LCHF Chicken with Cream and Sun Dried Tomatoes
The first time I made this recipe it happened by accident. It was one of those nights where I had a handful of ingredients that needed to be used up quickly and they just came together so perfectly.
I’ve had a few trials of this recipe and it’s become a weekly staple in our house. It’s actually now one of my favourite meals. Because it’s simple, easy, AND it fits my “Low carb, high fat” way of eating. So this absolutely delicious, rich, flavourful, meal is actually “diet friendly” too. (Because it’s low carb. Just watch out for the high fat content.)
It’s very rich and creamy, but nicely balanced with the sharpness of the tomato, and herbs and spice of the chilli flakes. Especially if it’s served with a pile of green vegetables.
- 1 tablespoon of olive oil
- 1 onion
- 500 grams chicken (breast or thigh)
- 2 cloves garlic
- 300 gram sour cream
- ½ cup sun dried tomatoes – sliced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes (optional)
- Two large handfuls of baby spinach
- Salt to taste
Firstly, heat the oil over a meduim heat in a wide saucepan.
Chop up the onions and crush then garlic. Then gently saute them in the pan over a moderate heat.
Dice the chicken into 2-3cm wide cubes, and add to the pan. Fry them with the garlic and onion until they are completely sealed and lightly browned.
Reduce heat and add the sour cream, herbs, chilli, salt, sun dried tomatoes and spinach. Stir ingredients through, and cover.
Cook over a low heat for approximately 15 minutes, stirring occasionally.
I personally serve this either with vegetables, either steamed broccoli or zucchini noodles. Because of “low carb” component of low carb high fat, though you could also serve this over pasta.
I hope you enjoy this recipe. If you give it a go let me know what you thought of it!