When you’re following a keto lifestyle, finding dinner recipes that feel indulgent while staying low-carb can be challenging. This keto garlic parmesan chicken solves that problem beautifully, delivering rich, restaurant-quality flavor in just 35 minutes. Golden-seared chicken breasts get smothered in a creamy garlic parmesan sauce that’s so good, you won’t believe it fits your macros.
The magic happens in that sauce. Heavy cream and freshly grated Parmesan create a velvety coating that clings to every piece of chicken, while garlic adds aromatic depth and a touch of red pepper flakes brings subtle warmth. This isn’t diet food that tastes like compromise—it’s genuinely delicious dinner that happens to be low-carb, high-fat, and perfectly suited for anyone watching their carb intake.
Why You’ll Love This Keto Garlic Parmesan Chicken
Everything cooks in one skillet, which means minimal cleanup and maximum flavor development. The chicken gets seared first to create a golden crust, then that same pan becomes the base for the sauce. Those browned bits left behind from searing the chicken add tremendous depth when you deglaze the pan with cream and broth.
The macros work perfectly for keto. Each serving is high in fat and protein while keeping carbs extremely low, making it ideal for maintaining ketosis. The heavy cream and Parmesan provide the fat content you need, while the chicken delivers quality protein without any hidden carbs.
This recipe is incredibly forgiving and adaptable. You can use chicken breasts or thighs depending on your preference, adjust the garlic to your taste, and make the sauce as thick or as thin as you like by controlling the simmer time. It’s fancy enough for date night but simple enough for a regular weeknight when you just want something satisfying.
Ingredients for Keto Garlic Parmesan Chicken
I recommend pounding chicken breasts to an even thickness before cooking so they cook uniformly and don’t dry out. Alternatively, use chicken cutlets which are already thin and cook quickly and evenly.
The Chicken:
- 4 boneless, skinless chicken breasts (or 6-8 cutlets)
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter (for searing)
The Garlic Parmesan Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth (to thin if needed)
- 1/4 teaspoon crushed red pepper flakes (optional)
The Garnish:
- Fresh parsley, chopped
Use freshly grated Parmesan cheese rather than the pre-grated kind from a canister. Fresh Parmesan melts much more smoothly into the sauce and has better flavor. The anti-caking agents in pre-grated cheese can make your sauce grainy instead of silky.
Heavy cream is essential for both the keto macros and the sauce texture. Don’t substitute with milk or half-and-half, as they’re lower in fat and won’t create that rich, velvety consistency. The fat content in heavy cream also helps keep the sauce from breaking when it simmers.
How to Make Keto Garlic Parmesan Chicken
The key to success here is getting a good sear on the chicken and then building the sauce in the same pan to capture all those flavorful browned bits.
1. Season the Chicken: Start by patting the chicken breasts completely dry with paper towels. Moisture on the surface prevents proper browning. Season both sides generously with garlic powder, Italian seasoning, salt, and black pepper. Press the seasonings into the meat slightly so they adhere well.
2. Sear: Heat the olive oil or butter in a large skillet over medium-high heat until it’s hot and shimmering but not smoking. Carefully add the chicken breasts, making sure not to overcrowd the pan. If your chicken pieces are large, work in batches. Cook for 5-7 minutes on the first side without moving them around—this creates that golden-brown crust. Flip and cook another 5-7 minutes on the second side until the chicken reaches an internal temperature of 165°F. The outside should be deeply golden with some darker caramelized spots. Remove the chicken to a plate and tent loosely with foil to keep warm.
3. Make the Sauce: Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. As it melts, use a wooden spoon to scrape up any stuck-on bits from the chicken—this is pure flavor. Add the minced garlic and sauté for about 1 minute, stirring constantly, until it becomes fragrant and just starts to turn golden. Watch carefully because garlic burns quickly.
4. Deglaze & Simmer: Pour in the heavy cream and chicken broth. The liquid will bubble up as it hits the hot pan. Use your spoon to scrape up any remaining browned bits from the bottom of the skillet—this process, called deglazing, adds incredible depth to the sauce. Bring the mixture to a gentle simmer, not a rolling boil. Too much heat can cause the cream to break.
5. Add Cheese: Whisk in the grated Parmesan cheese and crushed red pepper flakes if using. Continue whisking gently as the cheese melts into the cream, creating a smooth, cohesive sauce. Let it simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. It should be pourable but not watery, with a glossy, velvety appearance.
6. Combine: Return the chicken breasts and any accumulated juices from the plate back to the skillet. Spoon the sauce over the chicken, making sure each piece gets well coated. Let everything simmer together for about 1 minute to rewarm the chicken and allow it to absorb some of the sauce flavors.
7. Serve: Remove from heat and garnish generously with freshly chopped parsley. The bright green herb adds color and a fresh note that balances the richness of the cream sauce. Serve immediately while the sauce is hot and silky.
The chicken should be tender and juicy, coated in a luxurious sauce that’s thick enough to cling but not so thick it’s gloppy.
What to Serve with Keto Garlic Parmesan Chicken
Since this is a keto-friendly meal, your sides should also be low-carb to keep the dish fitting your macros.
Zucchini Noodles: Spiralized zucchini makes a perfect pasta substitute that soaks up the creamy garlic parmesan sauce beautifully. Sauté them quickly in butter for 2-3 minutes until just tender, then pile the sauced chicken on top.
