Garlic Parmesan Chicken Recipe

I perfected a Garlic Parmesan Chicken that combines cream cheese, garlic and parmesan in a single dish to make keto weeknights unexpectedly simple.

I never expected one dish could feel this indulgent and still be totally Keto Cooking friendly. My Garlic Parmesan Chicken looks like a dinner youd get at a restaurant but is oddly simple.

Cream cheese and garlic give a silky, tangy topping that keeps the chicken unbelievably tender. It hits savory and rich notes without being heavy and somehow disappears from the plate every time I serve it.

I made this when I was too tired to bother with a complicated meal and wound up with a winner for busy weeknights. Trust me you wont regret it.

Ingredients

• Lean chicken provides high protein, low carbs, very filling, supports muscle repair.
• Cream cheese adds rich creaminess, mainly fat calories, low fiber, kinda indulgent.
• Parmesan gives savory umami, calcium, protein, and a punch of salty flavor.
• Mozzarella melts beautifully, mild flavor, gooey texture, add extra dairy protein.
• Garlic brings bright aromatics, antioxidants, savory bite and deep flavor notes.
• Olive oil supplies heart healthy fats, helps sear chicken, adds subtle fruitiness.
• Heavy cream makes the sauce silky, adds richness, calories and fat.
• Parsley brightens the dish, adds vitamin K, fresh colour and herbiness.

Ingredient Quantities

• 4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total
• 8 oz cream cheese softened (room temp is best)
• 3/4 cup grated Parmesan cheese, divided (about 75 g)
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced (or about 1 1/2 tbsp)
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (optional, for color)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley for garnish (or 1 tsp dried)
• Optional: 1/4 teaspoon red pepper flakes for a little heat

How to Make this

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish or ovenproof skillet.

2. Pat 4 boneless skinless chicken breasts dry with paper towels, then season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and 1/2 teaspoon paprika (optional for color). If breasts are uneven, pound them to about 1/2 inch thickness so they cook evenly.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden brown (they will finish cooking in the oven). Transfer the chicken to the prepared dish.

4. In a bowl, stir together 8 oz softened cream cheese, 3 cloves minced garlic, 1/4 cup heavy cream, 1/2 cup grated Parmesan (use about half of the 3/4 cup), 1 cup shredded mozzarella, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you want heat. Mix until smooth; use a fork or small whisk to break up any lumps. Tip: soften the cream cheese at room temp or microwave 10 seconds for easier mixing.

5. Spoon and spread the cream cheese mixture evenly over the top of each seared chicken breast, covering as much as you can. Dont be shy, the filling is the best part.

6. Sprinkle the remaining 1/4 cup grated Parmesan over the tops, then a little extra mozzarella if you like it cheesier.

7. Bake uncovered in the preheated oven for 18 to 25 minutes, or until an instant-read thermometer reads 165°F in the thickest part of the breast and the sauce is bubbly.

8. If you want a browned, bubbly top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so it doesnt burn.

9. Let the chicken rest 5 minutes out of the oven, then garnish with 2 tablespoons chopped fresh parsley (or 1 teaspoon dried). Serve hot and enjoy.

Equipment Needed

1. Oven plus a 9×13 inch baking dish or ovenproof skillet (for finishing the chicken in the oven)
2. Large skillet (to sear the breasts)
3. Tongs or a spatula (to flip and move the chicken)
4. Instant read meat thermometer (to ensure 165°F in the thickest part)
5. Mixing bowl and a fork or small whisk (to blend the cream cheese filling)
6. Measuring cups and spoons (for cream, cheeses and seasonings)
7. Kitchen mallet or rolling pin and a plastic bag or piece of cling wrap (to pound breasts to an even 1/2 inch)
8. Knife, cutting board and paper towels (trim, pat dry and prep garlic)

FAQ

Garlic Parmesan Chicken Recipe Substitutions and Variations

• Cream cheese (8 oz) -> 1 cup ricotta plus 2 tbsp sour cream for similar creaminess, or 1 cup plain Greek yogurt that’s been strained for 30 minutes for a tangier, lighter filling. It’ll be a bit looser so chill before spreading.
• Grated Parmesan (3/4 cup) -> Pecorino Romano or Asiago, use the same amount but cut back on the added salt since Pecorino is saltier. You’ll get a sharper flavor.
• Heavy cream (1/4 cup) -> 1/4 cup evaporated milk or 3 tbsp whole milk plus 1 tbsp melted butter to mimic richness. Works well in cooked sauces and won’t break.
• Fresh parsley (2 tbsp) -> chopped basil or chives for brightness, or 1 tsp dried parsley if that’s all you got. Fresh herbs look nicer but dried will still give flavor.

