Chicken cooked in a creamy garlic parmesan and sun-dried tomato sauce all in one pan in under 30 minutes. Serve with zucchini noodles, veggies or a salad for a low-carb protein packed lunch or dinner!

A few years ago I shared my favorite garlic parmesan chicken and today I’m sharing this sun-dried tomato version of it. Sun-dried tomato, garlic, and parmesan make the BEST cream sauce and with the addition of skillet grilled chicken, you’ve got yourself a dish that is to die for!

The trick to making this chicken super flavorful is using lots of garlic. I usually opt in for at least 3-4 cloves but if you’re not a fan of garlic I suggest using at least 2 cloves. For the base, I like to use heavy cream (great keto option) but half & half or substituting half the heavy cream with chicken broth or water will also work. I also like to add in a cup or two or baby spinach to the sauce for some added color and texture but that’s completely optional.

Ingredients

• 4-6 (about 6 oz) boneless skinless chicken breasts pounded thin
• Salt and pepper
• 2 tablespoons Butter or olive oil
• 3-4 cloves garlic chopped
• 1-2 cups chopped spinach optional
• 1 cup heavy/whipping cream see note for lighter option*
• 1/4 cup oil-packed sun-dried tomatoes chopped
• 1/4 cup Parmesan cheese grated

Instructions

1. Pound the chicken thin using a rolling pin or cut horizontally in half to about ½ inch thickness and season with salt and pepper. 
2. Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and add chicken and sear on both sides for 4-5 minutes on each side. Remove the chicken from the pan and set aside.
3. Reduce the heat and remaining 1 tablespoon butter to the same pan.  Add garlic and saute for 30 seconds or until garlic begins to brown; Add sundried tomatoes, spinach, heavy cream, parmesan cheese, and mix through. 
4. Return chicken to the pan and simmer for another minute and remove from heat. Serve immediately with pasta, zucchini noodles, steamed vegetables, salad or rice.