Keto Sun-dried Tomato Chicken

Keto Sun-dried Tomato Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 tbsp extra-virgin olive oil
  • 6 small chicken breasts (about 2 pounds)
  • salt
  • ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp basil
  • 1 tsp crushed red pepper flakes
  • ¾ cup low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup chopped sun-dried tomatoes
  • ¼ cup freshly grated Parmesan
  • ¼ cup bacon bits


  • Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
  • Return skillet to medium heat and add garlic, thyme, basil, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up add bacon bits.
  • Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.