Keto Chicken with Sun-Dried Tomato Sauce and Bacon
Creamy keto chicken with bacon, sun-dried tomatoes, garlic, parmesan and a rich low-carb cream sauce. An easy skillet dinner with approx. 5g net carbs per serving.
Equipment
- 1 Large skillet For cooking the bacon, chicken and creamy sauce
- 1 Tongs For turning the chicken and removing it from the pan
- 1 Sharp knife For slicing the chicken breasts and chopping ingredients
- 1 Chopping board For preparing the chicken, bacon, onion and sun-dried tomatoes
- 1 Measuring cups and spoons For measuring the cream, broth, parmesan and seasoning
- 1 Meat thermometer Optional, but useful for checking the chicken is cooked through
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 5 slices bacon cut into pieces
- 2 tsp Italian seasoning divided
- Salt and pepper to taste
- 2 tbsp butter
- 1/2 onion chopped
- 2 tsp minced garlic
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup parmesan cheese grated
Instructions
- Add the chopped bacon to a large skillet over medium-high heat and cook until crispy. Remove the bacon and set aside, leaving around 2 tablespoons of bacon grease in the skillet.
- Season the chicken cutlets with 1 teaspoon of Italian seasoning, plus salt and pepper to taste.
- Add the chicken to the heated skillet with the bacon grease. Cook until browned on both sides and cooked through, then remove and set aside.
- Reduce the heat to medium and melt the butter in the skillet.
- Add the chopped onion and sauté until softened.
- Stir in the minced garlic, chopped sun-dried tomatoes and remaining 1 teaspoon of Italian seasoning. Cook for 1 minute, until fragrant.
- Pour in the chicken broth and heavy whipping cream. Stir well, scraping up any browned bits from the skillet.
- Simmer gently until the sauce begins to thicken.
- Stir in the parmesan cheese until melted and smooth.
- Return the chicken to the skillet and spoon the sauce over the top.
- Add the crispy bacon back to the skillet or sprinkle it over the chicken before serving.
Notes
Nutrition note: Net carbs are approximate and based on 4 servings. The final carb count can vary depending on the brands of sun-dried tomatoes, cream, broth and parmesan used, so check your own labels if you track macros closely.
Chicken tip: Slice the chicken breasts in half lengthwise to make thinner cutlets. This helps the chicken cook faster and more evenly.
Sauce tip: Keep the sauce at a gentle simmer rather than a hard boil. Cream sauces can split if they get too hot too quickly.
Bacon tip: Add the bacon back at the end if you want it to stay crispy.
Tried this recipe?Let us know how it was!