20 Keto Chicken Recipe Ideas for Easy Dinners

Did you know that 70% of people who try a ketogenic diet report feeling more energetic and focused? If you’re looking to elevate your weeknight dinners without compromising your low-carb goals, you’re in for a treat! In this blog, we’ll dive into 20 delicious keto chicken recipes that are not only easy to prepare but also bursting with flavor. From creamy garlic Parmesan bakes to zesty lemon herb grilled thighs, you’ll discover new favorites that will make meal planning a breeze!

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Creamy Garlic Parmesan Chicken Bake

This Creamy Garlic Parmesan Chicken Bake is a delightful dish that showcases the rich flavors of garlic and parmesan, enveloping tender chicken in a luscious creamy sauce. Perfect for a cozy dinner, its comforting taste will leave everyone asking for seconds.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ¼ cup fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

3. In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 1 minute until fragrant, then stir in the heavy cream, parmesan cheese, thyme, and oregano. Mix until well combined and the cheese has melted.

4. Place the seared chicken breasts in a baking dish and pour the creamy garlic parmesan sauce over them, ensuring they are well coated.

5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. Remove from the oven and let it rest for a few minutes before garnishing with chopped parsley and serving.

Tips:

• For added flavor, consider marinating the chicken in the seasoning mixture for a few hours before cooking.
• You can substitute chicken thighs for a richer taste.
• Serve this dish with a side of steamed vegetables or over a bed of rice or pasta to soak up the delicious sauce.

Lemon Herb Grilled Chicken Thighs

This Lemon Herb Grilled Chicken Thighs recipe brings a delightful burst of citrus and fresh herbs to your dinner table, making it a must-try for any grill enthusiast. The combination of zesty lemon, aromatic herbs, and tender chicken creates an irresistible dish that’s perfect for summer cookouts.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a bowl, mix together olive oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and lemon zest to create the marinade.

2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

3. Preheat your grill to medium-high heat. Remove the chicken thighs from the marinade and let any excess drip off.

4. Place the chicken thighs skin-side down on the grill and cook for 6-8 minutes. Flip the chicken and grill for an additional 6-8 minutes, or until the internal temperature reaches 165°F (75°C).

5. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Tips:

• For extra tenderness, brine the chicken thighs in a mixture of water and salt for a few hours before marinating.
• Customize the herbs in the marinade based on your preferences; basil or oregano also work great with this recipe.
• Serve with a fresh salad or grilled vegetables for a complete meal.

Cheesy Spinach Stuffed Chicken Breast

This Cheesy Spinach Stuffed Chicken Breast recipe is a delightful combination of tender chicken and creamy, flavorful spinach filling. The blend of cheese and seasonings creates a mouthwatering dish that is sure to impress!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix together the chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, and black pepper until well combined.

3. Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.

4. Stuff each chicken breast with the spinach and cheese mixture, then secure with toothpicks if necessary.

5. Rub the outside of each chicken breast with olive oil and sprinkle with paprika.

6. Place the stuffed chicken breasts in a baking dish and bake for 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).

7. Remove from the oven, let rest for a few minutes, and then slice to serve.

Tips:

• For extra flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for an hour before stuffing.
• You can use frozen spinach, just make sure to thaw and drain excess water before mixing.
• Serve this dish with a side of roasted vegetables or a fresh salad for a complete meal.

Keto Chicken Alfredo Casserole

This Keto Chicken Alfredo Casserole combines creamy Alfredo sauce, tender chicken, and a blend of cheese for a deliciously rich and satisfying meal. Perfect for those following a keto diet, its flavors will tantalize your taste buds while keeping carbs in check.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cauliflower florets, steamed

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

3. Stir in the heavy cream, Italian seasoning, salt, and black pepper. Bring to a simmer.

4. Add the shredded chicken and cauliflowers to the skillet, mixing well to combine.

5. Remove the skillet from heat and stir in half of the mozzarella and Parmesan cheese.

6. Pour the mixture into the prepared baking dish and top with the remaining mozzarella and Parmesan cheese.

7. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.

