Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~30–35 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream (or half-and-half, though sauce will be thinner)
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
- Optional: pinch of red chili flakes (for a slight kick)
- Garnish: fresh basil or parsley, chopped
Instructions
- Season & Sear the Chicken
- Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, oregano, and thyme.
- Heat the olive oil in a large skillet over medium-high heat.
- When the oil is hot, add the chicken breasts and sear for about 4–5 minutes per side, or until nicely browned.
- Remove the chicken from the skillet and set aside on a plate (chicken will finish cooking in the sauce).
- Sauté Garlic & Build the Sauce
- In the same skillet (with the browned bits from the chicken), lower the heat to medium.
- Add the minced garlic and sauté for about 30 seconds, being careful not to burn it.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits (this adds flavor).
- Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes.
- If you like a bit of heat, sprinkle in some red chili flakes.
- Simmer the sauce for 2–3 minutes, allowing it to slightly thicken.
- Combine & Simmer
- Return the seared chicken breasts to the skillet, nestling them into the sauce.
- Reduce the heat to low, cover, and let the chicken simmer in the sauce for about 8–10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Stir the sauce occasionally to ensure it doesn’t stick, and spoon some sauce over the chicken to keep it moist.
- Taste & Adjust
- Once the chicken is cooked through, taste the sauce and adjust seasonings (salt, pepper) as needed.
- Garnish & Serve
- Turn off the heat, and top the dish with fresh basil or parsley for extra color and flavor.
- Serve hot with your favorite sides—like steamed vegetables, cauliflower rice, or zucchini noodles to keep it low-carb.
Nutrition (Approx. per Serving)
- Calories: ~450
- Protein: ~40–45g
- Fat: ~30g
- Total Carbs: ~5g
- Fiber: ~1g
- Net Carbs: ~4g
(Nutrition will vary based on exact ingredients and brands used.)
Tips & Variations
- Add Veggies: Stir in spinach, sliced mushrooms, or chopped zucchini in the last few minutes of cooking for extra nutrients.
- Swap Proteins: You can use chicken thighs instead of breasts for a juicier result (adjust cooking time as needed).
- Thicker Sauce: If you prefer a very thick sauce, reduce the cream a bit longer or whisk in 1/2 teaspoon of xanthan gum (for keto) or a cornstarch slurry (if not strict keto).
- Make It a Casserole: Transfer the seared chicken and sauce to a baking dish and bake at 375°F (190°C) for 15–20 minutes. Top with extra Parmesan or mozzarella for a cheesy crust.