One-pan keto chicken recipes are a lifesaver for busy weeknights, offering a complete and delicious meal with minimal cleanup. These recipes are not only easy to prepare but also adhere to the principles of a ketogenic diet, which is low in carbohydrates and high in fats. This article explores a variety of one-pan keto chicken recipes that are both flavorful and healthy, perfect for anyone following a keto lifestyle.
One-Pan Garlic Butter Chicken with Asparagus
One-Pan Garlic Butter Chicken is an easy dinner made in under 20 minutes and full of flavor! Chicken and asparagus cooked in a flavorful garlic butter sauce. This healthy one-pan meal is low carb and Keto-friendly. Keep this easy chicken recipe in your best recipe box for busy weeknights. This chicken recipe is one that the whole family loves!
Simple Ingredients and Seasonings
This chicken recipe is simple but full of flavor. Healthy but still tastes like comfort food. The seasonings are simple. Salt, pepper, onion powder, and garlic powder. Ever since I’ve done the Keto diet I’m not afraid of fat like butter.
Cooking Instructions
Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper). In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside. In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha. Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices.
Important Notes on Salt Usage
If you're substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is "saltier" than kosher salt or coarse sea salt.
Read also: Delicious Keto Chicken Thighs
One-Pan Keto Portuguese Style Chicken
An all in one skillet keto Portuguese style chicken meal that is bursting with flavors from the spices and citrus accents in the marinade.
Cooking in a Cast-Iron Pan
I made the recipe in a cast-iron grilling pan instead of the traditional outdoor grill. You can make this dish in a cast-iron skillet, oven-safe skillet, or grilling pan.
Marinade Preparation
Place all marinade ingredients in a large bowl and whisk until blended. Add chicken thighs to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
Cooking Instructions
Preheat oven to 400° F( 204° C). Heat 1 tablespoon avocado oil in a cast iron grill skillet or an oven-safe skillet over medium-high heat. Add chicken to the skillet and brown both sides of chicken until golden brown (about 4 minutes on each side). Once browned, turn off heat. Add zucchini, and red peppers to the skillet arranged around the chicken.
Creamy Paleo Tuscan Chicken
This creamy paleo tuscan chicken is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor! Boneless, skinless chicken thighs are seared and cooked with a creamy sauce packed with spinach and sun-dried tomatoes. One-skillet dinners make my ain’t-no-time-momma heart sing. And by “heart singing” I just mean I feel approximately 15% less stressed out by the chaos of life when I know I can make dinner in just one skillet. It’s a creamy Tuscan chicken that’s totally dairy-free, paleo, gluten-free and packed with veggies!
Read also: Easy Instant Pot Chicken
Choosing the Right Chicken
For the chicken, I knew from the start I’d have to go with boneless skinless THIGHS, not breasts. The thighs cook almost as quickly and they have 10x the flavor, crispiness, and juiciness of the breasts.
Cooking Instructions
Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes.
Adjusting for Coconut Sensitivity
I know many of you are sensitive to coconut flavor, so if you really want to cut the taste, you can use a bit more tapioca to thicken, more broth, and less coconut milk.
Sheet Pan Greek Chicken Thighs
Try my Sheet Pan Greek Chicken Thighs for an easy and flavorful weeknight meal. This recipe is low-carb, keto-friendly, and gluten-free. It’s loaded with vegetables and savory deliciousness.
Flavor Profile
The flavor in this dish is out of this world. After roasting, the chicken is topped with feta cheese, parsley, kalamata olives, and fresh dill. You’re going to love these traditional Greek flavors, and your family will too.
Read also: Delicious Keto Chicken Recipes
Ingredients and Preparation
Chicken Thighs - I use bone-in skin-on chicken thighs. You may opt to use boneless skinless chicken thighs, however the cook time will need to be adjusted. Boneless, skinless chicken thighs cook more quickly than bone-in thighs. At 400° F, they can be done in as little as 30 minutes.
Essential Tools
You don’t need any special tools for the making of this recipe. All you need is a sharp knife, cutting board, and sheet pan. Plus your oven, of course. I used a nonstick 11″ Inch x 17″ Inch x .75″ baking sheet. You can use one of similar size. For easier cleanup, you can opt to line the baking sheet.
