketogenic diet. Additionally, because they are higher in carbs than many foods, it is important to consume them in moderation. The good news is that since they are flavor-packed, a little goes a long way.
What is Tuscan Style Chicken?
This chicken recipe is less about being an actual recipe from Tuscany and more a low carb twist on a recipe commonly ordered at the Olive Garden restaurant.
It has a rich cream sauce, spinach, and sundried tomatoes.
What Ingredients are in Italian Seasoning?
You can make Italian seasoning by combining two tablespoons each of dried oregano, marjoram, and thyme and two teaspoons each of dried basil, rosemary, and sage.
Can I Make This Recipe Ahead of Time?
Yes, for entertaining, this recipe can be prepped ahead of time and reheated when you are ready to serve.
To do this, I recommend slightly undercooking the chicken - to about 150° F - and then reheating covered in the oven until warm. Don’t forget to give the sauce a good stir.
Tools Needed to Make Keto Creamy Tuscan Chicken
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- Zip-Top Bag
- Meat Mallet
- Shallow Breading Bowls or Pie Plates
- Large Skillet
- Foil
- Instant Read Thermometer
Storage
You can store this in the refrigerator for up to three days.
While it is perfectly safe to freeze, you can expect a deterioration in the cream sauce.
How to Make This Keto Tuscan Chicken Recipe
Pound the Chicken
Use a meat mallet to pound the chicken to even thickness. I like to put the chicken in a zip-top bag before pounding.
Make the Breading
Combine the almond flour, ⅓ cup of the parmesan cheese, and seasonings in a shallow dish.
Bread the Chicken
Coat the chicken in the almond flour mixture, using your hands to gently press the breading into the chicken.
Stovetop Instructions - See the Recipe Card Below for the Instant Pot Instructions
Brown the Chicken
Heat the oil to about 350° F and cook the chicken until it is golden brown and cooked through.
Remove from the heat and tent with foil.
Cook the Vegetables
Add the spinach and sundried tomato to the pan. Cook until the spinach wilts.
Add the garlic and cook for another 30 seconds.
Make the Sauce
Add the broth or wine to the pan and scrape up any browned bits.
Add the lemon juice, cream, and remaining parmesan cheese.
Cook until the cheese melts.
Return the chicken to the pan and coat with the sauce.
More Keto Chicken Recipes
- Instant Pot Frozen Whole Chicken
- Keto Chicken Kiev
- Everything Bagel Chicken
- Keto Parmesan Crusted Chicken
Keto Tuscan Chicken
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breast or thighs
- ⅓ cup almond flour
- ⅔ cup grated parmesan cheese divided
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ cup avocado oil
Vegetables and Sauce
- 2 cups chopped spinach
- ⅓ cup sundried tomatoes chopped
- 1 teaspoon minced garlic
- 2 tablespoons chicken broth or white wine
- 3 tablespoons lemon juice
- 1 cup heavy cream
- Optional: goat cheese for topping
Instructions
- Place the chicken in a zip-top bag and pound to an even thickness using a meat mallet. (If you are using chicken thighs, minimal pounding will be necessary.)
- Combine the almond flour, 1 /3 cup of parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.
- Coat the chicken in the flour mixture using your hands to press the coating into the chicken.
Stovetop Instructions
- Heat a large skillet to medium heat and add the oil. Heat to about 350° F.
- Cook for about 7 minutes per side until the chicken is a deep golden brown. The internal temperature should be about 160° F.
- Remove the chicken from the pan and tent with foil.
- Add the spinach and sundried tomatoes to the pan and cook until the spinach wilts, about 1 to 2 minutes. Add the garlic and cook for 30 more seconds.
- Add the broth to the pan, and scrape up any browned bits.
- Add the lemon juice, heavy cream, and remaining ⅓ cup of parmesan cheese.
- Cook for 3 to 5 minutes, stirring constantly until the cheese melts.
- Return the chicken to the pan, and coat with the sauce.
Instant Pot Instructions
- Heat your pressure cooker to medium-saute and add the oil.
- Once the Instant Pot is preheated, add the chicken.
- Cook for about 2 minutes per side until lightly browned.
- Remove the chicken from the pot. Add more oil if necessary.
- Add the spinach and sun-dried tomatoes and saute until the spinach wilts, about 1 minute. Add the garlic and cook for 30 more seconds.
- Add the chicken broth or wine to the pot. Use a wooden spoon and scrape up any browned bits stuck to the bottom of the pot.
- Hit cancel.
- Add the heavy cream. Add the trivet to the pot and place the chicken on top of the trivet. Seal the pot and set to high pressure for 2 minutes.
- Let the pressure release naturally for 5 minutes, and then do an instant release. Remove the chicken from the pot using tongs, and then remove the trivet.
- Add the lemon juice and remaining ⅓ cup of parmesan cheese and cover. Let sit covered for about 5 minutes until the cheese melts.
- Return the chicken to the Instant Pot and coat with the sauce.
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