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One-Pan Keto Chicken Breast with Vegetable Ragout
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Keto-friendly one-pan chicken and veggie ragout: decadent, guilt-free indulgence.
Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 zucchini, halved and sliced
  • 1 yellow summer squash, quartered and sliced
  • 1 pound Roma tomatoes, chopped
  • salt and pepper to taste
  • 1.5 tablespoons cantanzaro herbs (from Savory Spice Shop®), divided
  • 3 (5 ounce) boneless skinless chicken breasts, butterflied
  • 3 cloves garlic, minced
  • 0.25 cup whipped cream cheese
  • 0.25 cup 1% milk
  • 0.5 cup freshly grated Parmesan cheese, plus more for serving
Instructions:
  • In a bowl, mix together 1 tablespoon of olive oil, zucchini, summer squash, and tomatoes. Add 1/2 teaspoon of salt and 1 1/2 teaspoons of cantanzaro herbs; toss well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
  • In a large skillet over medium-high heat, sear the chicken in a tablespoon of olive oil until golden brown on each side (3-4 minutes per side). Set aside. Add seasoned vegetables to the same skillet and cook until tomatoes start to break down (4-5 minutes). Stir in garlic and cook until fragrant (about 1 minute).
  • Combine cream cheese and milk with the tomato mixture in the skillet until fully mixed. Stir in Parmesan cheese until sauce is well blended. Add cooked chicken back into skillet, season with salt and pepper, and heat until warmed through.
  • Top each succulent, juicy chicken breast with a delightful vegetable ragout and sprinkle with optional shaved Parmesan cheese for an extra touch of indulgence.

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