You know, sometimes you just need a dinner that feels like a warm hug but also keeps you on track with your keto goals. That’s exactly what this Parmesan Crusted Chicken with Creamy Garlic Sauce is! It’s become a total go-to in my kitchen for weeknights because it’s just bursting with flavor, super satisfying, and totally low-carb. I still remember the first time I made it for my family; the smell of garlic filling the air was just divine, and everyone gathered around, totally drawn in. It was one of those evenings where laughter and good food just flowed, reminding me that keto meals can be just as festive. This recipe really shows what Mark Williams, The Keto Performance Chef, is all about – making delicious food that’s genuinely good for you and brings people together!
Why You’ll Love This Parmesan Crusted Chicken with Creamy Garlic Sauce
Seriously, this dish is a weeknight miracle! Here’s why you’ll be making it again and again:
- Quick to Whip Up: We’re talking about a delicious meal on the table in around 30 minutes.
- Flavor Explosion: The combo of crispy parmesan chicken and that super creamy, garlicky sauce is just divine.
- Keto-Friendly Perfection: Low in carbs but sky-high in flavor, it’s a dream for anyone on a ketogenic diet.
- Satisfying & Comforting: It feels like a real treat, but it’s secretly wholesome and won’t derail your goals.
Ingredients for Parmesan Crusted Chicken with Creamy Garlic Sauce
Okay, so here’s what you’ll need to grab to make this amazing dish. Don’t worry, it’s all pretty simple stuff!
- 2 chicken breasts (cut in half lengthwise, so you get 4 thinner pieces – this is key for even cooking!)
- Salt & pepper (just to taste, but don’t be shy!)
- ½ teaspoon garlic powder (for that extra garlic kick)
- 1 tablespoon olive oil
- 1 tablespoon butter (hello, richness!)
- 1 tablespoon flour (this helps thicken our dreamy sauce)
- 3 cloves garlic, minced (fresh garlic is always best!)
- ½ cup chicken broth (or dry white wine if you’re feeling fancy)
- 1 cup heavy/whipping cream (this is where the magic happens!)
- ½ cup freshly grated Parmesan cheese (use the good stuff you grate yourself!)
- 1 tablespoon fresh parsley, chopped (for a pop of color and freshness at the end)
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce
Alright, let’s get this deliciousness on the table! Making this Parmesan Crusted Chicken with Creamy Garlic Sauce is actually way simpler than it sounds, and the results are just *chef’s kiss*! We’ll get that chicken perfectly cooked and then whip up that dreamy sauce in the same pan. You’ve got this! If you’re ever looking for even more chicken ideas, check out these air fryer chicken recipes. And for more creamy garlic goodness, you’ll want to peek at this creamy garlic parmesan chicken recipe!
Preparing the Chicken
First things first, let’s prep our chicken. Take those chicken breasts and carefully slice them in half lengthwise. This makes them thinner so they cook up super fast and evenly, plus you get more surface area for that yummy crust! Now, grab your salt, pepper, and garlic powder and give both sides of the chicken a really good sprinkle. Don’t be shy – seasoning is key!
Cooking the Chicken
Get a good skillet over medium-high heat and add your olive oil and butter. Let that get nice and hot for a couple of minutes – you want it shimmering just a bit. Carefully lay the seasoned chicken pieces in the hot skillet. We’re going for a beautiful sear here, about 5-6 minutes per side, until it’s golden brown and cooked through. Use an instant-read thermometer – you’re looking for 165°F (74°C). Pop the cooked chicken onto a plate and loosely tent it with foil to keep it warm while we make the sauce. Make sure to turn off the heat under the skillet for this part!
Making the Creamy Garlic Sauce
Now, fire up the heat under that same skillet again to medium-high. Sprinkle the flour right into the pan with any leftover drippings and add your minced garlic. Let it cook for about a minute, stirring it around constantly. This just toasts the flour a little and cooks out that raw garlic taste. Pour in your chicken broth (or that white wine!) and whisk like crazy! Scrape up all those tasty bits stuck to the bottom of the pan until the flour mostly dissolves. Let this bubble and reduce by about half, which should only take a few minutes. Now, stir in that glorious heavy cream and let it gently bubble and thicken. Once it’s nice and creamy, take the skillet *off* the heat. Stir in the grated Parmesan cheese until it’s completely melted and smooth. Wow, look at that sauce!
Finishing Touches
Gently place the cooked chicken back into the skillet with the creamy sauce. Spoon some of that luscious sauce over the top of each piece. Give it a taste and add a little more salt and pepper if you think it needs it. Finally, sprinkle that fresh chopped parsley all over the top for a beautiful burst of color and freshness. Dinner is served!
