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Low Carb Marry Me Chicken Skillet - Creamy, Savory, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small chicken breasts or 6-8 chicken cutlets (about 1.5–2 pounds total). Boneless, skinless.
  • Salt and pepper: For seasoning the chicken generously on both sides.
  • Olive oil: For searing the chicken. Avocado oil works too.
  • Butter: Adds richness and helps brown aromatics.
  • Garlic: 3–4 cloves, minced. Fresh is best for bold flavor.
  • Crushed red pepper flakes: A pinch for a gentle kick.
  • Chicken broth: Low-sodium, about 3/4 cup to deglaze and build the sauce.
  • Heavy cream: 3/4 cup for a silky, low-carb base.
  • Sun-dried tomatoes: 1/3–1/2 cup, julienned. Oil-packed and well-drained.
  • Parmesan cheese: 1/2 cup, freshly grated. Adds body and savory depth.
  • Italian seasoning: 1 teaspoon, or a mix of dried basil, oregano, and thyme.
  • Fresh basil: 1/4 cup, chopped, for finishing.
  • Lemon juice: 1–2 teaspoons to brighten the sauce.
  • Optional additions: Baby spinach, capers, or sliced mushrooms.

Method
 

  1. Flatten and season the chicken: If using thick breasts, slice into cutlets or pound to an even 1/2-inch thickness. Pat dry, then season both sides with salt and pepper.
  2. Sear for golden color: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
  3. Start the sauce base: Reduce heat to medium. Add 1 tablespoon butter. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant; don’t let the garlic brown.
  4. Deglaze and simmer: Pour in chicken broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Stir in heavy cream, sun-dried tomatoes, and Italian seasoning. Bring to a gentle simmer; cook 3–4 minutes to thicken.
  6. Add Parmesan and adjust: Reduce heat to low. Stir in Parmesan until smooth. Taste and season with salt and pepper. If sauce is too thick, add a splash of broth.
  7. Finish the chicken: Return chicken and any juices to the skillet. Nestle into the sauce and simmer 3–5 minutes until cooked through (internal temp 165°F/74°C) and sauce clings.
  8. Brighten and garnish: Stir in lemon juice to taste. Add fresh basil. If using spinach, fold it in now to wilt.
  9. Serve: Spoon extra sauce over the chicken. Pair with zucchini noodles, cauliflower mash, roasted asparagus, or a simple green salad.