American · Main dish
Originally published July 28, 2022
Parsley Chicken
The Story
Being allergic to everything and being ketogenic is not an easy thing. It makes it difficult to keep up with my caloric needs, but this recipe is one that is served often in my home. It’s easy, inexpensive, and delicious.
When this recipe began, I needed flavor but did not know what direction to take the chicken. I knew parsley was clean for me, so I reached for it and let that simple choice do the work. Parsley Chicken became a versatile recipe that could be adapted to different tastes, styles, and meals—and that experiment eventually gave way to Creamed Chicken.
- Yield
- 3 servings
- Prep
- About 10 minutes
- Cooking
- 13–18 minutes
- Method
- Stovetop
- Skill Level
- Easy · Anyone can make it
- Style
- Low-carb · Keto-friendly
Recipe tags
Gather
Ingredients
- 3 chicken breasts
- 1 tablespoon (15 mL) dried parsley
- 3 tablespoons (42 g) unsalted butter
- 1 teaspoon (5 mL) sea salt
- ½ teaspoon (2.5 mL) ground black pepper
Metric equivalents are approximate. Count-based ingredients remain unchanged.
Equipment
- Knife and cutting board
- Large skillet with a lid
- Cooking spoon or spatula
- Food thermometer
Cook
Directions
- Slice the chicken. Cut the chicken breasts into ¼-inch / 6-mm slices.
- Melt the butter. Place the butter in a large skillet over medium heat.
- Season the butter. Add the salt and black pepper. Stir and heat for 20–30 seconds.
- Cook the chicken. Add the sliced chicken and cook for 8–10 minutes, stirring and turning the pieces periodically so they cook and baste evenly.
- Add the parsley. Reduce the heat, stir in the dried parsley, cover, and continue cooking for 5–8 minutes. Check the thickest pieces and cook until every piece reaches 165°F / 74°C.
- Serve. Serve hot with your favorite side dishes.
After dinner
Safety, Storage & Reheating
Refrigerate
Place leftovers in shallow containers and refrigerate within 2 hours. Keep refrigerated at 40°F / 4°C or below.
Use or Freeze
Use refrigerated cooked chicken within 3–4 days, or freeze it for longer storage.
Reheat
Cover while reheating to help retain moisture, and heat leftovers throughout to 165°F / 74°C.
Storage guidance follows USDA Food Safety and Inspection Service recommendations.
From my kitchen
Annah’s Notes
Why it stays in rotation
Parsley Chicken is easy, inexpensive, filling, and adaptable—especially useful when allergies and ketogenic eating make meeting everyday nutritional needs more difficult.
Slice evenly
Even slices cook at roughly the same rate. Check several of the thickest pieces rather than assuming every piece is finished at the same time.
Food-safety note
Chicken is safely cooked when its thickest portion reaches 165°F / 74°C. Read the USDA temperature chart.
Per serving · Original calculation
Complete Nutrition
The macronutrients below are preserved from the recipe’s original 2022 calculation.
Macronutrients
- Calories
- 284 kcal
- Total Carbohydrate
- 0.5 g
- Net Carbohydrate
- 0.3 g
- Sugar
- 0 g
- Fiber
- 0.2 g
- Protein
- 24.3 g
- Fat
- 20.2 g
Electrolytes & Vitamins
Exact micronutrients cannot be calculated responsibly until the weight of the three chicken breasts is established. “Three breasts” can vary substantially, so these values will be completed after the ingredient weight is confirmed.
The life inside the recipe
Around Our Table
This recipe began with a practical question: what clean ingredient could give the chicken flavor? Parsley answered it. That small kitchen decision became a regular meal in our home and, eventually, the starting point for Creamed Chicken.