Remember when you were told the “Love Spell” perfume would get someone to fall in love with you in elementary school? This keto marry me chicken will do a better job and much more.
The recipe features juicy chicken breasts topped with sundried tomatoes sprinkled in a creamy sauce. It’s a great recipe for busy weeknights and special occasions, such as a Valentine’s Day dinner with your significant other.
At 5.6 net carbs, your taste buds will undoubtedly fall in love with this delicious chicken dinner.
This is a chicken breast recipe, but you could also swap the boneless chicken breasts for boneless chicken thighs. You will just need to flatten the thighs with a meat mallet.
Be sure to check out our entire collection of keto chicken recipes for more tasty recipes.
Keto Marry Me Chicken
If you’re a hopeless romantic, the name “Keto Marry Me Chicken” may have caught your attention immediately. There are various reasons why the chicken is given that name, but they’re narrowed down to two.
First, some cooks say it got the name because the simple ingredients marry well together. Others say that it tastes so divine and is filled with rich flavor it’s good enough for a marriage proposal.
No matter how it got its name, one thing is for sure; it’s an easy crowd-pleaser recipe that will make the whole family swoon for your cooking, even if you’re already married.
Traditionally, the tender chicken breasts would be served with angel hair pasta or Pamini noodles. However, since this is both a low-carb and gluten-free marry chicken, we’ll be encouraging you to use cauliflower rice as the side dish to serve it with.
The original recipe usually drenches the chicken breast in flour before frying, but I found that the recipe doesn’t need this step to be delicious.
Ingredients Needed To Make Keto Marry Me Chicken
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The following are the ingredients you’ll need to make the romantic keto marry me chicken. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
- Boneless and skinless chicken breasts, sliced in half horizontally.
- Ground black pepper
- Olive oil
- Unsalted butter
- Garlic cloves, minced
- Chicken stock, low sodium
- Heavy cream
- Parmesan cheese, grated
- Italian spices
- Chili flakes
- Sun-dried tomatoes, chopped
- Tomato paste
- Fresh basil leaves (garnish)
How To Make Keto Marry Me Chicken
First, slice the chicken breast in half horizontally and season it with salt and pepper.
Then, in a large skillet, heat olive oil and melt the butter on medium heat.
Brown the chicken in batches. Do not overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken onto a plate and set aside.
In the same pan, sauté the garlic for a minute. Add the chicken stock and tomato paste and deglaze the pan scraping any bits stuck to the bottom of the pan.
Lower the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes, then season with Italian spices, chili flakes, thyme, and oregano.
Add the sun-dried tomatoes, then put the chicken back in the sauce and let the sauce simmer and thicken for a few minutes.
Garnish the chicken with chopped fresh basil leaves and serve over cauliflower rice.
Store any leftovers in an airtight container and refrigerate them for up to 3 days or freeze them for up to 3 weeks.
I sure hope you will give this Gluten-free Marry Me chicken recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
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- 4 chicken breasts boneless and skinless, sliced in half horizontally
- 3/4 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup chicken stock, low sodium
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 tablespoon of Italian spices
- 1 /4 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 tablespoon fresh basil leaves (garnish)
- Slice the chicken breast in half horizontally and season with salt and pepper.
- In a large skillet, heat olive oil and melt the butter on medium heat.
- Brown the chicken in batches. Do not overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken onto a plate and set aside.
- In the same pan, sauté the garlic for a minute. Add the chicken stock and tomato paste and deglaze the pan scraping any bits stuck to the bottom of the pan.
- Lower the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes, then season with Italian spices, chili flakes, thyme, and oregano.
- Add the sun-dried tomatoes, then put the chicken back in the sauce and let the sauce simmer and thicken for a few minutes.
- Garnish with chopped fresh basil leaves and serve over cauliflower rice.
- Store leftovers in the refrigerator in an airtight container for up to 3 days or freeze them for up to 3 weeks.
This is a chicken breast recipe but you could also swap the boneless chicken breasts for boneless chicken thighs. You will simply just need to flatten the thighs with a meat mallet prior to cooking.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 10gCholesterol: 183mgSodium: 660mgCarbohydrates: 6.8gNet Carbohydrates: 5.6gFiber: 1.2gSugar: 2.7gProtein: 54g