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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)
Net carbs6.1 grams
Protein32.2 grams
Fat43.4 grams
Calories553 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs7.5 gramsFiber1.4 gramsSugars1.7 gramsSaturated fat19.9 gramsSodium819 mg(36% RDA)Magnesium57 mg(14% RDA)Potassium665 mg(33% EMR)
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.
Sun-Dried Tomato Chicken
Step by Step
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)
- 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.
Nutrition (per serving)
Calories553kcal
Net Carbs6.1g
Carbohydrates7.5g
Protein32.2g
Fat43.4g
Saturated Fat19.9g
Fiber1.4g
Sugar1.7g
Sodium819mg
Magnesium57mg
Potassium665mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.1 g | 32.2 g | 43.4 g | 553 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 9 g | 80 kcal |
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 24.6 g | 5.2 g | 151 kcal |
| Parmesan cheese |
| 0.5 g | 5.4 g | 3.9 g | 59 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 3.2 g | 0.9 g | 2.6 g | 39 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Italian seasoning (mixed herbs) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
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