Description
This creamy Italian chicken in tomato sauce is keto and you can make it in just 20 minutes, so it’s super easy, healthy, and incredibly delish.
Ingredients
- 4 (about 1 1/2 Lb. Total) Boneless Skinless Chicken Breasts
- 1 teaspoon Italian Seasoning
- Sea Salt And Pepper, To Taste
- 2 Tablespoons Olive Oil, Divided
- 1 Tablespoon Ghee Or Clarified Butter
- 1 Medium Onion, Diced
- 2 cloves Garlic, Minced
- 1 jar (15 Oz. Or 450ml Size) Tomato-basil Sauce
- ½ cups Heavy Cream
- ½ cups Green Olives, Pitted If Desired
- ¼ cups Grated Pecorino Cheese
- ¼ cups Shredded Pecorino Cheese, For Topping
- Fresh Chopped Parsley Or Basil For Garnish
Preparation
Season and rub the chicken on all sides with salt, pepper and Italian seasoning.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and the chicken. Cook for about 5 minutes on each side, or until nicely browned and no longer pink on the inside. Then set aside on a plate.
In the same preheated skillet add the remaining oil and ghee. Add onion and garlic, and sauté until it softens, about 2–3 minutes.
Pour in tomato sauce and heavy cream, then stir in olives and grated Pecorino cheese. Taste and adjust the seasoning if needed (although the pecorino is salty enough), then simmer for a few minutes to thicken.
Return the chicken to the skillet and cover it in sauce. Top with shredded cheese and let it simmer for a couple of minutes more, until hot and bubbly. Sprinkle with fresh chopped herbs and enjoy!
