Low Carb Chicken with Tomato Sauce
Discover the perfect balance of flavor and nutrition with this Low Carb Chicken with Tomato Sauce recipe, ideal for a wholesome weeknight dinner. Tender, golden-browned chicken breasts are nestled in a robust tomato sauce simmered with garlic, onion, dried herbs, and a touch of red pepper flakes, delivering a burst of Italian-inspired flavors. The low-carb dish is elevated with a topping of melted Parmesan cheese, adding a savory richness that complements the tangy tomato base. Quick to prepare and ready in just 45 minutes, this recipe is perfect for anyone seeking a healthy, high-protein meal without sacrificing taste. Garnish with fresh basil for a vibrant finish and serve with roasted vegetables or a crisp side salad for a complete, keto-friendly dinner experience.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 Garlic cloves, minced
- 1 Onion, medium, finely chopped
- 14 ounces Canned crushed tomatoes
- 0.5 cup Chicken broth, low sodium
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Parmesan cheese, grated
- 10 Fresh basil leaves, for garnish (optional)
Instructions
Begin by patting the chicken breasts dry with paper towels. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts. Cook for about 5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for about 2-3 minutes, or until the onions become soft and translucent.
Reduce the heat to medium, and add the canned crushed tomatoes and chicken broth to the skillet. Stir in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 0.25 teaspoon of red pepper flakes. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the tomato sauce. Cover the skillet and let it simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Uncover the skillet, and sprinkle 0.25 cup of grated Parmesan cheese over the chicken breasts. Allow the cheese to melt into the sauce, about 2 minutes.
Once the cheese has melted and the chicken is completely cooked, remove the skillet from heat.
Serve the chicken breasts hot, topped with the rich tomato sauce and garnished with fresh basil leaves, if desired.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.3 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3420 mg | 73% | |
*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.
