Low carb Tuscan chicken is a creamy skillet dinner with golden chicken breasts, tender broccoli, sweet grape tomatoes, and chewy sun dried tomatoes in a garlicky Parmesan cream sauce. It is rich and satisfying without any pasta or rice, and it comes together in one pan in about 35 minutes.
The sauce is made right in the skillet where the chicken cooked, so all the browned bits add flavor. Serve it with a simple salad or steamed vegetables for a full low carb meal.
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Why This Low Carb Tuscan Chicken Recipe Works
Searing the chicken first builds a golden crust and leaves flavorful browned bits in the pan. Those bits dissolve into the cream and give the sauce depth, so you do not need a long list of ingredients.
Broccoli and tomatoes bring color and texture, and they keep the dish from feeling heavy. Adding the Parmesan at the very end, once the pan is off the heat, helps it melt smoothly instead of turning stringy.
Ingredients for Low Carb Tuscan Chicken
- 1 pound boneless, skinless chicken breasts
- 2 cups chopped broccoli
- 1 cup grape tomatoes, halved
- 1/2 cup chopped sun dried tomatoes
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
If your chicken breasts are very thick, slice them in half horizontally or pound them to an even thickness so they cook through at the same rate.
How to Make Low Carb Tuscan Chicken
1. Sear the chicken.
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook for about 5 to 7 minutes per side, until golden and the center reads 165 degrees F.
2. Rest the chicken.
Move the chicken to a plate and let it rest while you cook the vegetables in the same skillet.
3. Cook the broccoli.
Add the broccoli and saute for about 3 minutes, until it starts to soften. Stir in the garlic and cook until fragrant.
4. Add the tomatoes.
Toss in the grape tomatoes and sun dried tomatoes. Cook for 2 to 3 minutes, until the grape tomatoes begin to burst and release their juices.
5. Make the sauce.
Slowly whisk in the heavy cream and Italian seasoning. Stir gently until the sauce thickens slightly and is bubbly, about 2 minutes.
6. Return the chicken.
Add the chicken back to the skillet and spoon the sauce over it. Simmer for about 3 minutes so the flavors come together.
7. Finish with Parmesan.
Remove the pan from the heat and sprinkle on the Parmesan. Let it melt into the sauce for a minute before serving.
How to Serve Low Carb Tuscan Chicken
Spoon the sauce generously over each piece of chicken and serve with steamed vegetables or a fresh salad. A side of roasted asparagus or zucchini keeps the plate light.
The air fryer asparagus is a quick match, and the sheet pan Italian chicken and broccoli is a lighter chicken option for another night. For a low carb snack or side, try the keto zucchini fries. If you want something starchy for the rest of the family, serve the one pot asparagus orzo on the side.
How to Store and Reheat Low Carb Tuscan Chicken
Refrigerate leftovers within two hours in a shallow covered container. The University of Minnesota Extension lists 3 to 4 days for cooked leftovers.
Reheat gently on the stovetop over low heat until the chicken and sauce reach 165 degrees F, adding a spoonful of cream or broth if the sauce looks thick. Avoid high heat, which can make cream sauces separate.
Tips and Variations for Low Carb Tuscan Chicken
Use a thermometer and cook until the chicken reads 165 degrees F. The University of Minnesota Extension explains safe storage and reheating in its guide to storing and reheating leftovers.
For a lighter sauce, replace part of the cream with a mix of cream cheese and chicken broth. Spinach or zucchini can stand in for the broccoli if you prefer.
Frequently Asked Questions About Low Carb Tuscan Chicken
Is low carb Tuscan chicken keto friendly?
It has no pasta or rice, and the main carbs come from the vegetables and sun dried tomatoes. Check your own targets, since carb counts vary by ingredient.
Can I make low carb Tuscan chicken with chicken thighs?
Yes. Thighs take a little longer, so cook them until they read 165 degrees F.
How do I keep the cream sauce from separating?
Use medium to low heat and add the Parmesan off the heat so the sauce stays smooth.
Can I use fresh tomatoes instead of sun dried?
You can, but sun dried tomatoes give a more concentrated flavor, so the dish will taste milder.
Can I prep low carb Tuscan chicken ahead of time?
Yes. Chop the vegetables and mince the garlic ahead, then cook everything fresh when you are ready.
Low Carb Tuscan Chicken
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cup chopped broccoli
- 1 cup grape tomatoes halved
- ½ cup sun dried tomatoes chopped
- 1 cup heavy cream
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- ½ cup shredded Parmesan cheese
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Season the chicken and cook for about 5 to 7 minutes per side, until golden and 165 degrees F in the center.
- Move the chicken to a plate and let it rest.
- In the same skillet, cook the broccoli for about 3 minutes, then stir in the garlic until fragrant.
- Add the grape tomatoes and sun dried tomatoes and cook for 2 to 3 minutes, until the grape tomatoes begin to burst.
- Whisk in the heavy cream and Italian seasoning and stir until slightly thickened and bubbly, about 2 minutes.
- Return the chicken to the skillet and simmer for about 3 minutes.
- Remove from the heat, sprinkle with Parmesan, and let it melt into the sauce before serving.
