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Keto Chicken Garlic Butter Parmesan - Comforting, Low-Carb, and Packed With Flavor

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

Ingredients
  

  • 4 small chicken breasts or 2 large breasts halved lengthwise (about 1.5 lbs total)
  • 1 teaspoon salt, divided (adjust 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
  • 4–5 cloves garlic, minced (about 2 tablespoons)
  • 1/2 cup chicken broth (low-sodium)
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 tablespoon lemon juice (optional but brightens the sauce)
  • 1/4 teaspoon red pepper flakes (optional for gentle heat)
  • 2 cups baby spinach or 1 cup chopped kale (optional add-in)
  • Fresh parsley or basil, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken and cook 4–5 minutes per side, until golden and nearly cooked through. Transfer to a plate and tent loosely with foil.
  3. Make the garlic butter base: Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic. Sauté 30–60 seconds until fragrant, stirring often to avoid burning.
  4. Deglaze: Pour in the chicken broth. Scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
  5. Build the sauce: Stir in the heavy cream. Bring to a gentle simmer (not a rolling boil). Add Parmesan gradually, whisking until the sauce is smooth and slightly thickened.
  6. Balance the flavors: Add lemon juice and red pepper flakes if using. Taste and adjust salt and pepper as needed. The sauce should be savory and creamy with a light tang.
  7. Add greens (optional): Stir in spinach or kale and let it wilt, 1–2 minutes. If the sauce gets too thick, splash in a bit more broth or cream.
  8. Finish the chicken: Return the chicken to the skillet, along with any juices. Spoon sauce over the pieces. Simmer gently 3–5 minutes until the chicken reaches 165°F internally and the sauce coats a spoon.
  9. Serve: Top with extra Parmesan and chopped parsley or basil. Pair with zucchini noodles, steamed broccoli, roasted asparagus, or a simple salad.