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Keto Marry Me Chicken

Golden chicken breasts simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and Italian herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken
  • 4 small boneless skinless chicken breasts, approximately 6 ounces each
  • 1 teaspoon salt divided, or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 tablespoon avocado oil
  • For the Cream Sauce
  • 1 tablespoon unsalted butter
  • 4 cloves garlic minced
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • ¾ cup freshly grated Parmesan cheese
  • ½ cup drained and chopped sun-dried tomatoes
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons chopped fresh basil or parsley

Equipment

  • Large skillet or sauté pan
  • Instant-read meat thermometer
  • Silicone spatula or wooden spoon
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. Season both sides with approximately half of the salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for four to five minutes per side, until golden brown. Transfer it to a clean plate.
  5. Reduce the heat to medium and add the butter.
  6. Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
  7. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
  8. Add the heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and optional red pepper flakes.
  9. Stir gently until the Parmesan melts and the sauce is smooth.
  10. Return the chicken and any juices to the skillet.
  11. Reduce the heat to medium-low, cover, and simmer for eight to twelve minutes, or until the chicken reaches an internal temperature of at least 165°F.
  12. Taste the sauce and add the remaining salt as needed.
  13. Spoon the sauce over the chicken and garnish with fresh basil or parsley.
  14. Serve immediately.

Notes

  • Thick chicken breasts should be sliced or pounded to an even thickness.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Keep the cream sauce at a gentle simmer rather than a boil.
  • Check sun-dried tomatoes and broth for added sugar and sodium.
  • Cooking time varies based on the size and thickness of the chicken.
  • Nutrition does not include side dishes.
  • Discard marinade or utensils that have contacted raw chicken unless thoroughly cleaned.
 

Estimated Nutrition Per Serving

Based on four servings:
  • Calories: approximately 625
  • Protein: approximately 48 g
  • Fat: approximately 45 g
  • Saturated fat: approximately 23 g
  • Total carbohydrates: approximately 9 g
  • Dietary fiber: approximately 2 g
  • Net carbohydrates: approximately 7 g
  • Sugar: approximately 4 g
  • Sodium: approximately 1,050 mg
The original estimate of 485 calories and 5 net carbohydrates may be possible with smaller chicken portions, less sauce, or lower-carbohydrate sun-dried tomatoes. The final values will vary according to the chicken size, broth, Parmesan, cream, tomatoes, and portion of sauce served.
 

Allergy Notice

Contains: Milk. Chicken broth, Parmesan cheese, seasonings, and sun-dried tomatoes may contain additional allergens or be processed in shared facilities. Dairy-free substitutions may introduce other allergens.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

Raw chicken may contain harmful bacteria. Wash hands after handling it, sanitize surfaces and utensils, prevent contact with ready-to-eat foods, and cook chicken to a minimum internal temperature of 165°F. Do not rinse raw chicken, as splashing water can spread bacteria around the kitchen. Refrigerate leftovers within two hours.