Keto Chicken Alfredo Sheet Pan Bake
A comforting sheet pan meal with tender chicken thighs baked in a rich Alfredo sauce infused with garlic and Parmesan. This Italian-inspired chicken recipe (keto, low carb), ready in about 47 minutes, pairs chicken thighs, heavy cream, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup heavy cream
- 1 cup, grated Parmesan cheese
- 4, minced garlic cloves
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp dried Italian herbs
- 2 tbsp, chopped for garnish fresh parsley
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Rub 6 bone-in, skin-on chicken thighs with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried Italian herbs.
- Step 2: Arrange the chicken thighs skin-side up on a large rimmed sheet pan. Bake for 25 minutes.
- Step 3: Meanwhile, in a saucepan over medium heat, combine 1 cup heavy cream, 4 minced garlic cloves, and 1 cup grated Parmesan cheese. Stir continuously until the sauce thickens to a creamy consistency, about 6-8 minutes.
- Step 4: Remove the sheet pan from the oven after 25 minutes, carefully spoon the Alfredo sauce over and around the chicken thighs.
- Step 5: Return to the oven and bake for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
- Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Keto Chicken Alfredo Sheet Pan Bake take to make?
Total time is about 47 minutes (10 min prep + 37 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Chicken Alfredo Sheet Pan Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Keto Chicken Alfredo Sheet Pan Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Chicken Alfredo Sheet Pan Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Chicken Alfredo Sheet Pan Bake keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for a date night and it was a hit! The sheet pan was a time-saver.
- ★★★★★
The chicken was perfectly cooked and the sauce was rich. My husband and I both loved it!
- ★★★★☆
The recipe is great, but the sauce was a bit thin. I added a splash of heavy cream to fix it.
