Creamy Tuscan Chicken

Just wait until you taste this fabulously rich and Creamy Tuscan Chicken. While the flavors are absolutely wonderful, I love that the dish is simple to throw together and quite quick to make. Tender sauteed chicken is simmered in a rich and creamy sun dried tomato, spinach, garlic and Parmesan cheese sauce to absolute perfection. Whether you’re watching your carbs or not, this recipe is a real crowd pleaser and gets rave reviews whenever it’s served.

Creamy Tuscan Chicken is suitable for anyone following a gluten free, low carb or keto way of eating. It’s one of my favorite recipes and the fact that it’s so simple to cook makes it even more attractive.

Pan Method or Oven Baked Method

Creamy Tuscan Chicken is perfect for a weeknight family meal but is fit to be served at any occasion. The recipe includes an oven baked method for a dish that’s centre of the “tableworthy”. I generally use the one pan method for regular meals unless someone’s coming for dinner. Both meals present really well but the oven baked method is definitely more of a visual statement.

Sun dried Tomatoes

It’s a real struggle to find sun dried tomatoes that are preserved in a healthy oil. All versions on the shelves in my local stores are made with unhealthy oils such as canola and vegetable oils. I’ve linked a jar of sun dried tomatoes in the ingredients that I buy from Amazon. It is one of the only jars that I could find that uses olive oil.  Feel free of course to use sun dried tomatoes of choice in the recipe.

Serving Suggestions for Creamy Tuscan Chicken

Try serving this with a serve of your favorite greens on the side such as green beans, brussel sprouts or broccoli. To make it more substantial try serving it with Cauliflower Rice or Mashed Cauliflower. A simple salad served on the side would also taste great.

I can’t wait to hear your feedback on this delicious recipe.

Karen xx

Creamy Tuscan Chicken

5 from 5 votes

This is the most delicious rich and creamy chicken casserole that the whole family is going to love. Quick and easy to make and ready in about 40 minutes.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Servings: 6 serves

Course: Main Course

Cuisine: Diabetic Recipe, Gluten Free, Italian, Keto, Low Carb, Mediterranean

Calories: 582

Ingredients Method Notes

Ingredients

  

Chicken Preparation

• 1000 gms boneless and skinless chicken breasts or chicken thighs
• 2 teaspoons onion powder
• 1 teaspoon paprika
• ½ teaspoon dried chili flakes or to taste
• ½ teaspoon salt or to taste
• Pepper to taste
• 2 tablespoons EVOO- extra virgin olive oil

To Make The Sauce

• 1 tablespoon butter
• 2 teaspoons minced garlic
• 4 tablespoons sun dried tomato strips thinly sliced
• 2 teaspoons Italian mixed herbs /oregano, basil, thyme or marjoram
• ½ cup chicken stock
• 3 tablespoons cream cheese at room temperature
• 1 cup heavy/pure cream
• 4 tablespoons sour cream
• ½ cup Parmesan cheese grated or tasty/hard cheese of choice
• 4 cups baby spinach leaves

Method

 

1. Season the chicken with the garlic powder, onion powder, paprika, chili flakes, salt and pepper.
2. Heat the EVOO/oil in a large heavy based frying pan over medium to high heat. Brown the chicken for about 5-6 minutes on each side or until cooked through. Remove chicken from the pan and set aside covered in aluminium foil.
3. Add the butter and the garlic to the frying pan juices and fry gently until garlic is translucent. Stir through the sun dried tomatoes and the herbs. Add the chicken stock to the pan and turn the heat up. Reduce the liquid by about 1/2, then turn the heat down to a simmer.
4. Whisk the cream cheese into the reduction until well blended. Add the cream and the sour cream and whisk until the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste.
5. Add the cheese and stir until the cheese melts. Add the spinach leaves to the sauce and continue to cook until the spinach wilts slightly. See notes below for steps for an oven baked option.
6. Add the chicken back to the pan and allow to simmer gently for about 10 minutes. Cover the dish with a lid for about 15 minutes before serving, for soft and tender chicken.
7. Serve with a side of your favorite greens such as green beans or broccoli. Cauliflower Rice and Cauliflower Mash also go well with this dish.

Notes

If you use breast fillets that are too thick, they can take longer to cook and may also be a bit tough on the inside. Cut breasts in half if they are too big. Letting the dish sit covered after making the dish can help the meat to tenderise.

Thigh fillets work wonderfully in this recipe as the flesh is more tender and moist once cooked. If you use thigh fillets, either use larger ones for one serve or you may need 1 1/2-2 thigh fillets. Recipe is based on approximately 150 gms/7oz of cooked chicken per serve.

For a special occasion/centre of the table dish, oven bake the recipe. Follow the recipe and once the chicken has been sauteed, create the sauce as per the instructions. You have the option to place 2 additional cups of baby spinach in the base of a casserole dish. Place the chicken on top of the spinach and top with the sauce. Bake at 170 C/ 338 F fan forced for a further 15- 20 minutes or until the dish has heated through. Cover with foil and allow to sit for about 15 minutes before serving.

Recipe can be stored for about 3 days in the fridge or can be frozen. To reheat- defrost if frozen and either microwave or reheat in the oven until the chicken has heated through.