Creamy Garlic Chicken Keto (Print Version)

Tender chicken thighs cooked in a rich garlic and Parmesan cream sauce, easy and flavorful dinner idea.

# What You'll Need:

→ Protein

01 - 1.5 pounds boneless, skinless chicken thighs, cut into chunks

→ Seasonings

02 - 1 teaspoon Tajín® Clásico Chili Lime Seasoning
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon dried thyme

→ Oils and Fats

08 - 1 tablespoon olive oil

→ Liquids

09 - 1 cup heavy cream
10 - 0.5 cup gluten-free chicken broth

→ Cheese

11 - 0.5 cup grated Parmesan cheese

→ Garnish

12 - 1 tablespoon fresh parsley, chopped

# Steps to Follow:

01 - Dry chicken thighs thoroughly with paper towels. In a mixing bowl, combine chicken with Tajín, salt, black pepper, garlic powder, onion powder, and dried thyme, tossing until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Arrange the chicken in a single layer and cook undisturbed for 3 to 4 minutes. Stir and cook for an additional 4 minutes until golden and nearly cooked through. Remove chicken and keep loosely covered.
03 - Reduce heat to medium, pour in the gluten-free chicken broth and scrape browned bits from skillet bottom. Stir in heavy cream and bring to a gentle simmer, avoiding boiling.
04 - Sprinkle in Parmesan cheese, whisking continuously until melted and sauce begins to thicken. Adjust seasoning with salt, pepper, or additional Tajín to taste, noting the cheese's saltiness.
05 - Return chicken and accumulated juices to the skillet, stirring to coat with sauce. Simmer on medium-low for 5 minutes until chicken is fully cooked and sauce coats a spoon. Verify doneness by ensuring no pink remains and juices run clear.
06 - Sprinkle chopped fresh parsley over the dish just before serving to add color and freshness.

# Additional Notes:

01 - Patting chicken dry ensures even seasoning adhesion and promotes a better sear.
02 - Maintaining a gentle simmer prevents curdling of the cream and preserves sauce texture.

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