Marinade Instructions
To create the marinade, you’ll combine the following ingredients in a large mixing bowl: extra virgin olive oil, lemon juice, apple cider vinegar, garlic powder, kosher salt, black pepper, fresh dill, fresh garlic. Use a whisk to mix the ingredients for about 30 seconds. Add the chicken thighs to the bowl, and allow to marinate for at least one hour. You can also cover and leave in the refrigerator overnight.
Cooking Instructions
Add the vegetables to a sheet pan. Place the pan into the oven and allow to cook for 45 minutes, or until the internal temperature reads 165° F on an instant read thermometer. For extra crispy skin, you may opt to broil the chicken for the last 4 minutes of cooking.
Meal Prep Tips
You can absolutely use this recipe for meal prep. Place each portion of the chicken into an airtight container and store for up to 5 days. It’s the perfect grab and go lunch.
One Pan Keto Green Chili Chicken
This easy One Pan Keto Green Chili Chicken is the ultimate cheesy low carb casserole!
Versatile and Convenient
If there is one thing I have learned it is that you guys love a good, hearty one-pan recipe as much as I do! I’ve been playing around with new flavor combinations to create an assortment of ultra low carb keto dinners than can be made in one pan and in under 30 minutes. If you’re not big on casserole or would just like to try this awesome flavor in a different way, try this Keto Green Chili Stuffed Chicken!
Key Ingredients
Below is a brief overview of the ingredients you will need for this recipe. Shredded Chicken: this is a great recipe to utilize leftover chicken or even a rotisserie chicken.
Cooking Instructions
This recipe is a very simple one pan meal that is great for busy nights! Add butter, minced garlic, chopped jalapeño and sauté for 30 seconds. Add almond milk, heavy cream, cream cheese, canned chilies, spices and cheddar cheese. Stir in the shredded chicken until it is evenly covered with the cheese sauce. To finish, sprinkle with more shredded cheese and place a lid on the skillet.
Storage and Reheating
Reheating Instructions: This recipe is great for leftovers because it reheats so well! Storage Instructions: After allowing to cool completely, you can refrigerate any leftovers in an airtight container up to five days. You can store in a freezer safe container for up to 3 months.
Meal Prep Advice
Yes! For meal prep, instead of making this ahead of time and freezing, it’s best to prepare this in steps so that it comes together even quicker when you’re ready to eat. On meal prep day, cook and shred your chicken. Then set it aside for this casserole. You could also make the cream sauce and refrigerate up to seven days prior to eating. If these two components are already make, this recipe can be ready to eat in about 15 minutes!
Dietary Information
Yes, this recipe is gluten free when prepared as described. There are less than 4 net carbs per serving in this recipe. Scroll to the recipe card below for all the nutrition information including carbohydrates, calories, sodium, and fiber.
One Pan Creamy Garlic Chicken
If you're looking for quick and easy weeknight dinners, you're going to be obsessed with this one pan creamy garlic chicken. Just 5 simple ingredients, easy to make, and ready in less than 15 minutes, this is one recipe you'll want to make again and again. This keto creamy garlic chicken is savory, decadent and completely gluten free.
Time-Saving Solution
A common struggle with trying to get a homemade dinner on the table every night is time, right? Everyone wants to eat at home, but when it comes down to it, we're SO short on the one thing we all wish we had more of: time. What if I told you it was possible to make a delicious dinner in the same amount of time it takes for you to pick up a pizza? You would probably think I'm crazy, but it's absolutely true.
Simple Ingredients
This one pan creamy garlic chicken uses just 5 ingredients (I'm counting salt and pepper together!), and is ready in just 15 minutes. It cooks quickly, and tastes DELICIOUS. Not only that, it's low carb and gluten free too. I know, It just keeps getting better!
The Secret to Quick Cooking
The secret is in slicing the chicken breasts into cutlets. This takes a literal minute, and yet helps the chicken breast cook through in a flash. Just 5 minutes on the first side, and 3-5 minutes on the second, and you're ready to rock and roll. No pre-made sauces, no heavily processed ingredients. All you need is just a few staple ingredients and you're ready to make this keto creamy garlic chicken.
