Some of my favorite recipes are keto recipes especially keto chicken recipes.
They are great as keto friendly, easy recipes for chicken. I love protein that is chock full of B-12, but man oh man it can be tough to find good recipes for it that are also keto friendly.
I want to teach you how to make chicken the mouthwatering and easy way, so here we go.
Below is 19 of my favorite keto chicken recipes..
The 19 Best Keto chicken recipes
1. Keto Chicken Alfredo
Low-carb Keto Chicken Alfredo is one of my favorite comfort dishes to make because it has a delectable chicken sauce finished with spaghetti squash, a couple of juicy sautéed chicken breasts, and a creamy Alfredo sauce – a trio of ingredients that when combined is sheer perfection. The Alfredo sauce is a concoction made from heavy cream, Parmesan cheese and Italian seasoning.
I replace the spaghetti with zucchini noodles – or zoodles, a light yet filling ingredient that still upholds the taste of the dish.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 cups zucchini noodles (zoodles)
Chopped parsley, for garnish (optional)
Instructions
- Place the slices of chicken into a large skillet, pour in the olive oil then heat over medium-high heat. Season the sliced chicken with salt and pepper. Cook for 5 to 7 minutes or until they are nicely browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, heat the garlic and sauté for about 1 minute until fragrant.
3. Reduce the heat to medium, then add the heavy cream. Stir in the Parmesan cheese and seasoning. Simmer lightly, stirring often, until the sauce is thickened, approximately 3-4 minutes.
4. Put the cooked chicken back to the skillet and mix to cover chicken in Alfredo sauce.
5. Stir in the zoodles and cook for another 2 to 3 minutes until the noodles are tender but not mushy.
6. Serve hot, garnished with chopped parsley if desired.
2. Keto Chicken Parmesan
This dish, transformed: Chicken parmesan makes an epic low-carb keto meal when you swap out the spaghetti for a few culinary tricks. Pounded chicken breasts are coated in a seasoned mixture of almond flour and Parmesan cheese, then doused with sugar-free marinara and melted mozzarella.
Comfort and health. What’s not to like?
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 large eggs
1 tablespoon olive oil
1 cup sugar-free marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. Season the chicken breasts with salt and pepper.
3. Pour the almond flour on a shallow bowl and mix with the Parmesan cheese and Italian seasoning.
3. Beat the eggs in another bowl.
4. Dip each chicken breast in the egg, then roll it in the almond flour mixture, pressing lightly to coat.
5. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chicken breasts and cook until golden brown on each side, approximately 3-4 minutes per side.
6. Place the chicken in the prepared baking dish. Spoon the marinara sauce over the top of the chicken and sprinkle with the mozzarella. Bake in the oven for 15 to 20 minutes or until the chicken is cooked through and the cheese is bubbly. Garnish with fresh basil, if you like.
3. Buffalo Keto Chicken Wings
Few things can beat the smell of crispy, spicy-buffalo chicken wings roasting in my kitchen. I like to batter them with baking powder and spices, then roast until golden brown, smothered in a rich sauce consisting of hot sauce and butter.
Ingredients
2 pounds of chicken wings, separated into drumettes and flats
2 tablespoons baking powder (aluminum-free)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter
Optional: celery sticks and blue cheese dressing for serving
Instructions
1. Preheat a 400°F (200°C) oven and have ready a baking sheet lined with foil and an oven-safe rack set up on top with a little non-stick spray.
2. Place the chicken wings in a large bowl and toss them with the baking powder, salt, pepper and garlic powder until well-coated.
3. Lay the wings in a single layer on the rack. Bake for 45-50 minutes, flipping them halfway through, until crispy and golden brown.
4. Meanwhile, bake the wings for 45 minutes. While the wings are in the oven, make your buffalo sauce: melt the butter over low heat in a small pan and whisk in hot sauce until well combined.
5. Transfer the wings to a large clean bowl. Pour the buffalo sauce over the wings and toss to coat.
6. Serve the wings hot, optionally with celery sticks and blue cheese dressing on the side.
4. Keto Chicken Casserole
A keto chicken casserole sounds appealing to me – shredded chicken, creamy cheese, nutritious broccoli – all nicely holding together. Cream cheese and mayonnaise.
Who knew you could make an emulsion with two totally different ingredients? This will be good food.
