Creamy Italian Chicken
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5 from 3 votes
This creamy keto chicken dish is rich with aromatic Italian herbs, sweet tomatoes, salty olives and tender kale.
Perfect served with a side salad or a portion of cauliflower rice. A great recipe option if you're cooking for a dinner date.
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, chicken breasts, Creamy, Italian
Servings: 4 people
Calories: 482kcal


  • 8 sundried tomatoes sliced in half
  • 8 black olives sliced
  • 4 medium chicken breasts
  • 210 g cavolo nero stalks removed, leaves roughly chopped
  • 2 tsp dried Italian herbs
  • 360 ml chicken stock
  • 1 clove garlic finely sliced
  • 1 tbsp extra virgin olive oil
  • 240 ml double cream (heavy cream)


  • Heat the olive oil in a large pan over a medium heat. Add the chicken breasts, cooking through until browned all over. Set aside.
  • In the same pan, sweat the garlic until just tender over a low heat, then add in the dried herbs. Stir well to combine.
  • Add the stock to the pan and bring to a simmer.
  • Add in the cream and stir well.
  • Add the tomatoes and olives and continue to simmer for 3-4 minutes to reduce and thicken the sauce a little.
  • Return the chicken to the pan to heat through, then stir through the chopped kale leaves until just wilted.


Calories: 482kcal | Carbohydrates: 6g | Protein: 41g | Fat: 32g | Fiber: 1g

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