Keto Creamy Chicken

This keto creamy chicken dish is super quick and easy to prepare! A comforting recipe that's ideal for a weeknight meal.

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If you're looking for easy comfort food, you'll want to try this dish! It can totally be prepared in advance, then baked when needed. The creamy sauce is pretty filling, so I'd recommend serving it with salad, steamed low carb vegetables, or any of these low carb rice options:

The creamy sauce soaks into cauliflower rice and Palmini rice particularly well (buy Palmini from Amazon).

How to Make Baked Keto Creamy Chicken

Make the sauce by combining heavy cream, shredded Parmesan, garlic paste, and paprika in a large bowl. 

Add roughly diced chicken breasts and stir well. Note: You can leave the chicken whole if you prefer, but I think the pieces are easier to eat and more versatile. Remember to adjust the cooking time if you leave the breasts whole.

Transfer everything to a baking dish (I used 9 x 13" which left plenty of room to add the spinach). Season well with salt and black pepper.

Bake in a preheated oven for 20 minutes, then stir in some chopped baby spinach.

Return to the oven for 10-15 minutes or until the chicken is cooked through and the sauce has reduced and thickened. 

The chicken is super juicy after roasting in the cream, and the spinach adds wonderful texture and taste.

📖 Recipe

StepAwayFromTheCarbs.com

Keto Creamy Chicken

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This creamy chicken dish is super quick and easy to prepare! A comforting recipe that's ideal for a weeknight meal.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 5 minutes mins

Makes: 4 Servings

Net Carbs: 2.9

Calories: 464

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 cup heavy cream
• ½ cup shredded Parmesan
• 1 tbs garlic paste or minced garlic
• ¼ teaspoon paprika
• 4 skinless chicken breasts roughly diced
• salt and black pepper
• 1 cup chopped fresh baby spinach

Equipment

• JOBKIM Gravity Electric Grinder Set of 2
• Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Caribbean

Step-by-Step Instructions

 

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1. Preheat the oven to 375F (190C).
2. Make the sauce by combining the heavy cream, shredded Parmesan, garlic paste, and paprika in a large bowl. 
3. Add the chicken and stir well. Transfer everything to a baking dish (I used 9 x 13" which left plenty of room to add the spinach). Season well with salt and black pepper.
4. Bake in a preheated oven for 20 minutes, then stir in the spinach.
5. Return to the oven for 10-15 minutes or until the chicken is cooked through and the sauce has reduced and thickened. 

Nutrition

Calories: 464kcalCarbohydrates: 3.2gProtein: 43gFat: 30gSaturated Fat: 17gCholesterol: 176mgSodium: 409mgFiber: 0.3gSugar: 2gNet Carbs: 2.9g

Notes

2.9g net carbs per serving (quarter of the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.