This is the kind of chicken dinner that wins over everyone at the table. Juicy pan-seared chicken, a silky garlic butter sauce, and a touch of cream make it rich without being heavy. It feels special but comes together fast with simple ingredients.
If you’re following keto or just want a low-carb comfort meal, this recipe checks every box. Best of all, it’s reliable enough for busy weeknights and impressive enough for guests.
Creamy Garlic Butter Keto Chicken - Comforting, Low-Carb, and Weeknight Friendly
Ingredients
- 4 small chicken breasts or 6 boneless, skinless thighs (about 1.5–2 lbs total)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for color and depth)
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons unsalted butter, divided
- 5–6 cloves garlic, finely minced (about 2 tablespoons)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (freshly grated for best texture)
- 1 teaspoon Dijon mustard (optional, for brightness)
- 1/2 teaspoon lemon zest and 1 teaspoon lemon juice (optional, to balance richness)
- 2 tablespoons chopped fresh parsley, chives, or basil
Instructions
- Season the chicken: Pat the chicken dry. Mix salt, pepper, garlic powder, and smoked paprika. Rub evenly over both sides.
- Sear to lock in juices: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and sear 4–6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.
- Soften the garlic: Reduce heat to medium. Add remaining 2 tablespoons butter. Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
- Deglaze the pan: Pour in the chicken broth. Scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in the heavy cream and Parmesan. Add Dijon if using. Simmer gently 2–4 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Balance the flavors: Taste and add a pinch of salt and pepper. If the sauce feels too rich, brighten with lemon zest and juice.
- Return the chicken: Nestle the chicken and any juices back into the pan. Spoon sauce over the top and simmer 1–2 minutes to warm through.
- Finish and serve: Sprinkle with chopped herbs. Serve hot with low-carb sides like sautéed zucchini, roasted broccoli, or cauliflower mash.
What Makes This Special
- Big flavor, simple steps: Garlic, butter, and cream create a restaurant-quality sauce with almost no fuss.
- Low-carb and keto-friendly: No flour or sugar, and the sauce is naturally thick and velvety from reduction.
- Flexible protein: Works with breasts or thighs, bone-in or boneless—use what you have.
- One-pan convenience: Fewer dishes, faster cleanup, happier you.
- Easy to scale: Double the sauce or the chicken for meal prep or a crowd.
Ingredients
- 4 small chicken breasts or 6 boneless, skinless thighs (about 1.5–2 lbs total)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for color and depth)
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons unsalted butter, divided
- 5–6 cloves garlic, finely minced (about 2 tablespoons)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (freshly grated for best texture)
- 1 teaspoon Dijon mustard (optional, for brightness)
- 1/2 teaspoon lemon zest and 1 teaspoon lemon juice (optional, to balance richness)
- 2 tablespoons chopped fresh parsley, chives, or basil
How to Make It
- Season the chicken: Pat the chicken dry. Mix salt, pepper, garlic powder, and smoked paprika.
Rub evenly over both sides.
- Sear to lock in juices: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and sear 4–6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.
- Soften the garlic: Reduce heat to medium.
Add remaining 2 tablespoons butter. Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
- Deglaze the pan: Pour in the chicken broth.
Scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in the heavy cream and Parmesan. Add Dijon if using.
Simmer gently 2–4 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Balance the flavors: Taste and add a pinch of salt and pepper. If the sauce feels too rich, brighten with lemon zest and juice.
- Return the chicken: Nestle the chicken and any juices back into the pan. Spoon sauce over the top and simmer 1–2 minutes to warm through.
- Finish and serve: Sprinkle with chopped herbs.
Serve hot with low-carb sides like sautéed zucchini, roasted broccoli, or cauliflower mash.
Storage Instructions
- Refrigerate: Cool completely, then store chicken and sauce together in an airtight container for up to 4 days.
- Freeze: Cream sauces can separate when frozen, but this one holds reasonably well. Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat gently: Warm on low in a covered skillet with a splash of broth or cream, stirring often.
