Keto Creamy Garlic Chicken

Keto Creamy Garlic Chicken

Made in about 30 minutes with only a few ingredients, Creamy Garlic Chicken is ready to eat. A thick, creamy garlic sauce is served with pan-seared chicken. This is a naturally low-carb, gluten-free meal that is perfect for the whole family.


  1. One-pound chicken breasts, devoid of bones and skin, sliced or pounded to a thinness of approximately 1/4 to 1/2 inch
  2. Pepper and salt
  3. Two teaspoons of divided butter
  4. 8 finely sliced garlic cloves
  5. Half a cup of chicken broth
  6. One cup of heavy cream
  7. One tablespoon of fresh parsley, optionally minced


  • Sprinkle salt and pepper on both sides of the chicken breasts.
  • Salt, pepper, and one pound of skinless, boneless chicken breasts
  • In a big, deep skillet, melt 1 tablespoon of butter over medium heat.
  • Depending on the thickness of your chicken, add the chicken and cook it for 4–6 minutes on one side, or until golden brown.
  • After flipping, heat for a further 4–6 minutes, or until the chicken is cooked through and no longer has a pink center, on the opposite side.
  • To keep the chicken warm, remove it to a platter and cover it with aluminum foil.
  • Pour in the leftover butter into the skillet. Sliced garlic is added once it has melted.
  • Simmer for 30 to 60 seconds, or until very aromatic.
  • After adding the chicken stock, boil for 2 to 3 minutes, or until it reduces by half.
  • Half a cup of chicken broth
  • Add the heavy cream gradually and boil for three to five minutes, or until thickened.One cup of heavy cream
  • Re introduce the chicken to the pan and cover it with sauce.
  • If desired, garnish with freshly minced parsley.One tablespoon of recently harvested parsley

Notes: Strategies & Methods

  • Take care to avoid burning or browning the garlic. The sauce will taste more bitter as a result of this.
  • You can replace the chicken stock with bone broth. Make sure to read the labels because certain chicken stocks contain gluten.
  • This dish can be made using half-and-half in place of the heavy cream. Just be advised that it won’t be quite as creamy and thick.
  • Keep any leftover chicken and sauce refrigerated in an airtight container. Eat in three to four days.

Leave a Comment