This Garlic Parmesan Chicken recipe is the perfect 20-minute meal! Seasoned, pan-seared chicken is cooked in a rich, creamy, garlic sauce you will love!
Juicy and Cheesy Baked Chicken
Cheese, garlic, and chicken is one of my favorite flavor combinations ever. This garlic parmesan chicken recipe has loads of both garlic and parmesan cheese, with some white wine intensifying the garlic flavor, and heavy cream making the cheese even richer.
A lot of times recipes this rich and flavorful take all evening to make. But not this one! It only takes about 30 minutes, so you can easily make in any night of the week. It’s cheesy, garlicky, and loaded with protein … what more could you want?
Why You’ll Love This Keto Garlic Chicken
I make this juicy and tender chicken all the time. Here’s why I think you should do the same.
- So easy. This recipe only takes half an hour to make! If that seems hard to believe, well … I guess you’re just going to have to try making it and see for yourself. It also only uses basic ingredients that you probably already have, and it’s an easy recipe to follow.
- Restaurant quality. This dish is so flavorful and so rich that it tastes straight out of a restaurant. In fact, if you made this for your friends, they’d probably think that it was takeout! So the next time you’re thinking of ordering nice food, save some time and money and just make this dish instead. I’ve included appetizer, side dish, cocktail, and dessert ideas below, too!
- Keto friendly. Garlic parmesan chicken is perfect for anyone on a keto diet. It’s really just meat, cheese, cream, and garlic. Whether you’re following a strict keto diet or just trying to increase your protein and limit your carbs, this is a great recipe for you.
One Pan Chicken Ingredients
Here’s everything you need to make this rich chicken dish. Head to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
For the Chicken:
- Chicken breasts – I like to use boneless, skinless breasts because they’re healthy, lean, and easily accessible. You could use boneless, skinless thighs instead, if you prefer.
- Italian seasoning, Salt, Pepper – Always use freshly ground black pepper when possible. If you don’t have Italian seasoning, a blend of thyme, rosemary, basil, and oregano would be perfect.
- Butter – Use unsalted butter for this recipe, then you can always add extra salt at the end when you’re ready to serve. This helps control the amount of sodium.
For the Garlic Parmesan Sauce
- Butter – You want to use unsalted butter for the sauce, too. Again, this just helps control the sodium and saltiness.
- Garlic – We love fresh garlic straight from the garden, but you can even opt for the pre-minced jar at the grocery store to save your time and effort if needed.
- White wine and Heavy cream – Chicken broth (or your own Homemade Chicken Stock) works as a substitute for the wine if you prefer. There really isn’t an adequate substitute for heavy cream… The perfect texture and flavor provided is unmatched.
- Parmesan cheese – For best results, grate your own parmesan cheese. However, pre-grated cheese works fine too.
What is Italian Seasoning?
Italian seasoning is a pretty common spice blend that you should be able to find at your local grocery store. It usually includes a mixture of dried basil, rosemary, thyme, marjoram, and oregano. If you don’t have any Italian seasoning you can just use those individual ingredients.
How to Make Garlic Parmesan Chicken
This easy keto dinner comes together in 30 minutes. Here’s a step-by-step guide to show you how to make this simple yet impressive recipe.
Preheat the oven to 350 degrees F. Cut the chicken in half lengthwise and horizontally, as if you were butterflying it. Instead of stopping, cut straight through each chicken breast so you have two thin pieces from each breast.
Season & cook chicken
Pat the chicken dry and sprinkle each side with salt, pepper, and Italian seasoning. Heat up an oven-safe skillet over medium heat, then add butter. Once melted, add the chicken and sear until golden brown (about 2-3 minutes). Flip and brown the other side, then remove the meat from the pan.
Cook garlic & deglaze
With the chicken set aside, add more butter to the skillet, then the garlic. Saute until the garlic is fragrant, about 30 seconds. Don’t get distracted–Garlic burns very quickly if you’re not careful! Once the aroma is strong, pour the wine into the pan and use a wooden spoon or spatula to scrape up all the bits on the bottom of the skillet. Stir in all the flavor from those stuck-on pieces, bring the wine to a simmer, and allow it to reduce for 5-6 minutes.
Add the heavy cream and parmesan to the pan, then stir until the cheese is fully melted and a smooth sauce has formed.
Place the browned chicken back into the skillet and place it in the oven. Bake until the chicken is cooked all the way through (about 15 minutes). Serve immediately with a generous spoonful of sauce.
