If you’re craving a comforting, restaurant-quality meal that fits perfectly into your low-carb lifestyle, this Creamy Garlic Chicken is the answer. Succulent chicken breasts are pan-seared until golden, then smothered in a rich, garlicky cream sauce with wilted spinach and a touch of Parmesan.
This dish is all about bold flavour and satisfying textures—tender chicken, silky sauce, and the subtle bite of fresh garlic. It’s quick enough for a weeknight dinner but impressive enough for guests. The sauce comes together in one pan, making clean-up a breeze.
Serve it over sautéed greens or cauliflower mash for a complete, low-carb meal that feels truly indulgent. With just a handful of ingredients and minimal prep, you’ll have a delicious, keto-friendly dinner on the table in under 30 minutes.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 36 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 4 (about 600g) Chicken breasts (Boneless, skinless)
- 2 tbsp Olive oil
- 5 Garlic cloves (Finely minced)
- 200ml Double cream
- 100ml Chicken stock
- 100g Spinach (Fresh)
- 40g Parmesan cheese (Finely grated)
- To taste Salt and black pepper
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Measuring jug
- Wooden spoon
Steps
- Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Sear the chicken breasts for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the chicken stock and scrape up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the double cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring, until the sauce thickens slightly.
- Stir in the grated Parmesan until melted and smooth.
- Add the spinach and cook for 1–2 minutes until just wilted.
- Return the chicken breasts to the pan, spooning sauce over the top. Simmer for 2–3 minutes to heat through.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Parmesan cheese → Nutritional yeast — For a dairy-free version, use nutritional yeast and a dairy-free cream alternative.
- Double cream → Coconut cream — Use coconut cream for a dairy-free, slightly sweeter sauce.
- Chicken breasts → Chicken thighs — Thighs add extra juiciness and flavour.
Serving Ideas
- Cauliflower mash – for a classic, comforting side that soaks up the sauce.
- Sautéed green beans – adds crunch and freshness.
- Courgette noodles – a light, low-carb pasta alternative.
Additional Info
Chefs Tips
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Use freshly grated Parmesan for the best melt and flavour.
- Add a pinch of chilli flakes for a gentle kick.
Variations
- Add mushrooms to the sauce for extra umami.
- Stir in sun-dried tomatoes for a Mediterranean twist.
- Swap spinach for kale or Swiss chard.
Troubleshooting
- If the sauce is too thin, simmer a few extra minutes to reduce.
- If the sauce splits, whisk in a splash of cream off the heat to bring it back together.
- Chicken not cooked through? Cover and simmer gently until done.
Storage & Reheating
Store leftovers in an airtight container in the fridge. The sauce may thicken slightly but will loosen when reheated.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, adding a splash of cream if needed to loosen the sauce.
Ingredient Spotlight
Chicken breasts: Lean, high-protein and perfect for soaking up creamy sauces.
Double cream: Provides richness and keeps the sauce keto-friendly.
Garlic: Fresh garlic adds bold, aromatic flavour to the dish.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness and flavour. Adjust cooking time as needed.
Is this recipe suitable for meal prep?
Absolutely. Store in the fridge and reheat gently to keep the sauce creamy.
Can I freeze creamy garlic chicken?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.
What can I serve with this dish?
Cauliflower mash, sautéed greens, or courgette noodles are all great low-carb options.
How do I prevent the cream sauce from splitting?
Simmer gently and avoid boiling the sauce. Stir frequently and add cheese off the heat if needed.
Creamy Garlic Chicken with Spinach and Parmesan
Ingredients
- 4 (about 600g) Chicken breasts (Boneless, skinless)
- 2 tbsp Olive oil
- 5 Garlic cloves (Finely minced)
- 200ml Double cream
- 100ml Chicken stock
- 100g Spinach (Fresh)
- 40g Parmesan cheese (Finely grated)
- To taste Salt and black pepper
Instructions
- Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Sear the chicken breasts for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the chicken stock and scrape up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the double cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring, until the sauce thickens slightly.
- Stir in the grated Parmesan until melted and smooth.
- Add the spinach and cook for 1–2 minutes until just wilted.
- Return the chicken breasts to the pan, spooning sauce over the top. Simmer for 2–3 minutes to heat through.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.
Allergens & Swaps
Allergens: dairy
- Parmesan cheese → Nutritional yeast — For a dairy-free version, use nutritional yeast and a dairy-free cream alternative.
- Double cream → Coconut cream — Use coconut cream for a dairy-free, slightly sweeter sauce.
- Chicken breasts → Chicken thighs — Thighs add extra juiciness and flavour.
Nutrition (per serving)
- Protein: 36 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 390 kcal
