15 Keto Chicken Breast Recipes for Easy Low-Carb Dinners

Ingredients

• 4 boneless, skinless chicken breasts (about 900 g total), halved horizontally into even cutlets if thick
• 2 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 6 garlic cloves, finely minced
• 240 ml reduced-sodium chicken broth
• 120 ml heavy cream
• 3 tbsp finely grated Parmesan, plus a little more to finish

Method

1. Pat the chicken dry. Season both sides with the salt and black pepper. If the breasts are thick, slice them horizontally to make even cutlets so they cook at a similar rate.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden on the first side, about 4–5 minutes. Turn and cook until the thickest part reaches 74°C (165°F). Transfer to a clean plate. Work in batches if the pan is crowded.
3. Lower the heat to medium. Add the remaining olive oil and the garlic. Stir for about 30 seconds, just until fragrant; do not let it brown.
4. Pour in the chicken broth and scrape the browned bits from the base of the pan. Simmer briefly, then stir in the cream and Parmesan. Keep the sauce at a gentle simmer until smooth and lightly thickened.
5. Return the chicken and any resting juices to the skillet. Turn the pieces in the sauce and heat through. Finish with a little extra Parmesan and serve.

Kitchen and editorial noteThe source recipe uses a simple cream-and-Parmesan pan sauce. This is a researched adaptation of the linked garlic-Parmesan chicken recipe. It is not presented as a family recipe or as an independently cross-tested MPT version.

Recipe reference: Wholesome Yum — Garlic Parmesan Chicken.

Ingredients

• 450 g boneless, skinless chicken breast, sliced into 4 thin cutlets
• 100 g finely ground blanched almond flour
• 1 large egg, beaten
• ¾ tsp fine salt
• ⅛ tsp ground black pepper
• ¼ tsp garlic powder
• Olive-oil spray, as needed

Method

1. Preheat the air fryer to 200°C (400°F). Lightly spray the basket with olive oil.
2. Pat the chicken cutlets thoroughly dry. Season both sides with the salt, pepper and garlic powder.
3. Put the beaten egg in a shallow bowl and the almond flour in a second shallow bowl. Dip each cutlet into the egg, allow the excess to drip away, then press it into the almond flour so both sides are coated.
4. Arrange the cutlets in one layer in the basket, leaving space around each piece. Lightly spray the tops with olive oil. Cook for 5–6 minutes, turn carefully and cook for a further 5–6 minutes.
5. Check the thickest part of each cutlet with a food thermometer. Continue cooking in short intervals if needed until it reaches 74°C (165°F). Rest briefly before serving.

Kitchen and editorial noteAir-fryer times vary with cutlet thickness, basket design and how many pieces are cooked at once. Use the internal temperature, not the timer alone, to confirm doneness.

Recipe reference: Melanie Cooks — Air Fryer Almond Flour Breaded Chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• 283 g frozen spinach, thawed and squeezed very dry
• 225 g full-fat cream cheese, softened
• 1–2 tbsp olive oil
• 1 tsp dried thyme or paprika
• ¼ tsp fine salt, optional
• Freshly ground black pepper, to taste

Method

1. Heat the oven to 190°C (375°F). Lightly oil a baking dish.
2. Stir the squeezed spinach and softened cream cheese together until evenly combined. Season with the thyme or paprika and, if using, the salt and black pepper.
3. Use a sharp knife to cut a pocket into the thick side of each chicken breast. Do not cut all the way through. Divide the spinach filling between the pockets. Secure the openings with toothpicks if needed.
4. Brush the tops and sides of the chicken with olive oil. Arrange the breasts in the baking dish with space between them.
5. Bake until the thickest part of each breast and the centre of the filling reach 74°C (165°F), about 35–40 minutes depending on the size of the breasts. Check each breast with a food thermometer.
6. Remove the toothpicks and rest briefly before serving.

Kitchen and editorial noteThe University of Tennessee Extension recipe is the research reference for the spinach-and-cream-cheese filling and thermometer check. The ingredient proportions are an adaptation of the linked spinach-stuffed chicken reference. This version has not been independently cross-tested by MPT.

Recipe reference: University of Tennessee Extension — Spinach-Stuffed Chicken Breast.

