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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.