Keto Baked Chicken With Tarragon Cream Recipe

About this recipe

A rich and creamy baked chicken dish infused with the aromatic flavors of tarragon and paprika, perfect for a satisfying keto-friendly dinner. This recipe combines tender chicken breasts with a luscious sour cream sauce for a comforting yet low-carb meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Organically Grown Green Capsicum
• 1 pc (200 g) Amul Sour Cream
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 16 g Orika Oregano
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 500 G Star White Pepper Masala Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Season 4 chicken breasts with 1 tsp salt, 1/2 tsp white pepper, and 1/2 tsp paprika. Set aside.
3. 3. In a blender, combine 1 cup sour cream, 1/2 green pepper (chopped), 1 tbsp lemon juice, 1/2 tsp dried oregano, and 1/2 cup parmesan cheese. Blend until smooth and creamy.
4. 4. Heat a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until lightly browned.
5. 5. Transfer the seared chicken breasts to a baking dish. Pour the blended sour cream mixture evenly over the chicken.
6. 6. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. 7. Remove the foil and bake for an additional 5-10 minutes to slightly thicken the sauce and lightly brown the top.
8. 8. Serve the chicken hot, garnished with additional oregano if desired.