Keto Marry Me Chicken

Name: Keto Marry Me Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1.5 .5 pounds skinless and boneless chicken breasts; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 2 tablespoons olive oil; 4 garlic cloves; 1 teaspoon Italian seasoning or oregano; ½ teaspoon crushed red pepper flakes; ½ cup chicken broth; ½ cup heavy cream; 1 ½ teaspoon tomato extract; 1 ounce sun-dried tomatoes; 4 tablespoons grated Parmesan cheese; ¼ cup fresh basil leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 servings
Calories
409 kcal
Course
Main Course
Cuisine
American

Keto Marry Me Chicken

Ava Acevedo

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A quick and easy keto dinner: this Marry Me Chicken recipe makes perfectly seared and juicy chicken breasts bathed in a luscious tomato cream sauce, all done in one pan in under 30 minutes!

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Ingredients

Servings

1.5 .5 pounds skinless and boneless chicken breasts about 3 breasts, or thighs or tenderloins (see notes below)
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
2 tablespoons olive oil (divided)
4 garlic cloves minced
1 teaspoon Italian seasoning or oregano
½ teaspoon crushed red pepper flakes
½ cup chicken broth
½ cup heavy cream
1 ½ teaspoon tomato extract
1 ounce sun-dried tomatoes finely sliced
4 tablespoons grated Parmesan cheese
¼ cup fresh basil leaves roughly chopped (plus more for garnish, if desired)

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Instructions

If using whole chicken breasts, first slice them into cutlets - cut off the tenders if present, then slice breasts horizontally starting from the thickest end to obtain two thinner fillets (these will cook faster). Rub all chicken pieces with salt and cayenne pepper.
Set a large skillet on high heat. Heat up 1 tablespoon of olive oil. Sear the chicken for about 5 minutes on each side, until a golden brown crust develops. Transfer cooked chicken to a plate and tent it with foil to keep warm.
Add remaining 1 tablespoon of olive oil to pan. Bring heat down to medium-low, and sauté garlic for about 30 seconds. Add red pepper flakes and Italian seasoning.
After a few more seconds, when the garlic and spices release the aroma, add the chicken broth. Using a wooden spoon or metal whisk, deglaze the pan to incorporate the stuck caramelized bits into the sauce.
Add the heavy cream, tomato paste and sun-dried tomatoes. Stir gently until it starts simmering, and let it simmer for about 1-2 minutes until it thickens a little.
Add the Parmesan and fresh basil leaves. Stir until the Parmesan is fully dissolved.
Carefully return the chicken pieces back into the skillet. Spoon the sauce over the chicken or turn pieces around to coat them in sauce. Simmer for a couple of minutes until the sauce thickens and the chicken is warmed up.
Serve it immediately, garnished with fresh basil leaves.

Notes

*This recipe is also great with chicken steaks (no need to slice it first like full breasts), chicken tenderloins or boneless and skinless chicken thighs. Use whatever you prefer. If using chicken thighs they need to be seared for a little longer (about 1 minute more per side).
Recipe makes about 4 servings but it is easily scalable, so you can adjust quantities (half, double) as needed.