Keto Chicken and Salmon

A rich, creamy skillet dish featuring tender chicken breast and pan-seared salmon in a garlic-herb butter sauce. Perfect for low-carb meal prep!

Why This Recipe Works:

• Two-stage searing prevents overcooking the delicate salmon while ensuring the chicken is fully cooked and juicy.
• Cast iron skillet maximizes thermal mass, creating a gorgeous golden crust on both proteins.
• The garlic-herb butter sauce emulsifies beautifully with the pan fond, creating a rich, low-carb coating.

I still remember the Tuesday evening I tried to cook chicken and salmon in the same pan, only to end up with dry, chalky poultry and fish that tasted like a wet sponge. It was a complete disaster that left my kitchen smelling like a pier and my husband quietly ordering takeout.

The problem wasn't the ingredients, but my stubborn refusal to respect their wildly different cooking times.

Think about this in terms of physics: chicken breast requires a higher internal temperature to be safe, while salmon's delicate protein matrix completely collapses into dry flakes if it goes a second past medium. When you throw them into a pan together without a strategy, the chicken stays raw while the salmon overcooks.

A cheap, thin aluminum pan will fail you here.

The simple fix is a two-stage searing process in a heavy cast-iron skillet, which retains heat beautifully. We sear the chicken first to build a deep fond, slide it out, and then cook the salmon skin-side down, pressing it with our fingertips to ensure maximum contact with the hot metal.

Finally, we bring them together in a luscious garlic-herb butter sauce that clings to every bite. It is hands down one of my favorite meals to include in a structured Keto Diet Plan or when looking for High Protein Recipes That Burn Fat | Without Dieting.

Keto Chicken and Salmon

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Low-Carb
• Prep Time 15 mins
• Cook Time 20 mins
• Servings 4
• Calories 480 calories
• Rating 4.8 2401
• Tags keto chicken and salmon, low carb dinner, chicken and salmon skillet, keto meal prep

Ingredients

• 2 large chicken breasts, halved horizontally
• 2 salmon fillets, skin-on
• 1.5 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken bone broth
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped

Directions

1. Pat the chicken and salmon dry with paper towels. Season both sides generously with Diamond Crystal kosher salt and black pepper.
2. Heat olive oil and 1 tablespoon of butter in a heavy cast-iron skillet over medium-high heat.
3. Add the chicken breasts to the skillet. Sear for 5-6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and tent with foil.
4. Add another tablespoon of butter to the same skillet. Place the salmon fillets skin-side down, pressing firmly with a spatula for 10 seconds to prevent curling. Cook for 4 minutes, flip, and cook for another 2 minutes until medium-rare. Transfer to the plate with the chicken.
5. Reduce heat to medium. Add the remaining tablespoon of butter and minced garlic, sautéing for 30 seconds until fragrant.
6. Pour in the chicken broth and heavy cream, scraping up the browned bits from the bottom of the pan. Simmer for 3 minutes until the sauce thickens slightly. Stir in the fresh thyme.
7. Return the chicken and salmon to the skillet, spooning the sauce over them. Garnish with fresh parsley and serve warm.

Notes

• I highly recommend using Diamond Crystal kosher salt. If you only have standard table salt, cut the volume in half (use 3/4 tsp instead of 1.5 tsp) to avoid an over-salted dish.
• Heavy cream is essential here because its high fat content prevents curdling when mixed with the hot chicken broth, unlike milk or half-and-half which lack the necessary fat globule structure to withstand high heat.
• Keep a close eye on the garlic when sautéing. Garlic contains natural sugars that burn in seconds, turning bitter and ruining the delicate cream sauce.
• When stored in the fridge, the butter-based cream sauce will solidify into a thick paste. This is completely normal; it will liquefy beautifully once gently reheated.
• For a different take on seafood, check out our Mediterranean Baked Salmon.

Serving Suggestions

Complete this low-carb masterpiece with the perfect side dishes to soak up that glorious garlic-butter cream sauce. Here are my favorite pairings to keep things fresh and keto-friendly:

• A side of Garlic Parmesan Broccoli to add a nice crunch.
• Cauliflower mash to mimic traditional mashed potatoes.
• A crisp green salad dressed with a simple lemon vinaigrette.
• Zucchini noodles tossed directly into the pan sauce.
• Roasted asparagus spears drizzled with olive oil.

Storage and Reheating

Store any leftovers in an airtight glass container in the refrigerator for up to three days. I don't recommend freezing this dish, as the heavy cream sauce will separate and turn grainy upon thawing.

Reheating requires a gentle touch.

Avoid the microwave at all costs, as it will turn your salmon into rubber and split the sauce. Instead, place the chicken, salmon, and sauce in a skillet over low heat, adding a splash of chicken broth to loosen the cream.

Cover the skillet with a lid to trap the steam. This gently warms the proteins through without drying them out, restoring that freshly-cooked texture.

Ingredient Substitutes

If you need to swap a few things based on what is in your pantry, here are the best alternatives that won't compromise the dish:

1. Chicken Breasts: You can easily swap these for boneless, skinless chicken thighs, which are much more forgiving. For tips on cooking them perfectly, see our guide on Crispy Baked Chicken Thighs.
2. Salmon: Steelhead trout makes an excellent substitute with a very similar fat content and texture.
3. Heavy Cream: Full-fat canned coconut milk works beautifully for a dairy-free option, adding a subtle tropical note.
4. Chicken Broth: Vegetable broth or dry white wine (like Pinot Grigio) can be used to deglaze the pan.

This skillet has become my absolute go-to for busy weeknights when I want something that feels fancy but takes under thirty minutes. Let me know in the comments if you try it, and don't forget to scrape every last drop of that garlic butter out of the pan!