Low Carb Petti di Pollo
Indulge in the savory elegance of Low Carb Petti di Pollo, a creamy Italian-inspired dish that delivers bold flavors while keeping things light and carb-conscious. Tender chicken breasts are pan-seared to golden perfection, then simmered in a luscious Parmesan cream sauce infused with garlic, fresh thyme, and a hint of zesty lemon juice. This quick and easy skillet recipe, ready in just 40 minutes, strikes the perfect balance between comfort and sophistication. Garnished with fresh parsley, it’s a low-carb dinner dream that’s perfect for weeknights yet impressive enough for special occasions. Pair it with steamed vegetables or a crisp green salad for a complete, guilt-free meal that's guaranteed to delight every palate!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by seasoning the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping up any bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes.
Stir in the heavy cream and lemon juice, allowing the mixture to come to a simmer.
Add the grated Parmesan cheese and fresh thyme leaves, stirring continuously until the cheese has melted and the sauce is smooth and creamy.
Return the chicken breasts to the skillet and spoon the sauce over the top. Reduce the heat to low and let the chicken cook in the sauce for an additional 5 minutes.
Remove from heat and sprinkle freshly chopped parsley over the chicken for garnish.
Serve the Petti di Pollo hot, with extra sauce if desired.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 995 mg | 77% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 256 mg | 5% | |
*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.