Cauliflower Mash: Creamy mashed cauliflower seasoned with butter, cream cheese, and garlic provides comfort food vibes without the carbs. The smooth texture pairs perfectly with the sauce.
Roasted Broccoli: Simple roasted broccoli florets with olive oil, salt, and pepper add color, crunch, and nutrients. The slight char on the broccoli contrasts nicely with the rich sauce.
Sautéed Spinach: Quick-sautéed spinach with garlic and butter wilts down into a nutrient-dense side that doesn’t compete with the main dish. The mild greens let the chicken and sauce shine.
Cauliflower Rice: Riced cauliflower sautéed in butter provides a rice-like base that catches the sauce without adding carbs. Season it simply with salt and pepper.
Green Beans Almondine: Tender green beans with toasted almonds and butter add textural variety and a slightly nutty flavor that complements the garlic and parmesan.
Pro Tips & Variations
Even Thickness Matters: Pound chicken breasts to an even thickness of about 3/4 inch using a meat mallet. This ensures they cook evenly and don’t dry out on the edges while the center is still raw.
Don’t Overcrowd the Pan: If your skillet isn’t large enough to hold all the chicken with space between pieces, cook in batches. Overcrowding causes the chicken to steam rather than sear, preventing that golden crust from forming.
Use a Thermometer: The only reliable way to know when chicken is perfectly cooked is with an instant-read thermometer. Pull it at 165°F for juicy, safe chicken every time.
Fresh Parmesan Only: Pre-grated Parmesan contains cellulose and other anti-caking agents that prevent smooth melting. Grate a fresh wedge of Parmigiano-Reggiano for the best results.
Chicken Thighs Option: Boneless, skinless chicken thighs are more forgiving than breasts and stay juicier. They take about the same cooking time and work beautifully in this recipe.
Add Spinach: Stir a few handfuls of fresh spinach into the sauce during the last minute of cooking. It wilts quickly and adds color, nutrients, and a bit of green to the plate.
Sun-Dried Tomatoes: Chop 1/4 cup of oil-packed sun-dried tomatoes and add them to the sauce with the garlic for a tangy, sweet element that complements the cream and cheese.
Creamy Mushroom Variation: Sauté sliced mushrooms in the butter before adding the garlic. They add an earthy depth and meaty texture that makes the dish even more substantial.
Storage & Reheating Tips
Store leftover keto garlic parmesan chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together so the meat stays moist and flavorful.
To reheat, place the chicken and sauce in a skillet over medium-low heat. Add a small splash of heavy cream, chicken broth, or water to help loosen the sauce, which will have thickened as it cooled. Cover and heat gently for 5-7 minutes, turning the chicken once, until warmed through. Avoid high heat, which can cause the cream sauce to break and become grainy.
You can also reheat individual portions in the microwave. Use 50% power and heat in 1-minute intervals, stirring the sauce between each interval, until hot throughout. The microwave works but can sometimes make the chicken a bit rubbery compared to stovetop reheating.
This dish doesn’t freeze particularly well because cream-based sauces can separate and become grainy when frozen and thawed. If you must freeze it, use it within one month and expect some texture changes.
Common Questions
Can I use pre-cooked chicken? You can, but you’ll miss out on the flavor from searing and the browned bits that make the sauce special. If using rotisserie chicken, just make the sauce in the pan and add the shredded chicken at the end to warm through.
How do I make this dairy-free? Replace the heavy cream with full-fat coconut cream and omit the Parmesan or use a dairy-free alternative. The flavor will be different but still delicious, with a subtle coconut undertone.
What if my sauce is too thick? Whisk in a bit more chicken broth or heavy cream, a tablespoon at a time, until you reach your desired consistency. The sauce will continue to thicken as it sits, so slightly thinner is often better.
Can I make this ahead? The sauce can be made up to a day ahead and refrigerated. Cook the chicken fresh, then reheat the sauce and combine just before serving for the best texture.
How many carbs are in this recipe? Each serving contains approximately 3-4 net carbs, primarily from the heavy cream and small amount of chicken broth. The Parmesan and chicken contribute minimal carbs, making this truly keto-friendly.
This keto garlic parmesan chicken proves that eating low-carb doesn’t mean sacrificing flavor or satisfaction. The combination of perfectly seared chicken and that rich, garlicky cream sauce creates a dinner that feels special enough for guests but easy enough for any night of the week. Whether you’re committed to keto long-term or just looking for a delicious way to cut carbs without feeling deprived, this recipe delivers comfort, flavor, and exactly the macros you need. Serve it over zoodles, cauliflower rice, or alongside your favorite low-carb vegetables for a complete meal that proves healthy eating can be absolutely delicious.
Keto Garlic Parmesan Chicken
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season both sides generously with garlic powder, Italian seasoning, salt, and pepper.
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping up the browned bits from the bottom of the pan.
- Whisk in the Parmesan cheese and red pepper flakes. Continue to simmer for 3-5 minutes until the sauce thickens and becomes velvety.
- Return the chicken and any resting juices back to the skillet. Spoon the sauce over the chicken and let it simmer for another minute to rewarm.
- Garnish with fresh parsley and serve immediately.
