This skillet creamy garlic chicken is a family favorite — ready in about 30 minutes. It makes a tasty keto-friendly dinner for adults and, for kids, you can serve it with pasta or bread to soak up the rich garlic sauce. 
Creamy Garlic Chicken Recipe (Keto-Friendly)
This recipe combines tender chicken and broccoli in a creamy garlic sauce for a quick, flavorful meal. It’s flexible — use condensed cream of chicken soup, cream of mushroom, or any condensed creamy soup you have on hand. The real key is plenty of garlic for depth of flavor; if you don’t have fresh garlic, garlic powder or granulated garlic works fine. For a richer version, try swapping condensed soup for a fresh cream-based sauce in future batches.
Video: Creamy Garlic Chicken with Broccoli
Vegetable Options for This Skillet Chicken
Broccoli is used here because families often love it, and it adds nutrients, but you can swap or add other vegetables like spinach, kale, Swiss chard, cauliflower, mushrooms, green beans or carrots. Frozen vegetables work too — let them thaw and drain first so they don’t release excess water and dilute the sauce. For firmer vegetables (like carrots), add a few minutes earlier so they cook through. If you prefer crunchier broccoli, add it toward the end of cooking so it stays al dente.
Skillet Creamy Garlic Chicken with Broccoli
4
servings
10
20
30
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Ingredients
- 2 pounds (907 g) boneless chicken breasts (or chicken thighs)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 teaspoon (2.5 ml) paprika
- 4 tablespoons (60 ml) butter, divided
- 4 cloves garlic, minced
- 10.5 ounces (300 g) condensed cream of chicken soup (1 can), or more if needed
- 1 cup (240 ml) water
- 2 cups chopped broccoli (or spinach, kale, cauliflower, green beans, carrots, etc.)
Instructions
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1. Season chicken with salt, pepper and paprika. Set aside.
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2. Heat a large skillet over medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook about 5 minutes per side, until browned. Remove chicken from the pan, cover and keep warm.
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3. In the same pan, melt the remaining 2 tablespoons butter. Add the garlic and cook until lightly browned and fragrant. Whisk in the condensed soup and water. Bring to a simmer, then reduce heat to low.
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4. Return the chicken to the pan and add the broccoli. Cover and cook about 10 more minutes, or until the chicken is cooked through. For firmer broccoli, add it later so it stays crisp. If using frozen vegetables, thaw and drain before adding to avoid diluting the sauce. Serve warm.
Video
Nutrition Information per Serving
Carbohydrates: 9 g,
Protein: 52 g,
Fat: 22 g
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