Chicken breast is a versatile and popular protein choice, especially for those following a ketogenic (keto) diet. Its low carbohydrate content and high protein make it an ideal ingredient for creating satisfying and healthy meals. This article explores various keto-friendly chicken breast recipes, offering a range of flavors and cooking methods to suit different preferences and skill levels.
Keto Crack Chicken: A Weeknight Family Staple
This keto crack chicken recipe is a weeknight family staple. It features shredded chicken breasts, crispy bacon, and a creamy ranch sauce, all topped with melty cheese. Crack chicken gets its name from the popular crack dip. It uses the same ingredients, with the addition of chicken, and something you’ll definitely request a second helping!
One of the best things about this recipe is that it doesn’t taste low carb. It’s easy to customize, convenient, and can be cooked using multiple methods.
Ingredients
- Boneless, skinless chicken breast fillets
- Salt and pepper
- Garlic powder (for aroma and flavor)
- Butter
- Cream cheese
- Spice mix (a mock ranch seasoning mix of onion powder, garlic powder, dried dill, dried parsley, salt, and mustard powder)
- Bacon
- Olive oil
- Cheese
Step-by-Step Instructions
- Prep: Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
- Cook the meat: Pound the four chicken breasts until ¼ inch in thickness. Sprinkle with salt, pepper, and garlic powder. Add olive oil to the non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan. Add the butter and when hot, add the chicken breasts and cook 2-3 minutes per side, until golden. Only sear the chicken until golden. The oven will take care of fully cooking the chicken, and you don’t want it to overcook. Add a splash of chicken broth. Depending on the brand of cream cheese I’m using, sometimes the sauce can be pretty thick.
- Assemble: Transfer the chicken breasts into the baking dish and pour the pan juices over them. In a small bowl, whisk together the cream cheese and spices until combined. Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle the cooked bacon on top, followed by the shredded cheese.
- Bake: Bake for 15 minutes, until the chicken is cooked through and the cheese has melted. Remove from the oven and serve immediately.
Cooking Methods
- Oven: Follow the instructions above.
- Instant Pot: Cook the bacon on the ‘Sauté’ setting. Set it aside, melt the butter, and sear the chicken. Once seared, pour the cream cheese mixture over the chicken, then sprinkle the bacon and shredded cheese.
- Slow Cooker: Cook the bacon and chicken in a skillet on the stovetop, then add the chicken to the slow cooker. Top it with the cream cheese mixture and cook on ‘Low’ for 8 hours or ‘High’ for 4 hours. Turn off the slow cooker, remove the lid, and shred the chicken with two forks.
Tips
- Can I use other cuts of chicken? While chicken breasts are preferred, skinless chicken thighs can also be used.
- TO REHEAT: Reheat the chicken at 350F for 8-10 minutes or microwave single-servings for 45 seconds.
Keto Stuffed Chicken Breasts: A Sneaky Way to Pack in Greens
These crowd-pleasing keto stuffed chicken breasts are incredibly tasty, and nobody will care (or even believe) that they are low carb and gluten-free! A sneaky and delicious way to pack some healthy greens into your family’s dinner menu! These keto stuffed chicken breasts are crispy on the outside and bursting with a delicious cheesy spinach mixture on the inside - making them a guaranteed crowd pleaser. It’s the stuff keto dinner dreams are made of!
Ingredients
- Chicken cutlets (from chicken breasts)
- Cheesy spinach filling
- Marinara or Alfredo sauce (optional)
Instructions
- Pound out some chicken cutlets to make them thin enough to roll. Because the size of chicken breasts will vary, you may be able to cut 2 huge chicken breasts in half lengthwise to get your four cutlets.
- Spoon on some easy filling and then roll them up and press them into an oval shape - then chill for a bit to harden up the center.
- Cooking times will vary based on thickness and size.
Serving Suggestions
- Serve these keto stuffed chicken breasts with easy marinara sauce.
- These low carb stuffed chicken breasts would be amazing with alfredo sauce.
- Honestly these stuffed chicken breasts don’t really need a sauce at all if you’re a purist like that - the ooozy cheesy center acts as a sauce all it’s own. Still - smothering chicken in marinara or alfredo is never a bad thing amiright?
- Cheesy spinach filling, wrapped in a blanket of tender crispy chicken, and smothered in tangy marinara sauce?
Tips
- Trim your chicken of any visible fat or membranes.
- Place a layer of plastic wrap on a cutting board.
- Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it.
Keto Chicken Parmesan: A Low-Carb Comfort Food
Few foods comfort like juicy, crispy chicken! This Keto Chicken Parmesan is dinner bliss. All of the flavor of traditional Chicken Parm, minus those pesky carbs.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Boneless chicken breast
- Salt (for brining, optional)
- Almond flour (use finely ground)
- Italian seasoning
- Oil spray (avocado oil is a good choice)
- Marinara (homemade is great)
- Mozzarella cheese
- Eggs
Instructions
- Pound the Chicken: Place the breasts in a plastic bag. Pound to uniform thickness with a meat mallet.
- Optional Step: Brine - Heat one cup of water and stir in the salt until it dissolves. Transfer to a bowl and fill with cold water or ice. Add chicken breasts and allow to brine in the refrigerator for 45 minutes.
- Preheat: Preheat an Air Fryer to 390 degrees or an oven to 425.
