Keto Chicken Skillet with Sun-Dried Tomato Cream, Kale, and Sunflower Seeds

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and toast the sunflower seeds for 2 to 3 minutes, stirring, until golden and fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Sear the chicken for 4 to 5 minutes per side, until it reaches an internal temperature of 165°F/74°C. Transfer the chicken to a plate and keep warm.

4. 4

   4. Lower the heat to medium-low. Add the butter to the skillet and, once melted, stir in the garlic, sun-dried tomatoes, and red pepper flakes. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant.

5. 5

   5. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Let it simmer gently for 2 minutes.

6. 6

   6. Add the heavy cream, Parmesan, remaining 2 g (1/4 tsp) salt, lemon zest, and thyme leaves. Cook over low heat for 2 to 3 minutes, stirring, until the sauce thickens slightly.

7. 7

   7. Add the kale and cook for 2 to 4 minutes, stirring, until wilted but still vibrant. Add the lemon juice and mix well.

8. 8

   8. Return the chicken to the skillet along with any accumulated juices and cook 2 minutes more, spooning the sauce over the top to heat it through.

9. 9

   9. Serve the chicken with the sun-dried tomato cream and kale spooned over it, then finish with the toasted sunflower seeds for crunch.