This skillet creamy garlic chicken is a family favorite that’s ready in about 30 minutes. It’s perfect for a keto-friendly dinner—serve as-is for adults and add pasta for kids. The rich, garlicky cream sauce is irresistible; give children some bread to soak up any leftover sauce.
Creamy Garlic Chicken Recipe (Keto)
This creamy garlic chicken includes broccoli for extra nutrition, but it’s flexible—use condensed cream of chicken soup, mushroom soup, or any condensed creamy soup you have on hand. The key flavor comes from plenty of fresh garlic; if you don’t have fresh garlic, garlic powder or granulated garlic will work. A version using fresh cream is in development and will be shared soon.
Video: Creamy Garlic Chicken with Broccoli
What Vegetables Work with This Skillet Chicken?
Broccoli is the classic choice here, but spinach, kale, Swiss chard, cauliflower, mushrooms, green beans, or carrots all pair well. You can use fresh or frozen vegetables—if using frozen, thaw and drain them first so they don’t water down the sauce. Firmer frozen vegetables like carrots may need a few extra minutes in the sauce to become tender. Adjust timing to keep vegetables as crisp or soft as you prefer.
Skillet Creamy Garlic Chicken with Broccoli
4
servings
10 mins
20 mins
30 mins
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Ingredients
- 2 pounds (907 g) boneless chicken breasts (or chicken thighs)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 teaspoon (2.5 ml) paprika
- 4 tablespoons (60 ml) butter, divided
- 4 cloves garlic, minced
- 10.5 ounces (300 g) condensed cream of chicken soup (1 can), or more if needed
- 1 cup (240 ml) water
- 2 cups chopped broccoli (or spinach, kale, cauliflower, green beans, carrots, etc.)
Instructions
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Season chicken with salt, pepper, and paprika. Set aside.
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Heat a large skillet over medium-high heat and melt half the butter (2 tablespoons). Add the chicken and cook about 5 minutes per side, until browned. Remove the chicken, cover, and keep warm.
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In the same pan, melt the remaining 2 tablespoons butter. Add the garlic and cook until lightly browned and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then reduce heat to low.
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Return the chicken to the pan and add the broccoli. Cover and cook about 10 more minutes, or until the chicken is cooked through. For firmer broccoli, add it near the end so it stays crisp. If using frozen vegetables, thaw and drain them first to avoid diluting the sauce. Serve warm.
Video
Nutrition Information per Serving
Carbohydrates: 9 g,
Protein: 52 g,
Fat: 22 g
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