I just made Garlic Parmesan Chicken that came out absurdly tender and creamy, so good I’m convinced carbs never mattered.
I am obsessed with this Garlic Parmesan Chicken because it hits every note I want in a Low Carb Dinner. The chicken stays stupidly tender and the garlic-forward creaminess feels sinful without the carbs.
I love that crust of melted parmesan and the way it clings to boneless skinless chicken breasts, all puckering and rich. And the garlic punches through, bright and proud.
I make it when I want dinner that actually makes me stop scrolling and eat. No fluff.
Just salty, cheesy, garlicky chicken that makes keto feel like a celebration. Pure, guilty-eating joy.
Worth every single bite. Seriously.
Ingredients
- Chicken brings the protein; it’s the main hearty bite.
- Cream cheese makes things creamy and a little indulgent.
- Parmesan adds nutty, salty punch and melts into golden bits.
- Basically mozzarella gives gooey pull and extra melty goodness.
- Garlic gives bright, punchy flavor; you’ll smell it instantly.
- Olive oil keeps things from sticking and adds richness.
- Italian seasoning adds herby warmth without being fussy.
- Paprika gives color and subtle smoky-sweet background.
- Kosher salt wakes up all the flavors; use sparingly.
- Black pepper adds mild heat and a little spark.
- Plus lemon juice brightens it; lifts the creamy heaviness.
- Parsley freshens the plate and makes it look alive.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 lb total)
- 8 oz cream cheese, softened to room temp
- 1 cup grated Parmesan cheese (about 100 g)
- 1/2 cup shredded mozzarella cheese (optional but yummy)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp paprika for color
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp lemon juice (optional, brightens the flavor)
- 2 tbsp chopped fresh parsley for garnish
How to Make this
1. Preheat oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1/2 tsp paprika.
2. Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden brown, they don’t need to be fully cooked through.
3. While the chicken sears, mix 8 oz softened cream cheese, 1 cup grated Parmesan, 3 cloves minced garlic, and 1 tsp lemon juice in a bowl until smooth. Taste and add a pinch more salt or pepper if needed.
4. Turn the heat off under the skillet. Spread the cream cheese mixture evenly over the top of each seared chicken breast.
5. Sprinkle 1/2 cup shredded mozzarella over the cream cheese if you’re using it. This makes a lovely melty topping but you can skip it to save carbs.
6. Transfer the skillet to the preheated oven and bake 18 to 22 minutes, until the chicken reaches 165°F (74°C) internal temperature and the topping is bubbly.
7. If you want a golden brown top, broil on high for 1 to 2 minutes after baking, watching closely so it doesn’t burn.
8. Let the chicken rest 5 minutes out of the oven so juices redistribute and the topping firms up a bit.
9. Spoon any pan juices over the chicken and sprinkle with 2 tbsp chopped fresh parsley before serving for brightness and color.
10. Serve with roasted veggies or a simple salad for a quick low carb meal. Leftovers keep well covered in the fridge for 3 to 4 days.
Equipment Needed
1. Ovenproof skillet (cast iron works best, but any oven-safe skillet is fine)
2. Baking sheet or rimmed sheet pan (for catching drips or roasting sides)
3. Medium mixing bowl for the cream cheese filling
4. Rubber spatula or sturdy spoon for mixing and spreading the topping
5. Measuring spoons and measuring cup for the cheeses, oil and seasonings
6. Sharp chef knife and cutting board for trimming the chicken and chopping parsley
7. Instant-read meat thermometer to check the chicken hits 165°F (74°C)
8. Tongs or a spatula for searing the chicken
9. Oven mitts or potholders for moving the hot skillet
10. Small spoon for drizzling pan juices and finishing the plates
FAQ
Garlic Parmesan Chicken Recipe Substitutions and Variations
- 8 oz cream cheese: swap with 1 cup plain Greek yogurt or 8 oz whole-milk ricotta. Greek yogurt makes it tangy and lighter, ricotta gives a slightly grainier, milky texture that still bakes creamy.
- 1 cup grated Parmesan: use Pecorino Romano or 1/4 cup nutritional yeast for a dairy-free, cheesy punch. Pecorino is saltier and sharper so taste before adding extra salt.
- 1/2 cup shredded mozzarella: replace with shredded provolone or mild cheddar. Provolone melts real smooth, cheddar adds a sharper, more savory note.
