Creamy Garlic Parmesan Keto Chicken – Rich, Comforting, and Low-Carb

This is the kind of weeknight dinner that feels special without any fuss. Juicy chicken, a silky garlic Parmesan sauce, and a handful of simple pantry ingredients come together fast. It’s low-carb, family-friendly, and perfect for busy evenings.

Serve it with a quick veggie side, and you’ve got a complete meal everyone can enjoy. The sauce is the star here—creamy, garlicky, and full of flavor.

Print Recipe

Creamy Garlic Parmesan Keto Chicken - Rich, Comforting, and Low-Carb

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 1.5–2 pounds chicken breasts (thin-cut) or boneless skinless thighs
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4–5 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning or dried basil/oregano blend
• 1 tablespoon lemon juice (optional, brightens the sauce)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish

Instructions

• Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, and paprika on both sides.
• Sear: Heat olive oil in a large skillet over medium-high.Add chicken and cook until golden and cooked through (internal temp 165°F), about 4–5 minutes per side for thin breasts. Transfer to a plate and tent with foil.
• Make the base: Reduce heat to medium. Add butter to the same skillet.Stir in minced garlic and cook 30–60 seconds until fragrant, scraping up browned bits.
• Build the sauce: Pour in chicken broth and simmer 1–2 minutes to reduce slightly. Stir in heavy cream, Italian seasoning, and red pepper flakes if using.
• Thicken: Simmer gently 2–3 minutes, then whisk in Parmesan a handful at a time until melted and smooth. Add lemon juice if using.Taste and adjust salt and pepper.
• Combine: Return chicken and any juices to the pan. Spoon sauce over the chicken and simmer 2 minutes to warm through.
• Finish: Garnish with chopped parsley. Serve with sautéed spinach, roasted broccoli, zucchini noodles, or cauliflower rice.

What Makes This Recipe So Good

• Big flavor, simple steps: Pan-seared chicken and a quick cream sauce make dinner feel restaurant-worthy with minimal effort.
• Keto-friendly: No flour or sugar, just naturally low-carb ingredients like cream, butter, and Parmesan.
• One-pan convenience: Less cleanup and fast cooking make this a reliable go-to.
• Flexible: Works with chicken breasts or thighs and pairs well with zucchini noodles, cauliflower rice, or greens.
• Great leftovers: The sauce reheats beautifully for easy lunches.

Ingredients

• 1.5–2 pounds chicken breasts (thin-cut) or boneless skinless thighs
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4–5 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning or dried basil/oregano blend
• 1 tablespoon lemon juice (optional, brightens the sauce)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish

How to Make It

1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, and paprika on both sides.
2. Sear: Heat olive oil in a large skillet over medium-high.

   Add chicken and cook until golden and cooked through (internal temp 165°F), about 4–5 minutes per side for thin breasts. Transfer to a plate and tent with foil.

3. Make the base: Reduce heat to medium. Add butter to the same skillet.

   Stir in minced garlic and cook 30–60 seconds until fragrant, scraping up browned bits.

4. Build the sauce: Pour in chicken broth and simmer 1–2 minutes to reduce slightly. Stir in heavy cream, Italian seasoning, and red pepper flakes if using.
5. Thicken: Simmer gently 2–3 minutes, then whisk in Parmesan a handful at a time until melted and smooth. Add lemon juice if using.

   Taste and adjust salt and pepper.

6. Combine: Return chicken and any juices to the pan. Spoon sauce over the chicken and simmer 2 minutes to warm through.
7. Finish: Garnish with chopped parsley. Serve with sautéed spinach, roasted broccoli, zucchini noodles, or cauliflower rice.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cream sauces can separate when frozen, but this one holds up fairly well.

  Freeze up to 2 months; thaw overnight in the fridge.

• Reheat: Warm gently over low heat on the stove, adding a splash of broth or cream to loosen the sauce. Avoid boiling to keep the sauce smooth.

Benefits of This Recipe

• Low-carb and satisfying: High in protein and fat to keep you full without the carbs.
• Nutrient-dense: Parmesan adds calcium and protein; garlic brings antioxidants and bold flavor.
• Quick and practical: Ready in around 30 minutes, with everyday ingredients.
• Family-approved: Classic flavors that appeal to both keto and non-keto eaters.

Common Mistakes to Avoid

• Overcooking the chicken: Thin breasts cook fast. Pull them as soon as they hit 165°F.
• Boiling the cream: High heat can cause the sauce to split.

  Keep it at a gentle simmer.

• Using pre-shredded Parmesan: It often contains anti-caking agents that prevent smooth melting. Freshly grated works best.
• Skipping the pan fond: Those browned bits add tons of flavor. Scrape them up when adding broth.

Alternatives

• Protein swaps: Use turkey cutlets or pork chops; adjust cook time as needed.
• Dairy options: For a lighter sauce, use half cream and half unsweetened almond milk, then reduce a bit longer.

  For extra richness, add 2 ounces cream cheese.

• Flavor twists: Stir in sun-dried tomatoes, spinach, or a spoonful of pesto for a fresh spin.
• Herbs: Swap Italian seasoning for fresh basil or thyme.
• Heat level: Add more red pepper flakes or a dash of hot sauce for spice.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs work great and stay juicy. Sear 5–6 minutes per side, depending on thickness, until they reach 165°F.

How can I thicken the sauce without flour?

Simmer to reduce, and rely on heavy cream and Parmesan to thicken naturally.

A small amount of cream cheese also helps if you want it extra velvety.

Is this recipe gluten-free?

It is naturally gluten-free as written. Just confirm your broth and seasonings are labeled gluten-free.

What can I serve it with on keto?

Cauliflower rice, zucchini noodles, roasted asparagus, sautéed spinach, or a simple green salad with olive oil and lemon all pair well.

Can I make it ahead?

Yes. Cook the chicken and sauce, cool, then store separately for best texture.

Reheat gently and combine before serving.

Wrapping Up

Creamy Garlic Parmesan Keto Chicken brings comfort-food flavor with simple steps and clean ingredients. It’s quick, customizable, and fits a low-carb lifestyle without sacrificing taste. Keep this recipe in your weeknight rotation, and enjoy an easy, satisfying meal any time.