EASY! A 30-minute Low-Carb Chicken is a perfect go-to dish during a busy weeknight. So effortless! All the cooking is done in one pan with barely any dishes to clean.

Chicken in a skillet with creamy sauce

Low-Carb Chicken is juicy, flavorful and rich in each bite. Serve it with a side of your favorite salad or a heaping pile of grains.

On weekdays we stick to low-carb meals, but that doesn’t mean we sacrifice delicious flavors. In fact, carb-free and keto-friendly meals can feel like a cheat meal without any of the guilt. Low-Carb Lasagna is a great example of it.

How to Make Low-Carb Chicken in 30 Minutes

  • Brown seasoned chicken breast on both sides. Remove from skillet and set aside.
  • To the same skillet, add whipping cream, parmesan and pressed garlic. Bring to a simmer.
  • Add chicken to the sauce. Top off with mozzarella.
  • Bake at 360℉ for 15 minutes or until the internal temperature of the chicken reaches to 165℉ degrees.
Pan with chicken and creamy sauce

Cooking Tip: If you don’t want to use an oven for the last 15 minutes of cooking, you can cover the chicken with a lid and cook it on the stove top.

Low-Carb Chicken Variations

  • Vegetables and Chicken – Broccoli and asparagus make the dish more filling and full of color
  • Make Cheesy Crust – Sprinkle some shredded parmesan cheese on top before placing the chicken in the oven
  • Mix in Bacon Crisp – When is adding bacon ever a bad choice? Pop some pan-fried bacon bits right into the mix for an extra pop of flavor
  • Cream of Mushroom – Add mushrooms to create that cream of mushroom type of flavor you know and love from Thanksgiving-style green bean casseroles

Serving Low-Carb Chicken

Low-carb chicken is wonderful served atop riced cauliflower or broccoli. You can also drizzle that creamy gravy over roasted asparagus and serve the chicken on the side. If you are going to indulge in some carbs, serve it over mashed potatoes or a steaming pile of white rice.

Storing Low-Carb Chicken

  • Refrigerating: Refrigerate Low-Carb Chicken in an airtight container. It will stay fresh for up to five days when stored properly.
  • Freezing: Freezing cream-based sauces is never a good idea and we wouldn’t recommend it. Upon reheating, the cream will curdle and separate. Stick to only making what you can eat within a week!

Reheating Tips: Reheat your low-carb chicken in a skillet over medium-heat. Stir occasionally to make sure the cream doesn’t burn to the bottom of the pan. Once the sauce simmers for a couple of minutes, the dish is likely warmed through.

Other Low-Carb Chicken Recipes

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.