Creamy Garlic Parmesan Keto Chicken – A Comforting, Low-Carb Skillet Dinner
This is the kind of weeknight dinner that makes everyone at the table happy. Tender chicken, a silky garlic-Parmesan sauce, and a few simple pantry ingredients come together fast. It’s rich without being heavy, and it tastes like something you’d get at a cozy bistro.
If you’re watching carbs, this dish fits right in without feeling like a compromise. Make it once and you’ll probably add it to your regular rotation.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This recipe is all about simple techniques that build flavor. Searing the chicken first gives you those golden, flavorful bits that form the base of the sauce.
Heavy cream and Parmesan create a silky, thick sauce without flour, keeping it keto-friendly. Fresh garlic and a hint of lemon brighten the richness. Everything cooks in one skillet, so cleanup stays easy.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or 6–8 chicken tenders)
- Fat for cooking: 2 tablespoons butter and 1 tablespoon olive oil
- Garlic: 4–6 cloves, minced
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup (low-sodium)
- Parmesan cheese: 3/4 cup, freshly grated
- Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon onion powder
- Fresh herbs (optional but great): Chopped parsley or basil
- Lemon: 1/2 lemon for a squeeze of juice (about 1–2 teaspoons)
- Salt and black pepper: To taste
How to Make It
- Pound and season the chicken. If your chicken breasts are thick, slice them horizontally or gently pound to an even 1/2–3/4 inch.
Pat dry. Season both sides with salt, pepper, paprika, and onion powder.
- Sear for flavor. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken and sear 4–5 minutes per side until golden and just cooked through.
Transfer to a plate and tent loosely with foil.
- Lower the heat and bloom the garlic. Reduce heat to medium-low. Add the remaining tablespoon of butter. Stir in the minced garlic and cook 30–60 seconds until fragrant.
Don’t brown the garlic.
- Build the sauce base. Pour in the chicken broth, scraping up browned bits from the pan. Simmer 1–2 minutes to reduce slightly.
- Add cream and seasonings. Stir in heavy cream and Italian seasoning. Bring to a gentle simmer (small bubbles), not a hard boil.
Let it thicken for 2–3 minutes, stirring often.
- Melt in Parmesan. Sprinkle in the Parmesan gradually, stirring until smooth. If the sauce seems too thick, add a splash more broth or cream. If too thin, simmer another 1–2 minutes.
- Brighten and adjust. Add a small squeeze of lemon juice.
Taste and adjust salt and pepper. The sauce should taste balanced—rich, savory, and just a little tangy.
- Return the chicken. Nestle the chicken back in, along with any juices. Spoon sauce over the chicken and simmer 2–3 minutes to rewarm and marry flavors.
- Garnish and serve. Top with chopped parsley or basil.
Serve with sautéed spinach, roasted broccoli, zoodles, or mashed cauliflower to keep it keto.
How to Store
Refrigerate leftovers in an airtight container for up to 3–4 days. The sauce will thicken as it cools. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen.
You can also reheat in the microwave at 50–60% power in short bursts, stirring between intervals. For best texture, avoid freezing—the cream sauce can separate when thawed.
Why This is Good for You
- Keto-friendly macros: High in protein and fat, low in carbs, so it supports satiety and stable energy.
- Calcium and protein: Parmesan and chicken deliver a solid dose of both.
- No flour thickeners: The sauce relies on reduction and cheese, keeping carbs down and flavors clean.
- Garlic benefits: Garlic offers antioxidants and adds big flavor without sugar.
Pitfalls to Watch Out For
- Boiling the cream: A hard boil can cause separation. Keep the heat at a gentle simmer.
- Pre-grated Parmesan: It often has anti-caking agents that can make the sauce grainy.
Freshly grated melts smoother.
- Overcooked chicken: Thin, even pieces cook fast. Pull them when they reach 165°F to keep them juicy.
- Too salty sauce: Parmesan and broth both have salt. Taste before adding extra salt.
- Watery sauce: If the chicken releases a lot of liquid when returned to the pan, simmer a minute longer or add a bit more Parmesan.
Variations You Can Try
- Spinach and sun-dried tomato: Stir in a handful of baby spinach and a few chopped sun-dried tomatoes for color and tang.
- Mushroom twist: Sauté sliced cremini mushrooms after searing the chicken, then proceed with the sauce.
- Bacon and scallion: Cook 2–3 slices of chopped bacon first, remove, then use the drippings plus butter for the sauce.
Top with crisp bacon and sliced scallions.
- Lemon-herb: Add extra lemon zest and swap Italian seasoning for fresh thyme and parsley.
- Spicy kick: Add red pepper flakes or a pinch of cayenne when you add the garlic.
- Swap the protein: Try boneless pork chops or shrimp. Adjust cook times—shrimp cook in 2–3 minutes.
FAQ
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and more likely to curdle if overheated. If using half-and-half, keep the heat very low and consider adding a bit more Parmesan to thicken.
What’s the best pan for this recipe?
A large stainless-steel or cast-iron skillet works best.
Both help you get a good sear and flavorful browned bits for the sauce.
Do I need to brine the chicken?
Not necessary, but a quick 15–30 minute brine can make breasts extra juicy. If you brine, reduce added salt in the recipe.
Is this recipe gluten-free?
Yes. There’s no flour or gluten-containing ingredients.
Just check that your broth and seasonings are certified gluten-free if needed.
Can I make it ahead?
It’s best fresh, but you can cook the chicken and prep the sauce up to a day ahead. Reheat gently and finish with a fresh splash of cream to revive the texture.
How can I make the sauce extra thick?
Simmer a minute longer, or add more freshly grated Parmesan. If you need a quick fix, whisk in a teaspoon of cream cheese until smooth.
What sides keep it keto?
Try garlic sautéed green beans, roasted asparagus, zucchini noodles, spaghetti squash, or creamy mashed cauliflower.
Wrapping Up
Creamy Garlic Parmesan Keto Chicken is simple comfort food with big flavors and low effort.
It’s fast enough for a Tuesday but special enough for guests. Keep the heat gentle, use fresh Parmesan, and taste as you go. With those small steps, you’ll get a silky sauce and tender chicken every time.
Enjoy it with your favorite low-carb sides and call dinner done.
