You want a dinner that’s delicious, low-carb, and perfectly portioned for two. But let’s be real—most “dinner for two” recipes either feed a small army or leave you hangry by 9 PM. Sound familiar?
This isn’t another sad salad or bland chicken breast situation. We’re talking flavor-packed, easy-to-make meals that won’t derail your macros or your relationship. Ready to cook something that actually tastes good?
Let’s go.
Why This Recipe Slaps
This isn’t just another low-carb meal—it’s a flavor bomb that happens to be keto-friendly. Perfectly balanced with protein, healthy fats, and just enough veggies to make you feel virtuous, it’s the kind of dinner you’ll actually look forward to. Plus, it’s ready in under 30 minutes, because who has time to babysit a stove?
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts (or thighs, if you’re fancy)
- 1 tbsp olive oil (the good stuff, not the sad bottle in the back of your pantry)
- 1 cup broccoli florets (because greens matter)
- 1/2 cup grated Parmesan (the real deal, not the sawdust-like “cheese product”)
- 1 tsp garlic powder (or fresh garlic if you’re feeling extra)
- Salt and pepper (to taste, but don’t be shy)
- 1/4 cup heavy cream (because low-carb doesn’t mean low-flavor)
Step-by-Step Instructions
- Heat the olive oil in a skillet over medium-high heat.
Don’t let it smoke—unless you enjoy setting off your fire alarm.
- Season the chicken with salt, pepper, and garlic powder. Sear for 5–6 minutes per side until golden. No, it’s not done yet—check the internal temp (165°F or bust).
- Remove the chicken and set aside.
Toss the broccoli into the same skillet. Sauté for 3–4 minutes until it’s crisp-tender (aka not mushy).
- Pour in the heavy cream and sprinkle Parmesan. Stir until the sauce thickens.
Congrats, you just made a keto-friendly Alfredo.
- Return the chicken to the skillet, coat it in sauce, and serve. Mic drop.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove—microwaving turns the sauce into a sad, separated mess.
FYI, this dish doesn’t freeze well (the cream sauce gets weird).
Why This Recipe Wins
It’s low-carb without the sacrifice. You get creamy, cheesy goodness without the guilt. Plus, it’s packed with protein to keep you full and energized.
And let’s not forget the speed—this meal is faster than ordering takeout (and way healthier).
Common Mistakes to Avoid
- Overcooking the chicken. Dry chicken is a crime. Use a meat thermometer.
- Using pre-shredded Parmesan.
It’s coated in anti-caking agents and won’t melt properly. Grating your own takes 30 seconds—just do it.
- Skipping the sear. That golden crust = flavor.
Don’t rush it.
Swaps and Alternatives
Not feeling chicken? Try shrimp or salmon. Broccoli boring you?
Swap in asparagus or zucchini noodles. Dairy-free? Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
IMO, the possibilities are endless.
FAQs
Can I use frozen broccoli?
Yes, but thaw and pat it dry first. Otherwise, you’ll end up with a watery sauce—and nobody wants that.
Is this recipe keto-friendly?
Absolutely. With only 5g net carbs per serving, it’s keto-approved.
Can I double the recipe?
Sure, but cook the chicken in batches.
Crowding the pan = steamed chicken (gross).
What sides pair well with this?
Try a simple salad or roasted cauliflower. Keep it low-carb, keep it tasty.
Final Thoughts
This isn’t just dinner—it’s proof that low-carb eating doesn’t have to be boring. It’s quick, delicious, and perfect for sharing (or not, we won’t judge).
So grab a skillet, ditch the carbs, and make something worth eating.