Description
Indulge in a rich, savory keto-friendly meal featuring tender chicken breasts bathed in a velvety sauce of heavy cream, parmesan, and sun-dried tomatoes. This sophisticated Italian-inspired dish provides deep umami flavors and a satisfying richness while remaining strictly low-carb. Designed for busy weeknights, this one-skillet marvel delivers a restaurant-quality experience in under thirty minutes, ensuring moist chicken and aromatic perfection every single time.
Ingredients
4 boneless chicken breasts
1 cup heavy cream
0.5 cup parmesan cheese, freshly grated
0.5 cup oil-packed sun-dried tomatoes, chopped
4 garlic cloves, minced
2 tablespoons butter
Sea salt to taste
Cracked black pepper to taste
Instructions
Pound chicken breasts to a uniform thickness of one-half inch.
Season both sides of the chicken generously with sea salt and cracked black pepper.
Melt one tablespoon of butter in a large skillet over medium-high heat.
Sear chicken breasts for five minutes on each side until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a warm plate.
Sauté the minced garlic in the remaining butter for one minute until fragrant.
Add sun-dried tomatoes to the skillet and stir for thirty seconds.
Pour the heavy cream into the skillet and bring to a gentle simmer.
Whisk in the parmesan cheese until the sauce thickens.
Return the chicken to the skillet to coat with the sauce and heat through before serving.
Notes
Ensure chicken is pounded to an even thickness for uniform cooking. Use high-quality freshly grated parmesan for the best melt and flavor profile. Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg