If you love rich, comforting meals that are both easy to make and packed with flavor, this Low Carb Tuscan Chicken with Bacon is a must-try. Inspired by classic Italian flavors, this dish combines tender, juicy chicken breasts with a luscious garlic-infused cream sauce, crispy bacon, sun-dried tomatoes, and fresh spinach. The result is a restaurant-quality meal that’s incredibly satisfying yet simple enough for a busy weeknight.
One of the best things about this recipe is its one-pan convenience—less cleanup, more enjoyment! The combination of crispy bacon, parmesan cheese, and aromatic Italian herbs creates a sauce that’s rich and velvety, coating every bite in indulgent flavor. And while it tastes like a decadent treat, it fits perfectly into a low carb or keto lifestyle, making it a great choice for those looking to enjoy a comforting meal without the extra carbs.
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Low Carb Tuscan Chicken with Bacon pairs beautifully with cauliflower rice, Garlic Parmesan Zoodles, or roasted vegetables. Whether you’re cooking for family, meal prepping for the week, or even planning a special dinner, this dish is sure to impress.
With simple ingredients and minimal effort, you can create a meal that feels gourmet without spending hours in the kitchen. Once you try this recipe, it might just become a regular in your meal rotation!
Low Carb Tuscan Chicken with Bacon
Ingredients
- 2 lbs Chicken breast, boneless & skinless
- 1 ½ tsp Italian Seasoning
- 1 tsp Salt
- ½ tsp Pepper
- 2-3 tbsp Olive Oil
- 4 cloves Garlic
- ⅓ cup Onion, finely chopped
- ½ cup Sun-Dried Tomatoes packed in oil, drained and sliced
- 2 cups Baby Spinach
- 1 ½ cups Heavy Cream
- ⅓ cup Parmesan Cheese, grated
- 3 sliced Bacon, cooked and chopped
Instructions
- Pound chicken breasts to ensure even thickness. Season both sides of each breast with Italian Seasoning, salt and pepper.
- Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add chicken and sear for 4-5 minutes each side, until golden brown. Remove chicken from skillet and set aside.
- Add the remaining Tbsp of olive oil to the same skillet and add onions. Saute for 2-3 minutes, until onion has softened. Add the sun-dried tomatoes and garlic and saute for another minute or so, until fragrant.
- Add spinach and cook until it just starts to wilt. Stir in the heavy cream and parmesan cheese, bring to a simmer.
- Add chicken back to skillet and cook until no longer pink, or internal temperature reaches 165℉.
- Top with chopped bacon and serve!
Equipment
Nutrition
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