1 min read
Keto Tuscan Garlic Chicken Thighs

FTC Disclaimer Required for all Influencers: 

I am a content creator and an Amazon Influencer. I am also a partner or affiliate with multiple brands. I partner with brands to gain discounts and giveaways for my audience. The links posted throughout my website I may earn from by you making purchases or utilizing the codes for a discount for yourself. 

Thank you for supporting my business! My Privacy Policy is located at the bottom of the main website page, I do not sell any information or collect information personally. If you would like to be added to my Newsletter register under Berry Blasts on the Home Page. 

- Jennifer @KetosisMom

Keto Tuscan Garlic Chicken 

Makes 4 servings


  • 4 boneless chicken thighs 
  • 4 oz cream cheese
  • 2 1/2 cups fresh/frozen spinach
  • 1/4 cup sundried tomatoes; optional
  • 1 tbsp Better Than Bouillon Chicken Seasoning, or 1 bouillon cube
  • 1/4 cup parmesan reggiano cheese grated
  • 3 garlic cloves chopped, or 2 tbsp minced garlic
  • 1tbsp olive oil
  • 1 cup chicken broth
  • 1 cup milk; I used unsweetened almond milk
  • 2 tbsp heavy whipping cream
  • 2 tsp Italian seasoning; I use Flavor god
  • 1 tsp xanthan gum for strict keto If your sauce isn't thick enough add an additional tsp with an additional tsp of water
  • 1 tsp water
  • salt and pepper to taste
  • chopped onions; optional for taste
  • parsley; optional for garnish


  • Rinse the chicken and pat dry.

  • Pour the olive oil into the Instant Pot.

  • Season the chicken with 1 tsp of the Italian Seasoning, salt and pepper.

  • Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.

  • Add the chicken broth, milk, Better Than Bouillon and remaining Italian Seasoning to the pot.

  • Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.

  • When the pot indicates it has finished, quick release the steam.

  • Open the pot and remove the chicken.

  • Add the sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. (and any optional ingredients) Place the Instant Pot on the saute function.

  • Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.

  • Combine the xanthan and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce.  If your sauce isn't thick enough add an additional tsp with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn.

  • Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.

  • Top with parsley. 

* The email will not be published on the website.