If you’re looking for a flavor-packed, creamy chicken recipe that’s both easy and low carb, this Dutch Oven Chicken with Sun-Dried Tomatoes & Garlic Cream Sauce is a must-try!

Juicy chicken breasts are seared and then simmered in a rich, garlicky parmesan sauce that’s full of sun-dried tomato flavor.

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This dish comes together in just one pot and is perfect for busy weeknights when you want something delicious, comforting, and low-carb without spending hours in the kitchen.

I serve this with cauliflower rice for myself and Daniel, and over garlic couscous for the kids.

Let’s get cooking!

Dutch Oven Chicken With Sun-Dried Tomatoes

Why You’ll Love This Recipe

One-Pot Meal – Less cleanup, more flavor! Everything cooks in a Dutch oven for an easy, no-fuss dinner.

Keto & Low-Carb – Made with wholesome, high-fat ingredients to keep you on track.

Quick & Easy – Ready in about 30 minutes for a weeknight-friendly meal.

Restaurant-Quality Flavor – The creamy parmesan sauce with sun-dried tomatoes makes this dish taste gourmet!

Ingredients You’ll Need

This creamy Dutch oven chicken recipe is made with simple ingredients, but the flavors are anything but basic!

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1 tsp Italian seasoning

• 2 tbsp olive oil

• 2 tbsp butter

For the Sauce:

• 4 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, drained and chopped

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

For Garnish:

• Fresh basil or parsley

How to Make Creamy Dutch Oven Chicken

1. Sear the Chicken

Heat the olive oil and butter in a Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, and smoked paprika, then sear for 3-4 minutes per side until golden brown. Remove from the pan and set aside.

2. Sauté the Garlic & Sun-Dried Tomatoes

In the same Dutch oven, add the garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

3. Make the Creamy Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan (this adds so much flavor!). Stir in the heavy cream, Parmesan cheese, oregano, basil, onion powder, and red pepper flakes.

4. Simmer the Chicken

Return the chicken breasts to the Dutch oven, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken reaches 165°F internally.

5. Finish & Serve

Stir the sauce well before serving. Garnish with fresh basil or parsley and serve over cauliflower rice, zucchini noodles, or roasted veggies for a delicious keto-friendly meal!

My Dutch oven gets a lot of use- from easy one pot meals like this one, to baking sourdough bread. You can find the one I have had for years on Amazon here.

Tips for the Best Dutch Oven Chicken

Sear the chicken first – This locks in the juices and adds extra depth of flavor.

Use quality sun-dried tomatoes – Look for ones packed in olive oil for the best texture and taste.

Let the sauce thicken naturally – The Parmesan cheese will help thicken the sauce as it simmers.

Make it spicier – Add red pepper flakes or a dash of cayenne if you like extra heat!

What to Serve with This Dish

This creamy chicken pairs well with:

Roasted broccoli or asparagus

Garlic couscous (my kids’ favorite)

Cauliflower rice (for a low-carb option)

Zucchini noodles (for a pasta-like feel!)

How to Store & Reheat

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: Warm on the stove over low heat, adding a splash of broth or cream to loosen the sauce.

To Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

More Easy Dinners to Try

If you love this dish, check out these other dinner favorites:

EASY Slow Cooker Chicken Taco Bowls

Easy One-Pot Taco Mac (Gluten-Free)

30+ Easy Weeknight Dinner Recipes with Ground Beef

Final Thoughts

This Creamy Dutch Oven Chicken with Sun-Dried Tomatoes is a must-try for any keto or low-carb diet. It’s easy, flavorful, and packed with protein—the perfect meal for busy weeknights or meal prep.

Dutch Oven Chicken With Sun Dried Tomatoes (One-Pot)

Creamy one-pot meal with chicken breasts and sun-dried tomatoes in a delicious garlic parmesan sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4 servings

Calories 390 kcal

Equipment

Dutch Oven

Ingredients

For The Chicken

4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp olive oil or oil from sun-dried tomatoes
2 tbsp butter
1 tsp Italian seasoning

For The Sauce

4 cloves garlic minced
1/2 cup sun-dried tomatoes drained and chopped
1/2 cup chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese grated cheese
Fresh basil or parsley for garnish

Instructions

Heat the olive oil and butter in a Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, Italian seasoning and smoked paprika, then sear for 3-4 minutes per side until golden brown. Remove from pan and set aside.
In the same Dutch oven, add the garlic and sun-dried tomatoes. Saute for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese.
Return the chicken breasts to the Dutch oven, nestling them into the sauce. Reduce the heat to low, cover and let simmer for 25-30 minutes, or until the chicken reaches 165 internally.
Stir the sauce well before serving. Garnish with fresh basil or parsley and serve over cauliflower rice, zucchini noodles, or roasted veggies for a delicious, low-carb meal.

Notes

Make sure to sear the chicken first- this locks in the juices and adds extra depth of flavor.

Keyword chicken recipes, one pot meals, Weeknight Dinner

Dutch Oven Chicken with Sun-Dried Tomatoes (One-Pot Meal)