Keto Italian Chicken Skillet

Wow, what a game changer! The blend of Olive Garden Italian dressing with the juiciness of the chicken, topped with Roma tomatoes and melted cheeses, is sheer perfection. Easily one of the best keto dishes I've tried. Five stars without a doubt!

Enjoy a gourmet experience with tender boneless chicken breasts, marinated in the rich flavors of Olive Garden Italian dressing. Cooked to perfection in olive oil, and then topped with a generous sprinkle of grated Parmesan, slices of ripe Roma tomatoes, and a blanket of melted mozzarella cheese.


– Boneless skinless chicken breasts – Olive Garden Italian dressing – Olive oil – Parmesan cheese (grated) – Roma tomatoes (sliced) – Shredded mozzarella cheese

Begin by marinating the chicken breasts in the Italian dressing. This not only adds flavor but tenderizes the meat. Aim for about 4 hours for best results.


Heat a large skillet, preferably cast-iron, over medium-high heat. Add olive oil and wait until it's hot. Add the marinated chicken breasts, ensuring they have space, and sear until golden brown on both sides.


Once your chicken is almost done, sprinkle half the parmesan cheese over them. This is where the creamy parmesan sauce flavor starts building. Then top with your tomatoes.


Followed by the mozzarella cheese. Cover the skillet and let it sit off the heat. The residual heat will perfectly melt the cheese.


Before serving, sprinkle the remaining parmesan cheese on top. This dish pairs excellently with zucchini noodles or cauliflower rice.

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