This creamy Tuscan chicken is one of my favorite one-pan recipes. It bursts with flavor and looks so pretty with the baby spinach and sweet sun dried tomatoes mixed throughout the creamy garlic sauce.
Make this Tuscan chicken for the family in just 30 minutes, served over your favorite pasta or zucchini noodles for a low-carb option.
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❤️ Why you'll love this recipe
- This Tuscan chicken is easily adaptable to make it low-carb and even keto! Perfect for those with specific dietary goals.
- It’s a no-fuss, one-pan meal which means you benefit from minimal mess in the kitchen.
- This dish pairs beautifully with pasta, rice, vegetables, or even mashed potatoes. You certainly aren’t lacking options!
This Tuscan chicken isn’t just comfort food on steroids, it’s also a well-balanced meal that can easily accommodate keto, low-carb, and paleo dieters!
🛒 Ingredients
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Note: The full list of this Creamy Tuscan Chicken recipe ingredients with their amounts and low carb options are in the recipe card below.
- Chicken thighs
- Coconut oil -- may substitute olive oil
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Garlic cloves
- Onion
- All-purpose flour -- or almond flour (for lower-carb version)
- Chicken broth
- Heavy cream -- or full fat coconut milk for non-dairy)
- Spicy Brown Mustard
- Parmesan Cheese - or Nutritional yeast (for non-dairy version)
- Fresh Thyme
- Sun Dried Tomatoes
- Baby Spinach
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Season the chicken thighs with salt and pepper, onion powder, and garlic powder.
- Add the coconut oil to a medium sized skillet (about 8-10 inches) and turn on the heat to medium.
- When heated add the seasoned chicken pieces and cook about 8 minutes per side, until no pink remains. Then transfer the chicken pieces to a plate and put to the side.
- Add the diced onion and garlic to the skillet and cook for 2 or more minutes.
- Once the onions are translucent, start to add the all-purpose flour (or the almond flour) and mix well into the onion and garlic.
- Pour in the chicken bone broth.
- Pour in the heavy cream (or coconut milk). Stir well until completely combined.
- Add the mustard, parmesan cheese (or nutritional yeast), and fresh thyme, and stir. Once the sauce starts to bubble, turn down and simmer until the sauce starts to thicken.
- Add the sun dried tomatoes and spinach.
- Stir well and when the spinach wilts add the chicken back to the skillet.
- Warm through and turn off the heat.
- Serve with your favorite pasta or a low-carb alternative such as spiralized zucchini.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
Questions frequently asked about making Creamy Tuscan Chicken recipe.
No. Instead, this Tuscan chicken recipe boasts aromatic flavors, typical of classic Italian dishes. The creamy sauce in this Tuscan chicken also cuts through any spiciness that you may otherwise taste from ingredients such as the spicy mustard.
Yes! This creamy Tuscan chicken provides a well-balanced meal with protein, greens, and fat. Depending on what you serve with this Tuscan chicken, you could also end up with additional vegetables or a portion of carbohydrates through pasta or other grains.
This depends on the carb count from your other meals on the day. You could use almond flour instead of all-purpose flour, reduce the sun-dried tomatoes and serve this Tuscan chicken with low-carb vegetables for a truly keto meal.
You bet! Even if you make this creamy Tuscan chicken with all-purpose flour and keep the sun-dried tomatoes, you could still refer to this dish as low-carb. Be sure to keep it that way by pairing it with a low-carb side.
👩🏻🍳 Tips
- To make this Tuscan chicken recipe low carb or gluten free, make use of almond flour instead of all-purpose flour and add a low-carb vegetable side instead of pasta.
- You can test if your Tuscan chicken has cooked sufficiently by inserting a food thermometer in the chicken thighs. The thermometer should read 165F.
- A medium-large heavy skillet such as a cast iron skillet is best when making Tuscan garlic chicken. You can’t go wrong with a 10-inch skillet with dual handles!
📚 Variations
- Coconut milk can be used in place of heavy cream if you are lactose intolerant.
- Almond flour is a great alternative to all-purpose flour. It not only makes this Tuscan chicken gluten-free, it also reduces the carb count.
