The Ketovore

Creamy Tuscan Chicken Thighs with Sun-Dried Tomatoes

Creamy Tuscan Chicken Thighs with Sun-Dried Tomatoes

If you are craving restaurant-quality comfort food without the carb crash, this Creamy Tuscan Chicken is about to become your new obsession. Picture this: bone-in chicken thighs with skin so crispy it shatters, nestled in a pool of velvety garlic-parmesan cream sauce, studded with sweet sun-dried tomatoes and ribbons of fresh spinach.

The best part? This entire keto masterpiece comes together in one skillet in about 30 minutes. It looks like you slaved over a hot stove all afternoon, tastes like something from an upscale Italian trattoria, and clocks in at just 5 grams of net carbs per serving. Your dinner guests—or your Tuesday night self—will never know how easy it was.

Serve it over cauliflower mash, alongside roasted broccoli, or honestly just eat it straight from the skillet with a spoon. We will not judge.

Why This Recipe Works

  • One-pan wonder: Everything cooks in a single skillet, building layers of flavor as you go.
  • Chicken thighs are superior: More fat, more flavor, and nearly impossible to overcook—unlike their dry breast counterparts.
  • Restaurant-quality sauce: Heavy cream, parmesan, and garlic create a silky, rich sauce in minutes.
  • Looks impressive: Perfect for date night or impressing guests who do not need to know how easy it was.
Creamy Tuscan Chicken ingredients laid out on wooden table
Everything you need for this one-pan Tuscan wonder

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp butter or ghee
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan
  • 2 cups fresh spinach
  • Fresh basil for garnish (optional)

Instructions

  1. Season the chicken: Pat thighs dry. Season generously with salt, pepper, and Italian seasoning on both sides.
  2. Sear the chicken: Heat butter in a large oven-safe skillet over medium-high heat. Place chicken skin-side down. Cook 6-7 minutes until skin is deeply golden and crispy. Flip and cook 3 more minutes. Remove and set aside.
  3. Build the sauce: Reduce heat to medium. Add garlic to the pan, sauté 30 seconds until fragrant. Add sun-dried tomatoes, cook 1 minute.
  4. Add the cream: Pour in heavy cream and chicken broth. Scrape up any browned bits from the bottom. Bring to a simmer.
  5. Finish the sauce: Stir in parmesan until melted and smooth. Add spinach, stirring until just wilted.
  6. Combine: Nestle chicken thighs back into the sauce, skin-side up. Spoon some sauce over the top.
  7. Finish cooking: Transfer to a 400°F (200°C) oven for 15 minutes, or until chicken reaches 165°F internal temperature.
  8. Serve: Garnish with fresh basil. Serve immediately over your favorite low-carb base.

Nutrition (per thigh with sauce)

  • Calories: 520
  • Fat: 42g
  • Protein: 28g
  • Net Carbs: 5g

Tips

  • Crispy skin secret: Start skin-side down in a cold pan, then turn on the heat. This renders fat slowly for maximum crispiness.
  • Do not skip the broth: It keeps the sauce from getting too thick and adds depth.
  • Make it ahead: The sauce actually improves overnight. Reheat gently, adding a splash of cream if needed.
  • Swap the protein: This sauce is amazing with salmon, shrimp, or pork chops too.