This little gem came from my favorite keto recipe site, Ruled.me
If you're still stuck on chicken breasts, like most fitness dummies, it's time to make the switch to thighs. They taste way better, have a much higher fat content (9-10g per thigh, vs 0-1g for a breast), and they're cheaper.
This recipe came out even better than I thought it would, and it was pretty easy to make. The leftovers were excellent reheated the next day as well. Give it a shot, I have a feeling you'll be keeping it in your rotation.
Nutrition Info per serving (makes 6 servings)
Fat: 42g
Protein: 30g
Carbs: 8g
Ingredients
For the Chicken:
½ cup grated Parmesan cheese
1.3 pounds (6-pieces) chicken thighs
Salt and pepper, to taste
For the Cream Sauce:
¼ cup oil from jarred sun-dried tomatoes
1 cup drained sun-dried tomatoes, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning (I used Trader Joe's 21 Seasoning Salute)
1 ½ cup heavy whipping cream
1/4 C Parmasean cheese
The Process
Add the Parmesan cheese for the chicken (1/2C), salt, and some pepper to a plate. Dry the thighs with paper towels, then coat them in the mixture on the plate.
Preheat the sun-dried tomato oil in a large skillet on medium-high heat.
Sear the coated thighs in the oil for about 3-4 minutes on each side until browned, then pull the thighs out and set them aside.
Add the sun-dried tomatoes, garlic, Italian seasoning. Cook for a few minutes until the tomatoes start to soften.
Add the heavy cream and 1/4C Parmesan cheese. Whisk for a few minutes.
Add the thighs back to the pan and let them simmer in the sauce, stir and flip thighs occasionally, until they are fully cooked through (maybe 7-8 min).