This article explores various methods for preparing a delicious and easy keto-friendly sun-dried tomato chicken dish. Ideal for a weeknight dinner, this recipe typically requires only about 30 minutes of preparation and cooking time, utilizing just a handful of key ingredients. We'll cover skillet and slow cooker variations, along with tips for customization and serving suggestions.
Skillet Sun-Dried Tomato Chicken
This method focuses on a quick one-pan meal, perfect for busy evenings.
Ingredients
- 1/4 cup reserved olive oil from jarred sun-dried tomatoes (60 ml)
- 6 chicken thighs, skinless and boneless (750 g/ 1.3 lb) or 4 chicken breasts
- 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 (adjust to taste)
- 1 tbsp Italian seasoning
- 1 1/2 cup heavy whipping cream (360 ml/ 12 fl oz)
- Optional: Spinach and fresh basil
Instructions
- Prepare the Chicken: Pound the chicken thin using a rolling pin or cut horizontally in half to about ½ inch thickness. Season both sides of each chicken piece with salt and pepper. Place 1/2 cup Parmesan cheese, the salt, and the pepper on a plate and dredge the chicken through it to coat. This Parmesan crust adds a wonderful flavor and texture to the chicken.
- Sear the Chicken: Heat the oil (ideally reserved from the sun-dried tomato jar) in a large skillet over medium-high heat. Sear the cheese coated chicken for several minutes on each side, so that the chicken is browned. Cook until each side is golden brown, 4 to 5 minutes per side. Ensure the chicken is cooked through. When fully-cooked, the chicken should register an internal temperature of 165°F with a meat thermometer. Remove the chicken from the pan and set aside.
- Make the Sauce: Reduce the heat to medium. If using fresh garlic, sauté for 30 seconds or until garlic begins to brown. Add sundried tomatoes, spinach, heavy cream, parmesan cheese, and mix through. Add the sun-dried tomatoes, garlic, and Italian seasoning. Cook for a few minutes until the tomatoes start to soften. For a richer flavor, deglaze the pan with white wine (or chicken broth), scraping up all the browned bits on the bottom. Allow the wine to simmer and reduce by half. This step takes about 5 minutes. When the wine is reduced, add the heavy cream and parmesan and stir well. Allow the Alfredo sauce to simmer for 5 minutes until it has thickened.
- Combine and Simmer: Return chicken to the pan and simmer for another minute and remove from heat. Add the chicken back to the skillet and cook 5 more minutes until the chicken is cooked through. Simmer over medium heat for 5 minutes.
Crock Pot Sun-Dried Tomato Chicken
For a hands-off approach, the slow cooker method is an excellent choice.
Ingredients
- 6 boneless, skinless chicken thighs or 4 chicken breasts
- Salt and pepper to taste
- 1 tbsp Italian seasoning
- Garlic powder and paprika (optional, to taste)
- 1 cup drained sun-dried tomatoes, chopped
- Melted butter (amount specified below)
- 4 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese, divided
Instructions
- Prepare the Crock Pot: Spray the inside of a 4-quart (or larger) crock pot with cooking spray.
- Layer Ingredients: Place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes.
- Make the Sauce: Melt the butter in a small saucepan over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes. When the wine is reduced, add the heavy cream and parmesan and stir well.
- Slow Cook: Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours.
Serving Suggestions
This creamy sun-dried tomato chicken is versatile and pairs well with a variety of sides.
Low-Carb Options
- Steam zucchini noodles in the microwave for 2 minutes on high and serve the chicken on the zucchini noodles.
- Cauliflower rice or "risotto"
- Spiralized zucchini
- Lemon Parmesan Roasted Asparagus
- Salad
Other Options
- Honey Roasted Carrots
- Slow Cooker Mashed Potatoes
- Rice
- Pasta
Customization and Variations
- Dairy-Free: For a dairy-free keto Tuscan chicken, swap in full-fat canned coconut milk for the heavy cream and omit the Parmesan cheese (or use a vegan substitute). Opt for full-fat coconut milk and make sure to use all of that coconut cream (the thick part that rises to the top of the can).
- Spice Level: Adjust the amount of Italian seasoning and garlic to suit your taste preferences.
- Vegetables: Add other vegetables like mushrooms, bell peppers, or kale for added nutrients and flavor.
Nutritional Information (Per Serving)
- Calories: Approximately 283 kcal
- Fat: 17g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 3g
- Protein: 24g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Read also: Easy Low-Carb Cheese Crackers
Tips for Success
- Chicken Quality: Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using in this recipe.
- Sun-Dried Tomatoes: Oil-packaged ones are fine as long as you blot off any excess oil.
- Don't Overcook: Be careful not to overcook the chicken, especially in the skillet method. Use a meat thermometer to ensure it reaches 165°F.
- Adjusting the Sauce: Parmesan cheese will slightly thicken the cream sauce as it melts. If the sauce is too thick, add a little chicken broth or water to thin it out.
Storage and Reheating
- Refrigerator Storage: Allow to cool completely. Then you can store in an airtight container for up to 3 days in the fridge.
- Freezer Storage: First, allow it to cool completely. Then you should store it in a freezer safe container for up to 3 months.
- Reheating: You can easily reheat this recipe in the microwave. Reheat for 45 seconds then in 15-second increments until heated to your desired level.
Read also: Keto Calorie Counting: A Detailed Guide
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