Low Carb Creamy Chicken with Vegetables
Indulge in the rich, savory flavors of this Low Carb Creamy Chicken with Vegetables, a perfect one-pan meal for busy weeknights! Tender, golden-browned chicken breasts are nestled in a velvety Parmesan-infused sauce, brimming with vibrant broccoli, zucchini, and red bell peppers. This keto-friendly recipe combines the creaminess of heavy cream and chicken broth with the fresh, garden-picked goodness of vegetables, creating a balanced meal that's both nutritious and luxurious. Ready in just 45 minutes, this simple yet elegant dish is perfect for pairing with cauliflower rice for an extra low-carb twist. Garnished with fresh parsley, it's a wholesome crowd-pleaser that delivers big flavor while keeping carbs in check!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 2 cups Broccoli florets
- 1 piece Red bell pepper, sliced
- 1 piece Zucchini, sliced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Once hot, add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the sliced red bell pepper, zucchini, and broccoli florets. Cook the vegetables for approximately 5 minutes, stirring occasionally, until they begin to soften.
Pour in the chicken broth and heavy cream, stirring to combine. Allow it to simmer for about 2-3 minutes.
Add the grated Parmesan cheese to the skillet and stir until the cheese has melted and the sauce has thickened.
Return the cooked chicken breasts to the skillet, nestling them into the creamy vegetable mixture. Let everything simmer together for an additional 5 minutes to allow the flavors to meld and the chicken to warm through.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Garnish with chopped fresh parsley before serving.
Serve the creamy chicken with vegetables immediately, as is or with a side of cauliflower rice for an extra low-carb option.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.6 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 687 mg | 53% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
