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Keto Creamy Garlic Chicken Skillet (Rich & Easy Weeknight Dinner) - Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, patted dry
  • Salt and pepper: For seasoning the chicken
  • Garlic: 5–6 cloves, minced (use more if you love it)
  • Butter: 2 tablespoons, for searing and flavor
  • Olive oil or avocado oil: 1 tablespoon, to raise the smoke point
  • Chicken broth: 3/4 cup, low-sodium
  • Heavy cream: 3/4 cup
  • Parmesan cheese: 1/2 cup, finely grated (freshly grated melts best)
  • Italian seasoning: 1 teaspoon (or use dried thyme and oregano)
  • Red pepper flakes: A pinch, optional for heat
  • Fresh lemon juice: 1–2 teaspoons, to brighten the sauce
  • Fresh parsley or basil: 2 tablespoons, chopped for garnish
  • Optional add-ins: 1 cup sliced mushrooms, 2 cups fresh spinach, or steamed broccoli

Method
 

  1. Prep the chicken: Slice large breasts in half horizontally to make thinner cutlets. Pat dry and season both sides with salt and pepper.
  2. Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter and let it get hot and shimmering.
  3. Sear the chicken: Add chicken in a single layer. Cook 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  4. Sauté aromatics: Lower heat to medium. Add remaining 1 tablespoon butter. Stir in minced garlic (and mushrooms if using). Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t brown.
  5. Deglaze: Pour in chicken broth and scrape up browned bits from the pan. Let it simmer 2 minutes to reduce slightly.
  6. Make it creamy: Stir in heavy cream, Italian seasoning, and a pinch of red pepper flakes. Simmer 3–4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
  7. Add parmesan: Reduce heat to low. Sprinkle in parmesan a little at a time, stirring until smooth. If using spinach, stir it in now and let it wilt.
  8. Finish the sauce: Add lemon juice and taste. Adjust salt and pepper as needed. The lemon should brighten without making the sauce tangy.
  9. Return the chicken: Add chicken and any juices back to the skillet. Spoon sauce over the pieces and simmer 1–2 minutes to warm through.
  10. Garnish and serve: Top with chopped parsley or basil. Serve hot with zucchini noodles, cauliflower mash, or a simple green salad.