8. Let the casserole cool for a few minutes before serving.

Tips:

• Substitute cooked rotisserie chicken for a quicker prep time.
• Feel free to add your favorite vegetables, such as spinach or bell peppers, for added flavor and nutrition.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Spicy Chicken and Cauliflower Rice Bowl

This Spicy Chicken and Cauliflower Rice Bowl is the perfect blend of heat and flavor, featuring tender chicken, vibrant spices, and nutritious cauliflower rice. It’s an easy, quick meal that’s both satisfying and healthy!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head cauliflower, riced (about 4 cups riced cauliflower)
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large bowl, combine the chicken pieces with chili powder, paprika, cumin, cayenne pepper, salt, and black pepper. Mix well to coat the chicken evenly.

2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the diced bell peppers and onions. Sauté for about 3-4 minutes until they are slightly softened. Add the minced garlic and cook for an additional minute.

4. Stir in the riced cauliflower and soy sauce. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.

5. Return the cooked chicken to the skillet, add lime juice, and mix everything together. Cook for another 2 minutes until heated through.

6. Serve the spicy chicken and cauliflower rice in bowls, garnished with fresh cilantro.

Tips:

• For extra heat, add more cayenne pepper or serve with hot sauce.
• Feel free to mix in other vegetables like zucchini or carrots for added nutrition.
• You can meal prep this dish by storing leftovers in airtight containers in the refrigerator for up to 3 days.
• If you prefer a vegetarian option, replace chicken with chickpeas or tofu.

Pesto Zoodle Chicken Skillet

This Pesto Zoodle Chicken Skillet combines the fresh flavors of basil pesto with tender chicken and spiralized zucchini, creating a light and healthy meal that’s bursting with taste. Perfect for a quick dinner that doesn’t compromise on flavor!

Ingredients:

• 2 cups spiralized zucchini (zoodles)
• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 cup basil pesto
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat olive oil over medium heat.

2. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes.

3. Stir in the halved cherry tomatoes and cook for an additional 2 minutes until they start to soften.

4. Add the spiralized zucchini and pesto to the skillet, tossing to combine, and cook for another 3-4 minutes until zucchini is tender.

5. Remove from heat and sprinkle with grated Parmesan cheese and toasted pine nuts before serving.

Tips:

• For extra flavor, marinate the chicken in pesto for 30 minutes before cooking.
• Make sure not to overcook the zoodles; they should be tender but still slightly firm.
• Feel free to add additional veggies such as bell peppers or spinach for more color and nutrition.

Baked Coconut Curry Chicken Drumsticks

This Baked Coconut Curry Chicken Drumsticks recipe combines the rich and creamy flavors of coconut milk with the aromatic spices of curry, resulting in a dish that is both flavorful and comforting. Perfectly baked, these drumsticks are a delightful twist for any dinner table.

Ingredients:

• 8 chicken drumsticks
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine coconut milk, curry powder, olive oil, minced garlic, grated ginger, salt, and black pepper. Mix well.

3. Add the chicken drumsticks to the bowl, ensuring they are well coated in the marinade. Allow them to marinate for at least 15 minutes.

4. Place the marinated drumsticks on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. Remove from the oven and let rest for a few minutes before garnishing with fresh cilantro. Serve hot.

Tips:

• Feel free to adjust the curry powder according to your spice preference.
• Pair the drumsticks with steamed rice or a simple salad for a complete meal.
• Double the marinade and reserve half before adding it to the chicken for a tasty sauce.

Crispy Parmesan Crusted Chicken Wings

This Crispy Parmesan Crusted Chicken Wings recipe brings a delightful blend of garlic, herb, and cheesy flavors that will make your taste buds sing. The mouthwatering crunch of the Parmesan crust perfectly complements the juicy chicken, making it an irresistible snack for any occasion.

Ingredients:

• 2 pounds chicken wings
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 2 tablespoons olive oil

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix the grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, salt, and black pepper.

3. In another bowl, whisk together the eggs and milk until well combined.

4. Place the flour in a shallow dish. Dredge each chicken wing in the flour, then dip into the egg mixture, and finally coat with the Parmesan mixture, pressing to adhere.

5. Arrange the coated wings in a single layer on the prepared baking sheet and drizzle with olive oil.

6. Bake for 30-40 minutes, or until the wings are golden brown and crispy, flipping them halfway through the cooking time.

