Keto Chicken Baking: Easy, Tasty, Healthy

Chicken is a versatile dish that can be cooked in a variety of ways. For those on a keto diet, there are several ways to prepare a delicious chicken bake. Here are some ideas to get you started:

- Keto Chicken Broccoli Casserole: A simple, tasty, and nutritious one-pan meal that can be prepared in 25 minutes.

- Keto Chicken Casserole: A simple dish that can be assembled easily and is perfect for a weeknight dinner.

- Keto Crack Chicken Bake: A combination of a creamy sauce with chicken breasts, bacon, and cheese, resulting in a high-fat keto dish.

- Cheesy Keto Chicken Bake: A western-inspired dish with bacon, mushrooms, and chicken, offering a tweakable recipe to suit individual preferences.

- Artichoke Chicken Bake: A Greek-inspired dish with artichoke hearts, Feta cheese, and Greek-seasoned chicken.

Chicken with bacon, cream cheese, cheddar, and jack cheese

This is a simple and delicious recipe that is perfect for a quick weeknight dinner. It is also keto-friendly, low-carb, and gluten-free. The recipe uses basic ingredients and can be prepared in one casserole dish.

Ingredients:

• 4 chicken breasts (use thin chicken breasts or slice 2 large chicken breasts in half horizontally)
• 6 oz cream cheese, cold and sliced into 8 slices
• 8 strips bacon, cooked and chopped
• 1 cup shredded Cheddar cheese
• Olive oil
• Salt and pepper

Optional Ingredients:

• Green onions
• Sour cream
• Mayonnaise
• Spices (such as garlic powder, onion powder, dried dill, Beau Monde seasoning, black pepper)
• Other vegetables (such as broccoli, spinach, or green beans)

Instructions:

• Preheat the oven to 400°F and grease the bottom of a casserole dish with olive oil.
• Add the chicken breasts to the casserole dish and sprinkle with salt and pepper.
• Top the chicken with cream cheese, followed by the chopped bacon.
• Finally, sprinkle the shredded Cheddar cheese on top.
• Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of the chicken breasts.
• For an extra touch of flavor, sprinkle green onions on top before serving.

Tips:

• To ensure the cheese on top gets crispy, bake the chicken uncovered.
• If using large chicken breasts, slice each one horizontally to make it thinner, which will reduce the cooking time.
• If you want to add more vegetables, you can include steamed broccoli florets or spinach to make it a complete meal.

Chicken with broccoli and mozzarella

This recipe is a twist on the classic chicken and broccoli casserole, with the addition of mozzarella cheese for extra gooeyness. It's a hearty and satisfying one-pan meal that's perfect for busy weeknights. The best part? It's keto-friendly, gluten-free, and can be made in just 30 minutes!

Ingredients:

• 2 cups shredded chicken (rotisserie chicken works great)
• 1 medium-sized broccoli head, cut into bite-sized florets
• 6 oz cream cheese, softened
• 1/2 cup chicken stock
• 1/2 cup shredded cheddar or mozzarella cheese
• Salt and pepper, to taste
• Optional: garlic powder, onion powder, bacon, parmesan cheese

Instructions:

• Preheat your oven to 390°F (200°C).
• In a casserole dish, spread the shredded chicken in an even layer.
• In a microwave-safe bowl, combine the cream cheese and chicken stock. Microwave for 20-30 seconds until slightly softened, then whisk until smooth.
• Taste the sauce and adjust seasoning with salt and pepper, if needed.
• Spread the cream sauce over the shredded chicken.
• Add the broccoli florets in an even layer, pushing them slightly into the sauce.
• Sprinkle the shredded cheese on top.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden.
• Serve warm with a fresh salad on the side.

Tips:

• If you're short on time, use frozen broccoli florets.
• For extra flavor, add some parmesan cheese on top or mix in cooked bacon with the cream sauce.
• Feel free to incorporate other keto-friendly vegetables, such as cauliflower, cabbage, green beans, or mushrooms.
• For a different twist, swap out the broccoli for cauliflower.
• You can also add 1/4 cup of mayo to the cream cheese sauce for extra creaminess.
• If you're not a fan of cheddar, you can use mozzarella cheese or a combination of both.
• To reheat leftovers, avoid the microwave and use an oven instead. Place the casserole in an oven-safe dish and bake at 360°F (180°C) until heated through.

Chicken with spinach, bacon, and four kinds of cheese

This chicken bake is a delicious, hearty meal, perfect for a cold winter's night. With four types of cheese, this dish is sure to be a crowd-pleaser and is an excellent way to get your family to eat their greens!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of spinach
• 8 slices of streaky bacon
• 1/2 cup of grated Parmesan cheese
• 1 cup of grated Cheddar cheese
• 1/2 cup of grated Mozzarella cheese
• 1/3 cup of cream cheese
• 1/2 cup of mayonnaise
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of paprika
• Salt and pepper, to taste
• Avocado oil spray
• Fresh parsley, to serve

Method:

• Preheat the oven to 375°F/190°C.
• Chop the bacon into small pieces and fry in a pan over medium heat until crispy. Remove from the pan and set aside.
• Chop the chicken into bite-sized pieces. Season with salt, pepper, paprika, onion powder, and garlic powder.
• In the same pan, fry the chicken pieces until almost cooked.
• Add the spinach and cheese mix (cream cheese, Parmesan, Mozzarella, and a pinch of salt) to the pan and stir until the spinach is wilted.
• Remove from the heat and transfer the mixture to a greased casserole dish.
• Sprinkle the remaining Cheddar cheese on top.
• Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Top with the crispy bacon pieces and fresh parsley.
• Serve and enjoy!

