Today I want to share with you one of my favorite keto chicken recipes. This one pan creamy chicken is the kind of meal that makes you forget you are even on a diet.
The chicken comes out so tender and juicy, and that garlic cream sauce is honestly something special. I make this dish at least once a week because it is that good and that easy to put together.
What I really love about this recipe is that everything happens in one pan. This means less cleanup for you and more flavor in the dish because all those good bits from the chicken go right into the sauce.
The whole thing takes about 30 minutes from start to finish, which makes it perfect for busy weeknights when you want something delicious but do not have hours to spend in the kitchen.
Now let me tell you about the sauce. It is creamy, it is garlicky, and it is absolutely keto friendly. Heavy cream, butter, chicken stock, and parmesan come together to create this rich sauce that coats the chicken perfectly. Let’s get started!
👍 Why You’ll Love This Recipe
Only One Pan Needed: This entire recipe is made in a single pan, which means you do not have to worry about juggling multiple pots and dishes while you cook.
Perfect for Keto Diet: This recipe is designed specifically with keto in mind, so you do not have to guess or calculate whether it fits your diet.
The chicken coating uses pork rinds instead of breadcrumbs, which keeps the carbs extremely low. The sauce is made with heavy cream, butter, and parmesan, all of which are keto staples.
Crispy Coating Without the Carbs: One of the hardest things about keto is giving up that satisfying crunch you get from breaded foods. This recipe solves that problem by using crushed pork rinds mixed with parmesan cheese as the coating.
✨ 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)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
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. 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 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. Let the mixture simmer so it thickenes. Once it reduces, remove the pan from the heat and add the chicken to the skillet, mix, and serve.
💡Tips
1. Do Not Overcrowd the Pan
When you cook the chicken cutlets, make sure you do not put too many in the pan at once. If the pan is too crowded, the chicken will steam instead of getting crispy.
This happens because there is not enough space for the moisture to escape, so it gets trapped and makes everything soggy. You want each piece of chicken to have some room around it so the heat can circulate and the coating can crisp up nicely.
Depending on the size of your pan, you might need to cook the chicken in two or three batches.
Cook the first batch, set them aside on a plate, add a bit more butter to the pan if needed, and then cook the next batch. Yes, this takes a little more time, but it is worth it for that golden, crunchy coating.
2. Use Medium High Heat for the Chicken
The recipe says to cook the chicken over medium high heat, and sticking to this temperature is important. If the heat is too low, the coating will not crisp up and might end up soft and pale.
If the heat is too high, the outside will burn before the inside is cooked through. Medium high is the sweet spot where the butter gets hot enough to create that nice golden crust without burning.
You will know the pan is ready when the butter is melted and starts to foam slightly but is not turning brown. When you place the chicken in the pan, you should hear a nice sizzle.
3. Reduce Heat When Making the Sauce
After you finish cooking the chicken and start making the sauce, you need to reduce the heat to medium. This is really important because cream sauces can break or separate if they get too hot.
When a sauce breaks, the fat separates from the liquid and you end up with a greasy, curdled mess instead of a smooth, creamy sauce. By lowering the heat, you give the sauce time to come together gently.
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FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, you can absolutely use chicken thighs instead of chicken breasts for this recipe. Chicken thighs are actually a great choice because they have more fat, which means they stay juicy and tender even if you accidentally cook them a little longer.
Keto 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
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
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. 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 and cook for 5 minutes until they caramelize.
- Add the chicken stock to the pan. Then, add the heavy cream, seasonings, and Parmesan. Let the mixture simmer so it thickenes. Once it reduces, remove the pan from the heat and add the chicken to the skillet, mix, and serve.
Delicious