Keto Shredded Chicken in Tomato Sauce
Unleash bold, savory flavors with this Keto Shredded Chicken in Tomato Sauce recipe, a perfect low-carb comfort meal that's as wholesome as it is delicious. Tender boneless chicken breasts are seared to perfection, then gently simmered in a vibrant tomato sauce infused with garlic, onion, oregano, basil, and paprika for a depth of flavor that’s hearty and aromatic. Once shredded, the chicken becomes irresistibly juicy, soaking up the rich sauce and creating a meal ideal for weeknight dinners or meal prep. This gluten-free, keto-friendly dish can be served on its own, over cauliflower rice, or alongside roasted veggies for a nutrient-packed meal that satisfies both taste buds and dietary goals. Ready in under an hour and garnished with fresh parsley for a touch of brightness, this recipe delivers maximum flavor with minimal fuss.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper.
Add the chicken to the skillet and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook, stirring frequently, until the onion is translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and paprika. Bring the sauce to a simmer.
Return the chicken breasts to the skillet, ensuring they are covered in the sauce.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Transfer the chicken breasts to a cutting board, and using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the skillet and stir to combine with the tomato sauce. Allow it to simmer uncovered for another 5 minutes to thicken the sauce slightly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1149 mg | 24% | |
*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.
