Creamy Garlic Chicken with Sautéed Cabbage

Name: Creamy Garlic Chicken with Sautéed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium head green cabbage; 1.5 lbs boneless, skinless chicken breasts; 3 tbsp Cajun seasoning, divided; 2 tbsp olive oil; 4 tbsp butter, divided; 4 cloves garlic; 2 cups heavy whipping cream; 1 cup shredded Parmesan cheese; 1 tsp dried parsley; 1 medium onion; salt, to taste; black pepper, to taste

This low-carb creamy garlic chicken swaps pasta for sautéed cabbage and features Cajun-seasoned pan-seared chicken in a rich homemade garlic cream sauce. It's a keto-friendly take on chicken alfredo that's ready in under 30 minutes.

🌍American 🏷️Chicken alfredo 🏷️Cabbage 🏷️Low-carb 🏷️Keto Creamy chicken

🏷️

🏷️Garlic sauce

-0:00

itsashleyrenee__onTikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by itsashleyrenee__

-0:00

itsashleyrenee__onTikTok

Ingredients

1 medium head green cabbage
1.5 lbs boneless, skinless chicken breasts
3 tbsp Cajun seasoning, divided
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic
2 cups heavy whipping cream
1 cup shredded Parmesan cheese
1 tsp dried parsley
1 medium onion
salt, to taste
black pepper, to taste

12 Ingredients

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Instructions

1
Prepare the cabbage by cutting it in half and then slicing it into thin strips.
2
In a mixing bowl, toss the thinly sliced chicken breasts with 2 tablespoons of Cajun seasoning until generously coated.
3
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken and sear for about 5 minutes on each side until golden brown.
4
Finish cooking the chicken in an oven preheated to 350°F until cooked through. Remove from the skillet and set aside.
5
To make the sauce, melt 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
6
Pour in the heavy whipping cream, followed by the shredded Parmesan cheese, dried parsley, salt, and pepper. Stir continuously until the cheese is melted and the sauce has thickened slightly. Set aside.
7
In a separate large skillet or pot, heat the remaining olive oil over medium heat. Add the shredded cabbage and sliced onion.
8
Season the cabbage and onions with the remaining 1 tablespoon of Cajun seasoning and add the remaining 2 tablespoons of butter. Cover and cook, stirring occasionally, until the cabbage is tender and has cooked down.
9
While the cabbage cooks, slice the cooked chicken into bite-sized pieces.
10
Add the sliced chicken to the skillet with the cooked cabbage. Pour the creamy garlic sauce over everything and stir to combine.
11
Serve immediately while hot.

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Tips & Notes

Pro tips

Pat chicken breasts dry before seasoning and searing for a proper brown crust; don't move them in the pan for the first 4–5 minutes.
Slice the cabbage thin (about ¼ inch) so it wilts and tenderizes evenly in 6–8 minutes without becoming mushy.
Mince garlic fresh and add it to the butter before the cream to bloom the flavor; burnt garlic tastes bitter, so keep heat moderate.
Check chicken doneness at 165°F internal temperature (thickest part) to avoid overcooking; let rest 3 minutes before slicing for juiciness.

Substitutions

Green cabbage → napa cabbage or zucchini noodles (napa is milder; zucchini cooks faster, 3–4 minutes)
Heavy whipping cream → Greek yogurt mixed with a bit of cornstarch (note: tang will increase; don't boil)
Parmesan cheese → Gruyère or Pecorino Romano (note: use same amount; Romano is saltier)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days in the fridge; reheat gently on low heat on the stovetop, adding a splash of cream if sauce thickens.