7. Remove from the oven and allow to cool slightly before serving.

Tips:

• For extra crispiness, broil the wings for an additional 2-3 minutes at the end of the baking time.
• Feel free to adjust the seasoning according to your taste preferences, adding more spices for a kick!
• These wings can be dipped in your favorite sauces like buffalo or ranch for added flavor.

Chicken Piccata with Zucchini Noodles

This Chicken Piccata with Zucchini Noodles offers a delightful twist on the classic dish, bringing together the bright flavors of lemon and capers with tender chicken. The zucchini noodles provide a healthy, low-carb alternative that enhances the dish’s appeal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, rinsed and drained
• 2 medium zucchini, spiralized
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Begin by halving the chicken breasts horizontally to create thinner cutlets, then season both sides with salt and pepper.

2. Dredge each chicken cutlet in flour, shaking off any excess.

3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.

4. Once the skillet is hot, add the chicken cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the chicken broth, lemon juice, and capers, scraping up any brown bits from the bottom of the skillet. Bring to a simmer.

6. Add the remaining tablespoon of butter to the sauce and stir until melted.

7. Lower the heat and add the spiralized zucchini to the skillet, tossing gently to coat for about 2-3 minutes until just tender.

8. Return the chicken to the skillet, spooning the sauce over it, and let it warm up for an additional minute.

9. Serve the chicken piccata over the zucchini noodles, garnished with chopped parsley.

Tips:

• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
• Feel free to substitute zucchini noodles with spaghetti or whole-grain pasta for a traditional version.
• When spiralizing zucchini, choose firm zucchinis for better texture.
• If you’re making this dish for a crowd, prepare the sauce in advance and reheat it before serving.

Herb Roasted Whole Chicken

This Herb Roasted Whole Chicken is a savory delight that brings together aromatic herbs and a juicy, tender bird for a meal that’s perfect for any occasion. The combination of rosemary, thyme, and garlic creates an irresistible flavor that you and your loved ones will cherish.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves garlic, minced
• 1 lemon, cut into wedges
• 1 onion, quartered

Preparation Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, mix together the olive oil, salt, black pepper, rosemary, thyme, and minced garlic to create a herb paste.

3. Pat the chicken dry with paper towels and place it in a roasting pan.

4. Rub the herb mixture all over the chicken, including under the skin for maximum flavor.

5. Stuff the cavity of the chicken with lemon wedges and onion quarters.

6. Roast the chicken in the preheated oven for 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C).

7. Once done, let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Tips:

• For extra flavor, marinate the chicken in the herb mixture for a few hours or overnight.
• Use a meat thermometer to ensure the chicken is cooked properly.
• Pair with roasted vegetables or a fresh salad for a complete meal.

Chicken and Broccoli Cheddar Bake

This Chicken and Broccoli Cheddar Bake is a comforting dish that combines tender chicken, vibrant broccoli, and creamy cheddar cheese for a deliciously satisfying meal. The harmonious blend of flavors makes it a favorite for families and gatherings.

Ingredients:

• 3 cups cooked, shredded chicken
• 2 cups fresh broccoli florets
• 1 cup cheddar cheese, shredded
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup bread crumbs
• 2 tablespoons butter, melted

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. In a large bowl, mix together the shredded chicken, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.

3. Pour the chicken and broccoli mixture into the prepared baking dish and spread it evenly.

4. In a separate bowl, combine the bread crumbs with melted butter and mix until the crumbs are coated.

5. Sprinkle the buttered bread crumbs evenly over the chicken and broccoli mixture.

6. Bake in the preheated oven for 30 minutes or until the casserole is bubbly and the top is golden brown.

Tips:

• For added flavor, consider mixing in some cooked rice or quinoa to the chicken and broccoli mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• You can substitute the cheddar cheese with any cheese of your choice for different flavor profiles.

Savory Bacon-Wrapped Chicken Bites

These Savory Bacon-Wrapped Chicken Bites are the ultimate party appetizer, combining the rich flavors of crispy bacon and tender chicken for a mouthwatering experience. Perfectly seasoned and easy to prepare, they are sure to impress your guests!

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 12 slices bacon, cut in half
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh parsley (for garnish)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.