Pro Tips

– Soften the cream cheese right, or your filling will be lumpy. Cut it into cubes and let it sit 20 minutes or zap for 8 to 12 seconds, stir, zap again if needed. Warm cream cheese mixes way smoother with less elbow grease, and you wont get those gross pockets of cold cream cheese.

– Pound or butterfly the breasts so they cook evenly, but dont mash them flat. Aim for about 1/2 inch thickness, use a zip bag and a rolling pin or heavy can. If one breast is still thicker, slice it open like a book instead of over pounding, that keeps juiciness.

– Pat the chicken bone dry and get the pan hot before you add oil, otherwise it sticks and steams. A quick 2 to 3 minute sear gives color and flavor, but dont crowd the pan, do it in batches if needed. If the cheese topping looks like it might slide off, press it on gently after searing so it sticks.

– Use low moisture mozzarella or squeeze excess moisture out of fresh mozzarella on paper towels first, otherwise the topping can be watery. If you want a little crunch, sprinkle panko mixed with a bit of melted butter and extra parmesan on top before baking.

– Check doneness with an instant read thermometer at the thickest part, 165°F is the target. If the top browns too fast move the rack down a notch and tent the dish loosely with foil. Let it rest 4 to 6 minutes after coming out of the oven so the juices redistribute, cut too soon and it gets dry.

Garlic Parmesan Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Garlic Parmesan Chicken that combines cream cheese, garlic and parmesan in a single dish to make keto weeknights unexpectedly simple.

Pin

Servings

4

servings

Calories

799

kcal

Equipment: 1. Oven plus a 9×13 inch baking dish or ovenproof skillet (for finishing the chicken in the oven)
2. Large skillet (to sear the breasts)
3. Tongs or a spatula (to flip and move the chicken)
4. Instant read meat thermometer (to ensure 165°F in the thickest part)
5. Mixing bowl and a fork or small whisk (to blend the cream cheese filling)
6. Measuring cups and spoons (for cream, cheeses and seasonings)
7. Kitchen mallet or rolling pin and a plastic bag or piece of cling wrap (to pound breasts to an even 1/2 inch)
8. Knife, cutting board and paper towels (trim, pat dry and prep garlic)

Ingredients

• 4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total

• 8 oz cream cheese softened (room temp is best)

• 3/4 cup grated Parmesan cheese, divided (about 75 g)

• 1 cup shredded mozzarella cheese

• 3 cloves garlic, minced (or about 1 1/2 tbsp)

• 1/4 cup heavy cream

• 2 tablespoons olive oil

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika (optional, for color)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley for garnish (or 1 tsp dried)

• Optional: 1/4 teaspoon red pepper flakes for a little heat

Directions

• Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish or ovenproof skillet.
• Pat 4 boneless skinless chicken breasts dry with paper towels, then season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and 1/2 teaspoon paprika (optional for color). If breasts are uneven, pound them to about 1/2 inch thickness so they cook evenly.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden brown (they will finish cooking in the oven). Transfer the chicken to the prepared dish.
• In a bowl, stir together 8 oz softened cream cheese, 3 cloves minced garlic, 1/4 cup heavy cream, 1/2 cup grated Parmesan (use about half of the 3/4 cup), 1 cup shredded mozzarella, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you want heat. Mix until smooth; use a fork or small whisk to break up any lumps. Tip: soften the cream cheese at room temp or microwave 10 seconds for easier mixing.
• Spoon and spread the cream cheese mixture evenly over the top of each seared chicken breast, covering as much as you can. Dont be shy, the filling is the best part.
• Sprinkle the remaining 1/4 cup grated Parmesan over the tops, then a little extra mozzarella if you like it cheesier.
• Bake uncovered in the preheated oven for 18 to 25 minutes, or until an instant-read thermometer reads 165°F in the thickest part of the breast and the sauce is bubbly.
• If you want a browned, bubbly top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so it doesnt burn.
• Let the chicken rest 5 minutes out of the oven, then garnish with 2 tablespoons chopped fresh parsley (or 1 teaspoon dried). Serve hot and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 328g
• Total number of serves: 4
• Calories: 799kcal
• Fat: 48.8g
• Saturated Fat: 24.5g
• Trans Fat: 0.25g
• Polyunsaturated: 1.8g
• Monounsaturated: 19.5g
• Cholesterol: 278mg
• Sodium: 1139mg
• Potassium: 595mg
• Carbohydrates: 4.9g
• Fiber: 0.5g
• Sugar: 1.5g
• Protein: 80.2g
• Vitamin A: 923IU
• Vitamin C: 2.5mg
• Calcium: 429mg
• Iron: 2.25mg