Keto Chicken Dinner Ideas For Your Next Feast

Chicken is a versatile ingredient that can be used in a variety of keto recipes. From one-pan dinners to slow cooker meals, there are many options for a keto-friendly chicken dinner. Some recipes to consider are keto crack chicken, cheesy jalapeño keto chicken, chicken parmesan, and chicken tikka masala. These recipes typically combine chicken with cheese, bacon, vegetables, and low-carb sauces. Sides such as cauliflower rice or zoodles can also be added to create a filling and tasty keto meal.

Keto chicken with cauliflower rice

Ingredients:

• 1 small head of cauliflower
• 1 tablespoon coconut oil
• 1/4 cup onion, chopped
• 1 pound uncooked chicken breast, cubed
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon sriracha
• 2 tablespoons soy sauce or liquid aminos, divided
• 2 cups broccoli, cut into small florets
• 1 stalk green onion, sliced
• 1 teaspoon sesame seeds
• 1/4 cup Parmesan cheese
• 1 teaspoon garlic powder
• 2 teaspoons mixed herbs

Method:

• Remove the core and leaves from the cauliflower. Cut into florets and place into a food processor. Pulse until a rice-like texture is achieved, then set aside in a large bowl.
• Place a skillet over medium heat and add coconut oil. Once melted, add the onion to the pan and saute until fragrant.
• Add the chicken to the skillet and sprinkle with garlic powder, salt, and pepper. Saute the chicken until cooked through and golden.
• Pour the sriracha and half of the soy sauce into the pan to coat the chicken.
• Add broccoli and water to the pan and cover. Allow to steam for about 5-7 minutes, until the broccoli begins to soften.
• Place the cauliflower rice in the pan, sprinkle with a little salt, and add the remaining soy sauce. Gently stir so the cauliflower rice is coated. Continue cooking for about 15-20 minutes until the broccoli is fork-tender and the cauliflower rice is soft.
• Push the cauliflower rice and veggies to the edges of the pan, leaving a hole in the center. Crack an egg into the center of the pan. Let it fry, breaking the yolk apart with a fork.
• Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.

Tips:

• You can use frozen cauliflower rice if you prefer.
• This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Chicken and green beans sheet pan meal

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 pounds of baby gold potatoes, quartered or cut into 1-inch pieces
• 1 pound of fresh green beans
• 3 tablespoons of olive oil
• 1 teaspoon of Italian blend seasoning (or 1/4 teaspoon each of basil, parsley, oregano, and thyme)
• 1 teaspoon of garlic powder
• 1/4 teaspoon of smoked paprika
• 1 tablespoon of grated parmesan cheese
• 3 tablespoons of butter
• 2 teaspoons of minced garlic
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper

Instructions:

Preheat your oven to 400 degrees Fahrenheit. In a medium saucepan, melt the butter and stir in the garlic, salt, and pepper. Bring this mixture to a boil, then reduce to a simmer. Remove from the heat and set aside.

Pound the chicken breasts to an even thickness. Arrange the green beans, chicken breasts, and potatoes on a large sheet pan. Drizzle the olive oil over the ingredients and season with salt and pepper to taste.

Combine the Italian seasoning, garlic powder, and smoked paprika. Sprinkle this seasoning mix over the veggies and chicken. Then, pour the honey sauce over the chicken.

Bake for 20-25 minutes, or until the veggies are tender and the chicken is cooked through. Sprinkle the parmesan cheese over the green beans and potatoes, and serve.

For an extra flavour boost, you can also drizzle balsamic glaze over the dish.

Tips and Variations:

• If you prefer crispier green beans, place them in a bowl and coat them with the spice mixture. Add them to the sheet pan for the last 15 minutes of cooking time.
• If you are using larger potatoes, quarter them to ensure they cook evenly and absorb the flavours.
• This recipe can easily be doubled using two sheet pans. Depending on your oven, you may need to rotate the pans halfway through the cooking time.
• You can also experiment with different vegetables, such as broccoli, cauliflower, asparagus, zucchini, or Brussels sprouts.
• For a variation in protein, you could substitute pork chops or a meaty fish like tuna, salmon, or snapper. Just ensure they are of similar thickness to the chicken breasts and adjust the cooking time as needed.

Enjoy your delicious and nutritious keto-friendly sheet pan meal!

Keto chicken with bacon and ranch seasoning

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 3 cloves of garlic
• 1 cup of ranch dressing
• 1 cup of mozzarella cheese
• 1 cup of cheddar cheese
• 5 cups of broccoli or 1 lb of spinach

Method:

• Preheat the oven to 375°F.
• If using spinach, thaw and squeeze to drain. If using broccoli, place in a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
• Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl.
• Transfer the mixture to a 9x13 inch glass or stoneware casserole dish.
• Top with the remaining shredded mozzarella and cheddar cheeses.
• Bake for about 15 minutes, until hot and bubbly.

