Mom's Best Recipes
Recipe

Low Carb Tuscan Chicken

Crispy-edged chicken in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. Cozy, bold, and weeknight-friendly with serious restaurant energy.

Author By Matt Campbell
4.8
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If you have ever wanted a low carb dinner that actually feels like dinner, not a compromise, this is it. We are talking golden chicken with crisp edges and a rich garlic cream sauce that clings to every bite. Add those salty-sweet pops of sun-dried tomato and suddenly you are “just tasting” the sauce until your plate is suspiciously empty.

This recipe is my go-to when I want something comforting but still sharp and savory. It hits that sweet spot between weeknight simple and restaurant-level satisfying. No weird ingredients. No sad substitutions. Just smart technique, big flavor, and a sauce you will want to swipe with anything in reach.

Serving idea: Spoon it over cauliflower mash, zucchini noodles, or simply pile it next to roasted asparagus for a clean, low carb plate.

Why It Works

  • Crispy chicken, not steamed chicken: A quick sear builds real flavor and keeps the chicken juicy.
  • A sauce that tastes layered: Sun-dried tomatoes, garlic, Parmesan, and a little lemon create a rich sauce that still feels bright.
  • Low carb without feeling low anything: Spinach adds color and balance, and the cream sauce brings the cozy.
  • Reliable and flexible: Works with chicken breasts or thighs, and it reheats surprisingly well if you treat it gently.

Pairs Well With

  • Lemon Roasted Asparagus

  • Buttery Cauliflower Mash

  • Garlic Zucchini Noodles

  • Arugula Salad with Parmesan

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.

Reheat gently: Warm in a skillet over low heat with a splash of chicken broth or a little water to loosen the sauce. Microwaving works too, just use 50 percent power and stir the sauce halfway through so it stays creamy.

Freezing: Cream sauces can separate after freezing, so I do not recommend it if you can avoid it. If you do freeze, thaw overnight in the fridge and reheat slowly while whisking, adding a splash of broth to bring it back together.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs are fantastic here and even more forgiving. Cook to at least 165°F for safety. For best texture, thighs are often amazing closer to 175 to 185°F, depending on thickness.

Is this actually low carb?

It is generally low carb compared to pasta-based creamy dishes, but exact carbs depend on your sun-dried tomatoes, broth, and serving size. Some brands add sugar, so check the label. If you are eating very strict, use a smaller amount of sun-dried tomatoes and choose no-sugar-added broth and oil-packed tomatoes with no added sugar.

Do you have a nutrition estimate?

Estimated per serving (recipe makes 4): 520 calories, 6 g carbs (about 4 g net carbs), 37 g protein, 39 g fat. Numbers vary by brands, especially sun-dried tomatoes and Parmesan, so use this as a helpful ballpark, not a medical-grade label.

What if my sauce is too thick?

Easy fix. Add chicken broth 1 tablespoon at a time over low heat until it loosens up and looks glossy again. The sauce should coat the back of a spoon.

What if my sauce looks broken or oily?

Usually the heat was a little too high. Pull the pan off the burner, whisk in 1 to 2 tablespoons broth, then return to low heat and whisk until it smooths out.

Can I swap the dairy?

Half-and-half: Works, but the sauce will be thinner and less clingy. Simmer a touch longer to reduce.
Pecorino: Great swap for Parmesan if you like it saltier and sharper.
Dairy-free: This recipe is built around cream and Parmesan, so dairy-free swaps will taste different. You can try full-fat coconut cream and a dairy-free Parmesan-style alternative, but expect a different flavor profile.

What about different sun-dried tomatoes?

Oil-packed: Easiest and most flavorful. Drain and slice.
Dry-packed: Rehydrate in hot water for 10 minutes, then drain, pat dry, and slice. You can also soften them in warm broth for a couple minutes before adding.

This is the kind of meal I started making when I realized “low carb” does not have to mean “low joy.” I wanted that restaurant skillet vibe at home: sizzling chicken, a sauce that smells like garlic and ambition, and something green in the mix so it feels like a real dinner, not just a quick bite dressed up as a meal.

The first time I made it, I went a little heavy on the sun-dried tomatoes and did not regret it for one second. Now it is my weeknight flex dish. Minimal drama, maximum payoff, and yes, I still taste the sauce about eight times before serving because that is just responsible cooking.