Creamy Chicken with Sun-Dried Tomatoes
This creamy chicken is made in just one pan. Delicious, creamy, tomatoey and full of flavors. Keto, high-protein and gluten-free.
Servings: 4 chicken thighs
Ingredients
- 1 tbsp olive oil
- 4 chicken thighs boneless, skinless (or chicken breasts)
- Salt and black pepper to taste
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 1 tsp oregano
- ¼ tsp red pepper flakes
- ½ cup sun-dried tomatoes drained and thinly sliced
- 1 cup chicken stock
- ½ cup heavy cream
- ¼ cup Parmesan grated
- 1 tbsp cornstarch
- ¼ fresh basil leaves chopped
Instructions
- Heat up the skillet to medium-high heat and add olive oil. Brown up the chicken thighs for 2-3 minutes on each side. Salt and pepper them. Remove them from the skillet and set aside.
- Now, add minced garlic, Italian seasoning, oregano, red pepper flakes and sun-dried tomatoes into the skillet. Sauté for 2-3 minutes.
- Pour in the chicken stock and heavy cream, and add in the parmesan. Add the cornstarch and start whisking immediately to disperse it throughout the cream.
- Add the chicken thighs back into the skillet, cover them with the sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until the chicken thighs are fully cooked; it will depend on their size. The bigger the chicken thigh, the longer it will take for it to cook. Stir every few minutes to make sure the sauce doesn’t burn to the skillet.
- Once fully cooked, stir in fresh basil leaves and remove from the heat. Serve warm, and make sure to spoon the sauce over each chicken thigh. Sprinkle some parmesan, sun-dried tomatoes, and basil on top before eating for the extra flavor.
Nutrition
Serving: 1 chicken thigh (9 oz) | Calories: 387kcal | Carbohydrates: 11g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 621mg | Potassium: 705.5mg | Fiber: 1.7g | Sugar: 1.9g | Calcium: 125mg | Iron: 2.4mg