Low-carb Tuscan chicken brings all the creamy, comforting flavors of Italian cooking right to your dinner table without the heavy carbs. I discovered this recipe during a particularly busy January when my family needed quick, satisfying dinners that wouldn’t derail our health goals.
There’s something magical about a dish that comes together in one pan – less cleanup means more time enjoying the meal with the people you love. The first time I made this low-carb Tuscan chicken, my kitchen filled with the aroma of garlic, sun-dried tomatoes, and melting cheese. My grandson peeked in and asked, “Nonna, where’s the pasta?” When I told him we wouldn’t miss it, he was skeptical. But after that first bite – tender chicken, vibrant broccoli, and that luscious creamy sauce topped with melted mozzarella – he was convinced. Sometimes the best comfort food is the kind that makes you feel good long after the meal is over. Time to get that skillet ready.
What Makes This Low-Carb Tuscan Chicken So Special
This recipe reminds me of those evenings when you want something that tastes indulgent but keeps you on track with your wellness goals. I’ve made this low-carb Tuscan chicken countless times for Sunday dinners and busy weeknights alike, and it never disappoints.
Here’s why this dish belongs in your regular rotation:
- Done in 40 minutes – perfect for those hectic weeknight dinners when time is tight
- High protein and low carb – keeps you satisfied without the post-meal sluggishness
- One pan simplicity – fewer dishes to wash means more time relaxing after dinner
- Meal prep champion – divides beautifully into containers for the week ahead
- Restaurant-quality flavor – sun-dried tomatoes and creamy cheese sauce taste like something special
- No pasta required – you honestly won’t miss the carbs with all this flavor and texture
My daughter makes this every Sunday for her family’s meal prep, and she says it’s become their favorite high-protein option that actually excites them throughout the week.
Ingredient Spotlight
Boneless chicken breasts form the protein-packed foundation of this dish. I always choose breasts that are similar in thickness so they cook evenly, and chopping them into 1-inch pieces ensures every bite gets coated in that delicious creamy sauce.
Creole seasoning brings a wonderful depth of flavor with its blend of paprika, garlic, and herbs. In my kitchen, I prefer Tony Chachere’s, but any quality Creole blend works beautifully to season the chicken with minimal effort.
Broccoli crowns add nutritious bulk and a satisfying bite that replaces the texture you’d typically get from pasta. I’ve learned that chopping them into uniform florets helps them cook perfectly in the same timeframe as everything else.
Sun-dried tomatoes are the secret ingredient that makes this low-carb Tuscan chicken taste so special. They contribute intense, concentrated tomato flavor and a slightly chewy texture that complements the creamy sauce beautifully. If you love sun-dried tomatoes, you’ll also enjoy my sun-dried tomato chicken orzo.
Half and half creates a luxurious sauce without going overboard on heavy cream. It provides just enough richness to bring everything together while keeping the dish lighter than traditional Tuscan preparations.
Mozzarella and parmesan cheese melt together to form that irresistible golden, bubbly top layer. The combination gives you both the stretch of mozzarella and the sharp, nutty notes of parmesan that make each forkful memorable.
Grape tomatoes burst with freshness as they cook, adding bright pops of acidity that cut through the richness of the cheese and cream.
How to Make Low-Carb Tuscan Chicken
Step 1. Heat your olive oil in a large skillet over medium-high heat. I’ve found that getting the pan properly hot before adding the chicken ensures a nice golden sear on those pieces.
Step 2. Season your chicken pieces generously with the creole seasoning, onion powder, and garlic powder, then add them to the hot skillet. Betty’s tip: Stir occasionally for about 10 minutes until the chicken develops some color and is mostly cooked through.
Step 3. Toss in the broccoli florets and grape tomatoes, then sprinkle with crushed red pepper flakes, oregano, and those flavorful sun-dried tomatoes. After years of making this, I learned that stirring occasionally rather than constantly helps the vegetables get a little caramelization.
Step 4. Let everything cook together for about 10 minutes, stirring now and then. The broccoli should become tender-crisp and the tomatoes will start to soften and release their juices.
Step 5. Pour the half and half into the skillet and give it a good stir to combine with all those flavorful bits on the bottom of the pan. This is where the magic happens as everything comes together.
Step 6. Sprinkle the shredded parmesan evenly over the top, followed by the mozzarella. I always resist the urge to stir at this point – letting the cheese melt on top creates that beautiful, restaurant-style presentation.