Ingredients

• 900 g boneless, skinless chicken breast
• 60 ml extra-virgin olive oil
• 60 ml fresh lemon juice
• 1 tbsp dried basil
• 1 tbsp dried parsley
• 1 tsp fine salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes

Method

1. Whisk the olive oil, lemon juice, basil, parsley, salt, pepper, garlic powder, onion powder and red pepper flakes in a bowl.
2. Place the chicken in a shallow non-reactive dish or food-safe bag. Pour over the marinade and turn the pieces to coat. Cover and refrigerate for 30–45 minutes. Do not marinate on the counter.
3. Heat a clean grill to medium. Remove the chicken from the marinade and let excess drip away. Discard the used marinade.
4. Grill the chicken, turning as needed, until browned and the thickest part of each breast reaches 74°C (165°F). Cooking time depends on thickness and grill heat; the reference recipe allows about 15 minutes.
5. Transfer to a clean plate and rest for a few minutes before slicing.

Kitchen and editorial noteThis recipe is adapted from AdventHealth Whole Health Institute’s lemon-herb chicken. Its published timing includes a 45-minute preparation/marinade period and about 15 minutes on the grill.

Recipe reference: AdventHealth Whole Health Institute — Lemon Herb Chicken.

Ingredients

• Approximately 350–400 g cooked chicken breast, chopped or shredded (about 2½ US cups)
• 450 g cauliflower florets
• 120 ml heavy cream
• 225 g cream cheese, softened
• 50 g finely grated Parmesan
• 170 g shredded mozzarella, divided
• ½ cup finely chopped yellow onion
• 1 cup fresh spinach
• 2 tbsp minced garlic
• ½ tsp dried basil
• ½ tsp fine salt, plus more to taste
• Freshly ground black pepper, to taste

Method

1. Heat the oven to 175°C (350°F). Lightly grease a medium casserole dish.
2. Steam the cauliflower until just tender, about 5–6 minutes. Drain thoroughly so excess water does not thin the sauce.
3. In a large bowl, combine the cream cheese, heavy cream, Parmesan, basil, salt and black pepper. Stir until the mixture is mostly smooth.
4. Fold in the cooked chicken, cauliflower, onion, spinach and garlic. Add half of the mozzarella and mix until evenly distributed.
5. Transfer the mixture to the prepared dish and level the surface. Scatter the remaining mozzarella over the top.
6. Bake until the centre is hot and the cheese is melted and lightly golden, about 20 minutes. If the chicken was refrigerated, verify that the centre reaches 74°C (165°F). Rest for 5 minutes before serving.

Kitchen and editorial noteThe ingredient combination and casserole approach are adapted from Dr Berg’s Keto Alfredo Chicken Casserole. The 40-minute total is a guide based on the linked source. The centre should be hot throughout; if the casserole is assembled with chilled chicken, allow extra time and check the temperature before serving.

Recipe reference: Dr Berg — Keto Alfredo Chicken Casserole.

Ingredients

• 4 boneless, skinless chicken breasts (about 700–800 g total)
• 2 tbsp olive oil
• 1½ tsp smoked paprika
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 240 ml no-added-sugar barbecue sauce; check the label for carbohydrate content

Method

1. Stir together the olive oil, smoked paprika, lemon juice and garlic. Coat the chicken in the mixture, cover and refrigerate for at least 1 hour.
2. Heat the oven to 175°C (350°F). Arrange the chicken in a lightly oiled baking dish. Season with the salt and black pepper.
3. Bake for 20 minutes. Brush the top of each breast with some of the barbecue sauce and return the dish to the oven.
4. Continue baking, brushing with a little more sauce every 5 minutes, until the thickest part of each breast reaches 74°C (165°F). The source method allows about 15–20 additional minutes, depending on breast size.
5. Rest for 5 minutes before serving. Do not reuse sauce that has touched raw chicken unless it is brought to a full boil.

Kitchen and editorial noteAdapted from Spoonful of Sugar Free’s oven-baked boneless BBQ chicken. Use a sauce whose nutrition label fits your own carbohydrate needs; “sugar-free” does not necessarily mean carbohydrate-free.

Recipe reference: Spoonful of Sugar Free — Oven-Baked Boneless BBQ Chicken Breast.

