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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!
Hands-on Overall
Nutritional values (per serving)
6.1 grams
1.4 grams
32.2 grams
43.4 grams
19.9 grams
553 calories
Total Carbs | 7.5 | grams |
Fiber | 1.4 | grams |
Net Carbs | 6.1 | grams |
| | |
Protein | 32.2 | grams |
Fat | 43.4 | grams |
of which Saturated | 19.9 | grams |
| | |
Calories | 553 | kcal |
| | |
Magnesium | 57 | mg (14% RDA) |
Potassium | 665 | mg (33% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (24%), fat (72%)
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
- Place 1/2 cup Parmesan cheese, the salt, and the pepper on a plate and dredge the chicken through it to coat.
- 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.

- Add the garlic, Italian seasoning, and sun dried tomatoes to the skillet and cook 1-2 minutes.
- Pour in the heavy cream and the remaining parmesan and whisk to combine.
- 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.

- Store in an airtight container in the refrigerator for up to 2 days, reheat on the stovetop over medium heat.

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