For an even richer flavor, use full-fat cream cheese and whole milk. If you don't have an oven-safe skillet, transfer the vegetable ragout to a baking dish before adding the chicken. Serve over mashed cauliflower or zucchini noodles for a complete keto-friendly meal. Feel free to experiment with other vegetables like bell peppers or mushrooms in the ragout. A splash of dry white wine added to the vegetables while cooking will enhance the flavor of the dish.
One-Pan Keto Chicken Breast with Vegetable Ragout
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS39
Experience the rustic charm of Italian flavors with this deceptively keto-friendly dish. Tender chicken breasts nestle in a vibrant medley of summer vegetables, all simmered in a creamy Parmesan sauce. A delightful one-pan wonder that's both satisfying and surprisingly light!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol54 mg
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Fiber2 g
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Protein17 g
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Saturated Fat5 g
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Sodium301 mg
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Sugar4 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine 1 tablespoon of olive oil, zucchini, summer squash, and Roma tomatoes. Toss gently to coat. Season generously with 1/2 teaspoon salt and 1 1/2 teaspoons of Italian herb blend. Ensure vegetables are evenly seasoned. (Prep time: 5 minutes)
02
StepSeason the butterflied chicken breasts generously on all sides with the remaining Italian herb blend, salt, and pepper. (Prep time: 3 minutes)
03
StepHeat the remaining tablespoon of olive oil in a large, oven-safe skillet (cast iron recommended) over medium-high heat. Sear the chicken breasts until golden brown on each side, approximately 3 to 4 minutes per side. Remove the chicken from the skillet and set aside. (Cook time: 6-8 minutes)
04
StepAdd the seasoned vegetables to the skillet and cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 4 to 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. (Cook time: 5-6 minutes)
05
StepReduce the heat to low. Stir in the whipped cream cheese and milk into the tomato mixture until well combined and smooth. Add the grated Parmesan cheese and mix until it melts into a creamy sauce. Season with salt and pepper to taste. (Cook time: 3 minutes)
06
StepReturn the seared chicken breasts to the skillet, nestling them into the vegetable ragout. Ensure the chicken is partially submerged in the sauce. Season lightly with additional salt and pepper. (Prep time: 2 minutes)
07
StepTransfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. (Bake time: 15-20 minutes)
08
StepRemove the skillet from the oven and let it rest for a few minutes before serving. Garnish each chicken breast with a generous sprinkle of freshly shaved Parmesan cheese.
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Arvel Bradtke
May 20, 2025I was skeptical about the cream cheese, but it made the sauce incredibly creamy and delicious!
Orie Sanford
May 10, 2025The cantanzaro herbs really make this dish special. I highly recommend using them if you can find them.
Summer Walsh
May 5, 2025Next time, I'm going to try adding some mushrooms to the vegetable ragout.
Murphy Reichel
Apr 29, 2025I served this over mashed cauliflower, and it was the perfect keto meal.
Xander Stanton
Apr 4, 2025I added a pinch of red pepper flakes for a little heat, and it was fantastic!
Danika Morissette
Apr 3, 2025My family loved this, and they didn't even realize it was keto-friendly!
Lorna Hand
Mar 19, 2025This has become a regular in our dinner rotation. Thanks for the great recipe!
Kallie Runte
Mar 15, 2025This recipe is a game-changer! So easy and flavorful.