Keto Creamy Tuscan Chicken

Season the boneless, skinless chicken breasts with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and have an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Add cherry tomatoes and sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until they start to soften.

Stir in fresh spinach and cook for an additional 2 minutes until the spinach wilts.

Pour in heavy cream, grated Parmesan cheese, and chicken broth. Stir to combine and let it simmer for 2-3 minutes until the sauce thickens.

Season the sauce with dried Italian seasoning, salt, and black pepper to taste. Adjust the seasoning as needed.

Return the cooked chicken breasts to the skillet and simmer for another 2-3 minutes, allowing the chicken to absorb the flavours of the sauce.

If desired, garnish your Keto Creamy Tuscan Chicken with fresh basil leaves for added flavour and presentation.

Serve your creamy Tuscan chicken hot as a flavourful and satisfying dinner.