ROASTED RED PEPPER KETO CHICKEN
Roasted Red Pepper Keto Chicken Recipe is easy to make with tasty red pepper cream sauce. Enjoy tender chicken and red peppers in this keto friendly recipe.
Provided by Eating on a Dime
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the chicken, season with the salt and pepper and brown on both sides (4-6 minutes on each side). When those are brown on both sides, remove from the pan on a separate plate.
- Then add the garlic, red peppers and broth to the pan. Sauté on medium heat until the peppers are tender (approximately 5-6 minutes).
- Then stir in the heavy whipping cream and parmesan cheese. Reduce the heat to low to simmer. Whisk and cook until the cheese is melted and combined (2-3 minutes).
- Add the chicken to the pan, simmer for a few minutes to bring the chicken back to a warm temperature.
- Then remove from heat and enjoy!
Nutrition Facts : Calories 402 kcal, Carbohydrate 4 g, Protein 40 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 162 mg, Sodium 1671 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Cut the ends off your bell pepper and cut them into large slices. Peel and crush 3-4 cloves of garlic. Meanwhile, heat the olive oil in a large iron skillet over medium-high heat.
- When the skillet is ready, toss in the peppers and garlic. Let them roast in the pan until all sides are golden brown. Transfer the peppers and garlic to a bowl for later use and turn the heat off the skillet.
- Prepare the chicken breast by butterflying two chicken breasts. Pound the chicken flat to a ¼ inch thickness and slice the breasts into four equal pieces. Sprinkle the salt, pepper, and oregano over across them.
- Preheat an oven to 350 degrees. On the stove, heat the skillet back to medium heat, and place in the chicken breasts. Cook the chicken about 4 minutes per side, or until the breast are golden brown and cooked through.
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