Leftover Chicken Thighs: Keto-Friendly Recipes And Ideas

Leftover chicken thighs can be used in a variety of keto-friendly dishes. Chicken fajita taquitos, for example, are a great low-carb snack or dinner option. You can also use leftover chicken to make a simple chicken casserole, which is an easy one-dish meal that can be assembled and baked quickly. Alternatively, you can use leftover chicken in salads, soups, or other keto-friendly recipes such as chicken pot pie, chicken cabbage casserole, or chicken Alfredo casserole.

Keto chicken fajita taquitos

If you're looking for a low-carb snack or dinner, Keto Chicken Fajita Taquitos are a great option. This recipe uses slices of Colby-Jack cheese to create crispy shells, which are then packed with chicken and vegetables. The best part? Each serving has just 1.3 net carbs!

Here's what you'll need:

Ingredients

• Colby-Jack cheese slices
• Cooked chicken (rotisserie, leftover grilled, or baked)
• Bell pepper (sautéed or grilled)
• Onion (sautéed or grilled)
• Cumin, salt, and pepper
• Hot sauce
• Lime juice

Instructions

• Combine the chicken, bell pepper, onion, hot sauce, lime juice, and spices in a small bowl.
• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicone baking mat.
• Place the cheese slices on the prepared baking sheet and bake for 5-7 minutes, until the edges are browned and the cheese is bubbly.
• Remove from the oven and let cool for about 1 minute. The cheese should still be pliable.
• Place the fajita mixture on the edge of one slice and tightly roll them up, seam side down.

Feel free to get creative and experiment with different types of cheese and fillings. You can also top your taquitos with sour cream, salsa, or guacamole for some extra flavour. Enjoy!

Keto chicken casserole

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 cups broccoli, cut into small florets
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup cheddar cheese, grated and packed
• 4 oz cream cheese (1/2 a brick)
• 6 tbsp heavy whipping cream
• 1 tbsp Dijon mustard
• 1 1/2 tbsp olive oil, divided
• Salt to taste

Method:

Preheat your oven to 375°F.

Heat 1 tbsp of olive oil in a large, oven-safe skillet on high heat. Sear the chicken thighs until golden brown on each side, about 3 minutes per side. Once seared, turn to medium heat, cover and cook until the chicken is done and an instant-read thermometer measures 165°F, about 7-9 minutes.

While the chicken cooks, place a steamer basket over a pot of water and bring to a boil. Once boiling, add the broccoli, cover and cook until tender, about 2-4 minutes. Drain and set aside.

Transfer the chicken to a cutting board and wipe out the pan. Heat the remaining olive oil on medium heat and cook the leeks and paprika until softened, about 2-3 minutes.

Turn to medium-low heat and add in 1/4 cup of Parmesan cheese, cheddar cheese, cream cheese, whipping cream, mayonnaise, mustard, and salt. Whisk until smooth and creamy.

Cut the chicken into small cubes and add it, along with the broccoli, to the pot, stirring to coat.

Sprinkle the remaining Parmesan over the casserole and bake until bubbly, about 15 minutes. Then, turn your oven to high broil and broil until golden, about 2-3 minutes.

Tips:

• If you don't have an oven-safe skillet, transfer the contents to a baking dish before sprinkling with Parmesan and baking.
• You can use chicken breasts instead of chicken thighs for a lighter dish.
• For a quicker version, use shredded store-bought rotisserie chicken.
• This casserole can be frozen and reheated. Divide it into individual servings and freeze in airtight containers.
• To make the dish extra creamy, add a tablespoon of full-fat cream cheese.

Chicken pot pie

Ingredients:

• 1-1.5 lbs chicken thighs, cut into bite-sized pieces
• 1/2-1 cup carrots, diced or shredded
• 1/2 cup celery, chopped
• 1/4-1/2 cup onion, chopped
• 3-4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2-3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 teaspoon xanthan gum or glucomannan (optional)
• Salt and pepper, to taste

For the biscuit topping:

• 1-1.5 cups almond flour
• 1/4-1/2 cup coconut flour (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2-3/4 cup grated cheddar cheese
• 1/3 cup sour cream or Greek yoghurt
• 2 tablespoons melted butter
• 1 egg

Method:

First, make the pot pie filling by softening the carrots, celery, and onion in a pan with some avocado or olive oil. Add the garlic, chicken, thyme, salt, and pepper, and cook until the chicken is almost done. Then, pour in the chicken broth and heavy cream, and add the xanthan gum if using. Bring to a boil and then reduce to a simmer.

Next, prepare the biscuit dough by combining the almond flour, coconut flour (if using), baking powder, garlic powder, and salt in a large bowl. Stir in half the grated cheese. Add the eggs, sour cream, and melted butter, and mix until well combined.

Transfer the creamy chicken filling to a 9x9 inch casserole or baking dish. Using a spoon or scoop, dollop the biscuit dough over the filling.

Bake in the oven at 400°F for 20-25 minutes, or until the filling is bubbling and the topping is golden brown.

Tips:

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add more vegetables, such as mushrooms, green beans, or red pepper.
• For a thicker sauce, you can add more cream or use coconut flour or arrowroot powder.
• If you don't like cheddar, you can use mozzarella cheese instead.
• This recipe can be frozen and reheated, and the leftovers can be stored in the fridge for up to a week.

Chicken salad

Ingredients:

• Leftover chicken thighs, boned and shredded
• Mayonnaise
• Sour cream
• Dijon mustard
• Garlic, minced
• Kosher salt and black pepper, to taste
• Dried thyme
• Paprika
• Cayenne pepper
• Scallions, sliced
• Bacon bits
• Optional: steamed broccoli florets, avocado oil spray, or broccoli

Instructions:

• In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, garlic, salt, pepper, thyme, paprika, and cayenne pepper.
• Add the shredded chicken thighs to the bowl and toss until the chicken is coated with the mayonnaise mixture.
• If desired, steam some small broccoli florets and mix them into the salad.
• Sprinkle the scallions and bacon bits on top of the salad.
• Serve as-is or use it as a filling for lettuce wraps, low-carb tortillas, or keto bread.

This chicken salad can be served immediately or stored in the refrigerator for later. It is best enjoyed within 3-4 days of preparation.

Chicken soup

Keto Chicken Soup

Ingredients:

• Leftover chicken thighs, deboned and shredded
• Chicken broth
• Vegetables of your choice (onions, garlic, carrots, celery, etc.)
• Spices and herbs (salt, pepper, thyme, rosemary, etc.)
• Cream or coconut milk (optional)

Instructions:

• Start by preparing your vegetables. Chop them into bite-sized pieces. You can sauté them in a pan with some butter or avocado oil until they are softened and fragrant.
• In a large pot, combine the shredded chicken thighs with the chicken broth. You can use store-bought broth or make your own bone broth from the leftover chicken bones.
• Add the sautéed vegetables to the pot, along with your desired spices and herbs. You can also add some cream or coconut milk for a creamier soup.
• Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes. This will allow the flavors to blend and intensify.
• Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your preference.
• Serve the soup hot. You can garnish it with fresh herbs, shredded cheese, or chopped green onions.

This soup can be a complete meal on its own, or you can serve it with a side salad or keto-friendly bread. It's a great way to use up leftover chicken thighs and create a delicious and comforting keto meal.

Frequently asked questions