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Creamy Tuscan Chicken with Spinach, Artichokes, and Sun-Dried Tomatoes

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A quick and easy 30-minute one-pan meal featuring seared chicken in a creamy garlic sauce with spinach, artichokes, sun-dried tomatoes, and capers. It’s low-carb, high-protein, gluten-free, and keto-friendly.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (6 oz each)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 3–4 cloves garlic, minced
  • 4 oz sun-dried tomatoes, chopped (about ¼ cup)
  • 14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
  • 2 tablespoons capers, drained
  • 6 oz fresh spinach
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon paprika

Instructions

  1. Season chicken breasts on both sides with Italian seasoning, salt, and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Remove to a plate.
  2. In the same skillet, add remaining 1 tablespoon oil. Sauté minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers for 1 minute.
  3. Add fresh spinach and cook 1-2 minutes until wilted. Stir in heavy cream, Parmesan, and paprika. Bring to a simmer and cook 1-2 minutes to thicken. Taste and adjust seasoning with salt and paprika.
  4. Return chicken to the skillet, spoon sauce over top, and simmer on low for 2-3 minutes to warm through.

Notes

Serve immediately with extra Parmesan on top. For dairy-free, substitute coconut cream and nutritional yeast. Pairs well with zucchini noodles or cauliflower rice to keep it low-carb.

Nutrition

Find it online: https://www.receipster.com/creamy-tuscan-chicken-low-carb/

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