Tips:

• For a more intense ranch flavor, add 2 tablespoons of ranch seasoning.
• You can use leftover vegetables for this recipe.
• You can also add in other vegetables like onion, red pepper, and yellow pepper.

Chicken with spinach and artichoke dip

Ingredients:

• Spinach (frozen or fresh)
• Artichoke hearts (canned, marinated, or frozen)
• Cream cheese
• Sour cream
• Mayonnaise
• Garlic powder or minced garlic
• Salt and pepper
• Boneless, skinless chicken breasts
• Olive oil
• Shredded mozzarella cheese

Optional Ingredients:

• Parmesan cheese
• Heavy cream
• Bacon
• Red pepper or black pepper

Instructions:

Start by preheating your oven to 375°F (190°C). In a microwave-safe bowl, heat the spinach until warmed through. Let it cool slightly, then squeeze out the excess moisture. Return the spinach to the bowl and mix in the softened cream cheese, artichoke hearts, mayonnaise, garlic powder, and salt and pepper to taste. You can also add Parmesan cheese and heavy cream for extra creaminess.

Next, prepare the chicken breasts by pounding them to an even thickness, ideally no more than 1 inch thick. Season both sides of the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts in the hot oil for about 2-3 minutes on each side. You may need to work in batches depending on the size of your skillet. Place the browned chicken breasts in a large baking dish.

Spread the spinach-artichoke mixture generously on top of each chicken breast. Bake in the preheated oven for 20-22 minutes, or until the chicken is no longer pink in the center and the juices run clear. To ensure doneness, an instant-read thermometer inserted into the center of the thickest part of the chicken should read at least 165°F (74°C).

Finally, top the breasts with shredded mozzarella cheese and return to the oven for an additional 1-2 minutes, or until the cheese has melted.

Your keto-friendly chicken with spinach and artichoke dip is now ready to be served! Enjoy this delicious and comforting meal with a side of roasted broccoli, asparagus, or cauliflower rice.

Tips and Variations:

• If you prefer fresh spinach, you can use it instead of frozen. Just be sure to sauté it first to avoid any excess liquid in the sauce.
• For an extra kick of flavor, add some cooked and chopped bacon to the mixture.
• If you like your food spicy, add some crushed red pepper or extra black pepper to taste.
• This recipe is perfect for meal prepping and can be frozen and enjoyed at a later date.

Feel free to adjust the ingredients and cooking times to suit your taste preferences and dietary needs. Enjoy your keto dinner!

Chicken with peanut sauce

Ingredients:

• 6 skin-on chicken thighs (or other cut of choice)
• 1/2 cup peanut butter or almond butter (sugar-free and all-natural)
• 1/2 tsp minced fresh ginger
• 1/2 tsp minced fresh garlic
• 1 tbsp chopped fresh jalapeño pepper
• 1 tbsp fish sauce (sugar-free)
• 2 tbsp rice wine vinegar (sugar-free)
• 1 tbsp soy sauce (wheat-free or coconut aminos for Paleo)
• 1 tbsp avocado oil (or other light oil)
• 1 tsp ground coriander
• 1 tsp granulated erythritol sweetener (or honey for Paleo)
• 1/4 cup full-fat coconut milk from a can
• 1-2 tsp chile garlic sauce (found in the Asian section of the grocery store)
• 1 tbsp low-carb brown sugar or sweetener of choice
• 1 tsp tamari soy sauce (or coconut aminos)
• 1 tsp coconut oil (or sesame oil, or olive oil)
• 1/2 tsp Thai red curry paste

Instructions:

For the Chicken:

• Combine the fish sauce, rice wine vinegar, soy sauce, avocado oil, ginger, garlic, cayenne pepper, ground coriander, and sweetener in a large bowl and whisk together.
• Add the chicken pieces and stir to coat thoroughly with the marinade.
• Cover and refrigerate for a minimum of one hour, up to 24 hours.
• Remove from the refrigerator 30 minutes before cooking and preheat the grill to medium heat.
• Grill the chicken for about 6-8 minutes per side, or until a thermometer inserted in the center reads 165°F.

For the Peanut Sauce:

• Combine all the sauce ingredients in a blender or food processor and blend until smooth.
• Taste and adjust the sweetness and saltiness to your preference before serving.

This peanut sauce is also delicious served cold as a dressing for salads or cabbage. You can also bake or sauté the chicken instead of grilling it. Simply bake for about 40 minutes at 400°F or sauté over medium heat for about 5 minutes per side, or until a meat thermometer reads 165°F at the center.

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