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Creamy Tuscan Keto Chicken Skillet - A Cozy, Low-Carb One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6–8 chicken thighs), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if packed in oil)
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, thinly sliced (drained if in oil)
  • 3/4 cup chicken broth (low sodium)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated melts best)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 3 cups baby spinach, loosely packed
  • Zest and juice of 1/2 lemon (about 1 teaspoon zest and 1 tablespoon juice)
  • Fresh basil, torn, for garnish (optional)

Method
 

  1. Season the chicken. Sprinkle both sides with salt, pepper, and Italian seasoning. Let it sit while you heat the pan to help the seasoning stick.
  2. Sear for flavor. Heat olive oil and butter in a large skillet over medium-high. When shimmering, add the chicken in a single layer. Cook until golden brown, about 4–6 minutes per side, depending on thickness. Transfer to a plate; it will finish cooking later.
  3. Sauté the aromatics. Lower heat to medium. Add garlic and sun-dried tomatoes. Stir for 30–60 seconds until fragrant. Don’t let the garlic brown.
  4. Deglaze and build the sauce. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream, Dijon, and red pepper flakes. Bring to a gentle simmer.
  5. Thicken and season. Stir in Parmesan until melted and smooth. The sauce should lightly coat the back of a spoon. Taste and add a pinch of salt if needed.
  6. Add the greens. Stir in the spinach and let it wilt, 1–2 minutes. If the sauce seems too thick, splash in more broth or a bit of water.
  7. Return the chicken. Nestle the chicken and any juices back into the skillet. Simmer on low 3–5 minutes, until the chicken is cooked through (internal temp 165°F/74°C).
  8. Brighten it up. Remove from heat. Add lemon zest and juice. Swirl to combine. The citrus balances the cream and wakes up the flavors.
  9. Finish and serve. Garnish with torn basil. Serve hot with your favorite low-carb sides like zucchini noodles, spaghetti squash, roasted broccoli, or cauliflower mash.