Chicken with Sun Dried Tomatoes and Artichokes 8 Net Carbs
Indulge in the Mediterranean-inspired flavors of Chicken with Sun-Dried Tomatoes and Artichokes, a savory, low-carb dish boasting just 8 net carbs per serving. Perfectly seared boneless chicken breasts are nestled in a rich and creamy Parmesan sauce, infused with the tangy sweetness of sun-dried tomatoes and the briny depth of marinated artichoke hearts. Fresh basil adds a vibrant finishing touch to this elegant yet easy-to-make skillet recipe, which comes together in just 40 minutes. Whether you're following a keto lifestyle or simply seeking a wholesome, flavorful dinner, this one-pan meal is a guaranteed crowd-pleaser that pairs wonderfully with a side of zoodles or cauliflower rice.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 cloves Minced garlic
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup Marinated artichoke hearts (quartered, drained)
- 2 tablespoons Chopped fresh basil
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the chicken breasts to the skillet.
Cook the chicken for 5-6 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom.
Lower the heat to medium and stir in the heavy cream and Parmesan cheese until the sauce is smooth.
Add the chopped sun-dried tomatoes and drained artichoke hearts to the sauce. Cook for 2-3 minutes to warm through.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
Reduce the heat to low and let the chicken simmer in the sauce for an additional 5 minutes.
Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.1 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 738 mg | 57% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4176 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
