Raise your hand if you’ve stared into your fridge at 6 PM, thinking, “I really want something delicious…but I also want to fit into my jeans next week.” Girl, same. That’s exactly why Low-Carb Tuscan Chicken has become my weeknight hero.
Packed with juicy chicken, crisp veggies, and that creamy, cheesy sauce we all secretly dream about, this dish is proof that “low-carb” and “full-on flavor” can absolutely be best friends. Whether you’re juggling work, kids, or just the universal struggle of “what’s for dinner?”, this recipe is your fast track to a meal that feels fancy but is secretly a breeze.
Let’s dive into why you’ll fall in love with this Tuscan-inspired magic!
Table of Contents
Why You’ll Love This Low-Carb Tuscan Chicken
- It’s Fast and Fuss-Free. We’re talking about a skillet dinner that’s ready in under 30 minutes. No mountains of dishes, no elaborate prep.
- Low-Carb Never Tasted So Good. You’ll get savory chicken, tender veggies, and creamy sauce, all without blowing your carb budget.
- Crowd-Pleaser Alert. Even picky eaters won’t complain—especially once they see all that melted cheese on top.
- Restaurant Vibes at Home. It tastes like something you’d order at your favorite Italian spot…but in your yoga pants.
Ingredients for Low-Carb Tuscan Chicken
Here’s what you’ll need to bring this deliciousness to life:
- Chicken breasts
- Fresh broccoli
- Grape tomatoes
- Creole seasoning
- Onion powder
- Garlic powder
- Extra virgin olive oil
- Sun-dried tomatoes
- Crushed red pepper flakes
- Dried oregano
- Half and half
- Shredded parmesan cheese
- Shredded mozzarella cheese
(For exact quantities, check the full recipe at the bottom of this post!)
How to Make Low-Carb Tuscan Chicken
Let’s get cooking—and trust me, this will be on your table before you finish your second glass of Pinot.
Step 1: Sizzle the Chicken
- Heat extra virgin olive oil in a large skillet over medium-high heat.
- Season your chicken breasts generously with Creole seasoning, onion powder, and garlic powder.
- Add chicken to the hot pan and sauté for about 10 minutes, stirring occasionally. You’re looking for a nice golden-brown sear.
Step 2: Add the Veggie Goodness
- Toss in your fresh broccoli florets and those juicy grape tomatoes.
- Sprinkle in crushed red pepper flakes (a little or a lot, depending on your spice tolerance), dried oregano, and the sun-dried tomatoes.
- Keep cooking and stirring occasionally for another 10 minutes until the veggies are tender-crisp.
Step 3: Create the Creamy Magic
- Pour in the half and half and give everything a good stir.
- Sprinkle shredded parmesan and mozzarella cheese over the top.
- Let the cheese melt into gooey perfection, then remove from heat.
Step 4: Serve and Swoon
- Plate it up while it’s piping hot. Maybe sprinkle a bit more parmesan if you’re feeling extra fancy.
That’s it! Dinner = done.
Aneta’s Kitchen Note
I first made this Low-Carb Tuscan Chicken on a night when I had zero energy and a fridge full of random ingredients. My kids were suspicious at first (“Why is there green stuff in the pan, Mom?”), but once they tasted it, there were no leftovers. Now it’s my go-to recipe when I want something indulgent yet healthy-ish.
Pro tip: It makes your kitchen smell amazing—like you’ve been simmering sauce all day, even if you only spent 20 minutes cooking.
Cooking Tips for Perfect Low-Carb Tuscan Chicken
- Cut Your Chicken Evenly. This helps it cook faster and more evenly—no raw surprises in the middle.
- Don’t Skip the Sun-Dried Tomatoes. They add a pop of tangy sweetness that totally makes the dish.
- Watch Your Heat. Once you add the half and half, keep the heat medium-low to avoid curdling.
- Spice Level? Your Call. Add more crushed red pepper if you’re feeling bold—or leave it out for a milder dish.
- Leftovers Rock. This reheats beautifully for lunch the next day. Just pop it in the microwave and enjoy all over again.
FAQs About Low-Carb Tuscan Chicken
Can I substitute chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay extra juicy and work wonderfully here.
Is there a dairy-free option?
You could try unsweetened coconut cream instead of half and half, though it will have a slight coconut flavor.
How do I store leftovers?
Store your Low-Carb Tuscan Chicken in an airtight container in the fridge for up to 3 days. Reheat gently to keep the sauce creamy.
Bring the Magic of Low-Carb Tuscan Chicken to Your Table
If you’ve been searching for a meal that’s comforting, flavorful, and low-carb-friendly, Low-Carb Tuscan Chicken might just become your new weeknight MVP. It’s creamy, cheesy, and bursting with Tuscan vibes—without a carb overload.
Trust me, once you taste that dreamy sauce, you’ll be hooked. Give it a try and let me know how it turns out—I love hearing how you make each dish your own!
Keep Exploring Delicious Chicken Recipes
If you’re loving the idea of quick, flavorful dinners like Low-Carb Tuscan Chicken, I’ve got plenty more inspiration waiting for you! Here are some tasty recipes you might enjoy next:
- For another creamy Italian delight, check out my Creamy Tuscan Chicken Pasta—perfect if you’d like to switch things up with pasta while still keeping those gorgeous Tuscan flavors.
- Craving more skillet magic? Don’t miss my Caprese Chicken Zucchini Skillet for a fresh, low-carb spin bursting with vibrant tomatoes and melty cheese.
- If you’d like to cozy up to another creamy skillet dinner, give my Creamy Garlic Parmesan Chicken a try—it’s rich, satisfying, and totally weeknight-friendly.
- Want to explore more low-carb comfort food? You’ll love my cheesy, easy Chicken Spinach and Mushroom Low-Carb Casserole that’s perfect for busy nights.
These recipes are all big on flavor and easy enough for any night of the week. Let’s keep the chicken magic going!
Print
Low-Carb Tuscan Chicken
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Low-Carb Tuscan Chicken is a creamy, cheesy skillet dinner loaded with juicy chicken, fresh veggies, and sun-dried tomatoes. It’s quick, low-carb, and absolutely delicious for busy weeknights or a cozy dinner at home.
Ingredients
2 tablespoons extra virgin olive oil
1 ½ pounds chicken breasts, cut into chunks
1 teaspoon Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups fresh broccoli florets
1 cup grape tomatoes, halved
¼ cup sun-dried tomatoes, chopped
½ teaspoon crushed red pepper flakes (optional, adjust to taste)
1 teaspoon dried oregano
1 cup half and half
½ cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with Creole seasoning, onion powder, and garlic powder.
Add chicken to skillet and sauté for about 10 minutes, stirring occasionally, until lightly browned.
Add broccoli, grape tomatoes, sun-dried tomatoes, crushed red pepper flakes, and oregano. Cook for another 10 minutes, stirring occasionally, until vegetables are tender-crisp.
Stir in half and half.
Sprinkle shredded Parmesan and mozzarella cheese on top. Allow the cheese to melt.
Remove from heat and serve hot. Enjoy!
Notes
Chicken thighs can be substituted for chicken breasts for extra juiciness.
Adjust crushed red pepper for desired spice level.
Great served with zucchini noodles or a fresh green salad for a low-carb meal.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg