Easy Low Carb Creamy Garlic Chicken Recipe - Delicious Little Bites (2024)

Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It’s a family-friendly recipe that is also naturally low carb and gluten free.

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Creamy Garlic Chicken was inspired by my love for garlic and creamy sauces. It is a simple, yet comforting skillet recipe that is made with just a handful of pantry staples.

Even though the recipe calls for quite a bit of garlic, it cooks down into a milder flavor similar to roasted garlic, rather than the stronger pungency that raw garlic has.

If you’re a big fan of garlicky recipes, be sure to also check out my recipes for Easy Garlic Chicken andHoney Garlic Chicken.

Why This Recipe Works

It’s a family-friendly meal that can be prepared in just 30 minutes, making it a great dinner recipe for busy weeknights.

This Creamy Garlic Chicken recipe pairs well with just about any vegetable. Try serving it over mashed potatoes or cauliflower.

It is naturally gluten free and very low in carbs. It’s a perfect choice for those following low carb or keto diets.

How to Make Creamy Garlic Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts (thinly sliced or pounded to about 1/4 to 1/2 inch thick)
• salt
• pepper
• 2 tablespoons butter (divided)
• 8 cloves garlic (thinly sliced or minced)
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1 tablespoon fresh parsley (minced, optional garnish)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Pat the chicken breasts dry with a paper towel and pound to about 1/4 to 1/2-inch thin, if needed. Thinly slice the garlic.

Create!

Season both sides of the chicken breasts with the salt and pepper.

Heat 1 tablespoon of the butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 3-5 minutes depending on the thickness of your chicken.

Flip, and cook the other side for another 3-5 minutes or until the chicken is just cooked through and no longer pink in the middle. Chicken is done when the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.

Remove the chicken to a plate and tent with aluminum foil to keep it warm.

Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, or until just fragrant.

Chef’s Tip: be careful not to brown or burn the garlic. This will result in a bitter taste.

Add the chicken stock and simmer until reduced by half, about 2-3 minutes.

Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.

Chef’s Tip:You can lighten up the dish by swapping out the heavy cream for half-and-half, but be aware that the sauce won’t be as thick and creamy.

Add the chicken back to the pan and coat with the sauce.

Present!

Garnish with fresh, minced parsley, if desired.

Tips & Techniques

• Be careful not to brown or burn the garlic. This will result in a more bitter flavored sauce.
• You can substitute chicken bone broth for the chicken bone broth. Some stocks contain gluten so be sure to check the labels.
• Store leftover chicken and sauce in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

Can You Use Half-And-Half instead Of Heavy Cream?

Yes, you can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.

More Chicken Dinner Recipes

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This recipe was originally posted on February 18, 2019. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in April 2023.