Southern-Style Pan-Seared Chicken with Creamy Collard Greens and Cheesy Garlic Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 bone
• in, skin
• on chicken breasts
• 4 cups collard greens, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup heavy whipping cream
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 loaf keto bread (e.g., almond flour bread)
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Add olive oil to the skillet and place the chicken skin side down. Cook for 6 7 minutes per side or until golden brown and cooked through. Remove from skillet and let rest.
2. In a separate large pot, bring water to a boil and add collard greens. Boil for 5 7 minutes until tender. Drain and return to the pot. Add cream cheese and heavy whipping cream, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper.
3. Slice the keto bread into individual servings. Spread garlic on each slice, then top with Parmesan cheese. Broil for 2 3 minutes or until the cheese is melted and bubbly.

Chef’s Insight

The combination of juicy chicken and creamy collard greens creates a satisfying meal that won't compromise your keto diet, while the cheesy garlic bread adds an irresistible touch of indulgence.

Notes

Feel free to adjust the seasoning according to your taste preferences. For a spicier twist, add some red pepper flakes or cayenne pepper.