Tips:

• You can use any combination of cheeses you like.
• If you want to add some extra vegetables, feel free to throw in some chopped mushrooms, bell peppers, or onions.
• This recipe is very flexible and can be adjusted to your taste.
• For a lighter option, use turkey bacon instead of regular bacon.

Chicken with artichoke hearts, Greek-seasoning, and feta cheese

Ingredients:

• Artichoke Hearts packed in water
• Boneless, skinless chicken breasts
• Olive Oil
• Poultry Seasoning
• Fresh-squeezed lemon juice
• Greek Seasoning
• Crumbed Feta cheese
• Fresh-ground black pepper

Method:

Preheat the oven to 375F/190C. Spray a baking dish with non-stick spray or a little olive oil. Drain the artichoke hearts in a colander and trim the chicken breasts, rubbing them with poultry seasoning.

Heat 1 tablespoon of olive oil in a frying pan over medium-high heat and brown the chicken for about 3 minutes on the first side. While the chicken is browning, cut the artichoke hearts into quarters. Turn the chicken over and cook for about 2 minutes on the other side.

Remove the chicken to a cutting board and cut each breast into 4 lengthwise strips. Whisk together the other tablespoon of olive oil, lemon juice, and Greek seasoning. Arrange the chicken strips in the baking dish, staggering them to fit. Pour the cooking liquid over the chicken and tuck the artichoke hearts around the chicken strips. Sprinkle with Feta cheese.

Bake for 20-25 minutes, or until the chicken is cooked through. Season with fresh-ground black pepper and serve hot.

Tips:

This recipe works well with chicken thighs instead of breasts, and marinated artichoke hearts can be used for extra flavour. If you don't like Feta cheese, simply replace it with another crumbly white cheese or a Mexican cheese.

Serving Suggestions:

This chicken dish pairs well with cauliflower rice or a Greek salad. For a more substantial meal, serve it with rice or flatbread and tzatziki.

Chicken with salsa verde

This delicious, low-carb, and keto-friendly chicken dish is a perfect weeknight dinner option. It is easy to make, requires simple ingredients, and is sure to be a hit with the entire family. Here is a detailed, step-by-step guide on how to prepare this mouthwatering meal.

Ingredients:

• Boneless, skinless chicken breasts (4 very large breasts or 2 pounds of chicken cut into small bite-sized pieces)
• Salsa Verde (1 1/4 to 1 1/2 cups)
• Shredded cheese (Mozzarella, Monterey Jack, or a combination of both)
• Spices: garlic salt, chili powder, cumin, onion powder, garlic powder, and ground black pepper
• Olive oil
• Optional toppings: avocado, pico de gallo, cilantro, sour cream, black olives

Step-by-Step Instructions:

• Preheat your oven to 375°F.
• Place the chicken breasts on a cutting board and pound them to an even thickness. This ensures even cooking.
• Prepare a baking dish by spraying it with non-stick spray or olive oil.
• In a small pan, heat the salsa verde over low heat until it reduces by about one-fourth. This step is crucial to prevent a watery dish.
• While the salsa verde is reducing, trim the chicken breasts to ensure they are of similar size and thickness.
• Create a spice rub by combining garlic salt, chili powder, cumin, onion powder, garlic powder, and ground black pepper. You can adjust the quantities of each spice to your taste preferences.
• Rub the spice mixture all over the chicken breasts, ensuring they are well coated.
• Heat olive oil in a large non-stick frying pan over medium-high heat.
• Place the chicken breasts in the pan and cook for about 2-3 minutes on each side until they are lightly browned but not fully cooked.
• Remove the chicken from the pan and cut each breast into three lengthwise strips.
• In the prepared baking dish, lay the chicken strips crosswise, staggering them to fit as needed.
• Pour the reduced salsa verde over the chicken, ensuring it coats the chicken evenly.
• Generously top the chicken with shredded cheese.
• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Remove the dish from the oven and let it cool slightly.
• Serve the chicken with optional toppings such as avocado, pico de gallo, cilantro, sour cream, or black olives.

Tips and Variations:

• You can use store-bought salsa verde or make your own at home using tomatillos, green chiles, onions, and lime juice.
• If you prefer a milder dish, substitute pepper jack cheese with Monterey jack or cheddar cheese.
• For a spicier kick, add adobo seasoning or increase the amount of chili powder.
• For an even heartier meal, serve the chicken with cauliflower rice or pureed cauliflower on the side to soak up the flavorful sauce.
• This dish can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat in the oven, microwave, or on the stovetop until warmed through.

Frequently asked questions