Keto Sautéed Chicken With Cream Sauce is a new way to spice up boring chicken breast!
This low carb cream sauce for chicken will impress your taste buds. If you don't care for the chicken tomato cream sauce, try our keto creamy mustard sauce instead. It was first used on pork, but it will taste just as good on chicken!
Ingredients:
Makes 6 Servings
1 Net carb/serving
- 2 lbs. Thin cut boneless skinless chicken breasts
- 1 Tbsp. Olive oil
- 1 tsp. Garlic powder
- 1 tsp. Italian seasoning
- 2 Tbsp. Butter unsalted
- 3 Tbsp. Cooking white wine
- 1 tsp. Minced garlic
- ½ C. Heavy whipping cream
- ¼ C. Bone broth
- 2 Tbsp. Fresh chopped basil
- 1 C. Chopped tomatoes
- Salt and pepper to taste
Visual Directions
Don't forget to try our other low carb chicken recipes!
Directions:
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Season both sides of the chicken breasts with the garlic powder, Italian seasoning as well as salt and pepper to taste.
- Once heated, add the seasoned chicken to the skillet, and heat until completely cooked through and no longer pink in the center, searing well on both sides.
- Set the chicken off to the side and keep warm.
- To the same skillet that you just used to cook the chicken, add 3 tablespoons of white cooking wine to deglaze the skillet. Allow some of the wine to cook down.
- Add the minced garlic and butter to the skillet, and cook down until the butter is completely melted.
- Whisk in the heavy whipping cream, bone broth, freshly chopped basil, as well as salt and pepper to taste.
- Continue to cook the sauce down until it thickens.
- Slice the chicken breasts, and return the meat to the skillet. Toss to coat well in the sauce.
- Add in the chopped tomatoes, and stir to combine. Cook down the mixture until the tomatoes soften.
- Serve with a sprinkle of freshly chopped basil for garnish.
Printable Recipe Card:
Keto Sautéed Chicken W/ Cream Sauce
Delicious tender chicken breasts in a yummy keto-friendly tomato cream sauce.
Ingredients
- 2 lbs. Thin cut boneless skinless chicken breasts
- 1 Tbsp. Olive oil
- 1 tsp. Garlic powder
- 1 tsp. Italian seasoning
- 2 Tbsp. Butter unsalted
- 3 Tbsp. Cooking white wine
- 1 tsp. Minced garlic
- ½ C. Heavy whipping cream
- ¼ C. Bone broth
- 2 Tbsp. Fresh chopped basil
- 1 C. Chopped tomatoes
- Salt and pepper to taste
Instructions
1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2. Season both sides of the chicken breasts with the garlic powder, Italian seasoning as well as salt and pepper to taste.
3. Once heated, add the seasoned chicken to the skillet, and heat until completely cooked through and no longer pink in the center, searing well on both sides.
4. Set the chicken off to the side and keep warm.
5. To the same skillet that you just used to cook the chicken, add 3 tablespoons of white cooking wine to deglaze the skillet. Allow some of the wine to cook down.
6. Add the minced garlic and butter to the skillet, and cook down until the butter is completely melted.
7. Whisk in the heavy whipping cream, bone broth, freshly chopped basil, as well as salt and pepper to taste.
8. Continue to cook the sauce down until it thickens.
9. Slice the chicken breasts, and return the meat to the skillet. Toss to coat well in the sauce.
10. Add in the chopped tomatoes, and stir to combine. Cook down the mixture until the tomatoes soften.
11. Serve with a sprinkle of freshly chopped basil for garnish.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 387Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 161mgSodium: 190mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gProtein: 48g
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