Keto Creamy Garlic Chicken is a rich, comforting, and low-carb skillet dish made with juicy chicken simmered in a velvety garlic cream sauce. It’s the kind of meal that feels indulgent and restaurant-worthy while still fitting perfectly into a keto lifestyle. The combination of butter, garlic, and cream creates a deeply flavorful sauce that coats every piece of chicken beautifully.
This dish is all about bold garlic flavor balanced with smooth, creamy richness. The chicken is first seared until golden on the outside, locking in its juices and building flavor in the pan. Then it’s simmered in a creamy sauce made with garlic, heavy cream, and Parmesan cheese, resulting in a thick, savory coating that’s perfect for spooning over the chicken.
One of the best things about Keto Creamy Garlic Chicken is how quick and simple it is to prepare. It uses everyday ingredients and comes together in about 25–30 minutes, making it ideal for busy weeknights. Despite its simplicity, the final dish tastes like something you’d order at a restaurant.
This recipe is also very flexible. You can add mushrooms, spinach, or broccoli to increase nutrients and texture, or adjust the seasoning with herbs like thyme, parsley, or Italian seasoning. It pairs beautifully with cauliflower rice, zucchini noodles, or sautéed vegetables for a complete keto meal.
Whether you’re cooking for family or meal prepping for the week, Keto Creamy Garlic Chicken is a reliable, satisfying option. It’s creamy, flavorful, and filling while keeping carbs low and comfort food satisfaction high.
Ingredients
- 2 pounds (900 g) chicken breast or thighs
- 2 tablespoons olive oil or butter
- 1 tablespoon butter (extra for sauce)
- 6 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons chopped parsley (for garnish)
Optional Add-ins
- 1 cup mushrooms, sliced
- 1 cup spinach
- ½ cup broccoli florets
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same pan, melt butter and add garlic. Sauté for 1–2 minutes until fragrant.
- Add chicken broth and scrape the bottom of the pan to release flavor.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and stir until the sauce thickens.
- Mix in Italian seasoning.
- Return chicken to the skillet and simmer for 8–10 minutes until fully cooked.
- Add optional vegetables (mushrooms, spinach, or broccoli) if using.
- Simmer until vegetables are tender and sauce is creamy.
- Garnish with fresh parsley and serve warm.
Nutrient Facts
Serving Size: 1 portion
- Calories: 480
- Protein: 42 g
- Total Fat: 32 g
- Saturated Fat: 15 g
- Cholesterol: 145 mg
- Carbohydrates: 5 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Net Carbs: ~4 g
- Sodium: 520 mg
- Potassium: 600 mg
- Calcium: 180 mg
- Iron: 1.5 mg
Tips
- Pound chicken to even thickness for faster, more even cooking.
- Don’t boil the cream sauce—keep it at a gentle simmer to prevent separation.
- Fresh garlic gives the best flavor compared to pre-minced versions.
- Add spinach at the end so it wilts without overcooking.
- Use chicken thighs for extra juiciness and flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat slowly on the stove to keep the sauce creamy.
- Add a squeeze of lemon for brightness before serving.
