Keto Creamy Sun-Dried Tomato Chicken Thighs

Channel your inner Rachael Ray and whip up this weeknight meal in 30 minutes or less. I think the method for cooking this chicken is wonderful. The pieces are coated in Parmesan then fried in the sun-dried tomato oil. This creates a flavorful sear on the chicken itself.

Then these chicken thighs are smothered in a creamy sun-dried tomato sauce and Parmesan cheese, taking this meal to the next level. This recipe is perfect with zoodles or a side salad.

Yields 6 servings of Keto Creamy Sun-Dried Tomato Chicken Thighs

The Preparation

Chicken:

• 1/2 cup parmesan cheese, grated
• 21 ounces boneless, skinless chicken thighs
• salt and pepper, to taste

Sauce:

• 1/4 cup olive oil
• 1 cup sun-dried tomatoes, chopped
• 4 teaspoons fresh garlic, minced
• 1 tablespoon italian seasoning
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese, grated

The Execution

1. Add the Parmesan cheese for the chicken, salt, and some pepper to a plate. Dip the chicken in the mixture to coat it.

2. Preheat the sun-dried tomato oil 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. Set the chicken aside while you make the sauce.

3. Add the sun-dried tomatoes, garlic, and Italian seasoning. Cook for a few minutes until the tomatoes start to soften.

4. Add the heavy cream, and sprinkle in the remaining Parmesan cheese. Whisk together to create the finished sauce.

5. Add the chicken back to the skillet and continue cooking until the chicken is cooked completely through.

This makes a total of 6 servings of Keto Creamy Sun-Dried Tomato Chicken Thighs. Each serving comes out to be 505 calories, 43.2g fats, 6.7g net carbs, and 24.8g protein.

Keto Creamy Sun-Dried Tomato Chicken Thighs

This makes a total of 6 servings of Keto Creamy Sun-Dried Tomato Chicken Thighs. Each serving comes out to be 505 calories, 43.2g fats, 6.7g net carbs, and 24.8g protein.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 6 servings

Calories 505 kcal

Ingredients

  

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Chicken

• ½ cup parmesan cheese grated
• 21 ounce boneless, skinless chicken thighs
• salt and pepper to taste

Sauce

• ¼ cup olive oil
• 1 cup sun-dried tomatoes chopped
• 4 teaspoon fresh garlic minced
• 1 tablespoon italian seasoning
• 1 ½ cup heavy cream
• ¼ cup parmesan cheese grated

Instructions

 

• Add the Parmesan cheese for the chicken, salt, and some pepper to a plate. Dip the chicken in the mixture to coat it.
• Preheat the sun-dried tomato oil 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. Set the chicken aside while you make the sauce.
• Add the sun-dried tomatoes, garlic, and Italian seasoning. Cook for a few minutes until the tomatoes start to soften.
• Add the heavy cream, and sprinkle in the remaining Parmesan cheese. Whisk together to create the finished sauce.
• Add the chicken back to the skillet and continue cooking until the chicken is cooked completely through.

Video

Nutrition

Calories: 505kcalProtein: 24.8gFat: 43.2g

Keyword one-pan meals, poultry, simple & easy