Keto Tuscan Chicken
When you need a dinner that is sure to please the family, this Keto Creamy Tuscan Chicken is absolute perfection!
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 6
Calories: 451.48kcal
Author: Wendy Polisi
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
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.
Calories: 451.48kcal | Carbohydrates: 7.69g | Protein: 31.75g | Fat: 33.23g | Saturated Fat: 13.02g | Trans Fat: 0.01g | Cholesterol: 136.7mg | Sodium: 745.65mg | Potassium: 748.66mg | Fiber: 1.85g | Sugar: 2.91g | Vitamin A: 1711.52IU | Vitamin C: 10.22mg | Calcium: 192.32mg | Iron: 1.76mg