Ingredients

• 4 medium boneless, skinless chicken breasts (about 680–750 g total)
• 56 g unsalted butter, softened
• 3 garlic cloves, finely minced
• 2 tbsp finely chopped flat-leaf parsley
• 25 g finely grated Parmesan
• 1 tbsp olive oil
• Fine salt, to taste
• Freshly ground black pepper, to taste

Method

1. Heat the oven to 190°C (375°F). Mix the softened butter with the garlic, parsley and Parmesan until evenly combined.
2. Pat the chicken dry. Cut a pocket lengthwise into the thick side of each breast without cutting through the opposite side.
3. Divide the garlic-butter mixture between the pockets. Press the openings together and secure with toothpicks. Season the outside with salt and black pepper.
4. Heat the olive oil in an oven-safe skillet over medium heat. Brown the chicken for about 3 minutes on each side, turning carefully so the filling stays inside.
5. Transfer the skillet to the oven and bake until the thickest part of each breast reaches 74°C (165°F). The time will vary with breast thickness; use a thermometer rather than relying on the clock.
6. Remove the toothpicks and allow the chicken to rest briefly before serving with the pan juices.

Kitchen and editorial noteThis boneless version adapts a garlic-butter-stuffed chicken method. The linked reference uses bone-in split breasts, so its timing is not transferred to this version; cook to temperature rather than relying on a fixed time. This adaptation has not been independently cross-tested by MPT.

Recipe reference: 101 Cooking for Two — Butter and Garlic Stuffed Baked Split Chicken.

Ingredients

• 450 g boneless, skinless chicken breast, cut into even strips
• 60 g finely ground almond flour
• 1 large egg, beaten
• 30 g finely crushed plain pork rinds
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp fine salt
• ¼ tsp ground black pepper
• 60 ml hot sauce; check the label for added sugar
• 30 g unsalted butter, melted
• Olive-oil spray, as needed

Method

1. Preheat the air fryer to 190°C (375°F). Lightly spray the basket with olive oil.
2. Pat the chicken strips dry. Put the almond flour in one shallow bowl, the beaten egg in a second and the crushed pork rinds mixed with garlic powder, paprika, salt and pepper in a third.
3. Coat each strip first in almond flour, then egg, then the pork-rind mixture. Press the final coating lightly so it adheres.
4. Arrange the strips in a single layer with space between them. Cook for 6–7 minutes, turn and cook for a further 6–8 minutes, working in batches if needed.
5. Check the thickest strip with a food thermometer and continue cooking until it reaches 74°C (165°F).
6. Whisk the hot sauce and melted butter together. Toss the cooked strips in the sauce just before serving so the coating does not sit and soften.

Kitchen and editorial noteThe low-carb coating is informed by Wholesome Yum’s keto chicken tenders; the buffalo finish follows the familiar hot-sauce-and-butter method. Use plain pork rinds and check the hot-sauce label.

Recipe reference: Wholesome Yum — Keto Chicken Tenders.

Ingredients

• 4 boneless, skinless chicken breasts (about 680 g total)
• 120 ml olive oil
• 60 ml fresh lemon juice
• 30 ml white-wine vinegar
• 1 tsp finely grated lemon zest
• 2 tbsp finely chopped fresh basil
• 2 garlic cloves, minced
• ½ tsp fine salt
• ¼ tsp freshly ground black pepper

Method

1. Whisk the olive oil, lemon juice, vinegar, lemon zest, basil, garlic, salt and pepper together in a shallow dish.
2. If the chicken breasts are uneven, place them between sheets of baking paper and gently pound the thicker ends to an even thickness. Add the chicken to the marinade and turn to coat.
3. Cover and refrigerate for 30–45 minutes. Keep the chicken refrigerated while it marinates.
4. Heat a clean grill to medium-high. Remove the chicken from the marinade and discard the used marinade.
5. Grill, turning once, until the thickest part reaches 74°C (165°F). Thin, even pieces may take around 3–5 minutes per side; thicker pieces will take longer.
6. Rest briefly, then serve with fresh basil and lemon if desired.

Kitchen and editorial noteThe marinade proportions are based on published lemon-basil grilled chicken formulas. The final time depends on thickness and grill temperature; the thermometer reading is the safety check.

Recipe reference: Cooks.com — Lemon Basil Grilled Chicken.