2. In a bowl, combine the garlic powder, smoked paprika, black pepper, salt, and brown sugar.

3. Toss the chicken pieces with olive oil and the spice mixture until evenly coated.

4. Wrap each chicken piece with a half slice of bacon and secure with a toothpick.

5. Place the bacon-wrapped chicken bites on the prepared baking sheet, spacing them out evenly.

6. Bake for 20 minutes or until the bacon is crispy and the chicken is cooked through.

7. Remove from the oven, garnish with fresh parsley, and serve warm.

Tips:

• For extra flavor, marinate the chicken in the spice mixture for an hour before wrapping with bacon.
• Serve with your favorite dipping sauce, such as barbecue or ranch, for an added kick.
• Ensure the bacon is crispy by cooking longer if necessary; just keep an eye on it to prevent burning.

One-Pan Lemon Butter Chicken

This One-Pan Lemon Butter Chicken is a delightful blend of zesty lemon and rich butter flavors, making it a perfect weeknight dinner that’s quick and easy to prepare. The combination of the savory chicken and vibrant lemon sauce will leave your taste buds craving more.

Ingredients:

• 4 chicken breasts
• 1/4 cup unsalted butter
• 2 lemons (juiced and zested)
• 4 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley (chopped, for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, melt the butter over medium heat.

2. Season the chicken breasts with salt, pepper, thyme, and oregano.

3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

6. Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.

7. Return the chicken to the skillet and simmer in the sauce for about 3-4 minutes, allowing the flavors to meld.

8. Garnish with fresh parsley before serving.

Tips:

• For extra flavor, marinate the chicken in lemon juice and spices for an hour before cooking.
• Serve with steamed vegetables or over rice to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Avocado Chicken Salad Lettuce Wraps

These Avocado Chicken Salad Lettuce Wraps are refreshing, healthy, and bursting with flavor. With creamy avocado and tender chicken, they’re perfect for a light lunch or a quick snack!

Ingredients:

• 2 cups cooked and shredded chicken
• 1 ripe avocado, mashed
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head of romaine lettuce, leaves separated

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, Greek yogurt, and lime juice. Mix until well combined.

2. Add the diced celery, red onion, garlic powder, salt, and black pepper to the mixture. Stir until all ingredients are evenly mixed.

3. Take a romaine lettuce leaf and fill it with the avocado chicken salad mixture.

4. Repeat until all the filling is used, and serve immediately.

Tips:

• For added crunch, consider including diced bell peppers or chopped nuts.
• This salad can be prepared in advance and stored in the fridge, just keep the lettuce separate until serving.
• Feel free to add your favorite herbs, like cilantro or parsley, for extra flavor.

Keto Chicken Tikka Masala

This Keto Chicken Tikka Masala is a deliciously rich and creamy dish that brings together the bold flavors of Indian spices without the carbs. It’s perfect for those following a keto lifestyle and satisfies cravings for something hearty and exotic.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain Greek yogurt
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Start by marinating the chicken: in a bowl, combine the Greek yogurt, garam masala, cumin, coriander, turmeric, cayenne, and salt. Add the chicken and coat well. Let it marinate for at least 30 minutes, or preferably overnight.

2. Heat olive oil in a large skillet over medium heat, add the diced onion, and sauté until translucent.

3. Add garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.

4. Add the marinated chicken to the skillet and cook until browned on all sides, about 6-8 minutes.

5. Stir in the crushed tomatoes and simmer for 10 minutes.

6. Reduce the heat to low and pour in the heavy cream. Stir well and let it cook for an additional 5 minutes.

7. Adjust seasoning if necessary and garnish with fresh cilantro before serving.

Tips:

• For extra flavor, grill the marinated chicken before adding it to the sauce.
• Serve with cauliflower rice for a truly keto-friendly meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Thai Coconut Soup with Chicken

This Thai Coconut Soup with Chicken is a fragrant blend of rich coconut milk, zesty lime, and tender chicken. The harmony of flavors makes it a comforting, exotic dish perfect for any occasion.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 1 cup mushrooms, sliced
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon ginger, minced
• 2 Thai bird chilies, sliced (adjust for heat)
• 1/4 cup fresh cilantro, chopped
• 1 red bell pepper, sliced
• 1 tablespoon olive oil

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the minced ginger and sliced chicken, cooking until the chicken is browned.