Very good. Low-carb and nourishing.
Perfect for any occasion.
Ingredients
2 cups cooked chicken, shredded
1 cup broccoli florets, steamed
1 cup cheddar cheese, shredded
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Shred chicken and steam the broccoli in a huge mixing bowl together with the cheddar cheese, cream cheese, mayonnaise, and heavy cream.
3. Then add the garlic powder, onion powder, salt and pepper and mix well.
4. Transfer the mixture into a greased baking dish, spreading it evenly.
5. Bake in preheated oven for 20-25 minutes, or until the cheese is bubbling on top.
6. Allow to cool slightly before serving. Enjoy your keto-friendly casserole!
5. Keto Butter Chicken
This is my daring low-carb spin on a rich butter chicken. Marinate tender chicken thighs in a zesty sauce of ginger garlic paste, lemon juice and spices, doused in a luxurious sauce of butter, tomato puree and heavy cream, sprinkled with garam masala and garnished with fresh cilantro.
Just the way I like it!
Ingredients
-
1.5 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces
- 3 tablespoons butter
- 1 cup heavy cream
- 1/2 cup tomato puree
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro, chopped, for garnish
- 1 tablespoon olive oil (or any keto-friendly oil)
Instructions
1. In a large skillet, heat olive oil over medium heat. Place marinated chicken pieces into skillet and cook until chicken is browned on all sides and cooked through. Remove chicken and set aside.
2. In another frying pan, heat the butter until it is melted, then add the tomato puree and let it simmer until it begins to separate from the oil.
3. Add the heavy cream and the garam masala. Mix well and let simmer to thicken for a few minutes.
4. Put the chicken back in the pan, tossing it with the sauce until the pieces are well-coated and cook for another 5 to 10 minutes on low heat to marry the flavors.
5. Garnish with fresh cilantro before serving. Enjoy your keto butter chicken!
6. Keto Chicken Fajitas
Keto chicken fajitas is my go-to meal when I want something quick, low-carb and flavorful. It has juicy boneless chicken breast strips, fresh bell peppers, garlic powder and smoked paprika, sizzling in the avocado oil.
Finally, a squeeze of lime juice brightens up the whole dish. Sounds good, doesn’t it?
And it tastes great.
Ingredients
1 lb boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons avocado oil
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Instructions
1. In a large bowl, combine the chicken strips with the garlic powder, onion powder, ground cumin, chili powder, smoked paprika, salt and pepper. Toss to coat the chicken evenly with the spices.
2. Add 1 tablespoon of avocado oil to a large skillet over medium-high heat. Add the seasoned slices of chicken and cook 5-7 minutes until done and well-browned. Remove and set aside.
3. Meanwhile, in the same skillet, heat the remaining tablespoon avocado oil and cook the onion and bell pepper slices for 5 minutes or until they are tender and just beginning to brown.
4. Transfer the cooked chicken to the skillet with the vegetables. Drizzle with lime juice and toss to combine and heat through, about 2-3 minutes.
5. Adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro, wrapped in lettuce or next to cauliflower rice as a complete keto meal.
7. Keto Chicken Thighs
There’s not much to this dish, but there’s a lot of flavor. This oven-baked chicken thighs recipe uses olive oil, garlic powder, and paprika for earthiness, and lemon juice for brightness, all without sacrificing flavor.
And, it’s a delicious and low-carb keto meal option.
Ingredients
6 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Put it into the bowl with olive oil, garlic powder, onion powder, paprika, oregano, lemon juice, salt and pepper.
3. Coat the chicken thighs evenly with the spice mixture.
4. Place the chicken thighs on a baking sheet lined with parchment paper.
5. Bake in the oven preheated to 350°F (180°C) for 25-30 minutes, or until the meat reaches an internal temperature of 165°F (75°C).
6. Allow to rest for a couple of minutes before sprinkling with chopped parsley and serving.
8. Keto Lemon Herb Chicken
I love the combination of lemon zest and juice to dry oregano and thyme, that makes this dish a songful, delicious and keto friendly meal. The chicken breasts will absorb the flavors, but combined with garlic, it makes this dish irresistible.
