Creamy Garlic Chicken
Creamy Garlic Chicken
Low carb • Sugar-free seared chicken in garlic cream — 25 minutes, four plates
This is creamy garlic chicken, not a flour-thickened skillet. Seared chicken pieces simmer in garlic, butter, and cream until the sauce clings, like the close-up and the bowl in the photo. Twenty-five minutes. No flour slurry, no sugar.
Four plates. Brown the chicken first. Add cream off a hard boil so it stays smooth.
Why you’ll love this skillet
- 37g protein per plate — dinner that is not empty
- 3g net carbs — garlic and cream, not a flour sauce
- About 25 minutes, one pan
- Gold seared chicken, creamy sauce, parsley, like the photo
- No boxed mix, no sugar
- It reheats without turning gluey if you warm it gently
Health notes
- Protein: Chicken. That is what lands 37g.
- Lower carb than cream-of-chicken skillet: No flour. Close to keto-zero at 3g net.
- Four plates: Macros are per plate, not the pan.
- A flour slurry or sweet sauce will jump the carbs. Stay with cream and garlic.
Key element — sear first, soften the garlic, cream off the boil
Pale boiled chicken tastes flat. Sear the pieces so they stay gold, like the bowl in the photo. Cook the garlic in butter until it smells sweet, not scorched. Stir cream in off a hard boil. A rolling boil splits the sauce and turns it thin.
Ingredients
Skillet (4 plates)
- 1 1/2 lb boneless chicken thighs or breast, cut in chunks
- 2 Tbsp butter
- 1 Tbsp olive oil
- 6 garlic cloves, minced
- 3/4 cup heavy cream
- 1/3 cup chicken broth
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 Tbsp chopped parsley
Swaps
- All thighs: Same weight. They stay juicier.
- Spinach: Stir 1 cup in at the end.
- Flour slurry: Skip it. That is how carbs jump.
Instructions
| 1 | Sear. Pat the chicken dry. Salt and pepper. Sear in oil over medium-high heat 3 to 4 minutes per side until gold. Set aside. |
| 2 | Garlic. Lower the heat. Add butter and garlic. Cook 1 minute until fragrant, not brown. |
| 3 | Sauce. Pour in broth and Italian seasoning. Scrape the pan. Simmer 2 minutes. |
| 4 | Cream. Take the pan off a hard boil. Stir in cream and Parmesan until the sauce turns pale and glossy, like the photo. |
| 5 | Finish. Return the chicken. Simmer 3 to 4 minutes until cooked through. Parsley on top. One quarter is one serving. |
Pro tips
- Pat the chicken dry. Wet pieces will not brown.
- Do not scorch the garlic. Bitter garlic ruins the sauce.
- Cream off the heat. A boil can split it.
- No flour slurry. That is how 3g net stays 3g net.
- Parmesan last. It thickens without flour.
Nutrition
| Nutrient | Per plate (1 of 4) |
|---|---|
| Calories | 392 |
| Protein | 37g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 24g |
| Sodium | 520mg |
Estimates with chicken, cream, garlic, and Parmesan. A flour thickener will raise carbs. This is a lower-carb skillet, close to keto-zero.
Variations
Mushroom
Sear 1 cup sliced mushrooms after the chicken, then add the garlic.
Lemon
Squeeze 1 Tbsp lemon juice in with the cream.
Spinach
Stir 1 cup baby spinach into the hot sauce just before serving.
Spicy
Add 1/4 tsp chili flakes with the garlic.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the sauce is still glossy |
| Refrigerator | Up to 3 days | Reheat gently. Do not boil |
| Freezer | Up to 1 month | Freeze before the cream, or accept a slight split |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per plate?
2. Net carbs per plate?
3. How many plates in a batch?
4. When do you add the cream?
5. Why skip a flour slurry?
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