Spread the love

One-Skillet Keto Chicken Dinner

A quick, comforting, and low-carb meal made in just one pan! This One-Skillet Keto Chicken Dinner combines juicy chicken, buttery garlic sauce, and perfectly cooked low-carb vegetables for a flavorful meal that’s perfect for busy weeknights. It’s packed with protein, healthy fats, and rich flavors while staying completely keto-friendly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: ~420 kcal per serving
Net Carbs: ~4g per serving

Ingredients

For the Chicken

4 boneless, skinless chicken thighs (or chicken breasts)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For the Vegetables

1 cup broccoli florets
1 cup zucchini slices
½ cup bell pepper slices
½ cup mushrooms, sliced

For the Creamy Garlic Sauce

½ cup heavy cream
¼ cup chicken broth
½ cup grated parmesan cheese
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped

Kitchen Tools Needed

Large skillet or cast-iron pan
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Instructions

1. Season the Chicken

Pat the chicken dry with paper towels. Season both sides with paprika, Italian seasoning, onion powder, salt, and black pepper. This helps create a flavorful crust while cooking.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.

3. Sauté the Garlic

In the same skillet, add butter and let it melt. Stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Cook the Vegetables

Add broccoli, zucchini, bell peppers, and mushrooms to the skillet. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften but still have a slight crunch.

5. Make the Creamy Sauce

Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to simmer gently for 3–4 minutes so it slightly thickens.

6. Add Parmesan

Stir in the parmesan cheese and lemon juice. Continue stirring until the cheese melts and the sauce becomes creamy and smooth.

7. Return the Chicken to the Skillet

Place the chicken back into the skillet, nestling it between the vegetables. Spoon some of the sauce over the top.

8. Simmer and Finish

Cover the skillet and cook for 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

9. Garnish and Serve

Sprinkle fresh parsley over the dish before serving. Serve hot straight from the skillet.

Keto Tips for This Recipe

Use chicken thighs for more fat and flavor.
Avoid overcooking vegetables to keep their texture.
If you want thicker sauce, add extra parmesan.

Variations

Spicy Version

Add ½ teaspoon red pepper flakes or cayenne pepper to the sauce.

Dairy-Free Option

Replace butter with avocado oil and heavy cream with coconut cream.

Extra Cheesy Version

Top with mozzarella cheese and broil for 2–3 minutes until bubbly.

What to Serve With

This dish pairs well with other keto sides such as:

Cauliflower rice
Keto garlic bread
Zucchini noodles
Simple avocado salad

Storage & Meal Prep

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze portions for up to 2 months.

Reheating:
Warm gently in a skillet over medium heat or microwave for 1–2 minutes.

Nutrition Information (Per Serving)

Calories: 420 kcal
Protein: 34g
Fat: 30g
Total Carbs: 6g
Net Carbs: 4g
Fiber: 2g