Creamy Keto Mediterranean Chicken & Tomato

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 431
Protein 32g
Fat 32g
Carbs 5g
Total Time 30 minutes


Keto Mediterranean Chicken Recipe


Keto Mediterranean Chicken
Ingredients for 5 servings:

  • 1 tablespoon olive oil
  • 1 1/2 lb chicken thighs, fat trimmed
  • pinch of sea salt & pepper
  • 1/2 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon rosemary
  • 1/2 cup chicken broth
  • 1/3 cup sun-dried tomatoes in oil, chopped into pieces
  • 1 cup heavy cream (OR full fat coconut milk OR skim milk)
  • 1/2 cup grated parmesan
  • sea salt & pepper to taste
  • Garnish
    • chopped parsley
  1. Set oven to 350F.
  2. Set a skillet on high heat.  Season chicken thighs with sea salt & pepper.
  3. Once the skillet is hot, add 1 tablespoon oil and chicken thighs.  Cook for 3 to 4 minutes, or until the edges are seared.  Remove from the skillet EVEN IF the chicken has not finished cooking.
  4. Place the skillet back on the heat and reduce the heat to medium.  Add the remaining oil, then add garlic and the dried herbs.  Bloom the spices together for 1 minute.  Pour in chicken broth, then add chopped sun-dried tomatoes, and finally the heavy cream.
  5. Stir, then fold in the parmesan.
  6. Bring to a light simmer.  Add the chicken back to the skillet, then bake in the oven for 15 minutes uncovered.
  7. Allow to slightly cool and let the sauce thicken before enjoying.  Garnish, and season to taste with sea salt & pepper.  Enjoy!
    Creamy Mediterranean Chicken in Tomato

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