Looking for a rich, creamy chicken dish that stays true to your carnivore lifestyle? This one pan creamy chicken recipe is about to become your new favorite meal.
It combines tender chicken breasts with a velvety cream sauce that’s both satisfying and simple to make.
The beauty of this recipe lies in its simplicity. We’re using chicken as our star ingredient, along with a handful of carnivore friendly ingredients like heavy cream, butter, and cheese.
What makes this dish special is the garlic cream sauce. It’s thick, rich, and coats each piece of chicken perfectly.
The crushed pork rinds add a wonderful crunch to the outside of the chicken, while the inside stays juicy and tender. And the best part? It all comes together in just one pan, which means less cleanup for you.
This recipe is perfect for both weeknight dinners and special occasions. It’s filling enough to stand alone as a complete meal, but you can easily double the sauce if you’re feeding a bigger group.
👍 Why You’ll Love This Recipe
One-Pan Wonder: Everything cooks in a single pan, from the chicken to the creamy sauce. This means you’ll spend less time washing dishes and more time enjoying your meal.
Quick Cooking Time: The entire meal comes together in about 30 minutes, making it perfect for busy weekdays when you’re hungry and don’t want to spend hours in the kitchen.
Crispy Coating: The combination of crushed pork rinds and Parmesan cheese creates a fantastic crispy coating on the chicken.
Unlike traditional breadcrumbs, this coating stays 100% carnivore while still giving you that satisfying crunch everyone loves.
✨ Recipe Ingredients
- 3 large Boneless Chicken Breasts (each sliced into 4 cutlets)
- 3 tablespoons Pork Rinds (crushed) – I recommend these (amazon)
- 2 tablespoons Parmesan Cheese (grated)
- 1/2 teaspoon Italian seasoning (optional)
- Black Pepper (to taste)
- 4 tablespoons Butter
- Salt (to taste)
For The Garlic Cream Sauce
- 2 tablespoons Butter
- 1 cup Chicken Stock – I recommend this one (amazon)
- 1 cup Heavy Cream
- 8-10 Cloves Garlic (peeled) (optional)
- 1/4 cup Parmesan Cheese (grated)
- Chopped Parsley for garnishing (optional)
- Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, or any of your favorite seasonings
Note:While some of the ingredients – like garlic cloves and Italian seasoning – are not typically part of the carnivore diet, we only use a tiny bit for flavor. For most people, it’s not a problem. If you follow a very strict carnivore diet, simply omit them.
- ✓ Weekly Meal Plans
- ✓ New Carnivore Recipes Weekly
- ✓ Carnivore Diet Tips
👨🍳 How To Make
Easily make keto mayonnaise at home. Follow these steps:
Step 1
Season the chicken cutlets with salt, pepper, and Italian seasoning (if using).
Step 2
In a shallow bowl, combine the pork rinds with the Parmesan cheese.Dip the chicken cutlets through the mixture.
Step 3
Heat 2 tablespoons of butter in a pan over medium-high heat. Cook the chicken cutlets on both sides until cooked through, working in batches if needed. About 4 minutes per side. Set them aside once done.
Step 4
To the same skillet, add 2 more tablespoons of butter. Reduce the temperature to medium. Add the garlic cloves (if using) and cook for 5 minutes until they caramelize.
Step 5
Add the chicken stock to the pan. Then, add the heavy cream, seasonings, and Parmesan cheese. Let the mixture simmer and thicken. Once it reduces, remove the pan from the heat. Add the chicken to the skillet, mix, and serve.
💡Tips
1. Perfecting the Pork Rind Coating
The combination of crushed pork rinds and Parmesan cheese creates a crispy, flavorful coating that mimics the texture of traditional breading without the added carbs (perfect for carnivore and keto!).
To achieve the perfect consistency, use a food processor or a rolling pin to crush the pork rinds into a fine, uniform crumb. Or use the pork rind crumbs I recommended.
Be sure to coat the chicken cutlets evenly, pressing the mixture gently to ensure it adheres well.
2. Keep an Eye on Your Heat
The trickiest part of this recipe is getting the heat right. Start with medium-high heat to get a nice crust on the chicken, but watch carefully – pork rinds can burn quickly.
If you notice the coating getting too dark but the chicken isn’t cooked through, lower the heat to medium.
The butter in the pan should be bubbling gently, not smoking. If your butter starts to turn dark brown, your pan is too hot.
Each cutlet usually needs about 4-5 minutes per side, but this can vary depending on thickness.
3. Don’t Overcrowd Your Pan
Even though it’s called a one-pan dish, you might need to cook the chicken in batches if your pan isn’t large enough.
Overcrowding the pan will make the chicken steam instead of developing a nice crust. Leave about an inch of space between each piece.
You’ll Love These Recipes Too
Check out these amazing carnivore diet recipes:
FAQ
Can I use chicken thighs instead of breasts?
Yes, you can definitely use boneless chicken thighs! They have more fat and can be even more flavorful than breasts.
They also tend to stay juicier. Just keep in mind that thighs might take a few minutes longer to cook because of their higher fat content.
Carnivore One Pan Creamy Chicken
Print RecipeIngredients
- 3 large Boneless Chicken Breasts each sliced into 4 cutlets
- 3 tablespoons Pork Rinds crushed - I recommend these (amazon)
- 2 tablespoons Parmesan Cheese grated
- 1/2 teaspoon Italian seasoning optional
- Black Pepper to taste
- 4 tablespoons Butter
- Salt to taste
For The Garlic Cream Sauce
- 2 tablespoons Butter
- 1 cup Chicken Stock I recommend this one (amazon)
- 1 cup Heavy Cream
- 8-10 Cloves Garlic peeled (optional)
- 1/4 cup Parmesan Cheese grated
- Chopped Parsley for garnishing optional
- Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt or any of your favorite seasonings
Instructions
- Season the chicken cutlets with salt, pepper, and Italian seasoning (if using).
- In a shallow bowl, combine the pork rinds with the Parmesan cheese.Dip the chicken cutlets through the mixture.
- Heat 2 tablespoons of butter in a pan over medium-high heat. Cook the chicken cutlets on both sides until cooked through, working in batches if needed. About 4 minutes per side. Set them aside once done.
- To the same skillet, add 2 more tablespoons of butter. Reduce the temperature to medium. Add the garlic cloves (if using) and cook for 5 minutes until they caramelize.
- Add the chicken stock to the pan. Then, add the heavy cream, seasonings, and Parmesan cheese. Let the mixture simmer and thicken. Once it reduces, remove the pan from the heat. Add the chicken to the skillet, mix, and serve.
My husband’s new favorite. This was fabulous!