Low Carb Keto Garlic Parmesan Chicken

Creamy, cheesy, and loaded with garlicky goodness—this Garlic Parmesan Chicken Bake is the sort of meal I turn to when the day’s been long and I want dinner sorted without fuss. Everything comes together in one dish, which means fewer dishes in the sink (always a win). This is one of those reliable family favorites that pleases everyone at the table—even the picky eaters in my house love it.

I make this recipe on busy weeknights when I need something hearty but simple. It’s perfect if you’re cutting carbs, but honestly, even carb-lovers won’t complain with this on their plate.

Why This Dish Always Finds Its Way to My Table

I first tried a version of this dish years ago while staying in Rhode Island. We were exploring local spots, and I stumbled onto a small place that served something similar—rich, creamy chicken with just the right hit of garlic and nutty parmesan. I remember thinking, “I need this in my own kitchen.”

Back home, I experimented until I landed on this version. It’s become such a staple that my kids ask for it by name. The creamy, cheesy topping keeps the chicken tender, so there’s no worry about dry or rubbery pieces—just juicy bites every time.

Honestly, this dish feels a bit special even though it’s really simple to throw together. Perfect for family dinners, casual guests, or even meal prepping lunches for the week.

My Favorite Ways to Serve It

This is such a flexible main that you can go low-carb or traditional depending on who’s eating. In our house, I often make a mix of sides to keep everyone happy.

Here are some of my go-tos:

• Mashed Cauliflower – My trick is to steam the cauliflower really well before mashing so it gets super smooth. Add butter, cream, and salt for that “are you sure this isn’t potato?” effect.
• Cauliflower Rice – I quickly sauté mine in olive oil with fresh garlic, salt, and pepper. It’s so fragrant and soaks up the creamy sauce beautifully.
• Zoodles – When summer zucchini is cheap and plentiful, I spiralize a bunch. A quick toss in olive oil and they’re ready.
• Simple Green Salad – I just chop whatever’s on hand—tomatoes, cucumber, lettuce, onion—and use a tangy balsamic vinaigrette. It’s fresh and cuts through the richness of the chicken.
• Spaghetti Squash – Roast it until tender, then scrape out those golden strands. It feels hearty but light. I often make one on Sunday and use it throughout the week.
• Sautéed Spinach – This is my weeknight lifesaver. Five minutes in the pan with a bit of garlic and oil, and it’s done.

For my kids, who couldn’t care less about carbs, I’ll cook some pasta or mashed potatoes on the side. That way everyone gets what they like without making completely separate meals.

Practical Tips for Cooking This Cheesy Chicken

Cooking this dish is honestly the easy part, but a few little details make all the difference. Here’s what I’ve learned from making it countless times:

Make a good cheese topping:

• Use softened cream cheese so it blends smoothly with sour cream, garlic, salt, pepper, and grated parmesan. I prefer real shredded parmesan instead of the pre-grated powdery kind—it melts better and tastes richer.

Layer it up:

• Spread the cheese mixture evenly over your chicken breasts in the baking dish. Then add mozzarella and more parmesan on top for that glorious melty crust.

Bake until perfectly done:

• 375°F for about 25–35 minutes. But chicken varies so much in thickness. I really suggest using a meat thermometer to check for 165°F internal temperature.

Chicken cuts that work well:

• I’ve made this with boneless skinless thighs and tenderloins too. Thighs stay super juicy, but need a few more minutes of baking. If your chicken breasts are thick, slice them in half horizontally so they cook faster and more evenly.

About that extra liquid:

• Some liquid in the pan is normal, especially if you’re using supermarket chicken that’s been “enhanced” with water. Don’t worry—it doesn’t ruin the dish. Just give the chicken space in the baking dish so the sauce thickens a bit in the oven. And if there’s too much liquid after baking, you can carefully drain it. Just watch out—it’s hot.

Real-Life Cooking Questions Answered

Can I use chicken thighs or tenderloins?
Absolutely. I often use boneless, skinless thighs when I want something even juicier. Just adjust cooking time—it usually needs a few extra minutes.

What about using low-fat cream cheese or sour cream?
I’ve tested this. Regular cream cheese and sour cream make it the creamiest. Low-fat versions work, but I don’t recommend fat-free—they separate and turn watery. You can swap in Greek yogurt for sour cream if that’s what you have.

Why was there liquid in my baking dish?
Even high-quality chicken releases some liquid. Don’t cram the chicken in too tight—it needs space. And if your chicken is really plumped up with water (check the label), expect more juices. I usually just spoon off any extra at the end.

My chicken wasn’t cooked through when the timer went off. What’s up?
Chicken breasts can be big and uneven. That’s why I always slice them to even thickness. A crowded pan or too-thick pieces will slow down cooking. Using a thermometer is honestly the best way to get it right every time.

Storing Leftovers the Easy Way

This dish actually makes excellent leftovers. I often bake extra so I can have easy lunches the next few days.

Here’s how I store it:

• Let it cool a bit before packing.
• Store in an airtight container in the fridge for 3–4 days.
• It also freezes well for about a month. Just thaw and reheat gently so the sauce doesn’t separate too much.

Leftover slices are great over cauliflower rice, pasta, or even chopped onto a salad for a hearty lunch.

My Final Thoughts

If you’re looking for a reliable, easy chicken dinner that feels just a bit special, give this a try. It’s simple enough for weeknights but crowd-pleasing enough for guests. And if your house is anything like mine, this will quickly become a requested favorite.

Try other Low Carb recipes:

• Low Carb Oven Fried Chicken
• Mayo Parmesan Chicken
• Low Carb Lemon Chicken Piccata