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Keto Creamy Sun-Dried Tomato Chicken - A Comforting, Low-Carb Skillet Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs, if you prefer)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomato jar if possible for extra flavor)
  • 3 tablespoons butter
  • 3–4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, finely sliced (drained if packed in oil)
  • 1 cup chicken broth (low-sodium)
  • 3/4 to 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated melts best)
  • 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
  • 2 cups fresh baby spinach
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the chicken. Pat the chicken dry and slice large breasts horizontally into thin cutlets for quicker, even cooking. Season both sides with salt, pepper, and Italian seasoning.
  2. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
  3. Build the flavor base. Lower heat to medium. Add butter to the same skillet. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds, just until fragrant. Do not brown the garlic.
  4. Deglaze. Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.
  5. Make it creamy. Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan and red pepper flakes. Stir until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
  6. Add greens. Toss in the spinach and let it wilt, 1–2 minutes. If using, add lemon juice to brighten the sauce.
  7. Finish the dish. Return the chicken and any juices to the skillet. Spoon sauce over the top. Simmer 2–3 minutes, just to warm through and meld flavors. Taste and adjust salt and pepper.
  8. Garnish and serve. Top with chopped basil or parsley. Serve with cauliflower rice, zucchini noodles, roasted asparagus, or a simple green salad.