Save There's a moment in every home cook's life when you accidentally discover something that changes your weeknight dinner game forever. For me, it was a Tuesday night when I had heavy cream, sun-dried tomatoes, and chicken breasts staring at me from the fridge, and I decided to throw caution to the wind and combine them. What emerged from that skillet was so silky, so deeply savory, that I've made it dozens of times since—and each time, someone asks for the recipe before dessert even arrives.
I made this for my sister during her first week on keto, and I'll never forget the way her eyes lit up when she took that first bite. She'd been bracing herself for sad salads and bland chicken, and instead this creamy, tangy sauce with those chewy sun-dried tomatoes completely won her over. That's when I realized this dish wasn't just dinner—it was proof that eating well doesn't mean eating boring.
Ingredients
- Chicken breasts: Pat them completely dry before seasoning, and pound them gently to an even thickness so they cook at the same rate and stay tender inside.
- Olive oil and butter: This combination gives you the richness of butter with the higher smoke point of oil, so the chicken gets a proper golden crust without burning.
- Garlic: Mince it fresh and add it early so it releases its fragrance into the hot fat, creating the aromatic base the whole sauce rests on.
- Sun-dried tomatoes: If yours come packed in oil, drain them well and slice them roughly so they distribute evenly through the sauce and add pops of tangy intensity.
- Heavy cream: This is the hero ingredient that makes everything lush and velvety, and it won't break or curdle if you keep the heat at a gentle simmer.
- Chicken broth: This lightens the sauce slightly while adding savory depth, keeping it from feeling one-note and heavy.
- Parmesan cheese: Grate it fresh and stir it in off heat so it melts smoothly without clumping or becoming grainy.
- Baby spinach: Fresh spinach wilts down dramatically, so a big handful becomes just enough to add earthiness without overpowering the sauce.
- Italian herbs: Dried herbs work beautifully here because they hold up to the cream and distribute evenly, though fresh basil at the end adds brightness.
Instructions
- Dry and season your chicken:
- Pat those breasts with paper towels until they're completely dry—this tiny step is what gets you that beautiful golden crust instead of a gray, steamed surface. Season generously on both sides with salt, pepper, and garlic powder.
- Sear until golden:
- Heat your oil and butter together until you see a gentle shimmer, then lay the chicken in carefully and don't touch it for 5 to 6 minutes. You'll hear a satisfying sizzle, and when you peek underneath, you should see a deep golden-brown crust that releases easily when you flip.
- Rest and make space:
- Transfer the cooked chicken to a plate and loosely tent it with foil so it stays warm without steaming itself. This brief rest gives you a clean skillet to build your sauce in.
- Build the flavor base:
- Add the remaining butter and oil to that same skillet where all the caramelized chicken bits are clinging to the bottom. Sauté your minced garlic for just 30 seconds—you want it fragrant but not brown, or it turns bitter.
- Bring in the sun-dried tomatoes:
- Stir them in and let them warm through for a minute, which softens them slightly and releases their concentrated tomato flavor into the fat. This creates a deeper, more complex base for your cream sauce.
- Create the sauce:
- Pour in the heavy cream and chicken broth, then whisk in the Parmesan until it's smooth and melted. Add your dried herbs and let everything simmer gently for 2 to 3 minutes, stirring occasionally—you'll notice the sauce thickening slightly as the flavors meld.
- Add the spinach:
- Dump in all your fresh spinach and stir continuously for about a minute until it's completely wilted and bright green. It might look like too much at first, but it collapses down beautifully.
- Reunite and finish:
- Nestle the chicken breasts back into the sauce, turning them gently to coat all sides. Let everything simmer together for 2 to 3 minutes so the chicken absorbs the flavors and the sauce coats it luxuriously.
- Taste and adjust:
- Give it a final taste and adjust salt and pepper as needed, then add those red pepper flakes if you want a whisper of heat. Tear some fresh basil over top if you have it, and serve immediately.
Save I've served this to friends who swear they could never do keto, and they've come back asking if they misheard the carb count. There's something about combining cream, umami, and fresh herbs that makes your brain forget to count macros and just enjoy being at the table.
Why This Sauce Works So Well
The genius of this sauce is that it doesn't try to be light or modern—it leans completely into richness and lets the chicken shine as the anchor. The sun-dried tomatoes bring acidity and a concentrated sweetness that cuts through the cream, preventing the whole dish from feeling heavy or one-dimensional. The spinach adds a subtle earthiness that ties everything together and gives you vegetables without adding carbs, which feels like cheating in the best way possible.
What to Serve It With
You could serve this over cauliflower rice if you want something starchy and absorbent, but honestly, I often eat it on its own because the sauce is so good you don't want anything competing for your attention. Zucchini noodles work beautifully if you want something that feels pasta-like without the regret, and they don't get soggy the way regular pasta would. Green beans, broccoli, or even just a simple arugula salad dressed with lemon vinaigrette on the side brings freshness and crunch to balance the richness.
Tips for Keeping It Perfect
This dish is best served immediately while everything is hot and the sauce is at its silkiest, but it also reheats beautifully in a low oven or gently on the stovetop if you need to make it ahead. If your sauce seems too thin when you finish it, let it simmer an extra minute or two—it will thicken as it cooks. If it seems too thick, thin it with a splash of broth or cream until you get that perfect pourable consistency that coats the chicken without pooling.
- Make sure your chicken broth is keto-friendly and verify that your Parmesan hasn't had any strange additives.
- If you're dairy-free, coconut cream swapped in for heavy cream creates something equally luxurious with a subtle tropical note.
- Chicken thighs instead of breasts will give you more forgiving, juicier meat if you prefer not to stress about overcooking.
Save This is the kind of recipe that makes you feel capable and fed at the same time, which is honestly all any of us want on a Tuesday night. Make it once and it becomes part of your regular rotation, the meal you reach for when you want something that tastes indulgent but keeps you feeling good.
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier texture and rich flavor. Adjust cooking time accordingly to ensure they are fully cooked.
- → Is it possible to make this dairy-free?
For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese to maintain creamy consistency.
- → What sides pair well with this dish?
Low-carb sides like zucchini noodles, cauliflower mash, or steamed green beans complement the creamy chicken nicely.
- → How do I prevent the spinach from overcooking?
Add baby spinach towards the end of cooking and stir gently until just wilted, about one minute, for best texture and color.
- → Can I adjust the sauce thickness?
Yes, simmer longer to thicken the sauce or add a little chicken broth to thin it if it becomes too thick.