3. Stir in the mushrooms, red bell pepper, lemongrass, and kaffir lime leaves.

4. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer.

5. Add fish sauce, lime juice, and bird chilies; simmer for another 10 minutes.

6. Remove from heat and discard the lemongrass and lime leaves.

7. Garnish with fresh cilantro before serving.

Tips:

• For extra creaminess, you can use full-fat coconut milk.
• Feel free to add more vegetables, like broccoli or snap peas, for additional color and nutrition.
• Adjust the level of spice by varying the number of chilies used.

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are a delightful combination of spicy buffalo chicken and tender bell peppers, creating a satisfying meal that’s both healthy and indulgent. The bold flavors and vibrant colors make this dish a showstopper for any gathering.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.

2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.

3. In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, green onions, garlic powder, salt, and black pepper. Mix until well combined.

4. Spoon the buffalo chicken mixture evenly into each bell pepper until they are filled to the top.

5. Top each stuffed pepper with the remaining cheddar cheese.

6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

7. After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.

8. Remove from the oven and let cool for a few minutes before serving.

Tips:

• For added crunch, top with chopped celery before serving.
• Feel free to adjust the amount of buffalo sauce based on your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Greek Chicken Souvlaki with Tzatziki

This Greek Chicken Souvlaki with Tzatziki is a delightful blend of vibrant flavors and aromas, combining tender marinated chicken with a refreshing yogurt dip. The smoky char from grilling perfectly complements the zesty, creamy tzatziki, making it a must-try dish for any occasion.

Ingredients:

• 1 pound chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice (for tzatziki)
• 1 clove garlic, minced (for tzatziki)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes.

2. While the chicken is marinating, prepare the tzatziki by mixing together Greek yogurt, grated cucumber, dill, lemon juice, and minced garlic in a bowl. Set aside.

3. Preheat your grill to medium-high heat and thread the marinated chicken onto skewers.

4. Grill the chicken skewers for about 10 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.

5. Serve the grilled chicken skewers hot with tzatziki on the side.

Tips:

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Feel free to add bell peppers or onions to the skewers for added flavor and color.
• For extra flavor, let the chicken marinate overnight.

Creamy Mushroom Chicken Skillet

This Creamy Mushroom Chicken Skillet is a delightful one-pan dish that seamlessly blends tender chicken with rich, earthy mushrooms in a velvety sauce. The balance of garlic, thyme, and cream makes this meal incredibly comforting and flavorful.

Ingredients:

• 1 pound chicken breast, sliced
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the sliced chicken breast to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove from skillet and set aside.

3. In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are golden brown.

4. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

5. Pour in the chicken broth and bring to a simmer, then reduce heat and stir in the heavy cream. Cook for another 3-4 minutes until the sauce thickens.

6. Return the cooked chicken to the skillet, simmer for an additional minute to heat through, and adjust seasoning if necessary.

7. Garnish with fresh parsley before serving.

Tips:

• For extra flavor, marinate the chicken in garlic and herbs before cooking.
• Feel free to add other vegetables like spinach or peas for added nutrition.
• This dish pairs beautifully with rice, pasta, or crusty bread to soak up the creamy sauce.

Balsamic Glazed Chicken Thighs

This Balsamic Glazed Chicken Thighs recipe is a perfect blend of savory and sweet flavors, creating a deliciously sticky glaze that elevates tender chicken. The combination of balsamic vinegar, honey, and soy sauce creates a mouthwatering dish that’s simply irresistible.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, whisk together balsamic vinegar, honey, soy sauce, minced garlic, and dried thyme until well combined.

3. Season the chicken thighs with salt and pepper.

4. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes, or until the skin is golden brown.

5. Flip the chicken thighs over and pour the balsamic glaze over them.

6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7. Once done, let the chicken rest for a few minutes before serving, drizzling the remaining glaze over the top.

Tips:

• For extra flavor, marinate the chicken in the balsamic mixture for a few hours or overnight before cooking.
• Serve with roasted vegetables or over a bed of rice to soak up the delicious glaze.
• Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.