Sun Dried Tomato Chicken (Creamy LOW CARB Chicken)

Sun Dried Tomato Chicken is a quick, one pan chicken skillet recipe with bold rich flavors like sun dried tomatoes, fresh basil, garlic and artichokes in a parmesan cream sauce.

Creamy Sun Dried Tomato Chicken with Artichokes – Easy Low Carb Meal!

Chicken with sun dried tomato cream sauce is another recipe to help you with those new year, healthy eating goals!

This low carb chicken dish fits with recently published Baked Parmesan Crusted Tilapia and Roasted Cabbage Steaks to help you prepare quick healthy dinner choices. 

Everything for this easy and delicious one pan recipe is on the table in less than 30 minutes. Thinner chicken breast cutlets are used to reduce stove top cooking time. 

After the chicken cooks for a few minutes on each side, add the remaining ingredients to make a quick creamy sundried tomato sauce with artichokes and parmesan cheese.

Just because this gluten free recipe is good for you, though, doesn’t mean it tastes like it! Enjoy dinner tonight with all the rich, creamy taste and none of the guilt!

Is Sun Dried Chicken Skillet with Artichokes Keto? 

Yes, creamy sun dried tomato chicken breasts are keto approved! Depending on how strictly keto your diet is, you may want to make some simple adaptations.

Chicken broth is added for the pan sauce, but bone broth may also be used. 

Also, a dry white wine deglazes the pan and flavors the cream sauce. The majority of the wine is cooked off before adding additional ingredients.

However, additional chicken broth, stock, or bone broth may be used in its place.

Easy Chicken Skillet Recipe

One pan chicken skillet recipes are fast and easy, but only if you are prepared!

From start to finish this recipe goes quick. It’s best to have all the ingredients prepared and measured before you begin to avoid mishaps or overcooking. 

I like to have the garlic, sun dried tomatoes, artichokes, and fresh basil cut up and measured. Also grate the parmesan and pour chicken broth, wine, and heavy cream in liquid measuring cups.  

Can I substitute baked chicken?

Yes. If you would rather bake the chicken instead of cooking on the stove, follow these simple steps.

1. Preheat oven to 375ºF. Rub both sides of chicken cutlets with olive oil and season with salt and pepper. 
2. Bake for 10-15 minutes (depending on thickness of chicken), flipping halfway through. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF. 
3. While the chicken is baking, prepare creamy sun dried tomato, artichoke sauce. Add cooked chicken to sauce, sprinkle with basil, and serve.

How to Make Chicken Cutlets

Low Carb Sun Dried Tomato Chicken uses chicken cutlets to breasts reduce cooking time. Chicken cutlets are chicken breasts that have been cut in half so the thickness is even.

Some recipes, such as Spinach Artichoke Chicken, leave the deep slit without cutting through to make a stuffed chicken pocket.

Recipes such as this one, Baked Buffalo Chicken or Grilled Parmesan Chicken use butterflied chicken cut through to make thinner cutlets.

1. First make a deep slit in the middle of the breast, lengthwise.
2. Cut all the way across until you almost reach other side, so it will open like a book.
3. If you need thinner cutlets, like for this recipe, cut down the middle of the crease. You end up with two, thinner thickness halves.
4. To make sure the chicken breasts cook evenly they should be even thickness throughout. At this point you could use a meat tenderizer to pound the chicken into even thickness.

How to Make Creamy Sun Dried Chicken

Everything comes together quickly for this recipe, so it’s best to have all the ingredients measured, chopped, and ready to go before starting.

Ingredients: 

• Chicken – Chicken breast cutlets are used to reduce cooking time.
• Olive Oil / Butter – For searing chicken and flavoring sauce
• Garlic
• White Wine – a dry white wine, such as chardonnay, pinot grigio, or sauvignon blanc
• Chicken Broth
• Heavy cream – Provides the best flavor, but half and half may be substituted
• Parmesan Cheese – freshly grated
• Sun dried tomatoes – Use oil packed tomatoes for best flavor rather than dehydrated tomatoes
• Artichokes – drained and roughly chopped
• Cornstarch – to thicken sauce
• Fresh basil 

Directions:

First season both sides of the chicken with salt and pepper. Heat olive oil in large skillet or cast iron skillet. Sear the chicken on both sides until golden brown and cooked through.

When searing meat on the stove I love using one of my favorite kitchen gadgets, the FryWall. It prevents grease splatters, but doesn’t cover and steam what I’m trying to cook.

Remove the chicken to a plate and start making the creamy sun dried tomato sauce. 

Add garlic to saute quickly. Then, deglaze the pan with a little white wine.

To deglaze a pan, slowly pour in the liquid while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this. 

After most of the wine cooks off and evaporates add the chicken broth, heavy cream, parmesan, artichokes, and sun dried tomatoes. Reduce heat and simmer.

To thicken the sauce ladle some sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute. 

Add the chicken back to the sauce to warm through. Before serving, sprinkle with fresh basil.  

