Creamy Sun-dried Tomato Chicken (Low-Carb/Keto)
This Creamy Sun-dried Tomato Chicken is SO EASY! Tender chicken breasts smothered in a luscious, garlicky, low-carb creamy sauce packed with flavor.
Servings: 4 servings
Ingredients
- 4-6 boneless skinless chicken breasts about 6 oz each
- Salt and pepper
- 2 tablespoons butter or olive oil
- 3-4 cloves garlic chopped
- 1-2 cups spinach chopped, optional
- 1 cup heavy cream or whipping cream
- 1/4 cup sun-dried tomatoes oil-packed, chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Place the boneless skinless chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness, about 1/2 inch thick. Season each breast generously with salt and pepper on both sides.
- Melt the butter or heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
- Add the chopped garlic to the same skillet and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and smooth. Add the spinach if using, letting it wilt for a couple of minutes.
- Return the chicken breasts to the skillet, spooning the creamy sauce over them. Simmer together for 3-5 minutes to meld flavors.
- Remove from heat and serve hot, drizzled with extra sauce. Enjoy your Creamy Sun-dried Tomato Chicken!
Equipment
- Large Skillet
- Meat Mallet
- Cutting board and knife
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
- Use nutritional yeast instead of Parmesan for a dairy-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.