- Beat and Dip: After that, beat the eggs in a separate bowl.
- Place the almond flour, parmesan cheese, Italian Seasoning, salt, and pepper in a large bowl.
- Drain the chicken and pat dry with paper towels. Coat with the egg mixture and then dredge in the almond flour mixture. The mixture will not stick as well as traditional flours and breadcrumbs, so you may have to use your fingers to gently press the coating into the chicken.
- Repeat with remaining pieces.
- Spray both sides of the chicken well with oil.
- Cook: Place the chicken in the oven or air fryer and cook for 10 to 12 minutes. Flip and respray. (Cooking times may vary slightly depending on the oven or air fryer as well as the thickness of your chicken. I always use an instant-read thermometer to make sure meat is cooked. The safe temperature for chicken is 165 degrees Fahrenheit.
- Top - Top each piece of chicken with marinara sauce and mozzarella cheese.
- To avoid sticking, you may want to either use air fryer liners, or line your baking sheet with parchment paper. If you don't have either, use how easily the chicken lifts from the pan or air fryer as a guide.
Tips
- Use an instant-read thermometer to make sure that the chicken is done.
- The safe temperature for chicken is 165 degrees Fahrenheit.
Keto Baked Chicken: Crispy and Juicy Without the Guilt
This keto baked chicken recipe is an easy dinner recipe for juicy, tender, flavorful chicken with a low carb crispy coating to satisfy that fried chicken craving. This baked chicken recipe racks up only a few points but is still incredible, down-your-chin juicy chicken, flavorful, and crispy. You won’t even miss the oil.
Ingredients
- Chicken breasts
- Panko bread crumbs
- Almond flour
- Parmesan cheese
- Italian seasoning
- Olive oil spray
- Salt, pepper, and garlic powder
Instructions
- Preheat your oven to 400 degrees F.
- Spray a large baking sheet with olive oil spray and set aside.
- Pat most of the moisture off of your chicken breasts, then sprinkle them all over with a bit of salt, pepper, and garlic powder. This makes sure the chicken itself is flavorful, and not just the coating.
- Mix parmesan cheese, almond flour, and Panko bread crumbs with the Italian seasoning in a shallow dish or bowl.
- Spray your chicken breasts with olive oil and then press into the coating mix to cover each one all over.
- Place on the prepared baking sheet and spritz the top of each one with a little more oil.
- Bake 15-20 minutes, until golden with an internal temperature of 165 degrees.
Tips
- Getting perfectly baked chicken is a challenge for lots of us - how long do you bake chicken? For this recipe, I opt for a slightly higher temperature (400 degrees F) but for a shorter period of time (15-20 minutes). This ratio always gives me that crunchy crust without over or undercooking the chicken. However, the ratio might differ slightly depending on the size of your chicken pieces. There are some chicken “breasts” out there that weigh a pound or more on their own! Your best bet is to use a meat thermometer and check the internal temperature of your chicken before you think it’s done. You want it to be 165 degrees F.
Keto Chicken Stir Fry: A Quick and Easy One-Pan Meal
This keto chicken stir fry is made with lots of vegetables and prepared all in one pan. It's perfect for meal prep or as a quick and easy weeknight meal.
Ingredients
- Chicken thighs
- Oil
- Onions
- Kosher salt
- Bell peppers
- Broccoli
- Carrots
- Sugar snap peas
- Green onions
- Water chestnuts
- Sauce ingredients (coconut aminos, etc.)
- Sesame oil
- Red chili pepper flakes
Instructions
- Prepare chicken: In a large bowl, mix together the chicken thighs with 1 tablespoon of oil. Add the rest of the ingredients and give everything a nice stir so it is evenly coated.
- Cook chicken: Heat a very large sauté pan over medium high heat for 2 minutes. Add the other tablespoon of oil and heat for another minute. Add chicken in a single layer into the pan and be sure not to overcrowd. Cook for approximately 3 minutes each side until golden brown and crisping up well. Remove from the heat with a slotted spoon and set aside.
- Continue cooking: Add onions to the pan with a big pinch of kosher salt and cook over medium-high heat for 2 minutes, stirring occasionally. Add bell peppers, broccoli, carrots, and sugar snap peas, white parts of the green onions, and cook for another 5-7 minutes until fork tender. I like to throw a lid over the top to make everything come together quicker, stirring every so often. About halfway through this cooking time, stir in the water chestnuts.
- Prepare sauce: Meanwhile, mix together all of the ingredients for the sauce in a small bowl. Whisk well. Add to the stir fry and reduce the heat to medium low. Cook for 2-3 minutes, stirring often.
- Finish cooking: Add the chicken back into the pan along with the sesame oil and red chili pepper flakes. Let the flavors all meld together for another 2 minutes or so and give everything a stir.
- Serve: Taste for additional seasoning and serve alongside cauliflower or white rice.
Tips
- Feel free to swap out certain veggies for others you like more.
- You can absolutely use a different type of meat. Just be sure to cook it until it's done…
- You can use soy sauce instead of coconut aminos. However, it is a bit more salty, so I'd keep that in mind when seasoning the dish.
- In almost all of my Asian-inspired recipes, I recommend using both fresh garlic and ginger.
- It will keep in the refrigerator in an airtight container for up to 5-7 days.
Read also: Keto Calorie Counting: A Detailed Guide
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