Keto Chicken Skillet with Creamy Sun-Dried Tomato, Olive and Basil Sauce with Seared Zucchini

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt, black pepper, smoked paprika, dried oregano, and onion powder.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken for 4 to 5 minutes per side, until well browned and it reaches an internal temperature of 165°F / 74°C. Transfer to a plate and set aside.

3. 3

   3. In the same skillet, add the remaining tablespoon of olive oil and the zucchini. Cook for 4 to 5 minutes, stirring once or twice, until browned on the edges and tender. Season with 1/4 teaspoon salt and remove with the chicken.

4. 4

   4. Reduce the heat to medium. Add the remaining butter and the minced garlic. Cook for 30 seconds, stirring constantly so it becomes fragrant without burning.

5. 5

   5. Stir in the chopped sun-dried tomatoes and sliced green olives. Cook for 1 to 2 minutes so they release their flavor into the fat in the skillet.

6. 6

   6. Pour in the chicken broth and scrape the bottom with a wooden spoon to loosen the browned bits. Add the heavy cream and cream cheese, stirring continuously until the sauce is smooth, about 2 to 3 minutes.

7. 7

   7. Return the chicken and zucchini to the skillet. Cook over medium-low heat for 3 to 4 more minutes, spooning sauce over the chicken, until everything is hot and the sauce thickens slightly.

8. 8

   8. Turn off the heat and add the chopped fresh basil and grated Parmesan cheese. Stir gently to combine and adjust salt if needed.

9. 9

   9. Serve hot, finishing with a little extra fresh basil on top. If you want to keep the dish warm before serving, you may cover the skillet and place it in the oven at 200°F / 95°C for up to 10 minutes.