This Keto Chicken in Cream Sauce is one of those cozy, weeknight dinners that feels indulgent without being complicated. Think tender chicken breast, a velvety cream sauce brightened with pimientos and basil, and a light bed of cauliflower rice to sop everything up. It’s simple enough for a busy evening but special enough for guests. Below you’ll find everything you need—ingredients, tips, and step-by-step directions—to make a winning dinner that comforts and satisfies while keeping carbs low.

Why you’ll love this recipe

If you love silky sauces and a good, juicy chicken breast, this recipe delivers. The creamy sauce is built from heavy cream and Parmesan, enriched with a splash of chicken broth to give it depth and keep the texture perfect. Diced pimientos add a little sweetness and a pop of color, while fresh basil brings a finishing herbal note that brightens each bite. Serve over cauliflower rice for a light, grain-free base that lets the sauce shine.

Ingredient notes and small swaps

1 large boneless skinless chicken breast — Trimmed and ready to sear. If your breast is exceptionally thick, butterfly or gently pound it to an even thickness so it cooks evenly.
Italian seasoning* — A convenient mix of dried oregano, basil, thyme, and rosemary. Use your favorite blend. If you prefer fresh herbs, reduce quantity and increase the flavor balance accordingly.
Salt and pepper — Adjust to taste. Use fine salt for even seasoning.
1/4 cup chicken broth — Adds savory depth to the sauce. You can use low-sodium if you want more control over the final salt level.
1/2 cup heavy cream — The base of the silky sauce; do not substitute with milk if you want the same texture.
1/4 cup (1 oz) shredded Parmesan cheese — Freshly shredded melts better and adds a nutty, salty boost.
12-ounce jar diced pimientos, drained — These give sweetness and color; drain well so the sauce doesn’t get watery.
2 tablespoons loosely packed chopped fresh basil OR 1 teaspoon dried basil — Fresh basil is recommended for brightness; use dried if that’s what you have.
Salt and pepper to taste — For finishing the sauce; adjust at the end once everything has come together.
1 1/2 cups cooked cauliflower rice — The perfect low-carb base. You can buy pre-riced cauliflower or pulse florets in a food processor, then cook briefly until tender.
Instant-read thermometer — This ensures the chicken is cooked perfectly: aim for 165°F (74°C) internal temperature.

Equipment

Large skillet (preferably nonstick or stainless steel)
Instant-read thermometer
Spoon or spatula
Small bowl for mixing basil if using fresh
Tongs or spatula to turn chicken

Prep ahead

You can prep the cauliflower rice and drain the pimientos ahead of time. If you’d like, shred the Parmesan and have the basil chopped so everything comes together quickly when it’s time to cook.

Step-by-step instructions

Follow these clear, ordered steps to make this Keto Chicken in Cream Sauce. The directions follow the ingredient list exactly and keep the same quantities—no guessing required.

Pat the 1 large boneless skinless chicken breast dry with paper towels. If the breast is uneven in thickness, gently pound it to an even thickness so it cooks uniformly.
Season both sides of the chicken breast with Italian seasoning, salt, and pepper. Use an even, light layer so the seasoning enhances rather than overpowers.
Heat a large skillet over medium-high heat. When the pan is hot, sear the seasoned chicken breast for 4–6 minutes per side, or until the exterior is golden-brown. Use tongs to turn the chicken carefully so it sears evenly.
Insert the instant-read thermometer into the thickest part of the chicken breast. Continue cooking until the internal temperature reads 165°F (74°C). If the chicken reaches temperature before a deep sear forms, remove it from the pan to rest while you finish the sauce.
Transfer the cooked chicken to a plate and tent with foil to rest. Resting allows the juices to redistribute and keeps the chicken moist.
Reduce the heat under the skillet to medium. Pour in 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon or spatula. These browned bits add concentrated flavor to the sauce.
Add 1/2 cup heavy cream to the skillet and stir to combine with the broth. Bring the mixture to a gentle simmer—do not boil rapidly. Simmering will slightly thicken the cream without separating it.
Whisk in 1/4 cup (1 oz) shredded Parmesan cheese until fully melted and smooth. The cheese will thicken the sauce and add savory, umami flavor. Keep the heat at medium-low so the cheese melts evenly.
Stir in the drained 12-ounce jar diced pimientos, mixing them into the cream sauce so their sweetness and color are evenly distributed.
Add either 2 tablespoons loosely packed chopped fresh basil or 1 teaspoon dried basil, depending on which you’re using, and stir to incorporate. Fresh basil will offer a brighter, more herbaceous finish while dried basil is more subtle.
Taste the sauce and adjust seasoning by adding salt and pepper to taste. Because Parmesan adds saltiness, start with a small pinch and increase as needed.
Return the rested chicken breast to the skillet, nestling it into the cream sauce. Spoon some sauce over the top of the chicken so it warms through and becomes coated in the velvety mixture. Cook 1–2 more minutes so the flavors meld and the chicken heats to serving temperature.
Place 1 1/2 cups cooked cauliflower rice on the serving plate or divide among plates. Spoon the chicken and generous amounts of cream sauce over the cauliflower rice, making sure each portion gets both sauce and pimientos.
Garnish with an extra sprinkle of chopped fresh basil, if desired, and serve immediately.

Temperature and timing tips

Cook chicken to an internal temperature of 165°F (74°C). The instant-read thermometer is invaluable for avoiding overcooked, dry chicken.
Sear quickly over medium-high heat to build flavor, then finish in the sauce if necessary. The short finish in the sauce both warms the chicken and lets it soak up flavor.
Simmer the sauce gently—vigorous boiling can cause cream to separate or scorch. Low-and-slow is the key to a silky texture.

Serving suggestions

This Keto Chicken in Cream Sauce is lovely over cauliflower rice, but you can also serve it over zucchini noodles, sautéed spinach, or a bed of roasted vegetables. Add a crisp side salad for contrast and a squeeze of lemon if you want a bright citrus lift.

Variations and add-ins

Add sliced mushrooms when deglazing the pan for an earthier sauce—sauté until soft before adding broth and cream.
For a little heat, stir in a pinch of red pepper flakes or a small dash of hot sauce to the cream.
Swap the Parmesan for Pecorino Romano if you enjoy a sharper, saltier flavor.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from breaking. Add a splash of chicken broth or cream if the sauce seems too thick.

Make it your own

The beauty of this Keto Chicken in Cream Sauce is how adaptable it is. Keep the technique—the sear, the deglaze, the gentle simmer—and switch up herbs, cheeses, or add-ins to suit your pantry and preferences. The foundation of seared chicken and a luscious cream sauce is a starting point for many delicious variations.

Final notes

Simple techniques and a few quality ingredients make this dish greater than the sum of its parts. The sear gives the chicken texture and depth, the broth adds backbone to the sauce, and the heavy cream and Parmesan create a satisfying richness. Pimientos and basil finish the dish with color and brightness. Follow the steps above using your instant-read thermometer to ensure perfect results every time, and enjoy a comforting, low-carb dinner that feels special.

Happy cooking—and enjoy your Keto Chicken in Cream Sauce!