Are you craving a tasty dinner that's low-carb? You've hit the jackpot with our Keto Sun-dried Tomato Chicken! Imagine juicy chicken thighs, fresh spinach, and tangy sun-dried tomatoes - it's a real game changer!

Jump to:
- Preparation and cooking overview
- Chef's note
- π π Ingredients for this sundried tomato chicken recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Sun Dried Tomato Chicken: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with sun-dried tomato chicken?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- π Recipe
Preparation and cooking overview
Prepare this one-pan dish in just 30 minutes! All you have to do is pan-sear the meat and make the sauce. It's a perfect solution for busy weeknights!
Chef's note
For extra flavor, use bone-in, skin-on chicken thighs. Just adjust the cooking time accordingly. You can also have some spice fun with red pepper flakes or diced jalapenos. It's a versatile recipe, and you can change it to your liking.
π π Ingredients for this sundried tomato chicken recipe
Follow this simple ingredient list:

Ingredient substitutions
Additional ingredients
You can enjoy some additional ingredients in this low-carb meal for extra flavor.

Cooking tools required
To make this Sun Dried Tomato Chicken recipe, you'll need these kitchen tools:
Tools substitute options

How to make Sun Dried Tomato Chicken: step-by-step guide
Cooking methods
Preparation steps
- Get your ingredients and measure them.
- Sprinkle some sea salt and pepper on the chicken thighs. Coat both sides evenly.
- Finely chop the drained sun-dried tomatoes and fresh basil leaves.
- Mince the garlic cloves.
- Rinse the spinach under cold water and pat dry.
- Grate the Parmesan cheese.

Cooking instructions
- Place a large pan on medium-high heat and add 1 tablespoon of butter.
- Once the butter melts, place the seasoned chicken in the pan.
- Cook for 7-8 minutes per side until fully cooked and golden brown. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining butter and add garlic and Italian seasoning. Stir for 30 seconds. Then, add chopped sun-dried tomatoes and stir for another minute.
- Pour in the heavy cream and chicken broth, and stir until smooth.
- Add the grated parmesan cheese. Let it simmer and thicken slightly until a creamier sauce is formed.
- Add the baby spinach and chicken to the pan, then turn off the heat. Let the spinach wilt and the chicken warm up.
- Sprinkle the freshly chopped basil over the dish as a final touch.






Chef's pro tip
A common blunder while cooking creamy basil chicken is overdoing it. Watch your timing, considering the thickness of your cutlets. The best tip is to use a meat thermometer - the internal temp should be 165Β°F (75Β°C) for perfectly cooked chicken.
What to serve with sun-dried tomato chicken?

How to make it healthier?
Here are some tips to make this high-protein dish more healthy:
Time-saving tips

What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
To store the leftovers, allow them to cool at room temperature. Then, transfer the chicken to an airtight container or wrap it in plastic or aluminum foil.

Reheating tips
Recipe wrap-up and conclusion
The Sun-dried Tomato Chicken with spinach and basil is a delightful, low-carb dinner recipe. It perfectly combines juicy chicken with Mediterranean flavors. It's a perfect meal-planning recipe since it only takes 30 minutes to cook. You can easily prepare it in batches!
Try it out and let us know how it went. Click a picture of your creation and share it with us!

Frequently asked questions
π Recipe

Sun Dried Tomato Chicken
Ingredients
- 6 1 Β½ pounds skinless, boneless chicken thighs
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Β½ cup drained sun-dried tomatoes finely chopped
- ΒΎ cup heavy cream
- Β½ cup low-sodium chicken broth
- 1 cup baby spinach loosely packed
- 2 tablespoons grated Parmesan
- 1 teaspoon freshly chopped basil
Instructions
Preparation steps
- Get your ingredients and measure them.
- Sprinkle some sea salt and pepper on the chicken thighs. Coat both sides evenly.
- Finely chop the drained sun-dried tomatoes and fresh basil leaves.
- Mince the garlic cloves.
- Rinse the spinach under cold water and pat dry.
- Grate the Parmesan cheese.
Cooking steps
- Place a large pan on medium-high heat and add 1 tablespoon of butter.
- Once the butter melts, place the seasoned chicken in the pan.
- Cook for 7-8 minutes per side until fully cooked and golden brown. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining butter and add garlic and Italian seasoning. Stir for 30 seconds. Then, add chopped sun-dried tomatoes and stir for another minute.
- Pour in the heavy cream and chicken broth, and stir until smooth.
- Add the grated parmesan cheese. Let it simmer and thicken slightly until a creamier sauce is formed.
- Add the baby spinach and chicken to the pan, then turn off the heat. Let the spinach wilt and the chicken warm up.
- Sprinkle the freshly chopped basil over the dish as a final touch.
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