Pairing Suggestions
During the time that the chicken breasts are cooking, you can prepare a quick side to go with it. I think my Instant Pot frozen broccoli would be a delicious and simple side dish that requires just a few minutes of hands on time. You could also do an easy tossed salad, or some raw crudités and dip on the side.
Essential Ingredients Explained
- Garlic: You can't have creamy garlic chicken without garlic, right? You'll need about 4-5 cloves.
- Butter: Everything is better with butter, and this is no different. Using butter adds a savoriness to the sauce, and browns the chicken perfectly.
- Heavy cream: Rather than creating a roux based sauce, heavy cream is used. This keeps it simple and works great for keto, gluten free, and low carb diets.
- Salt and pepper: Just a little bit of salt and pepper to season the chicken and we're ready to go!
Step-by-Step Cooking Instructions
To start off, we are going to cut our chicken breasts into cutlets. You do this by running a knife through the thickest part of the breast, and cutting through to form 2 smaller, thinner breasts (AKA chicken cutlets). Doing this helps your chicken cook more quickly in the hot skillet, making for a quick and easy dinner. Once you've split your chicken breasts in half, sprinkle each side with salt and pepper. Set aside while you prepare the skillet and chop the garlic. Start by heating a heavy bottomed skillet or dutch oven (this one is my favorite!) over medium heat until the pan is hot. It's essential to use a heavy bottomed skillet to ensure your chicken does not burn. Add the chicken breasts in a single layer, and sear for 4-5 minutes. Then, flip your chicken cutlets using tongs and cook for an additional 3-5 minutes, or until each chicken breast reaches of a minimum internal temperature of 165ºF at its thickest spot. Remove the fully cooked chicken breasts from the skillet and transfer to a plate. Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl it around with a wooden spoon to melt. Immediately pour in the heavy cream and use the bottom of your wooden spoon to scrape up any of the browned bits on the bottom of the pan. This will incorporate those caramelized and flavorful elements into your cream sauce, and is just AMAZING. Return the skillet to the heat and simmer for 1-2 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened. This normally takes just a few minutes, but may take a little more time if your your temperature is a bit lower. Remove the sauce from the heat and add the chicken breasts back to the skillet. Spoon the sauce over them, or toss to coat with the garlic cream sauce. Garnish with parsley for a special touch, and serve immediately.
Tips for Success
- Use fresh garlic cloves - While it is incredibly convenience, using jarred pre minced garlic is not suitable for this recipe. Since it is the primary flavor in this one pan creamy garlic chicken recipe, it's essential we use fresh garlic to impart that particular flavor. Jarred minced garlic or garlic powder will not yield the same results.
- Have your heavy cream ready - Since we don't want the garlic to burn, it's essential that the heavy cream is poured in immediately after the garlic has become fragrant. There isn't enough time to go grab it from the fridge first, since garlic burns very easily. Have your heavy cream at the ready and pour it in very quickly.
- Slicing into cutlets - The chicken breasts are cut in half widthwise in order to help them cook more quickly and evenly. This has the added benefit of helping your dinner to stretch to 4 servings, rather than 2.
- Deglazing the pan - Typical deglazing is done with wine or broth, but in order to get a nice, thick and creamy sauce (no roux or flour needed), we deglaze the pan with heavy cream. Simply use the bottom of your wooden spoon to scrape up the browned bits and stir them into the simmering garlic cream sauce.
- Watching garlic closely - As mentioned, garlic can burn VERY quickly. It really should only cook for 30 seconds to 1 minute (at the maximum), and then immediately have the heavy cream added in. It's important that you don't walk away from your pan during this time, as garlic is not very tasty when burned. If you notice a bitter flavor, it's likely that you overcooked the garlic.
Dietary Adaptations
The recipe as written is keto, low carb, AND gluten free, so no adjustments needed!
Variations
- Mushroom chicken - Use just 1 minced garlic clove and ½ of a pound of sliced mushrooms. Brown the chicken on both sides, remove from the pan, and add the mushrooms and garlic. Saute until the mushrooms are soft. Then, stir in the heavy cream and let the sauce thicken.
