Tulo

Creamy Tuscan Garlic Butter Chicken Recipe

Searing the chicken first builds a browned crust and leaves fond in the pan that becomes the base of the sauce, and heavy cream plus parmesan thickens without any flour or cornstarch, keeping the whole dish low carb without sacrificing a rich, restaurant-style sauce.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup parmesan cheese, grated
  • 1/3 cup sun-dried tomatoes, chopped
  • 3 cups baby spinach
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes

Nutrition per serving

Calories
632
Protein
39g
Carbs
7g
Fat
50g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the chicken thighs dry with paper towels, then season both sides with salt, pepper, and garlic powder.
  2. 2Heat the butter and olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.USDA safe minimum for poultry: 165°F (74°C)
  3. 3Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds, until fragrant, scraping up any browned bits from the bottom of the pan.
  4. 4Pour in the chicken broth and stir, continuing to scrape the fond into the liquid.
  5. 5Stir in the heavy cream, parmesan, sun-dried tomatoes, and Italian seasoning. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  6. 6Add the spinach a handful at a time, stirring until wilted, about 2 minutes.
  7. 7Return the chicken and any accumulated juices to the skillet. Spoon sauce over the top and simmer for 3-5 minutes, until the chicken is heated through and reaches 165°F again.
  8. 8Sprinkle with red pepper flakes if using, and serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Boneless, skinless chicken breasts work in place of thighs; pound them to an even thickness first and reduce the initial sear to 4-5 minutes per side since breasts dry out faster.
  • For a lower-fat sauce, swap half the heavy cream for chicken broth, though the sauce will be noticeably thinner and won't thicken as much.
  • Add sliced mushrooms with the garlic in step 3 for extra texture; they'll release liquid that reduces along with the sauce.
  • Oil-packed sun-dried tomatoes bring more flavor than dry-packed; if using dry-packed, rehydrate them in hot water for 10 minutes first.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat with a splash of chicken broth or cream stirred in to loosen the sauce; high heat or the microwave can cause the cream sauce to separate.

Tips from the Tulo kitchen

  • Letting the chicken rest at room temperature for 10-15 minutes before searing helps it cook more evenly and reach temperature without the outside overcooking.
  • If the sauce looks thin after step 5, keep it at a bare simmer a few extra minutes rather than raising the heat; a hard boil can cause cream-based sauces to break.

FAQ

How many net carbs are in this keto Tuscan chicken?

Each serving runs around 6g net carbs, coming mostly from the heavy cream and sun-dried tomatoes; the chicken, butter, and cheese contribute close to zero.

Can I use chicken breasts instead of thighs?

Yes, though breasts cook faster and dry out more easily than thighs. Pound them to an even 3/4-inch thickness and pull them from the pan as soon as they hit 165°F.

What should I serve with this to keep it low carb?

Cauliflower rice, zucchini noodles, or steamed broccoli all soak up the sauce well without adding significant carbs the way pasta or rice would.

Can I make this dairy-free?

Full-fat canned coconut milk can replace the heavy cream, but the sauce will taste faintly coconutty and won't thicken quite as much without the parmesan; nutritional yeast can stand in for the cheese for a similar savory note.

Why did my sauce separate or turn grainy?

This usually happens when the sauce is boiled hard rather than simmered gently, or when cold cream is added straight from the fridge to a very hot pan. Keep the heat at medium or lower once the cream goes in.

More recipes