Skillet Keto Chicken Alfredo

There’s nothing quite like a big ol’ bowl of juicy chicken and crisp broccoli smothered in a creamy, garlicky, buttery alfredo sauce. This dish can be thrown together in under 30 minutes and pairs perfectly with roasted vegetables, cauliflower rice or zucchini noodles!

This post was originally published on April 11, 2018 and has been completely renovated with fresh content and images. The only change in the recipe itself is that the roasted vegetables have been swapped out for broccoli – making this dish faster and easier to create.

Creamy, buttery, garlicky goodness, who else is crazy obsessed with alfredo? Lemme tell you, there ‘aint nothing like homemade! I started to make my own Alfredo Sauce years ago and still, to this day, I dance in my pants after that first hot, steamy mouth full. Especially when it comes to this Keto Chicken Alfredo.

I mean the chicken is literally cooked in butter. Is there any tastier way to cook chicken than in hot butter?! I hope you love this delicious recipe just as much as we do!

Why it works

1. Fast to make! This Keto Chicken Alfredo is a great dinner for busy weeknights. From start to table, this recipe will take less than half an hour to create!
2. So, so tasty, the chicken is cooked in hot butter and the alfredo sauce is loaded with creamy, garlicky goodness!
3. Devour it by itself or pair this Keto Chicken Alfredo with all sorts of dishes such as Garlic Sautéed Broccolini, Cauliflower Rice or Zucchini Noodles!

Ingredients

Chicken Breast – Use boneless skinless chicken breast in this Keto Alfredo Chicken. I usually buy chicken with the bone in and skin on, because it is generally less expensive, and then I remove the bone and skin myself! Never done it before? Watch this video to learn how.

How to make stovetop Keto Chicken Alfredo

Heat a skillet on medium high heat. Slice the chicken breasts in half, horizontally, to create thin chicken cutlets, then season each with a pinch of salt and pepper. Add butter to the skillet, then the chicken cutlets once the butter is melted and hot. Cook until the internal temperature of the chicken has reached 180°.

Reduce the heat to medium, heat the cream until at least room temperature and press the garlic through a garlic press or mince it finely. Remove the chicken from the skillet and set aside for now. Stir the garlic around the remaining hot butter until fragrant, about 1-2 minutes, then pour in the warmed cream.

Whisk the cream into the butter and then bring it to a simmer. Allow the cream to simmer for 5 minutes, then whisk in the shredded parmesan until completely melted and no longer stringy.

Slice the chicken and chop the broccoli, then add both to the alfredo sauce.

Stir to combine, place a lid over top and cook for 2 minutes, until the broccoli is vibrant in colour. Serve hot garnished with extra parmesan and minced parsley. Enjoy!

Expert Tips

1. Slicing the chicken breasts in half before frying will make this dish faster to cook than frying the breasts whole.
2. Use a digital meat thermometer to ensure the chicken is cooked to the proper temperature. We don’t want to make ourselves or family sick from salmonella!
3. We warm the cream before adding it to the hot pan. If cold cream was to meet hot butter, the cream could curdle. This is why we warm it first!
4. Not a broccoli fan? Try cauliflower, green beans or asparagus instead!

Pair your Keto Chicken Alfredo with these dishes:

• Garlic Sautéed Broccolini
• Cauliflower Rice
• Roasted Broccolini, Green Beans & Carrots
• Zucchini Noodles from LoveAndLemons

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Skillet Keto Chicken Alfredo

Juicy chicken & crisp broccoli smothered in a creamy, garlicky, buttery alfredo sauce, this Keto Chicken Alfredo can be thrown together in under 30 minutes!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Canadian, Low Carb

Servings 4 servings

Calories 859 kcal

Ingredients

  

1x2x3x

• 1 ½ lb boneless skinless chicken breasts
• salt & pepper
• ¼ cup unsalted butter
• 2 cloves garlic
• 1 ½ cups heavy cream warmed
• ¼ tsp sea salt
• 1 pinch ground black pepper
• 1 ¼ cup grated parmesan cheese
• 3 cups broccoli
• fresh parsley

Instructions

 

Equipment Needed

• Skillet with lid
• Digital meat thermometer
• Cutting board & Knife

Directions

• Heat a skillet on medium high heat. Slice the chicken breasts in half, horizontally, to create thin chicken cutlets, then season each with a pinch of salt and pepper. Add butter to the skillet, then the chicken cutlets once the butter is melted and hot. Cook until the internal temperature of the chicken has reached 180°.
• Reduce the heat to medium, heat the cream until at least room temperature and press the garlic through a garlic press or mince it finely. Remove the chicken from the skillet and set aside for now. Stir the garlic around the remaining hot butter until fragrant, about 1-2 minutes, then pour in the warmed cream.
• Whisk the cream into the butter and then bring it to a simmer. Allow the cream to simmer for 5 minutes, then whisk in the shredded parmesan until completely melted and no longer stringy. Slice the chicken and chop the broccoli, then add both to the alfredo sauce. Stir to combine, place a lid over top and cook for 2 minutes, until the broccoli is vibrant in colour.
• Serve hot garnished with extra parmesan and minced parsley. Enjoy!

Notes

1. Slicing the chicken breasts in half before frying will make this dish faster to cook than frying the breasts whole.
2. Use a digital meat thermometer to ensure the chicken is cooked to the proper temperature. We don’t want to make ourselves or family sick from salmonella!
3. We warm the cream before adding it to the hot pan. If cold cream was to meet hot butter, the cream could curdle. This is why we warm it first!
4. Not a broccoli fan? Try cauliflower, green beans or asparagus instead!

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 6.1 g net carbs per 1/4 of the whole recipe.

Nutrition

Serving: 1servingCalories: 859kcalCarbohydrates: 10gProtein: 66.1gFat: 87.2gSodium: 756mgFiber: 3.9g

Keyword chicken alfredo, keto chicken alfredo

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