Low Carb Creamy Parmesan Chicken – Comforting, Flavorful, and Weeknight Easy

This is the kind of dinner that feels special but takes less than 30 minutes to make. Tender chicken breasts simmered in a rich, garlicky Parmesan cream sauce with a hint of lemon and fresh spinach—no heavy carbs required. It’s cozy, satisfying, and full of bold flavor without a long ingredient list.

Make it on a busy weeknight or when you want to impress without fuss. Pair it with zucchini noodles, cauliflower rice, or a simple salad and you’re set.

Low Carb Creamy Parmesan Chicken - Comforting, Flavorful, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (about 1.5 pounds), halved horizontally into cutlets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon butter)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 tablespoon fresh lemon juice (plus zest if you like brightness)
• 2 cups fresh baby spinach (or 1 cup chopped kale)
• 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

 

• Prep the chicken: Pat the chicken dry. Season both sides with 3/4 teaspoon salt, pepper, garlic powder, and paprika.
• Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate; tent loosely with foil.
• Sauté the garlic: Reduce heat to medium. If the pan looks dry, add a small knob of butter. Add minced garlic and cook 30 seconds until fragrant. Don’t let it brown.
• Deglaze: Pour in chicken broth and scrape up browned bits. Let it simmer 2–3 minutes to reduce slightly.
• Make it creamy: Stir in heavy cream and Dijon. Bring to a gentle simmer. Keep the heat medium-low to prevent curdling.
• Add Parmesan: Sprinkle in Parmesan gradually, stirring until melted and smooth. If too thick, add a splash more broth; if too thin, simmer another minute.
• Brighten the sauce: Stir in lemon juice (and zest if using). Taste and add the remaining 1/4 teaspoon salt if needed.
• Add greens: Stir in spinach until wilted, about 1 minute.
• Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top and simmer 2–3 minutes until the chicken is cooked through (internal temp 165°F/74°C).
• Garnish and serve: Sprinkle with fresh parsley or basil and extra Parmesan. Serve hot with your favorite low-carb sides.

Why This Recipe Works

• Quick and reliable: Pan-searing locks in juices, then the chicken finishes in the sauce for perfect tenderness.
• Big flavor, low carb: Parmesan, garlic, and cream create a rich sauce without needing flour or pasta.
• Simple technique: One skillet, easy steps, and everyday ingredients you likely have on hand.
• Flexible add-ins: Spinach, mushrooms, or sun-dried tomatoes all work beautifully without adding many carbs.
• Reheats well: The creamy sauce keeps the chicken moist for next-day lunches.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 pounds), halved horizontally into cutlets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon butter)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 tablespoon fresh lemon juice (plus zest if you like brightness)
• 2 cups fresh baby spinach (or 1 cup chopped kale)
• 2 tablespoons chopped fresh parsley or basil, for garnish

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry. Season both sides with 3/4 teaspoon salt, pepper, garlic powder, and paprika.
2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat.

   Add chicken and cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate; tent loosely with foil.

3. Sauté the garlic: Reduce heat to medium. If the pan looks dry, add a small knob of butter.

   Add minced garlic and cook 30 seconds until fragrant. Don’t let it brown.

4. Deglaze: Pour in chicken broth and scrape up browned bits. Let it simmer 2–3 minutes to reduce slightly.
5. Make it creamy: Stir in heavy cream and Dijon.

   Bring to a gentle simmer. Keep the heat medium-low to prevent curdling.

6. Add Parmesan: Sprinkle in Parmesan gradually, stirring until melted and smooth. If too thick, add a splash more broth; if too thin, simmer another minute.
7. Brighten the sauce: Stir in lemon juice (and zest if using).

   Taste and add the remaining 1/4 teaspoon salt if needed.

8. Add greens: Stir in spinach until wilted, about 1 minute.
9. Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top and simmer 2–3 minutes until the chicken is cooked through (internal temp 165°F/74°C).
10. Garnish and serve: Sprinkle with fresh parsley or basil and extra Parmesan. Serve hot with your favorite low-carb sides.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stove over low heat or in the microwave at 50% power.

  Add a splash of broth or cream to loosen the sauce.

• Freeze: Cream sauces can separate when frozen. If you must freeze, do so without the spinach for up to 2 months. Thaw overnight in the fridge, reheat gently, then add fresh spinach.

Why This is Good for You

• Lower carb count: No flour, pasta, or sugar.

  The sauce thickens with cream and cheese, not starch.

• Protein-rich: Chicken breast delivers lean protein to keep you full and energized.
• Healthy fats: Cream and olive oil add satiety, helpful for low-carb or keto-style eating.
• Micronutrients: Spinach brings iron, vitamin K, and antioxidants without adding many carbs.

Common Mistakes to Avoid

• Overcooking the chicken: Thin cutlets cook fast. Sear for color, then finish in the sauce. Use a thermometer if you can.
• Boiling the cream: Keep it at a gentle simmer.

  High heat can cause the sauce to split.

• Using pre-shredded Parmesan: It often contains anti-caking agents and won’t melt as smoothly. Freshly grated is best.
• Skipping the deglaze: Those browned bits in the pan add deep, savory flavor to the sauce. Don’t leave them behind.
• Under-seasoning: Taste as you go.

  Parmesan is salty, but broth and cream can dilute flavors.

Alternatives

• Chicken swaps: Use boneless thighs for extra juiciness (cook a few minutes longer), or turkey cutlets for a lighter twist.
• Dairy options: For a lighter sauce, use half cream and half unsweetened almond milk with an extra handful of Parmesan to thicken. Avoid low-fat milk alone—it can curdle.
• Add-ins: Sauté mushrooms with the garlic, or stir in chopped sun-dried tomatoes or artichokes. Keep portions modest to maintain low carbs.
• Herb variations: Swap parsley for basil or thyme.

  A pinch of red pepper flakes adds subtle heat.

• Side ideas: Serve with cauliflower rice, zucchini noodles, sautéed green beans, or roasted asparagus.

FAQ

Can I make this without heavy cream?

Yes. Use equal parts cream and unsweetened almond milk, or try full-fat coconut milk. Add extra Parmesan to thicken.

Keep the heat gentle to prevent separation.

What if my sauce splits?

Lower the heat immediately and whisk in a tablespoon of cold cream or a splash of broth. Often, gentle whisking and lower heat will bring it back together.

How can I make it even lower in carbs?

Skip add-ins like sun-dried tomatoes, and serve with non-starchy sides like zucchini noodles or steamed broccoli. Stick to spinach and keep the lemon juice modest.

Can I use pre-cooked chicken?

You can.

Warm sliced cooked chicken in the finished sauce for a few minutes. You’ll miss some seared flavor, but it’s great for using leftovers.

How do I prevent dry chicken?

Slice breasts into even cutlets for quicker, more even cooking. Sear just until golden and finish in the sauce.

Pull from heat as soon as it hits 165°F/74°C.

Is this recipe keto-friendly?

Yes. It’s high in protein and fat with minimal carbs, especially if you stick to low-carb sides and keep add-ins simple.

Can I make it ahead?

Make the sauce and sear the chicken a day ahead. Store separately, then reheat gently together and add the spinach just before serving for best texture.

Final Thoughts

Low Carb Creamy Parmesan Chicken brings restaurant-level flavor to your kitchen with simple steps and familiar ingredients.

It’s rich, comforting, and easy to tailor to your taste and diet. Keep it in your weeknight rotation, swap in seasonal greens, and pair it with your favorite low-carb sides. Once you make it, you’ll come back to it again and again.