Low Carb Creamy Parmesan Chicken – Cozy, Satisfying, and Weeknight-Friendly

This Low Carb Creamy Parmesan Chicken is the kind of dinner that feels special without being fussy. It’s rich, savory, and comforting, with a velvety sauce that coats every bite. You get restaurant-level flavor, but the process is simple and straightforward.

No complicated steps, no hard-to-find ingredients, and minimal cleanup. It’s the perfect blend of comfort and practicality, and it fits beautifully into a low-carb lifestyle.

Low Carb Creamy Parmesan Chicken - Cozy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6 small thighs)
• Seasonings: Salt, black pepper, Italian seasoning (or dried oregano and basil), garlic powder
• Fat for searing: Olive oil and unsalted butter
• Aromatics: Fresh garlic (3–4 cloves), optional shallot
• Dairy: Heavy cream (or half-and-half for a lighter version), cream cheese (optional for extra thickness)
• Cheese: Freshly grated Parmesan (fine grate melts best)
• Broth: Low-sodium chicken broth
• Acid and brightness: Fresh lemon (zest and juice)
• Optional add-ins: Baby spinach, sliced mushrooms, sun-dried tomatoes (oil-packed, drained)
• Fresh herbs: Parsley or basil for garnish

Instructions

 

• Prep the chicken: Pat chicken dry. If using breasts, slice horizontally into cutlets for even cooking. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
• Sear until golden: Heat olive oil and a tablespoon of butter in a large skillet over medium-high. Add chicken and cook 3–5 minutes per side until deep golden and cooked through. Transfer to a plate and tent with foil.
• Sauté aromatics: Lower heat to medium. Add a bit more butter if the pan looks dry. Sauté minced garlic (and shallot, if using) for 30–60 seconds until fragrant. Do not brown.
• Deglaze: Pour in chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. These pan drippings add a ton of flavor.
• Create the cream base: Stir in heavy cream. If you want an extra plush sauce, add 1–2 tablespoons cream cheese and whisk until smooth.
• Add Parmesan: Reduce heat to low. Sprinkle in the Parmesan gradually while stirring to melt. The sauce should look silky and lightly thickened.
• Balance the flavors: Add a squeeze of lemon juice and a pinch of zest. Taste and adjust salt and pepper. If you used low-sodium broth, you may need a pinch more salt.
• Optional veggies: Stir in a handful of spinach and let it wilt, or sauté mushrooms in the pan before adding cream. Sun-dried tomatoes add a sweet-savory note—stir in a tablespoon or two now.
• Return the chicken: Nestle the chicken and any accumulated juices back into the sauce. Simmer on low for 2–3 minutes to warm through and thicken.
• Finish and serve: Sprinkle with chopped parsley or basil. Serve with roasted broccoli, sautéed green beans, zucchini noodles, or cauliflower mash.

What Makes This Recipe So Good

• It’s fast and simple: Pan-seared chicken and a five-ingredient cream sauce come together in under 35 minutes.
• Big flavor, low carbs: Parmesan, garlic, and cream create richness without needing flour or sugar.
• Flexible: Works with chicken breasts or thighs, and you can add spinach, mushrooms, or sun-dried tomatoes for variety.
• Meal-prep friendly: The sauce reheats well, and the dish stores nicely for a couple of days.
• Family-approved: Even non–low-carb eaters love it. Serve with veggies or over zucchini noodles for a complete meal.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6 small thighs)
• Seasonings: Salt, black pepper, Italian seasoning (or dried oregano and basil), garlic powder
• Fat for searing: Olive oil and unsalted butter
• Aromatics: Fresh garlic (3–4 cloves), optional shallot
• Dairy: Heavy cream (or half-and-half for a lighter version), cream cheese (optional for extra thickness)
• Cheese: Freshly grated Parmesan (fine grate melts best)
• Broth: Low-sodium chicken broth
• Acid and brightness: Fresh lemon (zest and juice)
• Optional add-ins: Baby spinach, sliced mushrooms, sun-dried tomatoes (oil-packed, drained)
• Fresh herbs: Parsley or basil for garnish

Step-by-Step Instructions

1. Prep the chicken: Pat chicken dry.

   If using breasts, slice horizontally into cutlets for even cooking. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

2. Sear until golden: Heat olive oil and a tablespoon of butter in a large skillet over medium-high. Add chicken and cook 3–5 minutes per side until deep golden and cooked through.

   Transfer to a plate and tent with foil.

3. Sauté aromatics: Lower heat to medium. Add a bit more butter if the pan looks dry. Sauté minced garlic (and shallot, if using) for 30–60 seconds until fragrant.

   Do not brown.

4. Deglaze: Pour in chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. These pan drippings add a ton of flavor.
5. Create the cream base: Stir in heavy cream.

   If you want an extra plush sauce, add 1–2 tablespoons cream cheese and whisk until smooth.

