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chicken breasts and bacon with sun-dried tomato sauce

Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce

Chicken and Bacon with Sun-Dried Tomato Cream Sauce - Gluten free, low carb, high protein, KETO friendly recipe. Perfect if served with asparagus, spinach, broccoli, brussels sprouts, or green beans!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 945 kcal
Author Julia

Ingredients

Chicken Breasts

  • 4 garlic cloves minced
  • 6 oz sun-dried tomatoes in oil in a jar
  • salt
  • 2 tablespoons olive oil either from the jar of sun-dried tomatoes, or just use olive oil
  • 1/4 teaspoon paprika
  • 2 lb chicken breasts large, halved horizontally

Cream Sauce

  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup mozzarella cheese shredded
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes at least, add more to taste
  • 8 strips bacon cooked and crumbled

Instructions

How to cook chicken breasts in a skillet on stove top:

  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
  2. In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.

  3. Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. 

  4. Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.

  5. Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.

How to make cream sauce:

  1. Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices).  Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.

  2. Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. 

  3. Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine. 

  4. Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm. 

Nutrition Facts
Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce
Amount Per Serving
Calories 945 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 26g 130%
Cholesterol 283mg 94%
Sodium 886mg 37%
Potassium 2542mg 73%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 19g
Protein 69g 138%
Vitamin A 34.3%
Vitamin C 25.1%
Calcium 31.8%
Iron 29.4%
* Percent Daily Values are based on a 2000 calorie diet.