Keto Chicken in Cream Sauce

There’s something irresistible about a single-pan dinner that feels fancy but comes together in less than 30 minutes. This Keto Chicken in Cream Sauce is one of those dinners: tender chicken breast seared to golden perfection, bathed in a silky cream sauce with tangy pimientos, nutty Parmesan, and bright basil. Serve it over cauliflower rice for a low-carb, comforting plate that’s weeknight-friendly yet special enough for guests.

Why this recipe works

This version keeps the flavor profile simple and classic: Italian seasoning for herby depth, Parmesan for savory richness, and pimientos to add a sweet-tangy pop and beautiful color. The heavy cream ties everything together into a lush sauce that clings to each bite of chicken and cauliflower rice. An instant-read thermometer ensures the chicken is perfectly cooked every time, so you’ll never over- or under-cook the breast. The whole meal is quick, satisfying, and uses pantry-friendly ingredients.

Ingredients

• ▢Instant-read thermometer
• ▢1 large boneless skinless chicken breast
• ▢Italian seasoning*
• ▢Salt and pepper
• ▢1/4 cup chicken broth
• ▢1/2 cup heavy cream
• ▢1/4 cup (1 oz) shredded Parmesan cheese
• ▢12-ounce jar diced pimientos drained
• ▢2 tablespoons loosely packed chopped fresh basil OR 1 teaspoon dried basil
• ▢Salt and pepper to taste
• ▢1 1/2 cups cooked cauliflower rice

Note: The ingredient list above is the source of truth for quantities and names. All amounts in the directions match this list exactly.

Equipment

• Skillet (preferably 10–12 inches)
• Instant-read thermometer
• Spatula or tongs
• Measuring cups and spoons
• Small bowl for basil (if using fresh)

Prep & tips before you start

• Pat the chicken breast dry with paper towels; this helps you get a nice sear.
• If your chicken breast is very thick, consider butterflying or gently pounding it to an even thickness so it cooks evenly.
• Drain the diced pimientos well to prevent extra liquid in the sauce.
• Have the instant-read thermometer handy to check for a safe internal temperature: aim for 165°F (74°C).

Step-by-step directions

1. Season the chicken: Sprinkle the chicken breast on both sides with a generous pinch of salt, a few grinds of pepper, and a light coating of Italian seasoning. Press the seasoning into the meat so it adheres.
2. Heat the skillet: Place your skillet over medium-high heat and allow it to warm for 1–2 minutes. Add a thin layer of oil to coat the bottom of the pan and heat until shimmering.
3. Sear the chicken: Add the seasoned chicken breast to the hot skillet. Cook undisturbed for about 4–5 minutes on the first side, until it develops a golden-brown crust. Flip the chicken and cook the second side for another 4–5 minutes.
4. Check doneness: Insert the instant-read thermometer into the thickest part of the chicken breast. When it reaches 165°F (74°C), remove the chicken from the skillet and set it aside on a plate. Tent loosely with foil to keep warm.
5. Deglaze the pan: Reduce heat to medium. Pour 1/4 cup chicken broth into the hot skillet, scraping the bottom with a spatula to release any browned bits. Let the broth simmer for about 30 seconds to concentrate flavor.
6. Add the cream and cheese: Pour in 1/2 cup heavy cream and stir to combine with the broth. Sprinkle in 1/4 cup (1 oz) shredded Parmesan cheese and stir until the cheese melts and the sauce becomes slightly thickened and smooth, about 1–2 minutes.
7. Stir in pimientos and basil: Add the drained 12-ounce jar diced pimientos to the sauce. Stir in 2 tablespoons loosely packed chopped fresh basil or 1 teaspoon dried basil, depending on what you’re using. Allow the sauce to simmer gently for 1–2 minutes so the flavors meld. Taste and add salt and pepper to taste.
8. Return chicken to the pan: Slide the seared chicken breast back into the skillet, spooning some of the cream sauce over the top. Simmer for 1–2 minutes more to reheat the chicken and let it soak up the sauce.
9. Prepare cauliflower rice: While the chicken rests in the sauce, warm 1 1/2 cups cooked cauliflower rice in a separate pan over low heat, or briefly microwave until heated through. Season the cauliflower rice lightly with salt and pepper if desired.
10. Serve: Place the cooked cauliflower rice on plates and top with the chicken breast. Spoon extra cream sauce and pimientos over the chicken. Garnish with an extra sprinkle of shredded Parmesan and a few torn basil leaves, if available. Serve immediately.

