Tender chicken thighs baked in a rich, garlicky cream sauce studded with sun-dried tomatoes and wilted spinach; silky, cheesy, and perfect spooned over cauliflower rice or roasted vegetables.
One‑Pan Creamy Tuscan Chicken for Low‑Carb Nights
Tender seared chicken thighs finished in a garlicky, sun‑dried tomato and spinach cream sauce that’s rich enough for a special dinner yet easy enough for a weeknight.
This is the kind of weeknight recipe that feels indulgent without fuss: boneless, skinless chicken thighs get a quick, caramelized sear, then bake in a velvety sauce built from heavy cream, cream cheese and Parmesan. Sun‑dried tomatoes give bright, concentrated tomato flavor and a little chew, while spinach wilts into the sauce so every spoonful has both richness and green freshness. It’s keto‑friendly comfort that doesn’t skimp on texture or taste.
The cooking is straightforward but a couple of small moves make a big difference. Pat the thighs dry and brown them well so you get those savory fond bits, then use the same pan to make the sauce — garlic, a splash of low‑sodium chicken broth to deglaze, then whisk in the creams until silky. Cream cheese lends body so the sauce clings to the chicken, and grated Parmesan brings salty umami that pulls everything together.
Serve it over cauliflower rice or roasted vegetables to keep it low‑carb; the sauce is the star and those porous bases soak up every drop. Leftovers reheat beautifully — loosen the sauce with a little chicken broth or water if it tightens up in the fridge. It’s also forgiving for make‑ahead cooking: finish the sauce, store separately, then rewarm and nestle in freshly seared chicken when you’re ready.
Practical notes: use an ovenproof skillet so you can move from stovetop to oven in one pan, and drain oil‑packed sun‑dried tomatoes so the sauce doesn’t get too greasy. Boneless thighs are the easiest route for tender, juicy results, but chicken breasts will work if you keep a close eye on cooking time. Prep in about 15 minutes and finish in roughly 30 — elegant enough for guests, simple enough for tonight.
Ingredients
How to Make Cream Tuscan Garlic Chicken Tray
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with 1/2 tsp kosher salt and the black pepper.
- Heat a large ovenproof skillet or rimmed baking tray over medium-high heat and add the olive oil. Sear the chicken thighs skin-side down (if skinless, just sear one side) until deeply browned, about 4–5 minutes per side; remove to a plate.
- Reduce heat to medium and add the butter to the same pan. When melted, add the minced garlic and cook until fragrant, about 30 seconds, then pour in the chicken broth and scrape up any browned bits.
- Stir in the heavy cream and cream cheese, whisking until smooth. Add the grated Parmesan, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and remaining 1/4 tsp kosher salt; simmer gently 2–3 minutes until the sauce starts to thicken.
- Return the seared chicken thighs to the pan, nestling them into the sauce. Scatter the baby spinach around and on top of the chicken; the heat will begin to wilt it.
- Transfer the skillet or tray to the preheated oven and bake 12–15 minutes, or until the chicken registers 165°F (74°C) and the sauce is bubbling and slightly reduced.
- Carefully remove from the oven, spoon sauce and wilted spinach over the chicken, and let rest 3–5 minutes. Taste and adjust seasoning with more salt or pepper if needed.
- Garnish with chopped fresh basil and an extra tablespoon of grated Parmesan if desired. Serve hot — this dish pairs well with cauliflower rice or roasted low-carb vegetables.
Recipe Card
Cream Tuscan Garlic Chicken Tray
Tender chicken thighs baked in a rich, garlicky cream sauce studded with sun-dried tomatoes and wilted spinach; silky, cheesy, and perfect spooned over cauliflower rice or roasted vegetables.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with 1/2 tsp kosher salt and the black pepper.
- Heat a large ovenproof skillet or rimmed baking tray over medium-high heat and add the olive oil. Sear the chicken thighs skin-side down (if skinless, just sear one side) until deeply browned, about 4–5 minutes per side; remove to a plate.
- Reduce heat to medium and add the butter to the same pan. When melted, add the minced garlic and cook until fragrant, about 30 seconds, then pour in the chicken broth and scrape up any browned bits.
- Stir in the heavy cream and cream cheese, whisking until smooth. Add the grated Parmesan, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and remaining 1/4 tsp kosher salt; simmer gently 2–3 minutes until the sauce starts to thicken.
- Return the seared chicken thighs to the pan, nestling them into the sauce. Scatter the baby spinach around and on top of the chicken; the heat will begin to wilt it.
- Transfer the skillet or tray to the preheated oven and bake 12–15 minutes, or until the chicken registers 165°F (74°C) and the sauce is bubbling and slightly reduced.
- Carefully remove from the oven, spoon sauce and wilted spinach over the chicken, and let rest 3–5 minutes. Taste and adjust seasoning with more salt or pepper if needed.
- Garnish with chopped fresh basil and an extra tablespoon of grated Parmesan if desired. Serve hot — this dish pairs well with cauliflower rice or roasted low-carb vegetables.
Nutrition
- Carbohydrates
- 10
- Saturated Fat
- 36
- Sodium
- 1150
- Fiber
- 2
- Unsaturated Fat
- 46
- Protein
- 50
- Fat
- 82
- Cholesterol
- 400
- Trans Fat
- 0.5
- Calories
- 975
- Sugar
- 5