Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Just cook them until they reach 165°F internally.

Can I make Low Carb Creamy Garlic Chicken & Broccoli ahead of time?

Yes! Make it, cool it, and store it in an airtight container. It reheats well, though the sauce may thicken in the fridge.

How do I store leftovers?

Keep leftovers in the fridge for 3–4 days . Reheat gently on the stove or microwave with a splash of chicken broth or cream to loosen the sauce.

Can I use frozen broccoli?

You can, but thaw it first and pat it dry. Frozen broccoli releases water and can thin the sauce (and we worked hard for that creamy vibe).

Is this recipe spicy?

Not really— 1/4 tsp red pepper flakes is a mild warmth. If you’re sensitive, reduce or skip it. If you’re spicy-bold, add a pinch more.

Low Carb Creamy Garlic Chicken & Broccoli: 30-Minute Magic Win

Description

Low Carb Creamy Garlic Chicken & Broccoli is a rich, comforting one-pan dinner made with juicy seared chicken, tender broccoli, and a silky garlic Parmesan cream sauce. This quick low-carb meal comes together in about 30 minutes and is perfect for busy weeknights when you want something satisfying, flavorful, and easy to prepare.

Ingredients

Scale

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
8 ounces broccoli florets
Salt to taste
Black pepper to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Season the Chicken
Season chicken breasts on both sides with salt, black pepper, and Italian seasoning.

2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and set aside.

3. Cook the Garlic
Reduce heat to medium. Add butter to the skillet and sauté the minced garlic for about 1 minute until fragrant.

4. Make the Cream Sauce
Pour in the heavy cream and chicken broth. Stir well while scraping the browned bits from the bottom of the skillet. Bring to a gentle simmer.

5. Add Cheese and Seasoning
Stir in grated Parmesan cheese and red pepper flakes. Cook for 2–3 minutes until the sauce thickens slightly.

6. Add Broccoli and Chicken
Add broccoli florets and return the chicken to the skillet. Cover and simmer for about 5 minutes until the broccoli is tender-crisp.

7. Finish and Serve
Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve warm.

Notes

• Slice large chicken breasts in half for faster and more even cooking.
• Freshly grated Parmesan melts smoother than pre-shredded cheese.
• For a thicker sauce, simmer uncovered for a few extra minutes.
• This recipe stores well and reheats beautifully with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet / One-Pan
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce and broccoli
Calories: 420 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 135 mg