Chicken Tuscany with Bacon is an easy, keto, all-in-one pan, super delicious Italian chicken dish in a creamy sauce with bacon, spinach, sun-dried tomatoes, and a sprinkle of cheese.
Remove the chicken breasts from the fridge and lightly season with salt and black pepper on a plate.
Bring a large heavy bottom pan over medium heat and add the chopped pancetta or bacon with a drizzle of oil. Cook for just 2 minutes, stirring occasionally. Remove pancetta or bacon but not the oils and reserve.
Keeping the remaining oil in the pan, place the chicken breasts and sear for 4 to 5 minutes on each side over medium heat.
Remove the chicken from the pan and set them aside.
Keep the remaining oils in the pan, add the garlic, Italian seasoning, and sun-dried tomatoes and cook for 30 seconds; add the spinach over medium heat to wilt, stirring frequently.
Return the bacon or pancetta and the chicken breasts to the pan, pour in the chicken broth, and with the help of a wooden spoon, scrape the flavourful bits from the bottom of your pan to deglaze. Cook for 4 minutes over medium heat.
Pour the heavy cream and parmesan cheese into the pan and lightly stir and simmer over low heat just until starts to boil.
Taste the sauce for salt and pepper and adjust if needed. Remove from the heat and serve.
Notes
*All nutritional data are estimates only based on the products I used.*Servings: 4, Serving Size: 1 medium chicken breast with ¼ cup sauce, bacon, & veggies, Net Carbs per Serving: 4g, Amounts per Serving-