Italian Chicken with Cream Cheese. This Cream Cheese Italian Chicken recipe for Italian chicken smothered with parmesan sour cream is perfect for those on a low-carb diet.
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Tips: Italian Chicken with Cream Cheese
If you want to make this keto Italian chicken dish healthier, you can use low-fat sour cream instead of heavy whipping cream. You can also swap out the heavy whipping cream for half a cup of coconut milk.
Ingredients: To make this recipe you will need:
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup sour cream
6 tbsp Parmesan cheese (90 mL)
2 tsp Italian seasoning (10 mL)
1 tsp arrowroot powder, OR (5 mL)
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1 tsp minced garlic (5 mL)
1 tsp salt (5 mL)
Half tsp black pepper (2 mL) Optional
1 cup shredded Mozzarella cheese (250 mL)
1 tsp dried parsley (5 mL)
How to prepare: Italian Chicken with Cream Cheese
1 The first step in making this keto Italian chicken dish is to marinate the chicken breasts in a mixture of olive oil, garlic powder, salt, pepper, and oregano.
2 After letting the chicken rest for at least 30 minutes, you’re ready to cook it. To prepare the chicken, place it into a large skillet and sear each side until golden brown.
3 Once the chicken has been seared, remove it from the pan and set aside. Next, add some butter to the pan and melt it.
4 Add the onions and mushrooms and let them cook until softened. When the onions and mushrooms are soft, add the garlic and red pepper flakes and stir everything around for a few seconds before adding the chicken back into the pan.
5 Let the chicken simmer in the pan for 5 minutes before removing it from the heat. Now, you’re going to use the same pan to make the sauce. In a separate bowl, combine the heavy whipping cream, sour cream, Parmesan cheese, and parsley.
6 Whisk everything together until well combined. Pour the sauce over the chicken and top it off with shredded mozzarella cheese. Bake the chicken covered in foil for 15 minutes at 350 degrees Fahrenheit.
7 Remove the foil and bake for an additional 10 minutes. Serve hot with a side of green salad.
Another Way to Make This Recipe:
1 The next step in making this ketogenic Italian chicken dish is to preheat the oven to 350 degrees Fahrenheit.
2 First, you want to cut the chicken into bite-sized pieces.
3 Next, put the chicken into a large mixing bowl and pour the olive oil, garlic powder and salt and pepper onto the chicken.
4 Mix everything together thoroughly.
5 Cover the bowl with plastic wrap and refrigerate the chicken for at least 30 minutes.
6 After the chicken has rested, take the chicken out of the refrigerator and allow it to come to room temperature.
7 Put the chicken into a large skillet and cook each side until golden brown, approximately 3 to 4 minutes per side.
8 Remove the chicken from the pan and set it aside. Melt some butter in the pan and then add the onions and mushrooms.
9 Cook the onions and mushrooms until softened, approximately 6 to 8 minutes. Add the garlic and red pepper flakes and stir everything around for 1 minute.
10 Return the chicken to the pan and let it simmer for 5 minutes.
11 Remove the chicken from the pan and set it aside again.
12 Turn the heat up to medium-high and add the heavy whipping cream, Parmesan cheese and parsley.
13 Stir everything together until well combined and then pour the sauce over the chicken. Top the chicken with shredded mozzarella and return it to the oven for 15 minutes.
14 Remove the chicken and cover it with aluminium foil.
15 Bake it for an additional 10 minutes and then remove the foil and bake it for an additional 5 minutes. Serve hot with a green salad.
Nutritional Information for Keto Italian Chicken Smothered In Parmesan Sour Cream Recipe:
Yield: 4 servings
32.6 g protein
10.4 g fat
0.2 g fibre
3.5 g net carbs