Who’s ready for a healthier low-carb chicken dinner? Try this creamy keto chicken and vegetables—easy, comforting, and full of flavor. It’s perfect for a weeknight meal and ready in about 20–30 minutes.
This one-pan low-carb dinner uses boneless, skinless chicken thighs, Parmesan, cream cheese, and plenty of vegetables. With a skillet, a little olive oil, and basic seasonings, you’ll have a cheesy, garlicky, satisfying meal without a lot of fuss.
The dish is creamy and cheesy, with just the right amount of garlic. It also feels lighter thanks to the vegetables—broccoli, Brussels sprouts, scallions, and mushrooms are all great in this recipe. Don’t worry if your knife skills aren’t perfect—the flavors make up for rustic chopping.
This recipe came together when I had a bunch of odds-and-ends vegetables in the fridge and a bit of leftover cream cheese. It transformed into a spontaneous, delicious dinner that I had to share. If you have dairy-free cream cheese you like, feel free to substitute—otherwise the cream cheese and Parmesan create a rich, silky sauce.
Ingredients For The Creamy Keto Chicken and Vegetables
Chicken. Use chopped boneless, skinless chicken thighs. You can also use shredded leftover chicken or chicken breast if preferred.
Vegetables. Pick what’s in season. In this version I used broccoli, Brussels sprouts, mushrooms, scallions, and a red pepper. Zucchini, spinach, kale, or a few tomatoes would work well when available.
Cheeses. Cream cheese and Parmesan build the sauce; mozzarella is optional for extra meltiness.
Seasonings and liquids. Olive oil, oregano, black pepper, garlic, and chicken broth add depth and balance.
How To Make Creamy Keto Chicken And Vegetables
Start by prepping: wash and chop the vegetables and chicken. Cut chicken, broccoli, and mushrooms into bite-sized pieces. Slice scallions thinly, halve or quarter Brussels sprouts, chop peppers, and mince the garlic.
Heat a skillet over medium-high with about 1 tsp olive oil. Season the chicken with black pepper and oregano, then cook for 5–6 minutes, stirring occasionally, until the pieces lose their raw appearance. They will finish cooking with the vegetables.
Reduce heat to medium. Push the chicken to one side of the pan and add the peppers to the other side for 1–2 minutes until fragrant. Add broccoli, Brussels sprouts, mushrooms, and scallions, stir to combine, and cover the pan for about 3 minutes to steam and tenderize the vegetables.
Pour in the chicken broth and add the minced garlic. Let the broth come to a simmer for a minute or two, then stir in the cream cheese. Continue stirring until the cream cheese melts into a smooth, creamy sauce.
Stir in Parmesan until it melts into the sauce. If you like, add mozzarella at the end for extra gooeyness. Taste and adjust with salt and black pepper as needed. Serve hot.
More Tasty and Easy Low-Carb Dinner Recipes:
If you enjoyed this creamy chicken, try other simple low-carb dinners such as chicken avocado salad, garlic shrimp with broccoli, or a coconut curry shrimp soup. These meals are quick, satisfying, and easy to adapt to what’s in your fridge.
- Healthy Keto Chicken Avocado Salad
- 15-Minute Keto Garlic Shrimp with Broccoli
- Easy Shrimp Coconut Curry Soup
- 20-Minute Spicy Cauliflower Rice with Ground Turkey
Creamy Keto Chicken and Vegetables
This creamy chicken with vegetables makes a flavorful, low-carb dinner. It’s creamy, garlicky, and cheesy while staying balanced with plenty of vegetables.
5 minutes
15 minutes
20 minutes
Ingredients
- 280g (10 oz) chicken thighs, skinless, boneless
- 3 scallions, thinly chopped
- 1 white button mushroom, roughly chopped
- 1 red pepper, chopped
- 1 tsp dried oregano
- 2 cups broccoli, chopped
- 1 garlic clove, minced
- ½ cup Brussels sprouts, halved or quartered
- ½ cup chicken broth
- 3½ tbsp cream cheese
- ¼ cup Parmesan cheese
- Salt and black pepper, to taste
- 1 tsp olive oil
- ½ cup mozzarella cheese (optional)
Instructions
- Wash vegetables and chicken. Chop chicken, broccoli, mushrooms, and pepper into bite-sized pieces. Thinly slice scallions, halve or quarter Brussels sprouts, and mince the garlic.
- Heat 1 tsp olive oil in a pan over medium-high. Season the chicken with black pepper and oregano. Cook for 5–6 minutes, stirring occasionally, until no longer raw on the outside.
- Reduce heat to medium. Push chicken to one side of the pan and add peppers to the other side for 1–2 minutes until fragrant. Add broccoli, Brussels sprouts, mushrooms, and scallions, stir, and cover for about 3 minutes.
- Add chicken broth and minced garlic. Let the broth warm for a minute, then stir in cream cheese until it melts and forms a smooth sauce.
- Stir in Parmesan until incorporated. Optionally add mozzarella, then season with salt and black pepper to taste. Serve hot.
Nutrition Information
Yield
2
Serving Size
1
Amount Per Serving
Calories 573
Total Fat 32g
Saturated Fat 14g
Trans Fat 0g
Unsaturated Fat 16g
Cholesterol 230mg
Sodium 1323mg
Carbohydrates 25g
Fiber 8g
Sugar 8g
Protein 52g
