Keto Marry Me Chicken Skillet

Marry Me Chicken earned its name for a sauce so lush it supposedly sparks proposals. This keto skillet version sears chicken in a one-pan cream sauce with sun-dried tomatoes, garlic, and Parmesan for rich Italian-inspired comfort.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 46g protein
• 8g carbs
• 34g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes
• 4 garlic cloves
• 3/4 cup grated Parmesan cheese
• 2 oz cream cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil
• 2 cups spinach

Instructions

1. 1Pound the chicken breasts to even thickness about ¾-inch and season both sides well with salt, black pepper, and Italian seasoning.
2. 2Heat olive oil and butter in a large skillet over medium-high heat until the butter foams.
3. 3Add the chicken and sear 5 to 6 minutes per side until deep golden and nearly cooked through; transfer to a clean plate.
4. 4Lower heat to medium, mince the garlic, and sauté it 45 seconds until fragrant without browning.
5. 5Stir in the chopped sun-dried tomatoes and red pepper flakes; cook 1 minute to bloom the flavors.
6. 6Pour in the chicken broth and heavy cream, scraping the fond from the pan bottom; bring to a gentle simmer.
7. 7Add the cream cheese in small pieces and whisk until fully melted and the sauce turns smooth and slightly thickened, about 2 to 3 minutes.
8. 8Stir in the Parmesan until melted, then wilt the spinach into the sauce for 1 minute.
9. 9Return the chicken and any juices to the skillet, spooning sauce over the top; simmer uncovered 4 to 5 minutes until chicken reaches 165°F and the sauce clings richly.
10. 10Finish with torn fresh basil, taste for seasoning, and serve straight from the skillet while hot and creamy.