Keto Dinner Recipes: Creamy Skillet Chicken

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Course dinner

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 243kcal

Author Arman Liew

Ingredients

4 small chicken breast fillets skinless and boneless (6 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter or olive oil
1 clove garlic minced
3/4 cup chicken broth
1 cup heavy cream
1/2 cup parmesan cheese
2 cups baby spinach loosely packed
1/4 cup sun dried tomatoes packed in oil

Instructions

Season the chicken breast fillets with salt and pepper.
Add the butter to a large non-stick skillet and place it over medium heat. Once hot, add the chicken breast fillets and cook for 7-8 minutes, flipping halfway through. Once the chicken is no longer pink, transfer to a plate and set aside.
Add the garlic to the hot skillet and cook for 30-seconds. Add the chicken broth and let it simmer for 5-6 minutes, or until it starts to reduce. Add the heavy cream and bring it to a boil. Once boiling, stir through the parmesan cheese, baby spinach, and parmesan cheese. Reduce the heat to low and add the chicken back. Let everything simmer for 5-6 minutes, or until the sauce has thickened.
Remove the skillet from the heat and serve the chicken immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooled dinner in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-second increments or stovetop.

Nutrition