Description

The Creamy Tuscan Chicken Skillet is a quick, flavorful, and low-carb recipe that brings restaurant-quality flavor to your table in just 35 minutes. Made with juicy chicken, tender cauliflower, sun-dried tomatoes, and fresh spinach in a rich parmesan cream sauce, this dish is perfect for weeknight dinners and elegant enough for entertaining. Since it’s made in one pan, cleanup is easy, making it an excellent option for busy families or anyone following a keto-friendly lifestyle.

Ingredients

1 large head cauliflower
1 cup chicken broth
2 boneless, skinless chicken breasts (about 6 oz each), cut into ½-inch pieces
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon olive oil (or as needed)
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup freshly grated parmesan cheese (plus extra for garnish)
¼ cup oil-packed sun-dried tomatoes, drained and diced
1 cup fresh spinach leaves (chopped or baby spinach)
Fresh basil leaves (optional, for garnish)

Instructions

Cut the cauliflower into bite-sized florets. Add to a saucepan with chicken broth and simmer for 5–6 minutes until tender-crisp. Remove cauliflower with a slotted spoon and set aside. Reserve the broth.
Toss chicken with Italian seasoning, salt, and pepper.
Heat olive oil in a skillet and cook chicken until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
Add garlic to the skillet and sauté until fragrant. Stir in about ½ cup reserved chicken broth, heavy cream, and sun-dried tomatoes. Simmer for 4–5 minutes until slightly thickened.
Reduce heat to medium-low. Stir in chicken, cauliflower, spinach, and parmesan cheese. Cook 2–3 minutes until sauce is creamy, chicken is cooked through, and spinach is wilted. Adjust seasoning with salt and pepper.
Garnish with fresh basil and extra parmesan if desired.

Notes

The Creamy Tuscan Chicken Skillet is best served hot right out of the pan. It pairs beautifully with zucchini noodles, cauliflower rice, spaghetti squash, or even traditional pasta if you’re not following keto. For a hearty twist, serve it over mashed potatoes or creamy polenta. If you’re looking for lighter options, a crisp green salad or roasted vegetables will balance the richness of the sauce.

Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat. Add a splash of cream or chicken broth to refresh the sauce. Freezing is possible for up to 2 months, but the cream may slightly separate upon thawing—stir well when reheating to bring it back together.