Name: Low-Carb Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 1 ½ pounds boneless chicken breasts; 1 ½ tsp creole seasoning; ½ tsp onion powder; ¾ tsp garlic powder; 1 ½ tbsp extra virgin olive oil; 2 broccoli crowns, chopped; 1 cup grape tomatoes; ¼ cup sun-dried tomatoes, chopped; ½ cup half-and-half; ¼ cup shredded parmesan cheese; 1 cup shredded mozzarella cheese; A pinch of crushed red pepper flakes; ½ tsp dried oregano

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Introduction

This Low-Carb Tuscan Chicken is a flavorful, creamy dish perfect for a satisfying weeknight dinner. Packed with tender chicken, fresh vegetables, and rich cheeses, it brings the taste of Italy to your table without the extra carbs.

The image shows a close-up of a cooked dish in a pan with several pieces of golden-brown chicken topped with melted white cheese. The chicken is surrounded by bright green broccoli florets and softened, roasted cherry tomatoes that range from deep red to orange. The dish is sprinkled with cracked black pepper and grated cheese, adding texture and contrast. The pan has a dark gray non-stick surface, and the food looks juicy and well-seasoned with a mix of smooth, creamy cheese and slightly charred vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless chicken breasts
1 ½ tsp creole seasoning
2 broccoli crowns
1 cup grape tomatoes
¼ cup sun-dried tomatoes
½ cup half-and-half
¼ cup shredded parmesan cheese
1 cup shredded mozzarella cheese
½ tsp onion powder
¾ tsp garlic powder
1 ½ tbsp extra virgin olive oil
A pinch of crushed red pepper flakes
½ tsp dried oregano

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat.
Step 2: Season the chopped chicken breasts with creole seasoning, onion powder, and garlic powder. Add the chicken to the skillet and cook for about 10 minutes until fully cooked through.
Step 3: Stir in chopped broccoli, grape tomatoes, crushed red pepper flakes, dried oregano, and sun-dried tomatoes. Cook for another 10 minutes until the vegetables are tender.
Step 4: Reduce the heat to low, then pour in the half-and-half. Top the mixture with parmesan and mozzarella cheese. Allow the cheese to melt before serving.

Tips & Variations

For a richer sauce, add a splash of heavy cream instead of half-and-half.
Try swapping broccoli for spinach or kale for a different vegetable twist.
Add fresh basil or thyme to elevate the Tuscan flavors.
Use chicken thighs instead of breasts for a juicier result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until hot, stirring occasionally to maintain the creamy texture.

How to Serve

The image shows a close-up of a cooked dish with several layers and colors. The bottom layer consists of bright green broccoli florets placed throughout the dish. Among the broccoli, there are juicy roasted cherry tomatoes in both red and orange colors, some slightly wrinkled from cooking. Large pieces of browned chicken breast are scattered on top, each piece topped with melted white cheese sprinkled with dried herbs. Dark purple olives are also placed between the other ingredients, adding contrast. The texture of the cheese is smooth and slightly bubbly where it melted. The whole dish sits in a shallow white pan, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen broccoli and tomatoes if fresh aren’t available. Just add a few extra minutes to the cooking time to ensure they are fully cooked and tender.

Is this dish suitable for a keto diet?

Absolutely. This recipe is low in carbohydrates and high in fat and protein, making it a great option for those following a keto or low-carb diet.