A rich, restaurant-style one-pan Creamy Garlic Chicken that’s low-carb and keto-friendly. Ready in 25 minutes — perfect with cauliflower rice or zucchini noodles.
Introduction
If you love bold, creamy flavors and a no-fuss dinner that feels like it came from a bistro, this Creamy Garlic Chicken is for you. It’s low-carb, keto-friendly, and can be made in a single pan in under 30 minutes. The sauce is buttery, garlicky, and just thick enough to spoon over cauliflower rice or zucchini noodles. This post includes full ingredients, step-by-step instructions, handy tips, and an embedded video for a visual guide.
Recipe Card
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2–3
Diet: Keto, Low-Carb
Ingredients
- 1 large chicken breast (about 400 g), sliced into strips or thin cutlets
- 2 tbsp unsalted butter
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1/2 cup heavy cream (double cream)
- 1/4 cup grated Parmesan or cheddar (optional for extra richness)
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil (optional, for searing)
- Fresh parsley or chives, chopped (for garnish)
- Lemon wedges (optional, to serve)
Instructions
- Season the chicken. Pat the chicken dry with paper towel and season both sides with salt, black pepper, and a light sprinkle of oregano.
- Sear the chicken. Heat a large skillet over medium-high heat. Add olive oil (if using) and 1 tbsp butter. When hot, add the chicken pieces and cook 3–4 minutes per side, until golden-brown and almost cooked through. Remove chicken to a plate and set aside.
- Make the garlic base. Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Add minced garlic and sauté for 30–45 seconds — just until fragrant (don’t let it burn).
- Create the sauce. Pour in the heavy cream and stir, scraping any browned bits from the pan. Add grated cheese (if using) and stir until melted. Let the sauce simmer and thicken for 2–3 minutes. Taste and adjust seasoning.
- Finish the dish. Return the chicken to the pan and spoon sauce over each piece. Simmer for another 2–3 minutes so the chicken finishes cooking and soaks up the sauce.
- Serve. Garnish with chopped parsley or chives and a squeeze of lemon if you like. Serve hot over cauliflower rice, zucchini noodles, or a bed of steamed greens.
Tips & Variations
- Make it richer: Add 1–2 tbsp cream cheese to the sauce for extra silkiness.
- Add greens: Stir in a handful of baby spinach at the end for color and texture.
- Spice it up: Add crushed red pepper flakes or a dash of smoked paprika.
- Make it dairy-free: Replace butter and cream with coconut milk and coconut oil (taste will change).
- Meal prep: Store in an airtight container for up to 3 days. Gently reheat on low heat and add a splash of cream or water if sauce thickens too much.
Nutrition Estimate (per serving)
These are rough estimates and depend on ingredient brands and exact portions:
- Calories: ~520 kcal
- Fat: ~40 g
- Protein: ~35 g
- Net carbs: ~3–5 g
