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Looking for something that combines comfort and sophistication? This Creamy Chicken in Parmesan Sauce is a delicious, high-protein, gluten-free, and low-carb meal ideal for a family-friendly dinner.
I know that when try this recipe, there is no going back. One bite of this delicious Chicken in Parmesan Sauce and you are going to want to have it again and again.
So, what makes this recipe so great? I mean surely there is a reason why I’m even sharing it with you!
The succulent chicken breasts coated in a velvety parmesan cream sauce are just the combination you never think about, but you want to try. Each bite of this yummy dinner is filled with hints of garlic, onions, herbs, sun-dried tomatoes, and Parmesan cheese.
But besides being a great recipe, it is a versatile option that suits almost every dietary preference. Since it contains roughly 10 grams of net carbs, this makes a great low-carb or keto-friendly meal.
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Pin ItIf you don’t eat a keto diet, no problem, neither do I. I have keto dishes all the time just for their flavor because, surprise, surprise, the flavor is in the fat!
You can also modify this recipe by adding other great ingredients. You can add sautéed mushrooms, artichokes, or a bit of lemon zest to change the recipe a bit.
Ingredients and Substitutes
Chicken breasts (2) – You can also use chicken thighs for a richer flavor, but keep in mind this can change the recipe’s nutrition. You can also use shrimp, salmon, or tofu (for a plant-based option).
Salt (1/2 tsp)
Black pepper (1/2 tsp)
Oregano, divided (2 tsp) – This adds a mild and earthy flavor. If you don’t have oregano, you can use thyme or basil.
Butter, divided (3 tbsp) – You can also use ghee for a creamier option or olive oil if you don’t want to use butter.
Medium onion, finely chopped (1) – It adds sweetness to the recipe. If you don’t have onions, you can use shallots, leeks, or onion flakes.
Garlic, minced (4 cloves) – Try keeping a jar of minced garlic in olive oil to save you time in the kitchen. But, if you don’t have fresh garlic, you can use garlic powder or flakes.
Sun-dried tomatoes, drained and chopped (1 cup) – If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers.
Chicken broth, low sodium (1/2 cup) – You can use vegetable broth if you are looking for a vegetarian alternative.
Heavy cream (1/2 cup) – If you need a dairy-free option, you can use coconut or almond milk. You can also use half-and-half.
Parmesan, grated (1/3 cup) – While I recommend using Parmesan cheese, you can also try using Grana Padano or Pecorino Romano. For a vegetarian version, you can use nutritional yeast.
Spinach (1 cup) – You can also use kale or Swiss chard.
GARNISH
Parsley, chopped
How to Make Creamy Chicken in Parmesan Sauce
Step 1. Grab a large skillet and place it over high heat. While the skillet warms, season the chicken breasts with salt, black pepper, and 1 tsp of oregano.
When the skillet is hot, place 2 tbsp of butter with some of the oil left after draining the sun-dried tomatoes. Add in the chicken breasts.
Step 2. Cook the chicken breasts for 4 minutes on each side until you make sure they have browned. Once the chicken is cooked, remove from the pan and set aside.
Step 3. To make the sauce, lower the heat and add the remaining butter. Add the onion, garlic, 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes.
Step 4. Add the chicken broth, heavy cream, and Parmesan cheese.
Step 5. Mix until the sauce is smooth. Let it simmer for 2-3 minutes. Add salt and pepper to taste.
Step 6. Add the spinach, stir, and cook until it wilts. It should roughly take 2-3 minutes.
Step 7. Add the chicken breasts back into the pan, cover them with sauce, and let them cook for 3-5 minutes, allowing the chicken to absorb all the flavor.
When it’s already cooked, garnish with chopped parsley before serving.
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Pin ItTips and Tricks
- Achieving the perfect texture: To avoid curdled sauce (nobody wants that), maintain a moderate heat level when adding the cream. Make sure you stir continuously to ensure even distribution.
- Balancing flavors: Taste your sauce as you cook. Remember you can add some salt or pepper if the sauce is too sweet. Or, if it’s too tangy, you can add a pinch of sugar to help balance the acidity of the sun-dried tomatoes.
- Use fresh ingredients: Make sure you choose fresh spinach and sun-dried tomatoes to enhance the meal’s flavors.
Sides for Creamy Chicken in Parmesan Sauce
So, what are the best sides you can have with this recipe? You can really have almost anything but here are some suggestions for the best results.
- Risotto
- Caesar salad
- Air fryer green beans
- Roasted potatoes
- Air fryer carrots
- Cauliflower rice (keto-friendly)
- Green salad with a light vinaigrette
- Air fryer broccoli
How Store This Chicken
Place the chicken in the fridge, and you can keep it there for up to 3-4 days.
For longer storage, you can place it in the freezer and keep it there for up to 2 months. Make sure you use a freezer-friendly container.
When you are ready to have it again, gently reheat it in a skillet over low heat. Make sure you add a bit more bone broth to keep it from drying out.
Other One Pan Chicken Recipes
- Creamy Chicken With Sun-Dried Tomatoes
- One Pan Cheesy Jalapeno Chicken
- Lemon Chicken Piccata
- One Pan Balsamic Chicken
Creamy Chicken in Parmesan Sauce
12 Cals: 409 Protein: 27 Carbs: 13 Fat: 28
Ingredients
- 2 chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp oregano divided
- 3 tbsp butter divided
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes drained and chopped
- 1/2 cup chicken broth low sodium
- 1/2 cup heavy cream
- 1/3 cup Parmesan grated
- 1 cup spinach
Garnish
- Parsley chopped
Instructions
- Season chicken breasts with salt, black pepper, and 1 tsp oregano.
- Place a large skillet over high heat and add 2 tbsp of butter to it with some of the oil left after draining the sun-dried tomatoes.
- Add in the chicken breasts and cook for 4 minutes on each side until browned. Once the chicken breasts have fully cooked and are no longer white, remove them from the pan and set them aside.
- To make the sauce, lower the heat and add the remaining 1 tbsp of butter into the same pan. Add in the onion, garlic, the remaining 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes until onion softens.
- Pour in the chicken broth, heavy cream, and Parmesan cheese. Mix to combine until the sauce is smooth. Let it simmer for 2-3 minutes, and add some salt and black pepper to taste.
- Add in the spinach, stir, and cook until it wilts. It will take around 2-3 minutes.
- Add chicken breasts back into the pan, cover them with the sauce, and let them cook until they heat up for 3-5 minutes.
- Garnish with chopped parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think it would be OK to use milk instead of heavy cream just to control the calories and fat grams?
Hello Orit,
I am not against it but the chicken might lack the creaminess. You could try using cornstarch to thicken up the sauce though.
I haven’t actually tested it yet to say for sure but I think that would work!