Keto Creamy Chicken with Sun Dried Tomato Sauce

5 from 1 vote

This creamy chicken with sun-dried tomato sauce is a quick and easy keto dinner recipe that takes less than 30 minutes to make, in just one pan

Course dinner

Cuisine American, Keto

Prep Time 5

Cook Time 22

Total Time 27

Servings

Calories 204kcal

Author Mihaela

4 5oz / 140g each chicken breast boneless and skinless
1 tsp Italian seasoning
sea salt and ground pepper to taste
1/3 cup (80 ml) oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
1/2 sweet onion diced
2 garlic cloves chopped
2/3 cup (160 ml) heavy cream lactose-free if needed
2 tbsp (8g) chopped fresh parsley
1 tablespoon sun-dried tomato oil

Sprinkle the chicken breast with Italian seasoning, salt and pepper on both sides.
Heat a large skillet over medium high heat. Drizzle the pan with the sun-dried tomato oil.
Add the chicken and sear for 2-3 minutes per side, or until it starts to brown. Set aside on a plate, and cover to keep warm. We'll be cooking it later on into the sauce.
To the preheated skillet, add the onion, garlic and chopped sun-dried tomatoes. Saute for 3-4 minutes over medium heat. Stir in the heavy cream. Return the chicken to the pan, and simmer into the sauce until cooked through, about 10-12 minutes.
Remove from heat and garnish with freshly chopped parsley.

I prefer pan-searing the chicken for a one-pan meal. But you could also use grilled or leftover cooked chicken for this recipe.
Use medium heat to just simmer the cream. If it boils too much, the cream could become too thick.
Feel free to add greens such as spinach or artichokes to the dish for added flavor and veggies.
Check that your chicken is fully cooked with an instant-read thermometer, which should read165°F/ 75°C.
If you don't have a thermometer, you can slice into the chicken. As long as it's no longer pink and the juices run clear, the chicken is cooked.