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Low Carb Tuscan Chicken

Golden seared chicken cutlets in a creamy Parmesan sauce with sun-dried tomatoes and baby spinach for a satisfying keto-friendly one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts sliced horizontally into 4 cutlets
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup onion diced
  • 3 cloves garlic minced
  • 1/3 cup chicken broth for deglazing
  • 1 cup heavy whipping cream
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 1/2 cup Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning
  • 4 cups fresh baby spinach

Equipment

  • large skillet
  • sharp knife
  • wooden spoon
  • Instant read thermometer

Method
 

  1. Slice each chicken breast horizontally into 2 thin cutlets. Pat dry with paper towels and season both sides with paprika, garlic powder, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets for about 5 minutes per side until golden brown and cooked to 165°F. Work in batches if needed. Remove to a plate and tent with foil.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 3 to 4 minutes until translucent. Add minced garlic and stir for 1 minute until fragrant.
  4. Pour in chicken broth and scrape all browned bits from the pan bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced.
  5. Reduce heat to medium-low. Pour in heavy whipping cream and bring to a gentle simmer with small, steady bubbles. Do not boil.
  6. Stir in freshly grated Parmesan in two additions, stirring until fully melted and smooth between each. Add sun-dried tomatoes and Italian seasoning. Simmer gently for 2 to 3 minutes.
  7. Add all baby spinach at once and stir until completely wilted, about 60 to 90 seconds. If sauce looks thin, simmer for an additional 2 minutes.
  8. Return chicken cutlets and accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 1 minute to heat through. Serve immediately.

Notes

Storage: Store in airtight container for up to 3 days. Reheat gently on stovetop over medium-low heat with a splash of broth or cream. Do not freeze as cream sauce separates when thawed. Substitutions: Use boneless skinless chicken thighs for juicier results (add 2-3 minutes cooking time). Replace sun-dried tomatoes with roasted red peppers for milder flavor. Coconut cream plus nutritional yeast creates a dairy-free version. Variations: Add quartered canned artichoke hearts with the tomatoes. Sauté sliced cremini mushrooms with the onions for earthier depth. Add red pepper flakes for heat. Low-Carb Serving Options: Serve over zucchini noodles, cauliflower rice, spaghetti squash, or steamed asparagus. If carbs aren't a concern, fettuccine or pappardelle pasta work beautifully. Sauce Tips: Always keep cream at a gentle simmer, not a boil. Grate Parmesan fresh for smoothest sauce. If sauce breaks, remove from heat, cool briefly, and whisk in 1 tablespoon cold cream. Keto: Approximately 6-8 grams net carbs per serving depending on sun-dried tomatoes used.