Avoid boiling to keep the sauce smooth.
- Meal prep tip: Store portions with steamed greens or cauliflower rice for quick grab-and-heat lunches.
Health Benefits
- Keto-friendly macros: High in protein and healthy fats, with very few net carbs when served with low-carb sides.
- Satiating fats: Butter and cream help keep you full, which can support appetite control on a low-carb plan.
- Protein for muscle maintenance: Chicken provides essential amino acids that support recovery and metabolism.
- Micronutrients from garlic and herbs: Garlic offers allicin and antioxidants; fresh herbs add vitamins and freshness without carbs.
- Gluten-free and sugar-free: Naturally fits into many dietary preferences without sacrificing flavor.
Common Mistakes to Avoid
- Overcrowding the pan: Sear in batches if needed. Crowding steams the chicken and prevents good browning.
- Overcooking the chicken: Use an instant-read thermometer. Pull at 165°F to keep it juicy.
- Boiling the cream: Keep the sauce at a gentle simmer to prevent curdling or separation.
- Skipping the pan fond: Those browned bits are flavor gold.
Deglaze and scrape well.
- Too much salt too soon: Parmesan is salty. Taste before adding more salt at the end.
Recipe Variations
- Spinach and sun-dried tomato: Stir in a handful of baby spinach and 2 tablespoons chopped sun-dried tomatoes (oil-packed, drained) when you add the cream.
- Mushroom lover’s: Sauté 6–8 ounces sliced cremini mushrooms in butter after searing the chicken. Remove, then proceed with the sauce and add mushrooms back at the end.
- Lemon-herb: Skip the Parmesan and Dijon.
Add extra lemon zest, juice, and plenty of fresh basil or tarragon for a brighter profile.
- Cajun kick: Replace paprika with 1–1.5 teaspoons Cajun seasoning. Finish with a squeeze of lemon to lift the spice.
- Dairy-light option: Use half the cream and supplement with 2 ounces cream cheese for a thicker, tangier sauce.
- Bone-in thighs: Sear skin-side down until crisp, then finish in a 375°F oven to 165°F. Make the sauce in the pan drippings.
What Can I Serve With This on Keto?
Great options include cauliflower mash, roasted asparagus, zucchini noodles, garlicky green beans, or a simple arugula salad with olive oil and lemon.
If you’re not strict keto, buttered spaghetti squash or a small portion of quinoa also work well.
Can I Use Half-and-Half Instead of Heavy Cream?
You can, but the sauce will be thinner and more likely to split at high heat. If using half-and-half, simmer very gently and consider adding an extra tablespoon of Parmesan to help thicken.
How Do I Prevent a Grainy Sauce?
Use freshly grated Parmesan (pre-grated often contains anti-caking agents), keep the heat moderate, and add the cheese after the cream is warmed. Stir until melted and smooth without boiling.
Is This Good for Meal Prep?
Yes.
It reheats well if you warm it low and slow with a splash of liquid. Portion with steamed veggies or cauliflower rice for balanced, ready-to-go meals.
Can I Make It Without Dairy?
For a dairy-free take, use ghee or olive oil instead of butter and full-fat coconut milk instead of cream. Skip the Parmesan, or use a dairy-free alternative.
The flavor will change slightly but still be rich and satisfying.
What If My Sauce Is Too Thick?
Whisk in a splash of chicken broth or cream until it reaches your preferred consistency. Adjust seasoning after thinning.
Can I Use Frozen Chicken?
Thaw completely before cooking for even searing and safe temperature control. Pat very dry to avoid excess moisture and spattering.
Wrapping Up
Creamy Garlic Butter Keto Chicken delivers comfort, bold flavor, and low-carb ease in one skillet.
With a handful of pantry staples and a few smart techniques, you get a silky sauce and perfectly cooked chicken every time. Keep it classic, or try a variation to match your mood. However you spin it, this is the kind of weeknight winner you’ll make again and again.