A creamy low carb chicken broccoli skillet made with garlic, Parmesan, and tender chicken. Quick, keto-friendly, and perfect for busy weeknights.

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 cups broccoli florets

2 tbsp olive oil

2 cloves garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

½ tsp Italian seasoning

Salt and black pepper, to taste

¼ tsp crushed red pepper flakes (optional)

½ cup shredded mozzarella cheese (optional, for topping)

Fresh parsley, chopped (optional, for garnish)

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Heat olive oil in a large skillet over medium heat.

Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook 6–8 minutes until cooked through and golden.

Stir in minced garlic and cook for 1 minute.

Add broccoli and sauté 3–4 minutes until crisp-tender.

Pour in heavy cream, stir in Parmesan, and simmer 2–3 minutes until the sauce thickens.

For a cheesier option, sprinkle mozzarella on top, cover, and let melt for 2 minutes.

Remove from heat, garnish with parsley, and serve warm.

Use chicken thighs for more flavor and moisture.

Add mushrooms, zucchini, or bell peppers for variety.

Make it dairy-free with coconut cream and dairy-free cheese.

A squeeze of lemon or Dijon mustard adds a tangy depth.

Store leftovers up to 3 days; reheat gently with a splash of cream.