When it is ready, just garnish it with lemon slices and parsley and serve. A perfect dish for family, friends or simply for yourself.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Lemon slices, for garnish (optional)
Instructions
1. Stir together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt and pepper in a serving bowl.
2. Place the chicken breasts in the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes to 1 hour.
3. Preheat the oven to 400°F (200°C). Put the marinated chicken breasts in a baking dish.
4. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Serve after a few minutes of resting. Garnish with fresh parsley and lemon slices if you like.
9. Keto Bacon Wrapped Chicken
Bacon-wrapped chicken is a great dish to prepare, chicken breasts stuffed with bacon to make one delicious meal! This recipe is keto friendly of course, seasoned only with garlic and onion powder, paprika, sea salt and pepper.
It is very easy to prepare and delicious for those who are looking for a low carb meal with a twist!
Ingredients
4 boneless, skinless chicken breasts
8 slices of bacon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
Optional: fresh herbs (such as parsley or thyme) for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Combine the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
3. Season each chicken breast with the spice mixture, ensuring they are evenly coated.
4. Wrap each chicken breast with two to three slices of bacon, slightly overlapping and try to tuck the bacon underneath the breast to hold it in place. Secure with toothpicks if necessary to help hold the bacon around the chicken.
5. Put the chicken wrapped in bacon on a baking sheet lined with parchment paper or in a glass or other baking dish.
6. Bake at 375 for 25-30 minutes or until the chicken is cooked through and bacon is crispy. Broil for the last few minutes to get the bacon extra crispy, then garnish with more fresh herbs and serve.
10. Keto Chicken Stir Fry
To me, a good chicken stir fry is a yummy, healthy assembly of colorful vegetables and lean protein. I like the red and yellow bell peppers with the tender chicken strips.
With garlic, fresh ginger and a splash of soy sauce, this is easy to make and fits into my keto meal plan.
Ingredients
1 lb (450g) boneless, skinless chicken breast, sliced into thin strips
2 tablespoons olive oil or avocado oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small broccoli crown, cut into florets
1 medium zucchini, sliced into half-moons
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or coconut aminos
1 tablespoon sesame oil
1 tablespoon sesame seeds (optional)
Salt and pepper, to taste
Green onions, sliced, for garnish
Instructions
1. In a large heavy skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with salt and pepper; stir-fry until golden brown and cooked through, about 5-7 minutes. Remove from skillet.
2. Meanwhile, put the remaining 1 tablespoon of olive oil in the same skillet, along with the garlic and ginger, minced, and stir-fry for 30 seconds until fragrant.
3. Finally, add the red and yellow bell peppers, broccoli and zucchini to the skillet. Stir-fry the veggies for 4 to 5 minutes or until they are tender-crisp.
4. Add the cooked chicken back to the skillet, pour in the soy sauce (or coconut aminos) and sesame oil and stir together coating the chicken and vegetables. Cook another 1-2 minutes.
5. Taste and season, if needed, with more salt, pepper or soy: sesame seeds are optional and can be sprinkled on top.
6. Take it off the heat, garnish with the cut green onions, and serve the keto chicken stir fry.
11. Keto Teriyaki Chicken
Who ever said spicy teriyaki had to have sugar in it? Not me!
Keto Teriyaki Chicken is truly a flavor-bomb, with coconut aminos and ginger for flavor, and a sesame oil and sweetener kick. Without the rice, this hearty meal will become a keto classic.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon erythritol or monk fruit sweetener
- 1 tablespoon sesame seeds
- Chopped scallions for garnish (optional)
Instructions
1. Whisk the coconut aminos, rice vinegar, sesame oil, minced garlic, grated ginger, and sweetener together in a medium bowl to make the teriyaki marinade.
2. Put the chicken thighs in the marinade, turning them over until well coated. Cover and refrigerate for at least 30 minutes, to let the flavors infuse.
3. In a large cast-iron skillet over medium-high heat, add the avocado oil. Once hot, place the seasoned chicken thighs in the skillet and cook for 5-7 minutes on each side until cooked-through and golden brown.
4. Transfer the chicken to a serving plate and let rest for a few minutes while you pour any remaining marinade into the skillet and let it simmer for another minute.
5. Cut the chicken into slices, toss it with the thickened sauce from the pan, scatter with sesame seeds and garnish with chopped scallions if you like. Serve immediately.
