Description
Prepare this simple, one-pan chicken skillet meal featuring a rich, creamy sauce, perfect for a quick ketogenic dinner.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
- Add the minced garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Stir in the Italian seasoning.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the grated Parmesan cheese until the sauce thickens slightly.
- Return the cooked chicken to the skillet.
- Add the fresh spinach and stir until it wilts into the sauce, about 1-2 minutes.
- Serve immediately from the skillet.
Notes
- For extra flavor, use chicken thighs instead of breasts.
- If you prefer a thicker sauce, simmer for an extra minute before adding the cheese.
- You can substitute fresh basil for the Italian seasoning if desired.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 42
- Cholesterol: 160