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Low-Carb Tuscan Chicken

Seasoned chicken bites with broccoli, tomatoes, and sun-dried tomatoes in a creamy mozzarella and parmesan sauce for a complete low-carb dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breasts chopped into 1-inch pieces
  • 1.5 tbsp extra virgin olive oil
  • 1.5 tsp creole seasoning
  • 0.75 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 broccoli crowns chopped into florets
  • 1 cup grape tomatoes
  • 0.25 cup sun-dried tomatoes
  • 0.5 tsp dried oregano
  • 1 pinch crushed red pepper flakes
  • 0.5 cup half-and-half
  • 1 cup shredded mozzarella cheese
  • 0.25 cup shredded parmesan cheese

Equipment

  • large skillet
  • cutting board and knife
  • Small bowl for seasoning

Method
 

  1. Cut chicken breasts into 1-inch pieces. In small bowl, mix creole seasoning, garlic powder, and onion powder. Toss chicken pieces with spice blend until evenly coated.
  2. Heat olive oil in large skillet over medium-high heat. Add seasoned chicken in single layer. Cook undisturbed for 3 minutes to develop golden crust, then stir and continue cooking 6-7 minutes until chicken is cooked through and internal temperature reaches 165°F.
  3. Add chopped broccoli florets, grape tomatoes, sun-dried tomatoes, oregano, and crushed red pepper flakes to skillet. Stir to combine. Reduce heat to medium and cook 10 minutes, stirring occasionally, until broccoli is tender and grape tomatoes begin to soften and burst.
  4. Lower heat to medium-low. Pour in half-and-half and stir through chicken and vegetables, scraping up any browned bits from bottom of pan. Let warm for 1 minute.
  5. Sprinkle mozzarella and parmesan cheese evenly over top. Let sit for 2 minutes to start melting, then gently fold cheese into mixture until you have smooth, creamy sauce coating everything. Taste and adjust seasoning if needed.
  6. Serve immediately while sauce is creamy and cheese is melted. Excellent on its own or over cauliflower rice or zucchini noodles.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Sauce will thicken when cold. Reheat in skillet over medium-low heat with 1-2 tablespoons milk or cream, stirring gently.
Freezing: Can freeze up to 2 months. Thaw overnight in refrigerator. Reheat on stovetop with splash of cream to reconstitute sauce.
No Creole Seasoning: Substitute with ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne, ¼ tsp dried thyme, and pinch black pepper.
Variations: Use chicken thighs for juicier meat. Add sliced bell peppers, mushrooms, or spinach with vegetables. For spicier version, increase red pepper flakes to ½ tsp.
Dairy-Free: Use full-fat coconut milk instead of half-and-half and dairy-free cheese alternatives.
Tips: Cut chicken into uniform pieces for even cooking. Don't overcrowd pan when cooking chicken. Use fresh broccoli (frozen releases too much water). Add cheese over low heat to prevent separation.