- Rosé Chicken - Use just 2 garlic cloves, and add 2-3 tablespoons of good quality tomato paste at the same time as the garlic. Sauté until fragrant, then stir in the heavy cream. Top with parmesan cheese and minced fresh parsley.
- Red Pepper Chicken - Reduce the garlic to 2-3 cloves and stir in chopped roasted red peppers after the sauce has thickened. Find the full recipe and instructions in my recipe for Creamy Roasted Red Pepper Chicken.
Detailed Instructions
Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste. Heat a heavy bottomed skillet or Dutch oven over medium heat until the pan is hot. Add 3 tablespoons of the butter, and swirl with a wooden spoon or a pair of tongs until completely melted. Add the chicken breasts in a single layer, and cook for 4-5 minutes. Flip the chicken breasts, and cook for another 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F. Remove the chicken breasts from the skillet and place them on a plate. Set aside. Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt. Add in the garlic cloves, and sauté just until fragrant; 30 seconds to 1 minute. Pour in the heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan. Once most of the browned bits are scraped up, return the skillet to the heat. Simmer for 1-2 minutes, scraping the bottom of the skillet and stirring the sauce, until it has thickened. Remove the sauce from the heat and add the chicken breasts back into the skillet.
Serving Suggestions
Serve with: Steamed or roasted veggies, cauliflower rice, cooked rice, pasta, mashed potatoes, crudites, roasted potatoes, pasta, or a quick and simple tossed salad.
One-Pan Keto Chicken and Spinach
This makes a total of 4 servings of One-Pan Keto Chicken and Spinach.
Cooking Instructions
- Measure out and prepare all the ingredients.
- In a skillet over medium heat, add the oil and chicken thighs. Season with salt and pepper to taste. Cook until the chicken reaches an internal temp of 165F. Set aside.
- In the same skillet, add the butter, onion, garlic, and crushed red pepper flakes. Stir to combine well.
- Then, add in the heavy cream, chicken broth, sun-dried tomatoes, and softened cream cheese. Stir to combine and let simmer for a few minutes.
- Add in the grated parmesan cheese and spinach.
Easy One Pan Keto Lemon Chicken Skillet
This Easy One Pan Keto Lemon Chicken Skillet is a burst of flavor with simple ingredients for busy weeknights. It’s that time of year when the days are cold and darkness sets in quite early. Sometimes I use fresh lemon juice in keto desserts, like my Lemon Cheesecake Jars or my Italian Lemon Cream Cake. You literally just quickly sauté up the chicken and vegetables, then sizzle up herbs, garlic, lemon and so much flavor with umami packed olives, capers and anchovies.
Convenience and Speed
It’s an easy dinner for any night of the week and easy clean up as well being all cooked in one pan. Grocery stores always have on hand fresh lemons, garlic, chicken and vegetables so this is a quick keto lemon pepper chicken recipe that can even be made if you have less than 30 minutes to prep and cook.
Cooking Instructions
Heat half the olive oil in a non-stick large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until almost cooked through. Internal temperature of the chicken should be 165 degrees F. Add the broccoli, zucchini and peppers to the pan with a little water (3-4 tablespoons of water). Sauté for about 4 minutes until al dente. Take your pan and heat the remaining olive oil with butter. Add the garlic, herbs, capers, anchovies and olives and cook for about 3 minutes until soft. If you’d prefer to use boneless skinless chicken breasts that’s fine.
Low Carb Keto Herby Lemon Chicken Skillet
This Low Carb Keto Herby Lemon Chicken Skillet is such a flavorsome weeknight winner dinner. You literally sauté up the chicken and vegetables, then sizzle up herbs, garlic, lemon and lots of umami packed olives, capers and anchovies.
Detailed Cooking Steps
Season the chicken with salt and pepper. Heat half the olive oil in a non-stick large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until almost cooked through. Set chicken aside in a clean bowl, leaving the juices and oil in the pan. Add the broccoli, zucchini and peppers to the pan with a little water (3-4 tablespoons of water). Sauté for about 4 minutes until al dente. Set vegetables aside in the bowl with the chicken. Take your pan and heat the remaining olive oil with butter. Add the garlic, herbs, capers, anchovies and olives and cook for about 3 minutes until soft.