- Free feel to add in additional vegetables such as sliced mushrooms to this creamy Tuscan chicken dish. You can add them to the cooked onion and allow them to simmer in the sauce so that they are soft and tender for serving.
- If you don’t mind dairy but heavy cream cream is too rich, you could use Greek yogurt instead.
- Make keto Tuscan chicken by using almond flour and serving this dish with a side of vegetables. Spiralized zucchini is a great alternative to carb-rich pasta.
- Add a little heat to this Tuscan chicken with some cayenne pepper.
- Sprinkle some nutritional yeast over your food when serving for an added dose of minerals, vitamins, and antioxidants.
🥫 Storage
Leftover Tuscan chicken can be stored in an airtight container (with the sauce) for 3-4 days in the refrigerator or in the freezer for up to 1 month.
Make sure to reheat the chicken and sauce slowly, stirring frequently to prevent the sauce from separating.
📗 Related Recipes
Love one-pan chicken dishes as much as I do? Then be sure to try my Classic Chicken Cacciatore With Mushrooms, or Chicken Marsala.
I just love the fact that this Tuscan chicken recipe can easily be adapted to become low-carb and keto-friendly. If getting your health on track is a priority for you right now, add these Nutritious Apple Cinnamon Breakfast Oatmeal Muffins to your morning meal.
🍽 Serve with
This one-pan dish can be enjoyed with a side of Roasted Asparagus, Grilled Vegetables, or over rice, pasta, quinoa, or mashed potato!
📞 Chiacchierata (chat)
Blow your friends and family away with this ultra-creamy Tuscan chicken. I have so many good things to say about this recipe - it’s irresistibly delicious with aromatic flavors and thick creamy sauce, it can be adapted to fit a low-carb and keto diet, and it’s a one-pan meal…what more could you want?!
During the colder months of the year, this type of food is always my absolute favorite and I have no doubt that you’ll love it too!
And here is another Tuscan recipe you're sure to enjoy, it's a White Bean Soup recipe with sausage and kale. So good!
If you love a creamy sauce, next time try out Creamy Tomato Chicken Skillet Dinner. So easy to make and loaded with fresh kale and delicious basil. And if gnocchi has your heart, then you have to try the absolutely superb One-Skillet Chicken With Gnocchi and Spinach.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This creamy Tuscan chicken takes comfort food to a new level with aromatic flavors, a thick and silky sauce with baby spinach, and sweet sundried tomatoes. Serve it over al dente pasta to a truly rewarding dinner!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Creamy Garlic Tuscan Chicken
Ingredients
- 4 Chicken Thighs Bone-in, skin removed
- 1 Tablespoon Coconut oil May substitute olive oil
- Salt and Black pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 3 Cloves Garlic minced
- ½ cup Onion diced
- 1 Tablespoons All-Purpose Flour may substitute almond flour
- 1 cup Chicken bone broth may use vegetable broth or chicken broth
- ⅔ cup Heavy Cream may use Full fat Coconut Milk
- 1 teaspoon Spicy Brown Mustard
- 1 Tablespoon Parmesan cheese may substitute Nutritional Yeast
- 1 teaspoon fresh Thyme leaves removed from stem
- ⅔ cup Sun Dried Tomatoes roughly chopped
- 1 cup Baby Spinach roughly chopped
Instructions
- Season the chicken thighs with salt and pepper, onion powder, and garlic powder.
- Add the coconut oil to a medium sized skillet (about 8-10 inches) and turn on the heat to medium.
- When heated add the seasoned chicken pieces and cook about 8 minutes per side, until no pink remains.
- Transfer the chicken pieces to a plate and put to the side.
- Add the diced onion and cook until translucent. Add the garlic and cook 2 more minutes.
- Add the all-purpose flour (or the almond flour) and mix well into the onion and garlic.
- Pour in the chicken bone broth and the heavy cream (or coconut milk). Stir well until completely combined. Add the mustard, parmesan cheese (or nutritional yeast), and fresh thyme.
- When the sauce starts to bubble turn down and simmer until the sauce starts to thicken.
- Add the sun dried tomatoes and spinach. Stir well and when the spinach wilts add the chicken back to the skillet. Warm through and turn off the heat.
- Serve with your favorite pasta or alongside your chosen vegetable/side.