Timing and yields

Active hands-on time: about 20 minutes. Total time: roughly 25–30 minutes depending on how quickly your skillet heats and how thick your chicken breast is. This recipe yields one generous serving; scale up the ingredients proportionally for additional servings.

Flavor variations you can try

• Make it garlicky: Add one minced garlic clove to the skillet when you deglaze with chicken broth for a fragrant boost.
• Spice it up: Stir in a pinch of red pepper flakes to the sauce for gentle heat.
• Sun-dried tomato swap: Replace the pimientos with chopped sun-dried tomatoes in oil for a deeper, slightly sweet-tart flavor.
• Cream swap for lighter: For a slightly lighter sauce, use half-and-half instead of heavy cream—sauce will be a bit thinner but still lovely.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally. Be careful not to overheat the cream sauce to avoid separation; add a splash of chicken broth or cream if it seems too thick.

Notes on ingredient choices and substitutions

• Chicken breast: Using boneless, skinless chicken breast keeps the dish lean and quick to cook. If you prefer dark meat, substitute an equal weight of boneless skinless thigh but adjust cooking time slightly.
• Italian seasoning: This blend simplifies the herb layer—use your favorite mix or make a quick blend with dried oregano, basil, rosemary, and thyme.
• Parmesan: Finely shredded Parmesan melts more evenly. Measure the cheese by volume: 1/4 cup equals about 1 ounce.
• Pimientos: Draining them is important to avoid watering down the sauce. If you can’t find a jar of diced pimientos, use roasted red peppers chopped into small pieces.
• Basil: Fresh basil gives a bright lift. If using dried basil, add it a little earlier in the sauce so it rehydrates.
• Cauliflower rice: Use pre-cooked cauliflower rice for speed. If you cook your own from fresh cauliflower, pulse florets in a food processor and sauté until tender before serving.

Why an instant-read thermometer matters

An instant-read thermometer takes the guesswork out of cooking chicken. Chicken breast can go from juicy to dry quickly; the thermometer ensures you remove the meat at 165°F (74°C) when it’s perfectly safe and succulent. Insert it into the thickest part without touching bone (this recipe uses boneless breast so that’s not a concern).

Serving suggestions

• Keep it simple with cauliflower rice as directed to maintain the low-carb profile.
• Add a side salad of mixed greens dressed in lemon vinaigrette for acidic contrast.
• For a heartier plate, serve over zucchini noodles or mashed cauliflower for extra creaminess.

Final thoughts

This Keto Chicken in Cream Sauce is a delightful balance of rich and bright flavors—comforting cream and Parmesan meet vibrant pimientos and fresh basil. It’s streamlined for busy nights but good enough to make when you want a little dinner-table flair. Follow the step-by-step directions with your instant-read thermometer handy and you’ll have a reliably delicious meal every time.

If you try it, I’d love to hear how you served it and any little tweaks you made. Enjoy!

Keto Chicken in Cream Sauce

Tender chicken in a creamy Parmesan and pimiento sauce served over cauliflower rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 large boneless skinless chicken breast halved horizontally into two thinner cutlets
• Italian seasoning to taste (or substitute equal parts basil and oregano)
• salt to taste
• pepper to taste
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup shredded Parmesan cheese about 1 oz
• 12 ounce diced pimientos drained
• 2 tablespoons fresh basil loosely packed, chopped (or 1 teaspoon dried basil)
• 1 1/2 cups cooked cauliflower rice

Equipment

• Large Skillet
• Instant-read thermometer
• Plate
• foil

Method

 

1. Slice the chicken breast horizontally to make two thin cutlets and season both sides with Italian seasoning, salt, and pepper.
2. Heat a large skillet over medium heat and grease lightly with cooking spray or a drizzle of oil.
3. Add the chicken to the hot skillet and cook 4–6 minutes per side, until an instant-read thermometer inserted into the center reads 165°F.
4. Transfer the cooked chicken to a plate and tent with foil to keep warm.
5. Return the skillet to the stove, add the chicken broth and heavy cream, and bring to a simmer for about 1 minute.
6. Reduce heat to low and stir in the Parmesan, drained diced pimientos, and chopped basil; season with additional salt and pepper to taste.
7. Slice the rested chicken and arrange over the cooked cauliflower rice, then spoon the cream sauce over the top and serve.

Notes

• If you lack Italian seasoning, use equal parts basil and oregano.
• Use an instant-read thermometer to ensure chicken reaches 165°F.
• Drain pimientos well to avoid thinning the sauce.
• Slice chicken after resting for juicier meat.