Recipe Notes:

Chicken Thighs Substitution: Chicken breast can be used in place of chicken thighs.

Avocado Oil Substitution: You can substitute olive oil at a 1:1 ratio for avocado oil.

Heavy Whipping Cream Substitution: Combine 1/4 cup of melted butter with 3/4 cup of milk and mix thoroughly to make the equivalent of 1 cup of heavy cream. You can also sub in half-and-half at a 1:1 ratio. If you are avoiding dairy, you should be able to substitute full-fat canned coconut milk at a 1:1 ratio, though I haven’t personally tested this, but I think it would work. Note that this substitution will change the flavor of the recipe quite a bit.

Grated Parmesan Cheese Substitution: A 1:1 sub of grated romano or asiago cheeses would make an excellent alternative to Parmesan.

Unsalted Chicken Stock Substitution: Salted chicken stock can be used instead of unsalted at a 1:1 ratio. If using salted chicken stock, omit the added salt to the cream sauce.

Serving Options: Serve on its own or alongside low-carb vegetables like cauliflower rice or steamed broccoli.

Refrigerator Storage: Store in the refrigerator in an airtight container for up to 3 days.

Net Carbs: Per serving, this recipe contains 4 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.