Keto Creamy Garlic Chicken
Get ready for an ultra-creamy and satisfying chicken dish that is not at all boring! This recipe uses immune-boosting garlic (and lots of it!), savory spices, umami miso paste and magnesium-rich tahini to create the most decadent and chicken! This is amazing served with a side of steam French green beans!
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tablespoons butter
8-10 garlic cloves, peeled & minced
1 pound of boneless & skinless chicken breasts
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon dried Italian seasonings
1 cup chicken stock
1 cup heavy whipping cream
2 teaspoons white miso paste
¼ cup tahini
1 teaspoon arrowroot powder
2 tablespoons fresh parsley, minced
Add butter to a Dutch oven pot on the stove set to medium heat. When it has melted, add the minced garlic and saute until golden in color, about 2 minutes.
Scrape garlic to the sides of the pot and add the chicken breasts to the pot, letting sear once they have touched the hot pan. Flip after 3-4 minutes and let the opposite side sear for another 3-4 minutes. Season with sea salt, black pepper and dried Italian seasonings.
Reduce the heat to low and pour in the chicken stock and heavy whipping cream. Stir together well, along the sides of the chicken. When thoroughly mixed, add the white miso paste, tahini and arrowroot powder and whisk vigorously in small circles until the miso, tahini and arrowroot is completely absorbed into the liquid.
Let simmer for 10 minutes. It will become thick and bubbly as it cooks. When done (chicken will be 165 F), remove from the heat.
Serve between 4 with fresh parsley, storing any leftovers in an airtight container in the fridge for up to 3 days. You can also store these in the freezer in an airtight plastic bag for up to 3 months.
Net Carbs: 5