Forget limp lettuce wraps and sad salmon! Dive into a culinary masterpiece fit for kings (and keto macros) with this mind-blowing high-protein, low-carb meal. We’re talking tender, juicy meat bathed in a symphony of bold flavors, all while keeping your carb count singing a sweet, sweet tune.
In just 30 minutes, you’ll transform simple ingredients into a dish so outrageously delicious, it’ll leave your taste buds doing the keto cha-cha and your friends begging for the recipe. So ditch the diet doldrums and get ready to impress – keto style! Buckle up, buttercup, because this culinary adventure is about to take you from carb crash to flavor smash. Are you ready to unlock the secrets of this impressive, protein-packed masterpiece? Let’s get cookin’!
Easy Keto Marry Me Chicken Recipe
A quick and easy keto dinner: this Marry Me Chicken recipe makes perfectly seared and juicy chicken breasts bathed in a luscious tomato cream sauce, all done in one pan in under 30 minutes!
Ingredients
- 700 grams (1.55 pounds) boneless and skinless chicken breasts (~3 breasts), thighs or tenderloins *see Notes
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (divided)
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning or oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 1/2 teaspoon tomato extract
- 30 grams (1 oz) sun-dried tomatoes, finely sliced
- 4 tablespoons Parmesan
- 1/4 cup fresh basil leaves, roughly chopped (plus more for garnish, if desired)
Instructions
- If using whole chicken breasts, first slice them into cutlets – cut off the tenders if present, then slice breasts horizontally starting from the thickest end to obtain two thinner fillets (these will cook faster). Rub all chicken pieces with salt and cayenne pepper.
- Set a large skillet on high heat. Heat up 1 tablespoon of olive oil. Sear the chicken for about 5 minutes on each side, until a golden brown crust develops. Transfer cooked chicken to a plate and tent it with foil to keep warm.
- Add remaining 1 tablespoon of olive oil to pan. Bring heat down to medium-low, and sauté garlic for about 30 seconds. Add red pepper flakes and Italian seasoning.
- After a few more seconds, when the garlic and spices release the aroma, add the chicken broth. Using a wooden spoon or metal whisk, deglaze the pan to incorporate the stuck caramelized bits into the sauce.
- Add the heavy cream, tomato paste and sun-dried tomatoes. Stir gently until it starts simmering, and let it simmer for about 1-2 minutes until it thickens a little.
- Add the Parmesan and fresh basil leaves. Stir until the Parmesan is fully dissolved.
- Carefully return the chicken pieces back into the skillet. Spoon the sauce over the chicken or turn pieces around to coat them in sauce. Simmer for a couple of minutes until the sauce thickens and the chicken is warmed up.
- Serve it immediately, garnished with fresh basil leaves.
Recipe’s Notes
*This recipe is also great with chicken steaks (no need to slice it first like full breasts), chicken tenderloins or boneless and skinless chicken thighs. Use whatever you prefer. If using chicken thighs they need to be seared for a little longer (about 1 minute more per side).
Recipe makes about 4 servings but it is easily scalable, so you can adjust quantities (half, double) as needed.