- 2 tbsp olive oil: use melted butter or avocado oil. Butter gives richer flavor and browns the top nicely, avocado oil is neutral with a high smoke point if you’re searing hot.
Pro Tips
1) Soften the cream cheese way ahead of time, like an hour or more. If it is even slightly cold it wont spread smooth and you’ll end up hacking at it on the chicken. Quick fix: cut into cubes and let sit at room temp, or zap in 5 second bursts in the microwave until just soft.
2) Pat the chicken totally dry before seasoning and searing. Moisture = steam, and that stops you from getting a nice golden crust. Press it with paper towels and don’t skip the higher heat when you sear for those browned bits.
3) Use an instant read thermometer and pull the chicken at about 162 to 163°F. It will carry over to 165°F while resting so you don’t end up with dry chicken from overcooking. Also let it rest at least 5 minutes so the topping firms and the juices redistribute.
4) If you want extra flavor, brown a few extra garlic cloves or a little butter in the skillet after searing and spoon that over the chicken before adding the cream cheese. A squeeze of lemon right before serving brightens everything up, but don’t add too early or it will thin the topping.
Garlic Parmesan Chicken Recipe
I just made Garlic Parmesan Chicken that came out absurdly tender and creamy, so good I’m convinced carbs never mattered.
4
servings
681
kcal
Equipment: 1. Ovenproof skillet (cast iron works best, but any oven-safe skillet is fine)
2. Baking sheet or rimmed sheet pan (for catching drips or roasting sides)
3. Medium mixing bowl for the cream cheese filling
4. Rubber spatula or sturdy spoon for mixing and spreading the topping
5. Measuring spoons and measuring cup for the cheeses, oil and seasonings
6. Sharp chef knife and cutting board for trimming the chicken and chopping parsley
7. Instant-read meat thermometer to check the chicken hits 165°F (74°C)
8. Tongs or a spatula for searing the chicken
9. Oven mitts or potholders for moving the hot skillet
10. Small spoon for drizzling pan juices and finishing the plates
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 lb total)
-
8 oz cream cheese, softened to room temp
-
1 cup grated Parmesan cheese (about 100 g)
-
1/2 cup shredded mozzarella cheese (optional but yummy)
-
3 cloves garlic, minced
-
2 tbsp olive oil
-
1 tsp Italian seasoning
-
1/2 tsp paprika for color
-
1 tsp kosher salt (adjust to taste)
-
1/2 tsp black pepper
-
1 tsp lemon juice (optional, brightens the flavor)
-
2 tbsp chopped fresh parsley for garnish
Directions
- Preheat oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1/2 tsp paprika.
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden brown, they don’t need to be fully cooked through.
- While the chicken sears, mix 8 oz softened cream cheese, 1 cup grated Parmesan, 3 cloves minced garlic, and 1 tsp lemon juice in a bowl until smooth. Taste and add a pinch more salt or pepper if needed.
- Turn the heat off under the skillet. Spread the cream cheese mixture evenly over the top of each seared chicken breast.
- Sprinkle 1/2 cup shredded mozzarella over the cream cheese if you’re using it. This makes a lovely melty topping but you can skip it to save carbs.
- Transfer the skillet to the preheated oven and bake 18 to 22 minutes, until the chicken reaches 165°F (74°C) internal temperature and the topping is bubbly.
- If you want a golden brown top, broil on high for 1 to 2 minutes after baking, watching closely so it doesn’t burn.
- Let the chicken rest 5 minutes out of the oven so juices redistribute and the topping firms up a bit.
- Spoon any pan juices over the chicken and sprinkle with 2 tbsp chopped fresh parsley before serving for brightness and color.
- Serve with roasted veggies or a simple salad for a quick low carb meal. Leftovers keep well covered in the fridge for 3 to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 681kcal
- Fat: 38.1g
- Saturated Fat: 18.5g
- Trans Fat: 0.4g
- Polyunsaturated: 3.5g
- Monounsaturated: 12g
- Cholesterol: 226mg
- Sodium: 1080mg
- Potassium: 569mg
- Carbohydrates: 4g
- Fiber: 0.1g
- Sugar: 1.5g
- Protein: 68.8g
- Vitamin A: 244IU
- Vitamin C: 0.8mg
- Calcium: 428mg
- Iron: 2mg