Step 7. Once the cheese has melted into a glorious, bubbly layer, remove the skillet from the heat. My family prefers when I let it sit for just a minute or two before serving, which allows the sauce to thicken slightly.
Keeping This Low-Carb Tuscan Chicken Fresh
This dish stores wonderfully, which is why it’s become such a meal prep favorite in our family. I typically store leftovers in airtight containers in the refrigerator where they’ll stay fresh for 4-5 days. The flavors actually deepen overnight, making the next day’s lunch something to look forward to.
For the best texture when reheating, I recommend using the stovetop method. Just add a splash of chicken broth or cream to a pan, heat over medium-low, and gently warm the chicken through. The microwave works in a pinch – I use 60% power for 2-3 minutes, stirring halfway through to ensure even heating and prevent the cheese from becoming rubbery.
Betty’s freezing method works well if you want to make a double batch. Let the dish cool completely, then portion it into freezer-safe containers, leaving a little headroom for expansion. It’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating using the stovetop method for the best results.
Perfect Partners for Low-Carb Tuscan Chicken
Cauliflower rice is my go-to pairing for this dish. The mild, slightly nutty flavor soaks up that creamy sauce beautifully, and it keeps the meal solidly in low-carb territory. I like to season mine with a little butter and garlic.
Simple garden salad with mixed greens, cucumber, and a tangy vinaigrette provides a fresh, crisp contrast to the rich, cheesy chicken. The acidity cuts through the cream and cleanses your palate between bites.
Roasted asparagus brings an elegant touch to the plate. The slightly charred tips and tender stalks complement the Italian-inspired flavors perfectly, and asparagus is naturally low in carbs.
Garlic butter zucchini noodles offer another pasta substitute that adds volume without the carbs. They have a bit more texture than cauliflower rice and their mild flavor lets the Tuscan sauce shine.
Parmesan roasted Brussels sprouts add a nutty, caramelized element that pairs wonderfully with the creamy chicken. They’re hearty enough to make the meal feel substantial while keeping things healthy. If you’re looking for more low-carb options, try my low-carb Philly cheesesteak casserole for another satisfying dinner.
Crusty Italian bread (if you’re not watching carbs that day) is perfect for soaking up every last drop of that incredible sauce. My grandchildren always request this option when they visit.
What to Serve with Low-Carb Tuscan Chicken
For a complete low-carb meal, I love pairing this with my roasted asparagus with garlic butter. The bright, fresh vegetables balance the richness of the creamy sauce perfectly. Another favorite combination is serving it alongside garlic parmesan roasted vegetables for a restaurant-quality plate.
If you want to keep things simple but still impressive, try it with my crack green beans – they’re addictive and complement the Italian flavors beautifully. For those days when you need more protein options, my high protein unstuffed peppers make an excellent side that keeps the meal hearty and satisfying.
FAQs
I recommend boneless, skinless chicken thighs if you prefer darker meat – they’ll add even more richness to the dish and stay incredibly tender. Just adjust the cooking time slightly as thighs can take a few extra minutes.
Many home cooks find success mixing equal parts paprika, garlic powder, onion powder, dried oregano, and a pinch of cayenne. It won’t be exactly the same, but it’ll give you that warm, savory seasoning blend this recipe needs.
To prevent cheese and cream issues, I’ve tested using full-fat coconut milk instead of half and half, and nutritional yeast in place of the cheeses. The texture changes slightly, but the flavor remains delicious and satisfying.
Low-Carb Tuscan Chicken
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season chicken pieces with creole seasoning, onion powder, and garlic powder. Add to the hot skillet and sauté for about 10 minutes, stirring occasionally, until golden and mostly cooked through.
- Add broccoli florets and grape tomatoes to the skillet. Sprinkle with crushed red pepper flakes, oregano, and sun-dried tomatoes. Stir to combine.
- Cook for about 10 minutes, stirring occasionally, until broccoli is tender-crisp and tomatoes begin to soften.
- Stir in half and half, scraping up any flavorful bits from the bottom of the pan.
- Sprinkle parmesan cheese evenly over the top, followed by mozzarella cheese. Do not stir.
- Allow cheese to melt completely into a bubbly, golden layer, then remove from heat. Let sit for 1-2 minutes before serving to allow sauce to thicken slightly.
