Creamy Tuscan Chicken is tender skillet chicken in a creamy cheese sauce full of sun dried tomatoes, fresh basil and served over a bed of zoodles . Soon to be one of your favorite one pan meals, this Creamy Tuscan Chicken is a low carb keto friendly recipe ready in just 30 minutes!
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5 from 1 vote

Creamy Tuscan Chicken

Creamy Tuscan Chicken is tender skillet chicken in a creamy cheese sauce full of sun dried tomatoes, fresh basil and served over a bed of zoodles . Soon to be one of your favorite one pan meals, this Creamy Tuscan Chicken is a low carb keto friendly recipe ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 551.8kcal
Author: Heather - A Wicked Whisk

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds skinless boneless chicken breasts
  • 1/2 teaspoon salt .. or Creole seasoning
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 teaspoon Italian seasoning
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese grated
  • 8 ounces sharp white cheddar cheese
  • 8 ounces sun dried tomatoes .. in oil, drained and rinsed
  • 8 - 10 basil leaves .. chopped
  • 4 large zucchini
  • extra salt for zoodles

Instructions

  • To make Creamy Tuscan Chicken, start by making your zoodles.  Using a spiralizer or veggie peeler, 'zoodle' your zucchini intil long ribbons.  Lay out a large baking tray and cover bottom with papertowels.  Add your zoodles to the pan and spread out in an even layer.  Cover generously with salt and then lay another layer of papertowls on top of your zucchini and then add another pan on top of the papertowels to weigh it all down.  The salt will draw out excess moisture so your zoodles don't get soggy. Set aside.
  • Move on to the chicken. Add two tablespoons of olive oil to a large skillet and heat over medium high heat. Slice your chicken breasts on the bias in half in pieces, sprinkle salt or Creole seasoning and add them to your oil, cooking them for 3-4 minutes on each side until your chicken has browned and is no longer pink on the inside. 
  • Remove the chicken from your skillet and add in the heavy cream, chicken stock and spices. Bring to a low boil and then whisk in your parmesan cheese and sharp cheddar. Whisk until your cheese has melted, reduce heat to medium low and add in the sun dried tomatoes, basil and return your chicken back to the pan. Let simmer for 3 - 4 minutes. 
  • As your Creamy Tuscan Chicken is simmering, move your zoodles to a large strainer and run under cold water to remove the salt. Pat dry again and then serve up your zoodles in a big bowl with your Creamy Tuscan Chicken on top. The heat from the sauce will warm the zoodles perfectly!

Notes

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Nutrition

Serving: 8g | Calories: 551.8kcal | Carbohydrates: 10.7g | Protein: 40.7g | Fat: 39.1g | Saturated Fat: 23.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.5g | Cholesterol: 186.4mg | Sodium: 829.2mg | Potassium: 539mg | Fiber: 2.3g | Sugar: 6g | Vitamin A: 2490IU | Vitamin C: 10.5mg | Calcium: 434mg | Iron: 1.2mg