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.
Mary The High Protein Recipes
Creamy Garlic Parmesan Chicken
- Prep10 min
- Cook20 min
- Total30 min
- Servings4 servings
- Calories420 kcal
Ingredients
Instructions
- Season. Pat the chicken dry. Toss with salt, pepper, garlic powder, and Italian seasoning.
- 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.
- Start the sauce. Drop the heat to medium. Melt the butter. Cook the garlic 45 seconds until it smells loud. Do not brown it.
- 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.
- 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.
Notes & 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.
Variations & serving ideas
- 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
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 26 g |
| Sodium | 640 mg |
| Total carbohydrate | 4 g |
| Fibre | 0 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this skillet keto-friendly?
Yes. About 4g net carbs per serving with cream and Parmesan. No flour, no pasta.
Why did the sauce split?
It boiled hard after the cheese went in, or the heat was too high. Simmer gently and add Parmesan off the heat.
Breast or thighs?
Both work. Breast is leaner. Thighs stay juicier. Same weight either way.
Can I skip the cream cheese?
Yes. It is only for extra body. Simmer the cream a minute longer if you skip it.
How do I keep the chicken gold?
Pat it dry and do not crowd the skillet. Sear first, then finish in the sauce so the tops stay gold, like the photo.
What do I serve with it?
A green salad, broccoli, or cauliflower mash. The sauce is the star, so keep the side simple.
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