Chicken Tuscany with Bacon is a simple, low-carb, one-pan Italian-inspired chicken dish in a rich creamy sauce with bacon, spinach, sun-dried tomatoes and a sprinkle of Parmesan. It’s comforting, quick to make, and perfect for weeknights or a relaxed weekend meal.
This warm, satisfying meal is low in carbs and full of flavor. Using one pan keeps cleanup minimal and lets you build layers of flavor by cooking the bacon, searing the chicken, and then finishing everything in a creamy, tomato-speckled sauce.
Kids and adults both tend to love this dish — the bacon adds a salty, smoky note that complements the creamy sauce and tender chicken. Serve it with a simple salad, steamed vegetables, or over low-carb pasta or cauliflower rice.
Ingredients for shopping
- 2 lbs (3 to 4) medium chicken breasts, boneless and skinless
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ tablespoon avocado oil or olive oil
- ½ cup pancetta or bacon, uncooked and chopped
- 4 cups fresh spinach leaves
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- ¾ cup chicken broth
- ½ cup heavy cream
- 2 oz sun-dried tomatoes in oil, chopped (watch for added sugars)
- ¼ cup fresh Parmesan, grated
These amounts serve about 4 people. Adjust quantities to suit your household or appetite.
Instructions
Remove the chicken from the refrigerator and pat dry. Lightly season both sides with salt and black pepper.
Heat a large, heavy-bottomed pan over medium heat. Add the chopped pancetta or bacon and a small drizzle of oil. Cook for about 2 minutes, stirring occasionally, until it starts to brown. Remove the cooked pancetta/bacon and set aside, leaving the rendered fat in the pan.
With the remaining fat in the pan, add the seasoned chicken breasts. Sear over medium heat for 4–5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
Leave the pan juices, then add the minced garlic, Italian seasoning, and chopped sun-dried tomatoes. Cook for about 30 seconds to bloom the flavors. Add the spinach and cook, stirring frequently, until wilted.
Return the cooked pancetta or bacon and the chicken breasts to the pan. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan (deglazing). Simmer for about 4 minutes over medium heat so the chicken finishes cooking and the broth concentrates.
Reduce the heat to low and stir in the heavy cream and grated Parmesan. Gently simmer until the sauce thickens slightly and just begins to bubble. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and serve the chicken topped with sauce and a little extra Parmesan if desired.
Substitutions
- Heavy cream – swap with coconut cream for a dairy-free, paleo-friendly option.
- Parmesan – use nutritional yeast for a dairy-free, cheesy flavor.
Equipment
A heavy-bottomed skillet or cast-iron pan works best to get a good sear and develop those flavorful browned bits in the pan.
📖 Printable Recipe Card
Chicken Tuscany with Bacon
Summary: One-pan keto-friendly chicken in a creamy Tuscan-style sauce with spinach, sun-dried tomatoes and bacon.
Prep Time: 5 mins | Cook Time: 25 mins | Total: 30 mins
Servings: 4 | Calories (approx): 501 kcal per serving
Ingredients
- 2 lbs (3 to 4) chicken breasts, boneless skinless
- ¼ tsp black pepper, ¼ tsp salt
- ½ tbsp avocado or olive oil
- ½ cup pancetta or bacon, chopped
- 4 cups fresh spinach
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- ¾ cup chicken broth
- ½ cup heavy cream
- 2 oz sun-dried tomatoes (in oil), chopped
- ¼ cup fresh Parmesan, grated
Instructions
- Season chicken with salt and pepper and set aside.
- Cook pancetta or bacon in a large skillet until lightly browned; remove and reserve fat.
- Sear chicken in the reserved fat 4–5 minutes per side until golden; remove and set aside.
- Sauté garlic, Italian seasoning and sun-dried tomatoes briefly, then add spinach and wilt.
- Return bacon and chicken to skillet, add chicken broth and deglaze, scraping up browned bits. Simmer 4 minutes.
- Stir in heavy cream and Parmesan, simmer briefly until sauce thickens. Adjust seasoning and serve.
Notes
*All nutritional data are estimates based on the products used. Net carbs per serving are approximately 4g when divided into four servings (one medium chicken breast with sauce, bacon and veggies).
Storage
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken when chilled; add a splash of cream or broth when reheating if needed.
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Food safety
- Cook chicken to a minimum internal temperature of 165 °F (74 °C).
- Use separate utensils and cutting boards for raw and cooked meat to avoid cross-contamination.
- Wash hands thoroughly after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended on the stove.