Low-Carb Creamy Garlic Chicken
Low-Carb Creamy Garlic Chicken
Low carb • Sugar-free seared chicken in garlic cream — 25 minutes, four servings
This is low-carb creamy garlic chicken, not a flour-thickened skillet dinner. Seared chicken pieces simmer in garlic, cream, and herbs until the sauce coats, like the pan and the bowl in the photo. Twenty-five minutes. No flour, no sugar.
Four servings. Brown the chicken first. Pale meat makes a flat sauce.
Why you’ll love this skillet
- 32g protein per serving — chicken, not a cream-only sauce
- 4g net carbs — cream and garlic, not flour gravy
- About 25 minutes, one pan
- Gold seared edges, parsley, thick sauce, like the photo
- No boxed mix, no sugar
- It coats a spoon if you simmer, not boil
Health notes
- Protein: High. Chicken is the plate.
- Lower carb than cream-of-chicken skillet meals: No flour, no sugary marinade. Close to keto-zero at 4g net.
- Four servings: Macros are per bowl, not the whole pan.
- Flour slurry or sweet teriyaki will jump the carbs. Thicken with a simmer.
Key element — sear first, then the cream
Boiled chicken stays pale. Pat the pieces dry, sear until gold, then pull them. Soften garlic in the same pan, pour in cream, and simmer until the sauce coats a spoon. Return the chicken so the edges stay browned, like the photo.
Ingredients
Chicken (4 servings)
- 1 1/2 lb boneless chicken thighs or breast, cut in chunks
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup chicken broth
- 1/4 cup grated Parmesan
- 1/2 tsp Italian herbs or dried thyme
- Salt and black pepper
- 2 Tbsp chopped parsley
Swaps
- Thighs: Juicier than breast and harder to dry out.
- Spinach: Wilt 2 cups into the sauce at the end.
- Flour or sweet marinade: Skip them. That is how carbs jump.
Instructions
| 1 | Season. Pat chicken dry. Salt and pepper. |
| 2 | Sear. Heat butter and oil on medium-high. Brown the chicken 3 to 4 minutes per side. Pull to a plate. |
| 3 | Garlic. Lower heat. Cook garlic 30 seconds. Do not burn it. |
| 4 | Sauce. Add broth, cream, Parmesan, and herbs. Simmer 3 to 5 minutes until it coats a spoon. |
| 5 | Finish. Return chicken and any juices. Simmer 2 minutes. Add parsley, like the photo. One quarter of the pan is one serving. |
Pro tips
- Pat the chicken dry. Wet meat steams instead of browning.
- Do not boil the cream. A hard boil can split it.
- Parmesan thickens the sauce. You do not need flour.
- Burned garlic turns bitter. 30 seconds is enough.
- Serve over zucchini noodles or cauliflower if you want a full plate at 4g net.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 320 |
| Protein | 32g |
| Net carbohydrates | 4g |
| Total carbohydrates | 4g |
| Fiber | 0g |
| Total fat | 20g |
| Sodium | 420mg |
Estimates with chicken, cream, garlic, and Parmesan. Flour or a sugary marinade will raise carbs. This is a high-protein, lower-carb skillet, close to keto-zero.
Variations
Mushroom
Sauté 1 cup sliced mushrooms after the chicken comes out.
Lemon
Finish with 1 tsp lemon zest and a squeeze of juice.
Spinach
Wilt 2 cups baby spinach into the sauce.
Spicy
Add a pinch of chili flake with the garlic.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the sauce is glossy |
| Refrigerator | Up to 3 days | Reheat low so the cream does not split |
| Freezer | Up to 1 month | Thaw in the fridge. Reheat gently |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the pan?
4. Why sear the chicken first?
5. Why skip flour and sweet sauces?
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