12. Keto Chicken Caesar Salad
I love putting perfectly grilled chicken breast over a pile of crisp, green Romaine lettuce, then topping it off with a creamy Parmesan cheese and crispy bacon, and drizzling a Caesar dressing made with a little bit of garlic and lemon juice. It’s a delicious and satisfying meal that’s low in carbohydrates but high in enjoyment.
Ingredients
Chicken breast, 2 pieces
Olive oil, 2 tablespoons
Salt and pepper, to taste
Romaine lettuce, 1 large head
Parmesan cheese, 1/2 cup grated
Anchovy fillets, 2-3 (optional)
Caesar dressing, 1/2 cup (keto-friendly)
Lemon juice, 1 tablespoon
Garlic, 2 cloves minced
Dijon mustard, 1 teaspoon
Bacon, 4 strips cooked and crumbled
Hard-boiled eggs, 2 sliced
Instructions
1. Brush the chicken breasts with olive oil and season with salt and pepper. Grill or pan-fry them over medium heat, about 6-7 minutes per side, until cooked through. Let them rest a few minutes before cutting them into slices.
2. Wash and chop it up, then put it in a large salad bowl.
3. Combine the Caesar dressing with the garlic and lemon juice in a small bowl and stir in Dijon mustard and chopped anchovy fillets, if desired.
4. Toss the Romaine lettuce with the prepared dressing until well coated.
5. Place the salad on top and garnish with sliced chicken, Parmesan cheese, bacon crumbles and sliced hard-boiled eggs.
6. Serve immediately, ensuring every serving includes a bit of each topping.
13. Keto Chicken Enchiladas
The filling is seasoned, shredded chicken, two kinds of cheese – cheddar and mozzarella – sugar-free salsa, and of course low-carb tortillas. It is so comforting, so savoury, so cheesy, so diet-friendly.
Ingredients
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/2 cup sugar-free salsa
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 small green bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 low-carb tortillas
Instructions
1. Preheat your oven to 375°F (190°C).
2. Mix the shredded chicken, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, sour cream, salsa, green onions, cilantro, green bell pepper, cumin, chili powder, garlic powder, salt and pepper in a large bowl until combined.
3. Spoon the chicken mixture into the tortillas, then tightly wrap them and pack them into a baking dish on their seams side.
4. Sprinkle the remaining cheddar and mozzarella cheese evenly over the enchiladas.
5. Cover with foil and bake in preheated 350˚ oven for 20 minutes; uncover and bake another 10 minutes, or until cheese is melted and bubbly.
6. Allow to cool slightly, then serve and enjoy.
14. Keto Garlic Parmesan Chicken
Delightful tender chicken breasts, coated with Parmesan cheese and almond flour, seasoned with garlic and Italian seasonings, baked to golden perfection, this is one perfect dinner!
Enjoy!
Ingredients
4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 cup almond flour
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup butter
2 tablespoons olive oil
Fresh parsley, chopped (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Mix the Parmesan cheese, almond flour, garlic powder, Italian seasoning, salt and pepper in a shallow dish.
3. Melt the butter in a skillet over medium heat. Add the minced garlic and cook approximately 1 minute, until fragrant.
4. Dip each chicken breast into the garlic butter, coat well, then press and cover in mixture.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Place chicken breasts in skillet and brown, 2-3 minutes per side, until golden.
6. Place the skillet in the preheated oven and bake until the chicken is cooked, about 20-25 minutes. Garnish with fresh-chopped parsley, if you like, before serving.
15. Keto Chicken Curry
A well-constructed chicken curry will transport you straight into a swirl of spiciness and then you will never want a takeout again. This keto-friendly curry with chicken thighs incorporates curry powder, turmeric, cumin and creamy coconut milk, all of which together with tender chicken make for a taste to savor.
Color and texture are brought in by spinach and red bell pepper.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 can (13.5 oz) coconut milk (full fat)
1 cup chicken broth
1 red bell pepper, sliced
1 cup spinach leaves
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
1. Heat the coconut oil in a large frying pan on medium heat. Add the chopped onion and sauté until translucent.
2. Mince the garlic and grate the ginger into the pan and cook for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric and cumin and cook for about 30 seconds to toast the spices.
4. Put the chicken pieces into the pan, season with the spice mix and brown them on all sides.
5. Stir in the coconut milk and stock, then bring to a simmer. Add the sliced red bell pepper, then cook the curry 15-20 minutes until the chicken is cooked through and the sauce has thickened.