How to Serve Sun Dried Tomato Chicken with Artichokes – Suggested Side Dishes

For weeknight dinner ease serve this chicken skillet recipe with a hands-off side dish. Since this chicken recipe requires attention at the stove, prepare something effortless such as…

• white or brown rice
• Roasted Potatoes and Green Beans
• Spaghetti squash (low carb)
• Instant Pot Baked Potatoes
• Cauliflower rice (low carb)
• Roasted Zucchini (low carb) 
• Grilled Potatoes

Sun Dried Tomato Chicken Pasta

Put that creamy, flavorful sauce to good use by serving sun dried tomato chicken with pasta. Prepare rotini, linguine, or any preferred gluten free pasta while the chicken cooks.

Top pasta with sliced chicken breasts and spoon the creamy tomato, artichoke sauce over. To keep the meal low carb / keto substitute zoodles or spaghetti sauce for the pasta. 

If you love the taste of sun dried tomatoes and artichokes, also check out Sun Dried Tomato Pasta Salad recipe! 

Cooks Tips and Modifications

• Add additional cheese, such as feta or mozzarella to the top. Cover skillet with a lid for a couple minutes to melt the cheese before serving.
• Cooking times for chicken depends on thickness. For guaranteed results use an instant read thermometer to make sure chicken has reached 160ºF. 
• Instead of white wine, use additional chicken broth.
• If preferred, leave out artichoke hearts. 
• To make this recipe dairy free or lighten calories, leave out the heavy cream.
• For a thicker, creamier sauce use 2 ounces softened cream cheese in place of cream.
• Make the creamy sundried tomato sauce and serve over crispy baked almond flour chicken. 

SAVE THIS Sun Dried Tomato Chicken Recipe TO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Sun Dried Tomato Chicken

Sun Dried Tomato Chicken is a quick, one pan chicken skillet recipe with bold rich flavors like sun dried tomatoes, fresh basil, garlic and artichokes in a parmesan cream sauce. This LOW CARB / KETO recipe is fast to prepare in 30 minutes!

4.78 from 9 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Author: Melissa Erdelac

Ingredients

• 2 pounds chicken breasts cutlets*
• 2 tablespoons olive oil, divided
• 1/2 tablespoon butter
• 4 cloves garlic, minced
• 1/2 cup white wine*
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/3 cup fresh parmesan, finely shredded
• 14 ounce canned artichokes, drained and chopped
• 1/3 cup sun dried tomatoes (packed in oil), chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 tablespoon cornstarch
• 1/4 cup fresh basil, chopped

US Customary - Metric

Instructions

• Season chicken cutlets on each side with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium high heat. Once oil is hot, place half of chicken cutlets in pan. Cook for 3-4 minutes, or until golden brown. Flip and finish cooking chicken on other side for another 3-4 minutes. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF. 
• Set aside cooked chicken on a plate. Add additional 1 tablespoon olive oil to the pan and repeat with second half of chicken. Set rest of chicken aside on plate.
• Lower heat to medium. Add butter and garlic to sauté for 30 seconds. Slowly pour in the wine while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this. 
• After most of the wine has cooked off, pour in chicken broth, heavy cream, parmesan, artichokes, sun dried tomatoes, salt, and pepper to the pan. Stir to combine and reduce heat to a simmer.
• To thicken the sauce ladle about 1/4 cup sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute. 
• Add the chicken back to the sauce to warm through. Before serving sprinkle on fresh basil.  

Did you make this recipe? Rate and leave a comment below!

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Recipe Notes

 

Cooks Tips and Modifications

• Add additional cheese, such as feta or mozzarella to the top. Cover skillet with a lid for a couple minutes to melt the cheese before serving.
• Cooking times for chicken depends on thickness. For guaranteed results use an instant read thermometer to make sure chicken has reached 160ºF. 
• Instead of white wine, use additional chicken broth.
• If preferred, leave out artichoke hearts. 
• To make this recipe dairy free or lighten calories, leave out the heavy cream.
• For a thicker, creamier sauce use 2 ounces softened cream cheese in place of cream.

 

How to Make Chicken Cutlets

1. First make a deep slit in the middle of the breast, lengthwise.
2. Cut all the way across until you almost reach other side, so it will open like a book.
3. If you need thinner cutlets, like for this recipe, cut down the middle of the crease. You end up with two, thinner thickness halves.
4. To make sure the chicken breasts cook evenly they should be even thickness throughout. At this point you could use a meat tenderizer to pound the chicken into even thickness.

 

Can I substitute baked chicken?

Yes. If you would rather bake the chicken instead of cooking on the stove, follow these simple steps.

1. Preheat oven to 375ºF. Rub both sides of chicken cutlets with olive oil and season with salt and pepper. 
2. Bake for 10-15 minutes (depending on thickness of chicken), flipping halfway through. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF. 
3. While the chicken is baking, prepare creamy sun dried tomato, artichoke sauce. Add cooked chicken to sauce, sprinkle with basil, and serve.

Nutrition

Calories: 391kcal | Carbohydrates: 8g | Protein: 36g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 786mg | Potassium: 716mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1057IU | Vitamin C: 25mg | Calcium: 105mg | Iron: 1mg

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