Creamy Garlic Chicken (Gluten-Free and Keto)
30 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
This creamy garlic chicken is the weeknight power move: juicy thigh chunks in a rich Parmesan cream with a bright Tajín chili-lime pop, all gluten-free and keto without trying.
One-skillet and unapologetically garlicky, it is perfect for date night or meal prep and begs to be spooned over cauliflower rice or zucchini noodles so you can chase every drop of that silky sauce.
Ingredients (4 servings)
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Ingredients:
- 1½ lb boneless, skinless chicken thighs, cut into chunks boneless, skinless chicken thighs 1.5 lb
- 1 Tbsp olive oil olive oil
- 1 tsp Tajín® Clásico Chili Lime Seasoning Tajín Clásico Chili Lime Seasoning 0.15 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- 1 cup heavy cream heavy cream 8 fl oz
- ½ cup gluten-free chicken broth gluten-free chicken broth 0.26 lb
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- 1 Tbsp fresh parsley, chopped (optional, for garnish) fresh parsley 0.13 oz
How to Make Creamy Garlic Chicken (Gluten-Free and Keto)
-
Prep and season the chicken
Pat the chicken thighs very dry, then toss with olive oil, Tajin, salt, pepper, garlic powder, onion powder, and thyme until every piece is evenly coated.
Go a touch lighter on salt if your Tajin runs salty and your Parmesan is sharp.
-
Sear for deep flavor
Heat a large stainless or cast-iron skillet over medium-high until hot enough that a drop of water skitters.
Add the seasoned chicken in a single layer without crowding and sear 3 to 4 minutes per side until well browned and 160 to 165 F inside.
Work in two batches if needed so you do not steam the meat.
-
Deglaze and build the base
Lower heat to medium and pour in the chicken broth to deglaze, scraping up the browned bits with a wooden spoon.
Simmer 2 to 3 minutes to reduce slightly and concentrate the flavor.
-
Add cream and gently thicken
Stir in the heavy cream and bring to a gentle simmer over medium-low, keeping it below a boil so the dairy stays smooth.
Simmer 3 to 5 minutes until the sauce lightly coats the back of a spoon.
-
Melt in the cheese
Reduce heat to low and whisk in the Parmesan a small handful at a time until fully melted and glossy.
If it thickens too much, splash in a bit more broth to loosen.
-
Finish the chicken in the sauce
Return the seared chicken and any juices to the pan and simmer 2 to 3 minutes, tossing to coat until the chicken is juicy and the sauce clings.
Taste and adjust salt, pepper, or a pinch more Tajin for brightness.
-
Rest and garnish
Turn off the heat and let it sit 1 minute so the sauce settles to a silky finish.
Shower with chopped parsley if using and serve hot.
Substitutions
- Swap Tajin with smoked paprika + lime zest
- Use 3/4 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 1 teaspoon finely grated lime zest for the same chili-lime vibe with a deeper smokiness and zero gluten while staying keto.
- Heavy cream to mascarpone
- Stir in 3/4 cup mascarpone with 1/4 cup broth until smooth for an ultra-lush, stable sauce that will not split and keeps carbs low.
- Parmesan to Pecorino Romano or Asiago
- Either cheese melts well and brings a bold, savory punch; Pecorino is saltier and sharper, so taste before adding extra salt.
Tips
- Dry chicken equals crust
- Moisture is the enemy of browning, so really blot the chicken before seasoning and do not crowd the pan or you will steam instead of sear.
- Mind the dairy temperature
- Keep the cream at a gentle simmer and add cheese on low heat to prevent graininess or breaking.
- Use the fond
- Those browned bits on the skillet are flavor gold; deglaze with broth and scrape every speck for a richer sauce.
- Grate cheese finely
- A fine grate melts quickly and smoothly, avoiding stringy clumps and giving you that glossy restaurant finish.
- Balance the richness
- A tiny squeeze of fresh lime at the end sharpens flavors and cuts the cream just enough without making it sour.
- Cook thighs to tender
- Thighs taste best when taken to 170 to 175 F for buttery tenderness, and the quick finish in sauce gets you there without drying out.
Nutrition Facts *
| Energy | 616 | kcal |
|---|---|---|
| Protein | 45 | g |
| Total Fat | 45 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce looks like it is separating, what happened?
- The heat was likely too high; pull the pan off the burner, whisk in a splash of cold cream to bring it back together, then keep it at a gentle simmer only.
- The sauce is too thin, how do I thicken it without flour?
- Simmer a few extra minutes to reduce, or whisk in 1 to 2 tablespoons of extra finely grated Parmesan; as a last resort, a tiny pinch of xanthan gum whisked in off heat will tighten it fast.
- It tastes too salty, can I fix it?
- Whisk in a bit more unsalted cream or broth and add a squeeze of lime to lift the flavors, then finish with fresh parsley to freshen the palate.
- Can I use chicken breasts instead of thighs?
- Yes, cut breasts into similar-size chunks and sear just to 160 F, then finish in the sauce to 165 F so they stay juicy.
- Can I make this ahead and reheat?
- Yes, cool quickly and store in glass containers, then reheat gently over low heat with a splash of broth while stirring to keep the sauce smooth.
- How do I make it spicier without blowing carbs?
- Add a pinch of red pepper flakes or a diced jalapeno during the sear, or finish with extra Tajin for a brighter heat.
Serving Suggestions
Silky, tangy, and peppery, this sauce loves roasted broccoli, garlicky sauteed spinach, or a heap of buttery cauliflower mash to catch every drop.
For a bistro flex, fold in a handful of baby spinach and a few chopped sun-dried tomatoes at the end, or crown each plate with a crispy prosciutto crumble and a quick hit of lime zest.
More pairings:
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