Tips for Perfect Parmesan Crusted Chicken with Creamy Garlic Sauce
Whipping up this Parmesan Crusted Chicken with Creamy Garlic Sauce is pretty straightforward, but like any good recipe, a few little tricks can really make it shine! I’ve learned a thing or two over the years, and I want to share them so yours turns out absolutely perfect, every single time. Think of me as your kitchen fairy godmother for this dish!
First off, the chicken. Don’t skimp on seasoning! That step of cutting it lengthwise is a game-changer for even cooking, so make sure you do that. And about that thermometer… seriously, it’s your best friend for chicken. It cooks SO fast, and you don’t want to risk it being underdone or, worse, dry and rubbery. Aiming for that 165°F (74°C) is non-negotiable. If you’re looking for more general chicken wisdom that’ll level up all your chicken dishes, check out how to make chicken recipes like a pro!
Ingredient Notes and Substitutions
Let’s chat about a few things in this recipe that you might have questions about, or maybe you just want to know what to do if you’re missing something. That’s totally normal!
For the chicken broth or dry white wine, both work wonderfully. The wine adds a little extra depth of flavor, but chicken broth gives you that savory base without any alcohol. If you don’t have either, a good quality vegetable broth works in a pinch! And when it comes to the Parmesan cheese, seriously, try to use freshly grated if you can. It melts so much smoother and has a much better flavor than the pre-grated stuff that’s often dusty. The difference is noticeable!
Serving Suggestions for Creamy Garlic Parmesan Chicken
So, you’ve made this incredible Parmesan Crusted Chicken with Creamy Garlic Sauce – now what? You’ve got this knockout main dish, and you want to serve it up right! Since we’re keeping things keto-friendly and delicious, I like to pair it with sides that are just as vibrant and satisfying. Think about loading up your plate with some steamed broccoli drizzled with butter, or maybe some roasted asparagus with a squeeze of lemon. Zucchini noodles, or ‘zoodles’ as I call them, are fantastic here, soaking up that gorgeous sauce. If you’re looking for a whole bunch of ideas to round out your meal, you’ll want to check out these 100 side dish recipes, and for more inspiration on crafting balanced, healthy keto meals, take a peek at healthy meals recipes!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store this Parmesan Crusted Chicken with Creamy Garlic Sauce in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do it gently! A quick warm-up in a skillet over low heat, or even a few minutes in the microwave, works best to keep that chicken from drying out. You might want to add a tiny splash more cream or chicken broth if the sauce looks a bit thick after chilling.
Frequently Asked Questions
Got questions? I’ve got answers! Making our Parmesan Crusted Chicken with Creamy Garlic Sauce is usually pretty smooth sailing, but here are a few things folks often ask:
Can I make this Parmesan Crusted Chicken ahead of time?
You know, it’s best enjoyed fresh because that chicken crust gets a little soft if it sits too long. BUT, you *can* totally prep the chicken ahead of time—season it and even cut it. Then, just make the sauce and cook the chicken right before you want to serve. It makes the actual cooking process super fast on a busy night! For more speedy keto dinners, check out this guide to quick keto dinners.
What are good low-carb side dishes for this recipe?
Oh, the possibilities! Besides the usual suspects like steamed broccoli or asparagus, I love pairing this with creamy cauliflower mash – it’s like a keto mashed potato! Sautéed spinach with a little garlic is also delish, or even a simple side salad with a keto-friendly vinaigrette. You really can’t go wrong focusing on non-starchy veggies!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are super forgiving and full of flavor. You’ll just want to cook them a little longer to make sure they’re done through, maybe an extra 5-7 minutes per side, depending on their size. The sauce will still be amazing with them, and they stay really moist. If you’re a thigh fan, you might also love these chicken thigh recipes!
Nutritional Information
Just a heads-up, these numbers are estimates, okay? They can totally change based on the exact ingredients and brands you use. But here’s a ballpark for you per serving of this amazing Parmesan Crusted Chicken with Creamy Garlic Sauce:
- Calories: About 457
- Carbohydrates: Around 5g (mostly from the flour and cheese, super low-carb friendly!)
- Protein: A whopping 31g (that chicken does its job!)
- Fat: Roughly 35g (hello, delicious cream and cheese!)
Share Your Parmesan Crusted Chicken Creation!
Okay, now it’s YOUR turn! Did you whip up this Parmesan Crusted Chicken with Creamy Garlic Sauce? I’d absolutely LOVE to hear all about it! Let me know in the comments how yours turned out, or if you tried any fun variations. Snap a pic and tag me on social media – seeing your kitchen creations makes my day! And if you’re curious about anything else on the site, feel free to check out our About page!
Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
Equipment
Method
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.
- Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
- Cook the chicken for about 5-6 minutes per side or until it’s nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm. Turn off the heat while doing this step.
- Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet. Let it cook for about a minute, stirring often.
- Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
- Stir in the cream and let it bubble gently for a few minutes until it’s thickened. Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.
- Add the chicken back to the skillet and any juices from the plate. Spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.
