Creamy Keto Sun-Dried Tomato Chicken Skillet
Prepare this simple, one-pan chicken skillet meal featuring a rich, creamy sauce, perfect for a quick ketogenic dinner.
Equipment
- large skillet
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy whipping cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
- Add the minced garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Stir in the Italian seasoning.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the grated Parmesan cheese until the sauce thickens slightly.
- Return the cooked chicken to the skillet.
- Add the fresh spinach and stir until it wilts into the sauce, about 1-2 minutes.
- Serve immediately from the skillet.
Notes
For extra flavor, use chicken thighs instead of breasts. If you prefer a thicker sauce, simmer for an extra minute before adding the cheese. You can substitute fresh basil for the Italian seasoning if desired.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 7gProtein: 42gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 22gCholesterol: 160mgSodium: 650mgFiber: 2gSugar: 3g
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