An easy 20 minute skillet recipe, this creamy Parmesan chicken skillet is loaded with healthy fats, veggies and protein-packed chicken. Low-carb, ketogenic, gluten-free, grain-free.
I am always looking to reduce my time in the kitchen, which I suppose could be fairly confusing to someone, since I LOVE to cook. But I know how many of you don’t have time for long, drawn-out recipes, especially with kids running around that take priority.
So I have been on a quest to make quick and easy recipes, because eating healthy should not be a burden, or something you see as unachievable. Done correctly, a healthy meal should not take much longer than cooking a package of ramen noodles.
So if you have time for that, you should also have time for the meals I am creating for you guys.
Even better than a quick meal is one with close to no cleanup. With just one pan to clean, there really aren’t any excuses for why you shouldn’t try this delicious creamy Parmesan chicken skillet.
Except perhaps if you’re sensitive to dairy, in which case you might want to try this dairy-free and Whole30 creamy chicken and broccoli casserole instead.
To make this tasty dish, you’ll want to start by cooking your chicken in a bit of butter in a large skillet. If you’re a hardcore keto person, I recommend chicken thighs, but if you’re looking to increase your protein, feel free to go with chicken breasts.
Once the chicken is no longer pink, add in the remaining ingredients. You can chop the zucchini however you want, but if you like the whole Italian noodle aspect, feel free to use your spiralizer or slice into thin strips.
Simply cook until the sauce thickens a bit, and the vegetables have softened. If you’re a fan of other vegetables like broccoli carrots or spinach, feel free to add in or substitute whatever it is you prefer.
If you give this creamy Parmesan chicken skillet a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Creamy Parmesan Chicken Skillet
- 1 lb chicken I recommend thighs with the bones removed
- 2 tablespoons butter
- 2 zucchini
- 8 oz cherry tomatoes
- 1/2 cup Parmesan cheese (2 oz)
- 1/2 cup heavy cream (4 oz)
- Salt, pepper and garlic to taste
- In a large skillet, cook chicken in butter on medium heat until no longer pink.
- While the chicken is cooking, spiralize or slice the zucchini into thin strips and slice cherry tomatoes in half.
- Add zucchini, cherry tomatoes and heavy cream into the pan. Simmer over medium low heat until the vegetables are cooked to your liking.