Ingredients

• 450 g boneless, skinless chicken breast, cut into even 2.5 cm cubes
• 283 g fresh baby spinach
• 225 g cream cheese, softened
• 85 g shredded mozzarella, divided
• 60 ml sour cream
• 2 tsp minced garlic
• Fine salt, to taste
• Freshly ground black pepper, to taste
• Non-stick cooking spray

Method

1. Heat the oven to 200°C (400°F). Coat a 23 × 33 cm (9 × 13 inch) baking dish with non-stick cooking spray.
2. Spread the chicken cubes in an even layer in the dish. Arrange the spinach over the chicken.
3. In a bowl, mix the cream cheese, ¼ cup of the mozzarella, sour cream and garlic. Season with salt and black pepper. Spoon the mixture evenly over the spinach.
4. Cover the dish with foil and bake for 20 minutes. Remove the foil and scatter the remaining mozzarella over the top.
5. Bake uncovered for another 10–15 minutes, until the cheese is melted and the chicken reaches 74°C (165°F) in the thickest pieces.
6. Rest for 5 minutes before serving.

Kitchen and editorial noteAdapted from Step Away from the Carbs’ Keto Creamy Chicken Spinach Bake. The source provides a four-serving yield. The on-page cooking range reflects the written covered and uncovered baking stages; thickness and oven performance affect the final time.

Recipe reference: Step Away from the Carbs — Keto Creamy Chicken Spinach Bake.

Ingredients

• 4 small boneless, skinless chicken breasts (about 680 g total)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 120 g fresh mozzarella, sliced
• ¼ cup tightly packed fresh basil leaves
• 1 tbsp balsamic vinegar
• ½ tsp fine salt
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano

Method

1. Heat the oven to 190°C (375°F). Pat the chicken dry and season both sides with the salt, pepper and oregano.
2. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes on the first side until lightly golden. Turn and sear the second side for about 2 minutes.
3. Scatter the halved tomatoes around the chicken. Place mozzarella slices over each breast.
4. Transfer the skillet to the oven and bake until the thickest part of each breast reaches 74°C (165°F) and the mozzarella has softened, about 10–15 minutes depending on thickness.
5. Remove the skillet carefully. Add the basil and drizzle the balsamic vinegar over the chicken and tomatoes. Rest briefly before serving.

Kitchen and editorial noteThis is a low-carb adaptation of the skillet Caprese approach. The reference version includes a sweeter balsamic reduction; this version uses a smaller amount of straight balsamic vinegar.

Recipe reference: Skinnytaste — Chicken Caprese Skillet.

Image noteThe supplied photograph shows the chicken with pasta. For the lower-carbohydrate serving described here, use courgette (zucchini) noodles or cauliflower rice.

Ingredients

• 900 g boneless, skinless chicken breast, sliced horizontally into thin cutlets
• 90 g almond flour
• 55 g coconut flour
• 1 tsp fine salt
• 1 tsp ground black pepper
• 5 tbsp olive oil, as needed for frying
• 4 tbsp unsalted butter, divided
• 2 garlic cloves, minced
• 60 ml dry white wine
• 120 ml low-sodium chicken broth
• 60–120 ml fresh lemon juice, to taste
• 35 g capers, drained
• Chopped fresh parsley, to finish
• Courgette (zucchini) noodles, to serve

Method

1. Heat the oven to 175°C (350°F). Combine the almond flour, coconut flour, salt and black pepper in a shallow dish.
2. Pat the chicken cutlets dry. Dredge each piece in the flour mixture and shake off the excess.
3. Heat some of the olive oil and butter in a large skillet over medium heat. Brown the cutlets in batches for about 3 minutes per side. Transfer to a baking tray and finish in the oven until the thickest part reaches 74°C (165°F), about 10 minutes depending on thickness.
4. Pour off excess oil, leaving the browned bits in the pan. Add the garlic and cook briefly over medium heat. Pour in the white wine and simmer, scraping the base of the pan.
5. Add the chicken broth and lemon juice. Simmer until the sauce reduces slightly, then stir in the capers and the remaining butter until glossy. Taste and adjust the lemon.
6. Return the chicken to the skillet and spoon the sauce over the cutlets. Finish with parsley and serve with warmed courgette noodles.

Kitchen and editorial noteAdapted from That’s Low Carb’s almond- and coconut-flour chicken piccata. The supplied MPT photograph shows the chicken with pasta; this written version specifies courgette noodles or another low-carb accompaniment instead.

