Keto Petti di Pollo
Indulge in the creamy, flavorful world of Keto Petti di Pollo, a low-carb Italian-inspired chicken dish that's as satisfying as it is nutritious. This recipe features juicy, seasoned chicken breasts nestled in a rich garlic-infused cream sauce made with heavy cream, Parmesan cheese, and chicken broth for a depth of flavor that’s unmatched. Layered with vibrant zucchini slices, cherry tomatoes, and aromatic dried oregano, this oven-baked delight gets a finishing touch of fresh basil leaves for a burst of herby freshness. Whether you're prioritizing your keto diet or looking for a robust meal, Keto Petti di Pollo is perfect for weeknights or dinner parties alike. Ready in under 45 minutes, it’s a wholesome and elegant feast that will impress every palate.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 5 leaves Fresh basil leaves
- 0.5 cup Parmesan cheese
- 0.5 cup Heavy cream
- 0.5 cup Chicken broth
- 10 pieces Cherry tomatoes
- 2 medium Zucchini
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the olive oil and allow to warm up.
Season the chicken breasts with salt and pepper on both sides.
Minced the garlic cloves and add them to the skillet, allowing them to cook until fragrant, about 1 minute.
Place the chicken breasts in the skillet and sear them for about 3 minutes on each side, until golden brown but not cooked through.
Transfer the chicken breasts from the skillet to a baking dish.
In the same skillet, add the chicken broth, heavy cream, and dried oregano.
Bring the mixture to a simmer and cook for about 3 minutes, scraping up any bits from the bottom of the skillet for flavor.
Slice the zucchini into thin rounds and the cherry tomatoes in half. Scatter them around the chicken in the baking dish.
Pour the cream sauce over the chicken breasts and vegetables.
Sprinkle grated Parmesan cheese evenly over everything.
Transfer the baking dish to the preheated oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
Remove from the oven and let the dish rest for 5 minutes.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 736 mg | 246% | |
| Sodium | 7247 mg | 315% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 31.9 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1413 mg | 30% | |
*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.
