Description
Juicy bite-sized chicken breasts smothered in a rich sun-dried tomato cream sauce, ready in 15 minutes. A keto-friendly, high-protein dish that mimics bistro flavors with low-carb finesse.
Ingredients
Chicken Breasts, 1.5 lbs (680g) (cut into 1-inch pieces; use thighs for extra fat)
Salt, ½ tsp (sea salt or kosher preferred)
Cayenne Pepper, ¼ tsp
Olive Oil, 2 tbsp (divided into searing and sauce base)
Garlic Cloves, 4 cloves (finely minced)
Italian Seasoning, 1 tsp (or dried oregano)
Red Pepper Flakes, ½ tsp
Chicken Broth, ½ cup (120ml) (unsalted)
Heavy Cream, ¼ cup (60ml)
Sun-Dried Tomatoes, ¼ cup (canned in oil or rehydrated)
Unsalted Butter, 2 tbsp
Grated Parmesan, ¾ cup (fresh preferred)
Black Pepper, to taste
Instructions
Season chicken bites with salt, cayenne pepper, garlic, Italian seasoning, and red pepper flakes.
Preheat pan over medium-high heat; add 1 tbsp olive oil. Sear chicken in batch until golden (3-4 mins/side). Set aside.
In same pan, add remaining oil. Sauté garlic 30 seconds. Stir in broth, cream, sun-dried tomatoes, and butter until blended.
Whisk in CoolWhip alternative and Parmesan until sauce thickens. Return chicken to pan to coat.
Simmer 2 minutes. Season with black pepper.
Notes
Use frozen chicken breasts (no thawing needed).
Non-keto alternative: serve with zucchini noodles (not counted in calories).
Storage: refrigerate up to 3 days. Freezes well for 1 month.
- Prep Time: 5
- Cook Time: 10
- Category: Main dish
- Method: Searing/Simmering
- Cuisine: Italian-Inspired