Creamy Sun-Dried Tomato Chicken (One-Pan Keto Dinner)

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Creamy Sun-Dried Tomato Chicken (One-Pan Keto Dinner)

A restaurant-worthy chicken dish that’s ready in under 45 minutes!

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Servings: 4
  • Calories: 425 per serving
  • Fat: 28g
  • Protein: 39g
  • Carbs: 4g net
  • Difficulty: Intermediate
  • Dietary Tags: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
  • Large skillet or sauté pan (12-inch recommended)
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Alternative: Dutch oven or deep frying pan

Fresh chicken breasts, sundried tomatoes, and garlic on a rustic wooden cutting board with measuring tools, illuminated by soft natural lighting

INGREDIENTS
Main Components:
  • 4 boneless, skinless chicken breasts (680g/24oz)
  • 120ml/½ cup heavy cream
  • 120ml/½ cup chicken broth
  • 60g/½ cup sun-dried tomatoes, julienned
  • 25g/¼ cup grated Parmesan cheese
  • 30ml/2 tbsp olive oil
  • 2 cloves garlic, minced
Seasonings:
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • ½ tsp red pepper flakes (optional)
METHOD
    1. Pat chicken breasts dry with paper towels.
    2. Season chicken generously with salt, pepper, and Italian seasoning.
    3. Heat olive oil in skillet over medium-high heat until shimmering.
    4. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F/74°C.

Golden brown chicken breasts searing in a cast iron skillet with shimmering olive oil, steam rising under warm kitchen lighting.

    1. Remove chicken to a plate and tent with foil.
    2. Reduce heat to medium and add garlic to pan, cooking for 30 seconds until fragrant.
    3. Add sun-dried tomatoes, stirring for 1 minute.
    4. Pour in chicken broth, scraping up any brown bits.

Stirring creamy sauce, sundried tomatoes, and melting Parmesan in a pan under golden evening light

  1. Add heavy cream and bring to a gentle simmer.
  2. Stir in Parmesan cheese until melted and sauce thickens slightly.
  3. Return chicken to pan, coating with sauce.
  4. Simmer for 2-3 minutes until chicken is warmed through.

Juicy chicken breasts in creamy sauce with fresh herbs and extra parmesan on a dark ceramic plate

CRUCIAL TIPS
  • Don’t move chicken while searing for better crust.
  • Sauce should coat the back of a spoon when ready.
  • Let chicken rest 5 minutes before slicing.
  • If sauce is too thick, thin with additional broth.
STORAGE & SCALING
  • Storage: Keep refrigerated up to 3 days in airtight container.
  • Reheating: Warm gently in pan with splash of cream.
  • Scaling: Recipe doubles easily; use larger pan.
  • Freezing: Not recommended due to cream sauce.

Portioned meals of chicken and sauce in glass containers on a marble countertop, with a modern kitchen backdrop

VARIATIONS
  • Swap chicken thighs for breasts.
  • Add spinach or mushrooms.
  • Use coconut cream for a dairy-free version.
  • Add white wine to sauce for depth.
COMMON MISTAKES TO AVOID
  • Overcrowding the pan.
  • Cooking chicken on too high heat.
  • Boiling rather than simmering sauce.
  • Not seasoning adequately.

Remember: The key to perfectly cooked chicken is patience during searing and checking internal temperature rather than relying solely on cooking time.

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