Creamy Garlic Parmesan Chicken
Creamy Garlic Parmesan Chicken
Seared chicken, garlic cream, parsley – 30 minutes, one skillet
This is a skillet dinner, not a baked casserole. Chicken chunks sear until the tops are gold, then they simmer in a garlic-Parmesan cream, like the bowl in the photo. No pasta. No flour. Thirty minutes.
Four bowls. Eat it while the sauce is glossy.
Why you’ll love this skillet
- 42g protein per bowl – dinner that holds you
- Only 4g net carbs – cream and cheese, no flour
- About 30 minutes, one skillet
- Gold chicken, pale garlic sauce, parsley, like the photo
- No pasta, no rice, no wait
- Leftovers reheat for lunch
Health notes
- High protein: About 1 1/2 lb chicken across 4 bowls.
- Low carb: Heavy cream and Parmesan, no flour thickener.
- Four servings: One skillet, four bowls.
- Macros are per serving, not the whole pan.
Key element – sear first, then simmer the sauce around the chicken
If you dump cream on raw chicken, you get pale meat and a thin sauce. Sear the chunks until the tops are gold, like the photo. Pull them, build the garlic cream, then nestle the chicken back in so it stays juicy.
Ingredients
Chicken (4 bowls)
- 1 1/2 lb (680g) boneless chicken breast or thighs, cut in large chunks
- 1 Tbsp olive oil or butter
- 3/4 tsp salt + 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Garlic Parmesan sauce
- 2 Tbsp butter
- 5 garlic cloves, minced
- 3/4 cup heavy cream
- 1/3 cup chicken broth
- 3/4 cup grated Parmesan
- 2 oz cream cheese, optional, for extra body
- 2 Tbsp chopped parsley
Swaps
- Thighs: Same weight. A little richer, still high protein.
- No cream cheese: Simmer the cream 2 extra minutes to thicken.
- Spinach: Wilt 2 cups in the sauce at the end.
- Mushrooms: Saute 8 oz after the chicken, then make the sauce.
Instructions
| 1 | Season. Pat the chicken dry. Toss with salt, pepper, garlic powder, and Italian seasoning. |
| 2 | Sear. Heat oil in a large skillet over medium-high. Cook the chunks 3 to 4 minutes per side until the tops are gold, like the photo. They do not need to be cooked through. Move to a plate. |
| 3 | Start the sauce. Drop the heat to medium. Melt the butter. Cook the garlic 45 seconds until it smells loud. Do not brown it. |
| 4 | Cream it. Stir in cream, broth, and cream cheese if using. Simmer 2 to 3 minutes. Off the heat, stir in Parmesan until the sauce is smooth and pale, like the photo. |
| 5 | Finish. Nestle the chicken back in. Simmer 4 to 6 minutes until 165 F in the center. Spoon sauce over the tops. Scatter parsley. Serve 1/4 of the skillet per bowl. |
Pro tips
- Dry chicken sears. Wet chicken steams gray.
- Add Parmesan off the heat so it melts instead of clumping.
- If the sauce is thin, simmer 1 more minute. If it is thick, splash in broth.
- Do not boil hard after the cheese goes in. It can split.
- Fresh parsley at the end is the green in the photo. Dried looks dusty.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 4g |
| Total carbohydrates | 4g |
| Fiber | 0g |
| Total fat | 26g |
| Sodium | 640mg |
Estimates with chicken breast, heavy cream, and Parmesan. Thighs raise fat a little.
Variations
Lemon
Add 1 tsp lemon zest and a squeeze of lemon at the end.
Sun-dried tomato
Stir in 1/4 cup chopped sun-dried tomatoes with the cream.
Broccoli
Steam 2 cups florets and fold them in with the chicken.
Over veg
Serve over cauliflower mash or zucchini noodles if you want a bigger bowl.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat on low so the sauce does not split |
| Freezer | Up to 2 months | Thaw overnight; stir while reheating |
| Meal prep | 4 boxes | Add parsley after reheating |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per serving?
2. Net carbs per serving?
3. How many bowls does this make?
4. When do you add the Parmesan?
5. Why sear the chicken first?