What to Serve it With
I recommend eating this creamy, cheesy chicken with some simple sides. Start with serving Instant Pot Artichokes with a butter dipping sauce as an appetizer, and maybe a bowl of Keto Dinner Rolls! Air Fryer Broccoli or Cauliflower keeps things simple and healthy while also giving perfectly crispy pieces to dip in the chicken’s sauce. Maybe serve it all atop of bed of Spaghetti Squash or Zoodles for a super filling, low-carb pasta night.
This cheesy keto chicken dish will last in the fridge for 3 days. Just make sure to store it in an airtight container.
You can definitely freeze this garlicky chicken recipe for an easy dinner down the road. Store it in an airtight container and it will last for 3 months. Thaw overnight or defrost fully before reheating the chicken.
If you’ve made this recipe ahead of time and want to reheat the entire four servings, this is best done in the oven (350 degrees F for 7-8 minutes). If you’re just reheating one serving, you can use the microwave (50% for 1 minute intervals until warmed through).
Tips and Tricks
Here are some tricks for cooking this juicy keto chicken recipe.
- Get a meat thermometer. We’ve all had overcooked chicken, and it’s no good. But undercooked chicken is a lot worse! To make sure you don’t have either of those, I recommend using a meat thermometer. That way you can stop cooking the chicken as soon as it hits 165F.
- Let the meat rest. Most people know that you’re supposed to let steak rest. But you should also let your chicken rest. After the dish is done cooking, let it rest for 5-10 minutes before serving. That will allow the meat to reabsorb its juices so that it stays moist even when you cut into it.
- Use fresh garlic. It’s become popular lately to use pre-minced or pre-peeled garlic. This can definitely help you save time, but the quality is a lot worse. For a dish like this, where garlic is such a strong flavor, you really want to start with fresh garlic that hasn’t been peeled yet. You’ll get such a better taste.
If you like this one pan chicken recipe, you’ll love these other easy keto chicken dishes!
Chicken is such a wonderful protein for a keto diet. Here are a few of my other favorite recipes with chicken.
- Chicken Bacon Ranch Casserole – This is one of the easiest casseroles to assemble, and it keeps the chicken perfectly juicy! Leftovers are so easy for lunch, too.
- Slow Cooker Zesty Ranch Chicken – This is the best meal prep recipe because this chicken is so versatile. Make tacos, nachos, quesadillas, and so much more! Plus, you can freeze it for later if you need.
- French Onion Chicken – Super cheesy, super flavorful, and super easy. This one pan chicken tastes like it took hours to cook, but it definitely doesn’t!
- Keto Chicken Wings – This is such an easy meal, perfect when cooking for a crowd or game day! Make ahead of time and keep on ‘warm’ in a slow cooker for a potluck.
- Chicken Caprese – This chicken is so incredibly flavorful and is great for an easy summer dinner! Pair with some fresh mozzarella for a real treat.
For the Chicken:
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
For the Garlic Parmesan Sauce:
- 1 tablespoon unsalted butter
- 8 cloves of garlic, smashed with the back of a knife and minced
- 3/4 cup white wine (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- Preheat the oven to 350F.
- Cut both chicken breasts lengthwise, the way you would if you were butterflying the meat. But slice it all the way through to turn each chicken breast into two thinner breasts.
- Sprinkle both sides of the meat with the salt, pepper, and Italian seasoning.
- Melt the butter in an oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden. Remove the chicken from the pan and set aside.
- Melt the remaining butter and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Add the white wine and scrap the pan well to deglaze. Bring the wine to a simmer, and reduce for 5-6 minutes.
- Stir in the heavy cream and parmesan until the cheese has melted and a creamy sauce forms.
- Place the chicken in the cream sauce, and put the skillet in the oven for 15 minutes, or until the chicken reaches an internal temperature of 165F.
- Store in an airtight container in the fridge for 3 days or in the freezer for 3 months.
- Reheat in a 350F oven for 7-8 minutes, or in the microwave in 30-second increments.
Nutrition Information:Yield: 4 Serving Size: 1 piece + 1/4 cup sauce
Amount Per Serving: Calories: 209Total Fat: 14.4gCholesterol: 49.8mgSodium: 327.8mgCarbohydrates: 4.6gNet Carbohydrates: 3.9gFiber: 0.7gSugar: 0.6gProtein: 8g