6. Add Parmesan: Reduce heat to low. Sprinkle in the Parmesan gradually while stirring to melt. The sauce should look silky and lightly thickened.
7. Balance the flavors: Add a squeeze of lemon juice and a pinch of zest.

   Taste and adjust salt and pepper. If you used low-sodium broth, you may need a pinch more salt.

8. Optional veggies: Stir in a handful of spinach and let it wilt, or sauté mushrooms in the pan before adding cream. Sun-dried tomatoes add a sweet-savory note—stir in a tablespoon or two now.
9. Return the chicken: Nestle the chicken and any accumulated juices back into the sauce.

   Simmer on low for 2–3 minutes to warm through and thicken.

10. Finish and serve: Sprinkle with chopped parsley or basil. Serve with roasted broccoli, sautéed green beans, zucchini noodles, or cauliflower mash.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the sauce and chicken together so the meat stays moist.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50% power.

  Add a splash of broth or cream to loosen if needed.

• Freezer: Cream sauces can sometimes separate when frozen. If you choose to freeze, do so for up to 1 month and reheat very gently while whisking. Expect a slightly different texture.

Health Benefits

• Low in carbs: With no flour-thickened roux or starchy sides, this fits low-carb and keto frameworks.
• High in protein: Chicken provides essential amino acids for muscle repair and satiety.
• Stable energy: The combination of protein and fat helps reduce blood sugar spikes, supporting steady energy levels.
• Micronutrients: Parmesan contributes calcium and phosphorus, while garlic offers antioxidants and potential heart-health benefits.
• Customizable veggies: Spinach or broccoli boosts fiber, iron, and vitamin K without adding many carbs.

Pitfalls to Watch Out For

• Sauce breaking: High heat can cause dairy to split.

  Keep the heat low once cream and cheese are added, and add Parmesan gradually.

• Overcooked chicken: Thin cutlets cook quickly. Pull them when they reach 165°F in the thickest part to avoid dryness.
• Pre-grated Parmesan: Packaged shreds often contain anti-caking agents that prevent smooth melting. Freshly grated cheese works best.
• Too salty: Parmesan and broth are salty.

  Start with low-sodium broth and season at the end after tasting.

• Watery veggies: Mushrooms or frozen spinach can release water. Sauté them first or squeeze out excess liquid to keep the sauce creamy.

Alternatives

• Protein swaps: Try boneless chicken thighs, turkey cutlets, or pork tenderloin medallions. For pescatarians, seared salmon works with a lighter hand on the Parmesan.
• Dairy adjustments: Half-and-half can replace heavy cream for a lighter sauce; it may be thinner.

  For a richer sauce, add 1–2 tablespoons mascarpone.

• Flavor twists: Add crushed red pepper flakes for heat, smoked paprika for depth, or a splash of dry white wine during deglazing.
• Herb variations: Swap Italian seasoning for thyme and rosemary, or finish with fresh chives and lemon zest for a brighter profile.
• Side ideas: Keep it low-carb with roasted asparagus, garlic sautéed spinach, spiralized zucchini, spaghetti squash, or cauliflower rice.

FAQ

Can I make this without heavy cream?

Yes. Half-and-half works, but the sauce will be thinner. To help it thicken, let it simmer a bit longer on low and consider adding a tablespoon of cream cheese or a small knob of mascarpone.

How do I prevent the sauce from getting grainy?

Use freshly grated Parmesan and add it off the heat or over very low heat.

Stir constantly and avoid boiling once the cheese goes in. If it looks too thick, whisk in a splash of broth or cream.

Is this recipe keto-friendly?

Yes. It’s naturally low in carbs, especially when served with non-starchy vegetables.

Check labels on broth and sun-dried tomatoes to avoid hidden sugars.

Can I make it ahead?

You can sear the chicken and prepare the sauce up to 1 day ahead, then cool and store. Reheat gently together on the stovetop, adding a bit of cream if the sauce has thickened in the fridge.

What pan works best?

A large stainless steel or cast-iron skillet gives the best sear and flavorful browned bits. A wide nonstick pan works too, but you may get less fond to enrich the sauce.

How can I thicken the sauce without flour?

Simmer a few extra minutes on low, add a small amount of cream cheese or mascarpone, and make sure the Parmesan is finely grated.

All three will help the sauce cling to the chicken.

Wrapping Up

Low Carb Creamy Parmesan Chicken is a weeknight win: quick to cook, rich in flavor, and easy to adapt. The creamy garlic-Parmesan sauce feels indulgent, yet it fits a low-carb approach without effort. Keep it simple with roasted veggies, or personalize it with spinach, mushrooms, or sun-dried tomatoes.

With a few smart techniques—gentle heat, fresh cheese, and proper seasoning—you’ll have a reliable, satisfying dinner you’ll return to again and again.