Keto Tuscan Garlic Chicken Thighs with Creamy Spinach Sauce

Why You’ll Love This Recipe

• Golden-crisp skin-on chicken thighs nestled in a silky, garlicky Parmesan cream sauce.
• Classic Tuscan flavors from sun-dried tomatoes and spinach with bright lemon to balance richness.
• Keto-friendly with two easy sides: roasted broccoli or ultra-creamy cauliflower mash.
• Weeknight-simple but dinner-party impressive—ready in under an hour.

Grocery List

• Produce: Garlic, baby spinach, lemon, broccoli (or cauliflower), fresh parsley or basil (for garnish)
• Dairy: Heavy cream, Parmesan cheese, butter (for mash)
• Pantry: Bone-in skin-on chicken thighs, sun-dried tomatoes in oil, chicken broth, olive oil, Italian seasoning, red pepper flakes, kosher salt, black pepper

Full Ingredients

Chicken & Tuscan Garlic Cream Sauce

• 4 bone-in, skin-on chicken thighs (2 to 2.25 lb total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (or use the oil from the sun-dried tomatoes jar)
• 3 garlic cloves, minced
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/2 cup low-sodium chicken broth (or 1/4 cup dry white wine + 1/4 cup broth)
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan cheese
• 2 cups baby spinach (lightly packed)
• 1 tsp Italian seasoning
• Pinch red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley or basil, for garnish

Roasted Broccoli (Option A)

• 1.5 lb broccoli florets
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)

Cauliflower Mash (Option B)

• 1 large head cauliflower (about 2 lb), cut into florets
• 2 tbsp butter
• 2–4 tbsp heavy cream (to taste)
• 1/4 cup finely grated Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch garlic powder or 1 small clove garlic, microplaned (optional)

Step-by-Step Instructions

Step 1: Preheat and prep

Position a rack in the center of the oven and heat to 425°F if you plan to roast broccoli. Pat the chicken thighs very dry with paper towels—this is key for crackly skin. Season all over with the kosher salt and black pepper. Slice the sun-dried tomatoes, mince the garlic, grate the Parmesan, and measure the remaining ingredients so the sauce comes together smoothly.

Step 2: Sear the chicken skin-side down

Heat a large heavy skillet (12-inch cast iron or stainless) over medium-high heat. Add 1 tablespoon olive oil. Place the thighs in the pan skin-side down and cook without moving until the skin is deep golden and crisp, 7–9 minutes. Flip and cook the second side for 3–4 minutes. Transfer the chicken to a plate; pour off all but about 1 tablespoon of fat from the skillet.

Step 3: Build the garlic-tomato base and deglaze

Reduce heat to medium. Add the garlic and sun-dried tomatoes; sauté until fragrant, 30–60 seconds. Pour in the chicken broth (and wine if using). Scrape up every browned bit from the pan—this is pure flavor. Simmer 1–2 minutes to reduce slightly.

Step 4: Make the creamy Parmesan sauce

Whisk in the heavy cream, Parmesan, Italian seasoning, and a pinch of red pepper flakes. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened and the cheese melts smoothly. The sauce should lightly coat the back of a spoon.

Step 5: Wilt spinach, return chicken, and finish

Stir in the spinach to wilt, about 30 seconds. Nestle the chicken back into the skillet skin-side up, along with any juices. Adjust heat to maintain a gentle simmer (not a fierce boil), cover loosely, and cook 8–12 minutes, until the thickest part of the thighs reaches 175°F. Uncover, stir in the lemon juice, and taste for seasoning. If the sauce seems too thick, loosen with a splash of broth or cream; if too thin, simmer uncovered 1–2 minutes more.

Step 6: Option A—Roasted broccoli

On a rimmed sheet pan, toss broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder if using. Roast at 425°F for 18–22 minutes, tossing once, until the edges are caramelized and the stems are tender. Serve hot alongside the chicken, spooning sauce over the broccoli if you like.

Step 7: Option B—Cauliflower mash

Steam or simmer cauliflower florets in salted water until very tender, 8–10 minutes. Drain well and let steam off moisture 2 minutes. In a bowl or pot, add butter, 2 tablespoons cream, Parmesan, salt, pepper, and optional garlic. Mash with a potato masher or blend with an immersion blender until smooth, adding more cream to reach your preferred texture. Taste and adjust seasoning. Serve as a bed for the chicken, with plenty of sauce spooned over the top.

Pro Tips

• Dry chicken = crisp skin. Pat thoroughly before seasoning, and start with a hot pan.
• Keep the sauce at a gentle simmer so the cream stays silky and the cheese melts smoothly.
• Grate Parmesan finely (microplane or small holes) for quick melting and a velvety sauce.
• Use the flavorful oil from the sun-dried tomato jar for searing if you like an extra-savory note.
• Chicken thigh sweet spot is 175°F; the extra time melts connective tissue so the meat is juicy and tender.

Variations

• Mushroom Tuscan: Sauté 8 oz sliced cremini after searing the chicken; then proceed with garlic and tomatoes.
• Kale swap: Use 2 cups chopped Tuscan kale instead of spinach; simmer 3–4 minutes longer to soften.
• Briny boost: Add 2 tbsp sliced kalamata olives or 1 tbsp capers when adding the sun-dried tomatoes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat or at 50% power in the microwave until warmed through; avoid boiling to keep the sauce from separating. The cauliflower mash also keeps 3–4 days; rewarm with a splash of cream. Cream-based sauces do not freeze perfectly and may separate on thawing, but if you must freeze, cool completely and freeze up to 2 months; reheat gently and whisk in a bit of cream to re-emulsify.

Nutrition (per serving)

Approximate for chicken and sauce only: 570–620 calories; 45–52 g fat; 4–6 g net carbs; 36–42 g protein. Add about 120 calories for a serving of roasted broccoli (mostly from olive oil), or about 160–190 calories for cauliflower mash depending on added cream and butter.