This Creamy Sun-dried Tomato Chicken is made with chicken breasts, butter, oregano, garlic, sun-dried Tomatoes, broth, cream, parmesan and spinach.
This is the most delicious keto recipe I think I have ever made. The chicken comes out so moist and tender, and browned with almond flour. I usually like to dredge chicken with regular all-purpose flour, but I wanted to keep this recipe keto, so I used almond flour. I do not regret it! It gave the chicken a perfect crisp and then cooked in a low heat, making the chicken crispy on the outside and moist on the inside.
What you will need
Chicken breast: For best results, you want to use those thick pieces of chicken breast. They take longer to cook, and cook better on a low simmer.
Onion: I used yellow onion but feel free to use any kind of onion you want.
Garlic: For best results, use fresh garlic.
Butter: I used salted butter, but feel free to use unsalted and add more salt yourself.
Oregano: I love using dried herbs. Oregano has a great kick, and don’t hold back on using dried basil or thyme too!
Sundried tomato: For this recipe, you will need to use sun-dried tomato from a jar that as the oils in it. You will drain the tomatoes from the oil anyway, but it has to be the ones from the jar!
Heavy cream: If you wish to use a milder cream and not heavy cream half and half or milk works wonders! You can use the same amount.
Parmesan cheese: You may use Romano cheese instead, but I loved this recipe with fresh parmesan!
How to make Creamy Sun-dried Tomato Chicken
Dredge the chicken. In a shallow plate, add the almond flour and dredge all four pieces of chicken in the flour. If you need more flour, feel free to use more.
Brown the chicken. In a large saucepan on medium high heat, add oil and wait for it to shimmer. Brown the chicken on both sides, about 4 minds on each side, and set aside on a plate. (Chicken does not need to be cooked through yet). You may need to brown the chicken in batches.
Add veggies. In the same saucepan, add onion and butter, and cook until soft about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sundried tomatoes, stirring frequently. Seasons with salt, pepper, and oregano.
Cook chicken. Return the chicken, add spinach and pour in the chicken broth. Change heat to medium low, cover, and cook for 10-15 minutes, until the chicken is white, cooked through, and no longer pink on the inside.
Make the sauce: Take the chicken back out and set aside on a plate. Turn heat off and stir in the cream and parmesan in the sauce. Stir well and pour that sauce over the chicken.