If you’ve ever tried to go low-carb and ended up eating sad, dry chicken “for the macros,” this recipe is your redemption arc. This low-carb creamy garlic chicken is rich, cozy, and ridiculously flavorful—without floury thickeners, sugar, or anything that feels like a compromise.
It’s a one-pan moment with golden chicken, a silky garlic cream sauce, and just enough lemon and Parmesan to keep it bright. Serve it over cauliflower mash, zucchini noodles, or straight out of the skillet (no judgment).
Why You’ll Love This
It’s quick enough for a weeknight, fancy enough for company, and the sauce tastes like it took way more effort than it did—creamy, garlicky, and packed with savory flavor while staying low-carb and keto-friendly.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or chicken breasts, pounded to even thickness)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8–10 garlic cloves, minced (yes, it’s a lot; yes, it’s the point)
- 1/2 cup chicken broth (low sodium)
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 tsp Dijon mustard (optional but highly recommended)
- 1–2 tsp fresh lemon juice (to taste)
- 2 cups fresh baby spinach (optional, for a little green)
- 2 tbsp chopped fresh parsley, for serving
How to Make It
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear 4–6 minutes per side until deeply golden and mostly cooked through (timing depends on thickness). Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant (don’t let it brown).
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Stir in heavy cream, Parmesan, and Dijon mustard (if using). Simmer gently for 3–5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Add lemon juice a little at a time, tasting as you go. This is the “wow” button that keeps the sauce from feeling heavy.
- If using spinach, stir it in and cook 1–2 minutes until just wilted.
- Return the chicken (and any juices from the plate) to the skillet. Spoon sauce over the top and simmer 2–4 minutes until the chicken is fully cooked (165°F for breasts; thighs are best around 175°F for tenderness).
- Taste and adjust seasoning (salt, pepper, more Parmesan, or a tiny splash of broth if you want it looser). Finish with parsley and serve hot.
Tips for the Best Results
- Dry chicken = better sear. Patting it dry helps you get that golden crust that makes the sauce taste even richer.
- Use medium heat for the garlic. Burnt garlic will ruin the vibe fast. Keep it moving and don’t step away.
- Grate your Parmesan finely. The smaller the grate, the smoother it melts into the sauce (less clumping, more silky).
- Keep the simmer gentle. Boiling cream hard can cause separation. Think “soft bubbles,” not a rolling boil.
- Don’t skip the pan scrape. Those browned bits are basically free flavor concentrate.
- Balance with lemon at the end. Acid added too early can slightly change how dairy behaves; adding it last also lets you control brightness.
- Thighs stay juicier. Breasts work great, but thighs are more forgiving and extra tender in creamy sauces.
Variations
- Mushroom garlic cream chicken: Sauté 8 oz sliced mushrooms in the butter before adding garlic. Remove moisture, then continue.
- Spicy: Add 1/4–1/2 tsp crushed red pepper flakes with the garlic, or finish with a pinch of cayenne.
- Extra herby: Add fresh thyme or rosemary (a little goes a long way). Stir in at the end for a brighter flavor.
- Cheese swap: Use Pecorino Romano for a sharper bite, or add 2–3 tbsp cream cheese for an even thicker sauce.
- Dairy-light (still creamy): Replace 1/2 cup of the heavy cream with more broth, then add an extra tablespoon of Parmesan to help body the sauce.
- Protein options: This sauce is amazing with pork chops or shrimp—just adjust cook time (shrimp cooks fast, 2–3 minutes).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat (best for keeping the sauce smooth), adding a splash of broth or cream to loosen it. Microwave works too—use 50% power and stir halfway through to prevent the sauce from separating.
FAQ
How do I keep the cream sauce from curdling?
Use a gentle simmer (not a hard boil) and add lemon juice at the end. Also, avoid super high heat when reheating—low and slow keeps the sauce silky.
Can I use chicken breasts instead of thighs?
Yes. Pound breasts to even thickness so they cook evenly, and don’t overcook—pull them once they hit 165°F. If you want extra insurance against dryness, let them rest on the plate while the sauce thickens, then finish them in the sauce for a minute or two.
Is this recipe actually low-carb?
Yes. There’s no flour or starch thickener, and the sauce gets body from cream and Parmesan. Carbs mainly come from garlic and optional spinach, but it stays low overall—especially compared to classic creamy chicken recipes.
My sauce seems thin—how can I thicken it without carbs?
Let it simmer a bit longer to reduce, and make sure the Parmesan is fully melted in. You can also stir in 1–2 tablespoons of cream cheese or add a bit more finely grated Parmesan to thicken without adding carbs.
What should I serve with creamy garlic chicken to keep it low-carb?
Cauliflower mash, sautéed zucchini noodles, roasted broccoli, asparagus, or a crisp salad all work. If you want to soak up sauce without bread, try roasted cauliflower florets—they’re basically sauce magnets.