6. Stir in spinach leaves until they wilt, season with salt and pepper, then serve the curry ‘hot’ with fresh cilantro as a garnish.
16. Keto Chicken Piccata
Another that I often try in my kitchen: keto-friendly Chicken Piccata – chicken breasts (boneless) dredged in almond flour, fried in a sauce made of chicken broth, lemon juice and capers, and garnished with fresh parsley and optional lemon slices.
Ingredients
- 2 large chicken breasts, boneless and skinless
- Salt and pepper, to taste
- 1/2 cup almond flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- 1/3 cup lemon juice, freshly squeezed
- 1/4 cup capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish (optional)
Instructions
1. Trim any excess fat and slices each chicken breast in half horizontally to create thinner cutlets. Dust each breast on all sides with salt and pepper, then dredge in almond flour, shaking off excess.
2. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chicken, and cook 3-4 minutes per side, until golden and just cooked through. Transfer to the plate.
3. In the same skillet, add chicken stock and lemon juice, scraping up any browned bits. Season with salt and pepper and reduce slightly.
4. Melt remaining butter, stir in capers; return chicken to skillet and spoon sauce over chicken.
5. Cook for a further two minutes until the sauce thickens and everything is heated through.
6. Garnish with chopped parsley and lemon slices and serve. Bon appetit! Keto Chicken Piccata.
17. Keto Caprese Stuffed Chicken
A low carb, high protein take on the classic Italian flavors, This Keto Caprese Stuffed Chicken is one of my favorite recipes to make. Juicy chicken breasts stuffed with fresh mozzarella and tomato slices seasoned with garlic and Italian herbs, topped with fresh basil and some glazed balsamic.
Pure heaven!
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
8 oz fresh mozzarella, sliced
1 large tomato, sliced
Fresh basil leaves
2 tablespoons olive oil
Balsamic glaze, for drizzling
Instructions
1. Preheat your oven to 375°F (190°C). Use a sharp knife to carefully slice a pocket into each chicken breast, taking care to not cut all the way through.
2. Add spices: salt, pepper, garlic powder, Italian seasoning – season the inside and out on the chicken breasts.
3. Stuff the chicken breasts with slivers of mozzarella, tomato and basil only.
4. Heat the olive oil in oven-save skillet on the stove top over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes per side until golden brown.
5. Place the skillet in the oven and bake for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Drizzle with balsamic glaze before serving, if desired, and garnish with additional fresh basil. Keto Caprese Stuffed Chicken is now ready to enjoy!
18. Keto BBQ Chicken
Get your keto BBQ chicken on with this easy, smoky, savoury, dairy-free, gluten-free meal! Low-carb bone-in chicken thighs are rubbed with chicken seasoning (Smoked Paprika, Garlic Powder, tiny dash of Onion Powder) and then basted with a super-quick, sugar-free BBQ sauce, making it a meal that will really stick to your ribs.
Ingredients
4 chicken thighs, bone-in, skin-on
1 cup sugar-free BBQ sauce
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder salt and pepper.
3. Rub the spice mixture all over the chicken thighs to coat them evenly.
4. Place the chicken thighs, skin-side up, in a baking dish and brush them on both sides with the sugar-free BBQ sauce.
5. Place in the preheated oven and bake for 25 minutes. Brush with remaining BBQ sauce and bake an additional 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Allow the chicken to sit for a few minutes before serving.
19. Keto Pesto Chicken
In order to eat something delicious, filling and keto, I whipped up a batch of these cherry tomato and mozzarella pesto baked chicken breasts. With flavorsome chicken breasts drowned in basil pesto, sprinkled with sweet cherry tomatoes and covered in a melty cheese layer, I assure you, this dish is bursting with flavor!
Fresh basil for garnish takes this dish over the top.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 cup basil pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
Fresh basil leaves, for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat and sear both sides of the chicken breasts until a golden crust forms, about 3-4 minutes per side.
4. Add dollops of pesto over each breast, then place the cherry tomatoes and mozzarella on top.
5. Transfer the skillet to the oven and bake 20-25 minutes, until the chicken is cooked through and the cheese is bubbly.
6. Garnish with fresh basil leaves before serving, if desired.
