When I first made Tuscan Chicken, I was blown away by how rich and comforting it was without being complicated. This version is keto-friendly but still creamy, cheesy, and loaded with baby bella mushrooms, and garlic. Best of all, it comes together in one skillet in under 30 minutes.
[ez-toc]A handful of simple staples is all you need — plus a few easy swaps if you want to adjust the flavour.
Chicken breasts – Boneless, skinless chicken breasts sear quickly and stay tender. Swap with chicken thighs if you prefer a juicier cut.
Olive oil or butter – Used for searing. Olive oil gives a lighter flavour, while butter adds richness.
Heavy cream – Creates the creamy base. For a lighter option, use half-and-half (though the sauce won’t be as thick). Coconut cream works if you need a dairy-free swap.
Chicken broth – Adds body to the sauce and balances the richness. Vegetable broth also works if that’s what you have.
Parmesan cheese – Freshly grated parmesan melts smoothly and enhances the Tuscan flavour, but pre-grated parmesan works in a pinch. Romano or asiago are good substitutes.
Baby bella mushrooms – The star veggie in this version. White mushrooms or portobellos can also be used.Savoury mushrooms give this dish depth. White mushrooms or portobellos are fine alternatives.
Garlic – Fresh minced garlic makes the sauce aromatic. Garlic powder powder can work in a pinch, though the flavour is milder.
Seasonings – Italian seasoning, sea salt, and black pepper complete the flavour. If you don’t have it, combine dried basil, oregano, and thyme. Red pepper flakes add a little heat if you like.
These creamy Tuscan chicken breasts come together in one pan, making cleanup just as easy as the cooking.
Pat chicken breasts dry, season with Italian seasoning, salt and pepper, and sear in olive oil or butter over medium-high heat until golden on both sides (about 4–5 minutes per side). Remove from the pan and set aside.
In the same pan, add a little more oil or butter if needed. Sauté garlic until fragrant, then stir in sliced baby bella mushrooms. Cook until they soften and release their juices, about 5 minutes.
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Let it gently simmer to thicken slightly.
Stir in Parmesan until melted and creamy. If, you're using spinach, toss it in and cook until just wilted.
Nestle the seared chicken back into the sauce. Simmer for 5–7 minutes, spooning sauce over the top until the chicken reaches 165°F (74°C) and the sauce has reduced to a silky consistency.
Plate the chicken with plenty of creamy sauce, and garnish with extra Parmesan or a sprinkle of red pepper flakes if you like a little heat.
Rich, garlicky, and full of sun-dried tomato flavour, this keto-friendly Tuscan Chicken comes together in one pan in under 30 minutes.
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear 4–5 minutes per side until golden. Remove to a plate.
In the same pan, melt butter, if needed. Sauté mushrooms until browned, then stir in garlic for 30 seconds.
Add chicken broth, heavy cream, and lemon juice, scraping up browned bits. Stir in parmesan and Italian seasoning. Simmer gently until slightly thickened.
Place chicken back into the pan and spoon sauce over. Simmer 5–7 minutes, until chicken reaches 165°F (74°C).
Garnish with basil or parsley and serve warm.
Servings 4
Serving Size 1 chicken breast
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Vegetable swap – This version uses baby bella mushrooms for an earthy, hearty flavor. If you prefer the more traditional Tuscan style, swap in spinach and sun-dried tomatoes instead.
Make it extra creamy – Add a little more parmesan or stir in cream cheese for a thicker sauce.
Wine option – Deglaze the pan with a splash of dry white wine before adding broth and cream for a richer flavour.
Hi, I’m Amy! ✨ I started keto at 297 lbs, unsure where to begin. Fast forward to today — I’ve lost 75 lbs and discovered a love for creating simple, delicious recipes that make keto feel simple and enjoyable. My goal is to help you cut through the noise and find food you actually look forward to eating.
Thanks for printing! If you make this recipe, I’d love to see it — tag me on Instagram @amysketojourney ✨
