Description
A rich and creamy keto-friendly chicken skillet recipe featuring tender chicken tenderloins simmered in a flavorful tomato basil cream sauce made with sun-dried tomatoes, fresh basil, heavy cream, and Parmesan cheese. Perfect for a low-carb, satisfying dinner that’s simple yet elegant.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds Chicken Tenderloins
- Salt and Pepper, to taste
- 1/2 tsp Italian Seasoning
Sauce Ingredients
- 1/4 cup Sun Dried Tomatoes, chopped
- 1/4 cup Chopped Fresh Basil
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 tsp Minced Garlic
- 1 1/4 cup Heavy Whipping Cream
- 1/4 cup Chicken Broth
- 1/4 cup Parmesan Cheese, grated
Instructions
- Heat the oil: Heat the olive oil in a skillet over medium-high heat to prepare for searing the chicken.
- Cook the chicken: Season the chicken tenderloins with salt and pepper. Place them in the hot skillet and sear evenly on both sides until fully cooked through. Remove from the skillet and set aside to keep warm.
- Prepare the sauce base: Add butter to the same skillet and reduce heat to medium. Stir in minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze the skillet: Pour in the chicken broth and use a spoon to scrape up any browned bits from the skillet bottom for added flavor.
- Add cream and seasonings: Stir in sun-dried tomatoes, heavy cream, chopped basil, Italian seasoning, and season with salt and pepper to your liking. Allow the sauce to simmer gently until it thickens, stirring occasionally.
- Finish the sauce: Stir the grated Parmesan cheese into the thickened sauce until melted and well incorporated.
- Combine chicken and sauce: Return the cooked chicken tenderloins to the skillet and toss gently to coat them thoroughly with the tomato basil cream sauce.
- Serve: Plate the chicken and spoon extra sauce over the top, then serve immediately while hot and creamy.
Notes
- For an extra kick, add a pinch of red pepper flakes to the sauce while simmering.
- Use fresh basil for the best flavor; dried basil can be substituted but reduce quantity to 1 tablespoon.
- Make sure not to overcook the chicken to keep it tender and juicy.
- This dish pairs well with steamed or roasted low-carb vegetables like zucchini or cauliflower rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
