This Keto Tuscan Chicken recipe is best for your tonight’s dinner. Tender boneless skinless chicken thighs doused in a rich sauce with fresh rosemary and garlic. It’s so flavorful! This recipe is adapted from Rachel Ray so it’s perfectly low-carb and ready within half an hour!

This recipe of Tuscan Chicken is so delicious, simple and quick! It uses the juicy piece of meat, boneless skinless chicken thighs; they are so tasty and cook up quickly!

How to Make Best Keto Tuscan Chicken

The procedure for this recipe is so quick so you have all of your ingredients prepared before you start cooking.

For this Keto Tuscan chicken recipe, you need lots of fresh rosemary then strip the leaves from the stalk and chop them thinly. Dice up a large shallot too.

Now set a large skillet over medium-high heat and add Avocado oil in it.

Then brown the boneless skinless chicken thighs from both sides (cook 3 at a time so it will not crowd the pan).  

Now add the chopped garlic to the pan while the chicken is browning.

After the chicken is all browned from both sides, remove it from the pan on a plate and set it aside. Then add vinegar to the pan and let it reduce (this will take only few seconds because the pan is already so hot).

Now reduce the heat to medium, add butter, beef broth, shallot, and rosemary, let them simmer for few minutes to soften the shallot and lessen the sauce.

Then add the chicken broth to the pan. (Usually I use regular chicken broth, but for this recipe I used reduced sodium which I would highly recommend. If not, this sauce can get too salty).

Then add the boneless skinless chicken thighs back to the pan and let them simmer for 5-8 minutes so they could finish cooking.

Now remove the Tuscan Chicken to a platter and spoon the delicious sauce over top.

These keto Tuscan chicken thighs are so delicious and juicy riches with the sauce! You can serve it with a side salad as dinner.

Best Keto Tuscan Chicken

This Keto Tuscan Chicken recipe is best for your tonight’s dinner. Tender boneless skinless chicken thighs doused in a rich sauce with fresh rosemary and garlic. It’s so flavorful! This recipe is adapted from Rachel Ray so it’s perfectly low-carb and ready within half an hour!

Course: Dinner

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 494kcal

Author: Hit Recipes

INGREDIENTS

  • 6 Boneless Skinless Chicken Thighs
  • Salt and Pepper
  • 3 Tablespoons Avocado Oil
  • 6 Cloves of (minced) garlic
  • 3 Tablespoons White wine vinegar
  • 2 Tablespoons Butter
  • 1 Large Shallot, Chopped
  • 4 Sprigs Fresh Rosemary, leaves removed from stalk and finely chopped
  • 1 Cup Beef Broth
  • 1 Cup of (Low Sodium) Chicken Broth or White wine

INSTRUCTIONS

  1. In a large skillet over medium-high heat, add 2 tablespoons of avocado oil.
  2. Spice up both sides of the chicken thighs with salt and pepper. 
  1. Add half of the chicken and half of the crushed garlic to the pan. Brown 2 minutes on each side.
  2. Remove from the pan and add the remaining oil, chicken, and garlic to the pan. Brown on each side removes from the pan and set aside.
  3. Add the vinegar to the pan scouring any browned crumb from the bottom. Reduce the heat to medium and add butter, shallot, rosemary, and beef broth to the pan. Let reduce for 5 minutes.
  4. Add the chicken broth or wine to the pan, followed but all of the chicken.
  5. Let the chicken finish cooking for 7-8 minutes.  
  6. Check the sauce for seasoning and add salt and pepper if needed.
  7. Place the cooked chicken on a platter and spoon the sauce on top.

NUTRITION

Calories: 494kcal

Nutrition per serving: 494 calories / 29g protein / 21g fat / 3g carbs / 0g fiber