Keto Skillet Chicken Alfredo w Buttery Haricot Verts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    37 min

  • ready time

    ready time

    47 min

Keto Skillet Chicken Alfredo w Buttery Haricot Verts

You can dress up this recipe to make a nice appearance at the dinner table, but you can also make this recipe in batches for a yummy meal prep. This full, hot meal is composed of seasoned chicken breast baked in a bath of alfredo sauce in a cast-iron skillet. If you don’t own a cast-iron skillet, you can also make this dish in a regular pan over your stove, which is described further below. Served on the side are whole haricot verts coated in butter and spices. For the haricot verts, choose fresh beans from your grocery store. Canned or frozen produce won’t work for this particular recipe. Haricot Verts is just the formal name for string beans! You can learn more about this name further below as well, as well as a substitution you can make.

What Are Haricot Verts?

Haricot vert is the proper French name for French green beans. Depending on where you live, haricot vert may be the proper name (or French green beans). If you live in the United States, you’ll more likely hear the term “string bean”. The main difference between a haricot vert and a typical green bean is that it’s longer and skinnier. This is because the haricot vert is harvested a little earlier. If you can’t get your hands on haricot verts, you can absolutely substitute with regular green beans. Just make sure to use fresh green beans and not frozen, or else your green beans will become too soft to enjoy.

I Don’t Own A Cast-Iron Skillet

If you don’t own a pan that is oven-safe, don’t worry! You may not get the golden brown top to your alfredo sauce, but you’ll still get all the best parts of the dish. You have to choices. You may choose to use just one pan to make the chicken and alfredo sauce. After cooking your chicken, simply make the sauce in the same pan over your stovetop. Your alfredo sauce won’t be white, but it will have extra flavor from the chicken’s spices leftover in the pan. The other option is to make the alfredo sauce in a new, clean pan over your stove. Then, nestle the sliced chicken in the pan of alfredo sauce as it thickens. No matter what, make sure to make the buttery haricot verts in their own pan.

Jessica L.

  • Net Carbs

    5.2 g

  • Fiber

    1.7 g

  • Total Carbs

    6.9 g

  • Protein

    57.1 g

  • Fats

    63.7 g

823 cals

Keto Skillet Chicken Alfredo w Buttery Haricot Verts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    12 oz

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ½ teaspoon

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Haricots Verts Green Beans by Trader Joe's

    Haricots Verts Green Beans by Trader Joe's

    4 ounce

  • Unsalted Butter

    Unsalted Butter

    3 tablespoon

  • Cream Heavy Whipping

    Cream Heavy Whipping

    ¼ cup, fluid

  • Parmesan Cheese

    Parmesan Cheese

    ½ cup, grated

  • Parmesan Cheese

    Parmesan Cheese

    ½ cup, grated

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ¼ teaspoon

  • Unsalted Butter

    Unsalted Butter

    3 tablespoon

Recipe Steps

steps 7

47 min

  • Step 1

    Start by butterflying a 6-ounce chicken breast per serving. Lay a piece of parchment paper or plastic wrap over the butterflied breast and pound them to a ½-inch thick with the smooth side of a meat tenderizer or a rolling pin. Season the exposed side of the chicken breast with salt, pepper, onion powder, garlic powder, and oregano. Heat the olive oil in a pan over high heat and place the chicken in the oil seasoned-side down.
    Step 1
  • Step 2

    Cook the chicken for 5 minutes or until the seasoning on the chicken has blackened. Flip the chicken breasts over and cook for an additional 5 minutes on medium-low heat. Once the chicken is cooked through, transfer the breasts to a cutting board to rest. After they’ve rested, slice the chicken breasts into thin slices.
    Step 2
  • Step 3

    While the chicken is resting, blanch the French green beans. Bring a pot of water to a boil. Once boiling, cook cleaned green beans in the water for just 3 minutes. Transfer the cooked green beans to an ice bath to flash-stop the cooking process. Leave the green beans aside in their ice bath to cool for later.
    Step 3
  • Step 4

    Place a cast-iron or oven-safe skillet over low heat on your stove. Melt the first amount of butter in the skillet. Then, whisk in the cream. Turn the heat up to medium-low to bring the butter and cream to a simmer. Once simmering, reduce the stove heat to low once again and whisk in the first amount of grated parmesan cheese until you have a smooth alfredo sauce.
    Step 4
  • Step 5

    Leave the heat on low and transfer the sliced chicken to the skillet of alfredo sauce. You can fold the chicken strips and sauce together or you may leave the slices of chicken arranges together in the natural shape of the whole portions. Let the skillet simmer until you see the sauce thicken around the chicken. Turn on your oven broiler to high. At your discretion, you may sprinkle pinches of black pepper and crushed red pepper over the skillet. Follow by sprinkling the second amount of parmesan cheese listed in the ingredients over the chicken. Broil the skillet for 5 minutes, or until you see the edges of the skillet turn a golden brown.
    Step 5
  • Step 6

    While the skillet is under the broiler, make the buttery haricot vert. Transfer the blanched French green beans to a mixing bowl and soak up any excess water from the ice bath with a paper towel. Toss the green beans with the remaining salt, pepper, garlic powder, and Italian seasoning. Add the seasoned green beans directly to a pan over medium-high heat, and toss the beans in the hot pan until they obtain a golden-brown char.
    Step 6
  • Step 7

    Reduce the stove heat to low and add the final amount of butter to the pan of green beans. Fold the beans over in the melted butter until they’re completely coated. Serve the hot, buttery haricot verts with a sliced chicken breast and alfredo sauce per person or meal. At your discretion, you can include fresh herbs such as chopped parsley or basil with each serving.
    Step 7

Comments 1

  • Keto_mama_

    Keto_mama_ 2 years ago

    Yummy but didn't use the green beans