Recipe reference: That’s Low Carb — Low Carb & Keto Chicken Piccata.

Ingredients

• 4 boneless, skinless chicken breasts (about 170 g each)
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 2 tbsp olive oil
• 140 g frozen spinach, thawed and squeezed dry
• 70 g feta, crumbled
• 4 tbsp ricotta
• 2 tbsp chopped green onion
• 2 garlic cloves, minced
• ½ tsp dried dill

Method

1. Heat the oven to 200°C (400°F). Combine the paprika, oregano, garlic powder, onion powder, salt and black pepper.
2. Cut a pocket into the thick side of each chicken breast without slicing all the way through. Rub the seasoning mixture over the outside of the chicken.
3. In a bowl, combine the squeezed spinach, feta, ricotta, green onion, garlic and dill. Divide the filling between the chicken pockets. Secure each opening with toothpicks.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed breasts for 3–4 minutes per side until lightly golden.
5. Transfer the skillet to the oven and bake uncovered until the thickest part of each breast and the centre of the filling reach 74°C (165°F), about 20 minutes depending on size.
6. Remove the toothpicks and rest briefly before serving.

Kitchen and editorial noteThe filling and seasoning proportions are adapted from TBS Strong’s spinach-and-feta stuffed chicken. This is a researched adaptation of the linked spinach-and-feta method. It is not represented as independently cross-tested by MPT.

Recipe reference: TBS Strong — Spinach & Feta Stuffed Chicken.

Ingredients

• 680 g boneless, skinless chicken breast, cut into 2.5 cm pieces
• 240 g plain full-fat Greek yoghurt
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp finely grated fresh ginger
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• 400 ml unsweetened full-fat coconut milk
• Fine salt and black pepper, to taste
• ¼ cup chopped fresh coriander (cilantro)
• Cauliflower rice, to serve

Method

1. In a bowl, mix the chicken with the yoghurt, garlic, ginger, garam masala, cumin, coriander, turmeric and paprika. Cover and refrigerate for 30 minutes.
2. Heat the coconut oil in a large deep skillet over medium heat. Add the onion and cook until softened.
3. Add the chicken and its marinade. Cook, turning the pieces, until the outside is no longer raw.
4. Stir in the tomato paste and coconut milk. Bring to a gentle simmer, then cook until the chicken reaches 74°C (165°F) and the sauce thickens slightly, about 15–20 minutes. Stir regularly so the sauce does not catch.
5. Season with salt and black pepper. Stir through the coriander and serve with cauliflower rice.

Kitchen and editorial noteThis is a coconut-milk adaptation of published low-carb chicken tikka masala methods. It contains yoghurt and is therefore not dairy-free. “Tikka masala” has many household and restaurant versions; this is one modern version, not a claim to a single traditional formula.

Recipe reference: Keto Social Eats — Keto Low-Carb Chicken Tikka Masala.

Ingredients

• 3 cups cooked chicken breast, shredded or cubed
• 4 cups fresh broccoli florets
• 115 g unsalted butter
• 225 g cream cheese, softened
• 240 ml heavy cream
• 120 ml chicken broth
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• 1 tsp fine salt
• 225 g shredded cheddar, divided
• 50 g grated Parmesan

Method

1. Heat the oven to 190°C (375°F). Lightly grease a 23 × 33 cm (9 × 13 inch) baking dish.
2. Steam or blanch the broccoli for 3–5 minutes until tender-crisp. Drain very well and set aside.
3. Melt the butter in a large saucepan over medium heat. Add the cream cheese and whisk until smooth.
4. Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then stir in the garlic powder, onion powder, salt and black pepper.
5. Remove the pan from the heat. Stir in 170 g of the cheddar and all of the Parmesan until melted.
6. Fold the cooked chicken and broccoli through the sauce. Transfer to the prepared baking dish and scatter the remaining cheddar over the top.
7. Bake for 20–25 minutes, until the casserole is bubbling and the cheese is golden. If the dish was assembled with cold chicken, check that the centre reaches 74°C (165°F). Rest for 5 minutes before serving.

Kitchen and editorial noteAdapted from Ketorai’s keto broccoli chicken casserole. The original source gives estimated nutrition; MPT does not repeat those values because brands, ingredient weights and serving sizes affect the calculation.

Recipe reference: Ketorai — Keto Broccoli Chicken Casserole.