One of my favorite dishes is Chicken Parmesan, but the calories sways me away. This Low Carb Keto Garlic Parmesan Chicken is just like the original with half of the calories. This recipe is full of creamy goodness. Your family will not even know the difference when you serve this for dinner. Garlic Parmesan Chicken is quick and easy and sure to please even your pickiest eater.
Low Carb Keto Garlic Parmesan Chicken
I get my recipe inspiration while I am on vacation trying delicious food. This recipe inspiration comes from a cute little recipe we ate at a while we were living in Rhode Island. I love chicken and garlic so this was a perfect recipe for me. Once I tasted this dish I knew I had to figure out how to make it on my own.
My kids love this dish and we make it pretty frequently. I love how this chicken is so tender and creamy, you won’t even miss the carbs.
What to serve with Low Carb Garlic Parmesan Chicken
To keep this dish low carb I will share some of my favorites but you could also add traditional side dishes like mashed potatoes or pasta for your kids and husband.
Low Carb side dishes:
- Mashed Cauliflower- Mash up your cauliflower and you will not even know they are not mashed potatoes.
- Cauliflower Rice- I sautéed the cauliflower with some olive oil, garlic, salt & pepper.
- Zoodles- Zucchini or carrot noodles are great for this dish
- Side Salad- I love salads, just mix up your favorite veggies and top with a balsamic vinaigrette.
- Spaghetti Squash- I love roasted spaghetti squash. One squash makes a large amount so you will have leftovers for the whole week.
- Sautéed Spinach- See my 5 minute Sautéed Spinach recipe here.
If you have a favorite serving idea that I missed, please let me (and all of our readers) know in the comments so we can try it out too!
Tips and Tricks to Making Low Carb Garlic Parmesan Chicken
The BEST part about this recipe is that it is really super simple! You can find the FULL RECIPE card below, but here I am going to walk through a few tips, tricks and frequently asked questions so that you can get the most out of this recipe!
- Combine the softened cream cheese, sour cream, garlic, salt & pepper, and 1/2 cup parmesan cheese and mix well.
- I like to use the shredded parmesan cheese instead of the powdered parmesan cheese.
- Lay the chicken breasts flat in a baking dish. Spread the cheese mixture over the chicken, sprinkle with mozzarella and remaining parmesan cheese.
- Bake at 375° for 25-35 minutes or until the chicken reaches an internal temperature of 165°.
Can I use chicken thighs, chicken tenderloins, or other cuts of chicken in this dish?
Yes! This dish will work well with a variety of cuts, so feel free to use your favorite boneless, skinless cut. If you do change the type of meat used in the recipe it will most likely change the time it needs to cook. To ensure your dish is done, use a meat thermometer and cook to 165˚F.
Can I use fat free or low fat sour cream or cream cheese?
I would recommend that you do not. The fat free ingredients will not cook the same as the regular fat ingredients. You can use low fat cream cheese or neufchatel cheese in place of the original cream cheese and low fat sour cream or greek yogurt in place of the original sour cream with a good result.
There was a lot of liquid after cooking the chicken. Is this normal?
Chicken will generally release liquid as it cooks. First, check your chicken labels to make sure your chicken has not been enhanced with salt and water to make it look more plump. This is very common. Higher quality chicken that has not been treated in these methods will have less liquid. That said, I use regular old family packs of chicken from the supermarket every day and you can still get a great result.
Second, make sure your chicken is not stuffed into your pan. Giving your chicken room to breath will help some of the liquid cook off.
You can always drain the juices our of the dish when it gets done cooking. Be careful because it will be very hot.
This dish wasn’t done when I took it our of the oven, what did I do wrong?
The baking time can vary based on the thickness of your chicken and the size of your dish. This recipe works best with thin cuts of chicken, so if your chicken breasts are normal to thick, I always recommend slicing them in half so they are half the thickness unless they are small to begin with. Also, ensure that your baking dish is roomy enough. You don’t want it packed in tight or it will take longer to cook.
How do I store leftover Low Carb Garlic Parmesan Chicken
If you have leftovers I like to put the chicken in meal prep container and eat it for lunches.
To store leftovers, place the chicken in an airtight container and:
- refrigerate for up to 3-4 days
- freeze for up to a month
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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Low Carb Keto Garlic Parmesan Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts (see note)
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 4 cloves garlic pressed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup mozarella cheese
- 1 cup freshly grated parmesan cheese divided into 2 half cups
Instructions
- Combine the softened cream cheese, sour cream, garlic, salt, pepper, and 1/2 cup of the parmesan cheese and mix well.
- Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture over the chicken, then sprinkle the mozzarella cheese, and remaining 1/2 cup of the parmesan cheese over the top.
- Bake at 375˚F for 25-35 minutes or until the chicken reaches an internal temperature of 165˚F.
- Garnish with fresh parsley and serve warm with your favorite sides. Enjoy!
Recipe Notes:
- This recipe works best when the chicken breast is relatively thin. If you have normal to thick chicken breasts I recommend cutting them in half so they are half the thickness. You can also cut the chicken in strips, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Nutrition Information:
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Lisa says
Delicious! We loved this recipe so much! I love how easy it was to prepare! Thanks for sharing your recipe!
Lisa says
Really good and easy to make! I had shredded cheddar cheese, do used that. Gave a nice touch.
S T says
Absolutely loved it! Kids had with side of chips, we had worn cauliflower rice, winner winner chicken dinner!
Jolita King says
Such an easy and delicious recipe. Always looking for healthier dinner options and a crowd pleaser for my husband and 4 kids. Everyone really enjoyed this. I laid fresh broccoli florets on the bottom of my dish and put some dollops of the cheese mixture on them before laying my chicken on top. I used 3 chicken breasts and filleted them and then pounded them with a mallet. It did take closer to an hour to reach 165 degrees. Chicken was tender and moist, broccoli was so yummy from the chicken drippings. We will be making this on a regular basis for sure. Not a lot of clean up either!
Jim R. says
Delicious. I used whole milk Greek yogurt in place of the sour cream, and boneless thighs instead of breasts. I also think the chicken needs to be seasoned before it’s placed in the pan, with salt, pepper, and maybe a little thyme. But great recipe, and I will make it again and again.
Riley says
There is no way 2lbs if chicken serves 8 people. I am so bummed because I bought 4lbs of chicken for serving 14 people and it only filled one pan exactly like the picture you show. And I even cut all the breasts in half. Conflicted now on if I should just go back to the store to get more chicken or if I should last minute plan another side I have on hand…
Terri Garringer says
This recipe is fantastic. I cut my chicken up into a little bit bigger than bite-size pieces and layered the pan first with some slim asparagus in a 12” skillet. Put the bite-size pieces on top of it, then added the cheese sauce with the additional mozzarella and Parmesan on top. It is amazing thank you so much I did have to extend the cooking time probably because of the 12 inch skillet I was using. But the skillet made it a one pot meal.
Cynthia says
I made this last night and it was DELICIOUS. My very picky 13 yr old even said it was soooo good. She was bragging about how good it was to her older brother. He didn’t try it because he was studying for exams and just didn’t come to dinner. We are eating the rest tonight.
I used boneless thighs because that’s what I had. Seasoned chicken with salt and pepper(I used too much salt) after I ponded the thighs. I used a little fresh mozzarella cheese on top. I served this with rice.