If you are looking for an easy supper recipe, then look no further than this easy One Pan Keto Sun Dried Tomato Chicken recipe! Not only is it easy, but there is also easy cleanup since it is a one pan dish. And, of course, as an added bonus it is Keto friendly! Most important is that it is mouth-watering and delicious!
If you would like a few more keto-friendly recipes, be sure and take a look at these easy delicious and Easy Keto Recipes!
Ingredients
5 chicken thighs
1 tbsp olive oil plus 2 more tbsp for the dutch oven
3 tbsp minced garlic
1 C heavy whipping cream
1/3 C chicken broth
3/4 C fresh grated parmesan cheese
1 tbsp italian seasoning
2 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/2 tsp cracked pepper
1/2 C chopped sun dried tomatoes
2 C fresh spinach
Directions
Using a large sauce pan, heat up the oil over medium to high heat.
Add in the oil and garlic and saute for 2 minutes or until the garlic is lightly browned
Add in the heavy cream, chicken broth, and bring to a slow simmer.
Allow to simmer for 10 minutes or until the sauce has started to thicken
Pour the 2 tbsp olive oil into the dutch oven and place the chicken thighs into the dutch oven
Sprinkle the italian season, red pepper flakes, kosher salt, cracked pepper and chopped sun dried tomatoes.
Sprinkle the parmesan cheese into the sauce and whisk until smooth
Pour the sauce over the chicken
Turn the stove to low heat and place the dutch oven over the heat
Allow to cook for 30 minutes to an hour
Remove chicken from dutch oven and place Spinach into it
Stir the Spinach for a few minutes until it becomes slightly wilted
Place the chicken back into the dutch oven and spoon the sauce and Spinach onto the top of the chicken
Allow to cook for another 10 minutes
Serve over Zucchini noodles and enjoy!
Print this Recipe
- 5 chicken thighs
- 1 tbsp olive oil plus 2 more tbsp for the dutch oven
- 3 tbsp minced garlic
- 1 C heavy whipping cream
- ⅓ C chicken broth
- ¾ C fresh grated parmesan cheese
- 1 tbsp italian seasoning
- 2 tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ tsp cracked pepper
- ½ C chopped sun dried tomatoes
- 2 C fresh spinach
- Using a large sauce pan, heat up the oil over medium to high heat.
- Add in the oil and garlic and saute for 2 minutes or until the garlic is lightly browned
- Add in the heavy cream, chicken broth, and bring to a slow simmer.
- Allow to simmer for 10 minutes or until the sauce has started to thicken
- Pour the 2 tbsp olive oil into the dutch oven and place the chicken thighs into the dutch oven
- Sprinkle the italian season, red pepper flakes, kosher salt, cracked pepper and chopped sun dried tomatoes.
- Sprinkle the parmesan cheese into the sauce and whisk until smooth
- Pour the sauce over the chicken
- Turn the stove to low heat and place the dutch oven over the heat
- Allow to cook for 30 minutes to an hour
- Remove chicken from dutch oven and place Spinach into it
- Stir the Spinach for a few minutes until it becomes slightly wilted
- Place the chicken back into the dutch oven and spoon the sauce and Spinach onto the top of the chicken
- Allow to cook for another 10 minutes
- Serve over Zucchini noodles and enjoy!
