Keto Sun-Dried Tomato Chicken

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This easy keto-friendly sun dried tomato chicken is a great weeknight low-carb dinner that’s ready in just 30 minutes with only 5 ingredients (not counting pantry staples like spices). Serve with a side salad, cauliflower rice or spaghetti squash noodles for a complete meal!

0 hours, 25 minutes

Hands-on 5 minutes Overall 30 minutes

Nutritional values (per serving)

Ingredients (makes 6 servings)

• ¹/₄ cup reserved olive oil from jarred sun-dried tomatoes (60 ml)
• 6 chicken thighs, skinless and boneless (750 g/ 1.3 lb)
• ³/₄ cup grated Parmesan cheese, divided (90 g/ 3.2 oz)
• 1 tsp sea salt, or to taste
• ¹/₂ tsp black pepper
• 1 cup drained sun-dried tomatoes, chopped (110 g/ 3.9 oz)
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 ¹/₂ cup heavy whipping cream (360 ml/ 12 fl oz)

Instructions

1. Place ¹/₂ cup Parmesan cheese, the salt, and the pepper on a plate and dredge the chicken through it to coat.
   
2. Heat the oil in a large skillet over medium high heat. Sear the chicken 4-5 minutes per side until golden brown, remove from skillet and set aside.
   
   
3. Add the garlic, Italian seasoning, and sun dried tomatoes to the skillet and cook 1-2 minutes.
   
4. Pour in the heavy cream and the remaining parmesan and whisk to combine.
   
5. Add the chicken back to the skillet and cook 5 more minutes until the chicken is cooked through. Serve alongside low-carb sides such as cauli-rice.
   
   
6. Store in an airtight container in the refrigerator for up to 2 days, reheat on the stovetop over medium heat.
   

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