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Creamy Garlic Tuscan Chicken

Sliced chicken breasts simmered in a creamy garlic sauce, loaded with mushrooms, spinach and sun-dried tomatoes. Serve on rice, pasta, or eat as is for a keto friendly meal option!
Prep Time10 mins
Cook Time40 mins
Course: dinner
Cuisine: Italian
Keyword: chicken, keto, spinach, sun dried tomato


  • 1 ½ lbs sliced boneless chicken breast (about 3 breasts)
  • 2 tbsp olive oil
  • salt and pepper
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning (see notes)
  • ½ cup parmesan cheese
  • 4-5 cups fresh spinach
  • ½ cup sliced sun-dried tomatoes
  • 15 white mushrooms (sliced)


  • Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and season very lightly with salt and a generous amount of fresh ground black pepper. Cook 3-5 minutes on each side, or until cooked through. Remove the chicken from the pan and set aside on a large plate.
  • Add the sliced mushrooms to the pan and cook until browned. Transfer the mushrooms to the same plate as the chicken.
  • Add the chicken stock, cream, garlic powder, Italian seasoning and parmesan cheese to the pan. Cook over medium-high heat, whisking constantly, until the sauce starts to thicken.
  • Stir in the sun-dried tomatoes and spinach. Cook until the spinach starts to wilt.
  • Add the chicken and mushrooms back into the pan and stir it all together. Let simmer for 2-3 minutes.
  • Serve as is, or spoon mixture on top of pasta or rice.


  • Recipe adapted from The Recipe Critic
  • Italian Seasoning: You can buy pre-made mixes of spices, but I prefer to mix up my own combination. For this one I mixed together the following:
    • 1 tbsp basil
    • 1 tbsp oregano
    • 1 ½ tsp rosemary
    • 1 tbsp parsley
    • 1 ½ tsp thyme
    • 1 ½ tsp red pepper flakes
    • ½ tsp garlic powder
This makes more than you need for this recipe, but you can use it up in other dishes.