Chicken Archives - The Best Keto Recipes

Creamy Chicken Marsala

Annie — Tue, 12 Dec 2023 12:00:00 +0000

This Creamy Chicken Marsala recipe features tender, seasoned chicken in creamy marsala wine and mushroom sauce. This dinner is perfect for guests because it is a restaurant-quality meal that is deceptively simple to prepare!

We all need a few recipes we can prepare in a pinch that are certain to impress. This one-pan chicken recipe is a dish you will want to keep handy! This creamy Chicken Marsala recipe is very easy to prepare and requires minimal ingredients, most of which you probably keep on hand!

The only ingredient you may have to look for is the Marsala wine. As you may have guessed, the wine is an essential component of this recipe. Luckily, it is easy to find and is in basically all main stream grocery stores. Just remember you want a good dry marsala for rich, authentic flavor!

Ingredients

As always, this is a quick overview of the ingredients needed to make this one-pan chicken marsala recipe. For the complete, printable recipe simply scroll to the recipe card below.

Chicken Breasts: you will want to use boneless, skinless chicken breasts. We will be slicing the chicken into nice, thin pieces that cook quickly and uniformly.
Herbs and Spices: Garlic powder, Salt, Black pepper, along with fresh thyme are used to season the chicken or to garnish the final dish.
Butter and Olive oil: this gives you the best of both worlds. Butter burns easily, but adds excellent flavor. By using a blend you create a rich, complex flavor profile.
Mushrooms and Garlic: fresh mushrooms and garlic will give you the best flavor.
Marsala wine: true to the dish’s origins you should stick to Marsala wine and not substitute this with a different ingredient.
Chicken Broth: I suggest a low sodium broth so you can control the salt level better.
Heavy cream: this is not signature to traditional chicken marsala. However, I love how the flavor pairs with the rich wine and sauteed mushrooms. If you prefer to leave this out that is an option.
Cornstarch: This is used to thicken the sauce, it is optional but highly recommended.

How to Make Chicken Marsala

In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the thin, seasoned chicken breasts on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown.
Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Serve

Serve this chicken immediately and be sure to spoon lots of creamy sauce over the chicken. Some excellent side dish options include this Cauliflower Risotto, Garlic Butter Cauliflower Mash. You may also this simple salad, low carb biscuits or keto dinner rolls.

Storage and Reheating

Allow the Chicken Marsala to cool to room temperature before storing. Transfer it to an airtight container and store up to 4 days. To reheat place in a covered skillet over low heat, stirring occasionally. Alternatively, you reheat in 30-second increments in the microwave.

To freeze transfer it to a freezer-safe container or bag. You can store this in the freezer for 3 months. Allow the dish to thaw in the fridge overnight.

Tips for the Best Chicken Marsala

Fresh Mushrooms: Start with fresh mushrooms. Look for mushrooms that are firm and free of blemishes. If mushrooms are old they will begin to soften and have blemishes and soft spots. When cooked old mushrooms do not hold their shape well and the flavor can be unpleasant.
Quality Wine: The wine’s flavor will greatly impact the taste of the sauce, so opt for a dry or semi-dry Marsala wine rather than a sweet one.
Uniform Chicken: For even cooking take a large chicken breast and slice it as if you are butterflying, but slice it all the way through. You will then have two thin chicken breasts. This ensures that the chicken cooks through without getting dry.
Don’t Overcrowd: To ensure proper browning, make sure the chicken and later the mushrooms have enough room to cook without overcrowding the pan.
Deglaze: Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom. This adds depth and richness to the sauce.
Simmer and Reduce: Let the Marsala wine sauce simmer and reduce slightly before adding the chicken and mushrooms back to the pan. This allows the flavors to meld and the sauce to thicken.

Recipe FAQ

Can I make this without wine?

Chicken Marsala simply wouldn’t be the same without Marsala wine.

Will this work with another protein?

Yes, this is great with pork chops.

Do I have to use the heavy cream?

No, you can skip the heavy cream if you prefer.

Do I have to use the cornstarch?

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether. Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

One Pan Chicken Recipes

Chicken Lazone: This is a creamy cajun dish that is simple to prepare and so satisfying!
Alice Springs Chicken: A wonderful restaurant copycat recipe that is always a crowd-pleaser!
Air Fryer Chicken Fajitas: Savory fajitas that are ready in 10 minutes!
Buffalo Chicken Foil Packs: Quick, easy, and minimal ingredients!
Creamy Garlic Parmesan Chicken: this recipe has a similar vibe to chicken marsala but without the wine!

Yield: 4

Creamy Chicken Marsala

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

2 large chicken breasts, sliced in half lengthwise
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
8 oz mushrooms, cleaned and sliced
4 garlic cloves, minced
½ cup dry marsala wine
¾ cup low-sodium chicken broth
½ cup heavy cream
1 tbsp cornstarch mixed with 2 tbsp cold water (optional, see notes)
2 tsp fresh thyme leaves

Instructions

Slice the chicken in half lengthwise, as if you are butterflying, but slice all the way through. Season the thin chicken breasts with garlic powder, salt, and pepper, and set aside.
In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
Add the mushrooms and garlic to the pan. Saute for 3-4 minutes until the mushrooms are golden brown.
Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Notes

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether.

Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

Crock Pot Sun Dried Tomato Chicken

Clayton Holmes — Sun, 10 Dec 2023 20:06:46 +0000

This Crock Pot Sun Dried Tomato Chicken is a rich, creamy slow cooker chicken recipe that is packed full of flavor. It is a family-friendly meal that provides 8 servings in just a few simple steps!

Tangy, sweet, smoky…these are just a few of the words used to describe the unique flavor of sun dried tomatoes. Personally, tangy is the first adjective to come to mind. While we may not all agree on the best way to describe its flavor, we can surely agree that this Italian, sun dried tomato flavor is distinctive and delicious. Especially when combined with chicken.

This creamy, crockpot chicken recipe is an incredibly simple, time-saving way to get the distinctive, mouthwatering flavor of sun dried tomato chicken without spending hours in the kitchen. This recipe only requires 10-15 minutes of prep time then you will simply let it cook in the crockpot.

This creamy chicken recipe provides 8 servings so it is a great choice as a weeknight meal for a larger family or even a small gathering. If you enjoy meal prep, make this high protein chicken recipe at the beginning of the week. Then, depending on the size of your family, you can stretch it into one or several meals later in the week. You can also freeze this recipe for up to 3 months.

What You Will Love About This Recipe

Easy. This recipe only requires a couple simple steps before cooking in the slow cooker. Since it is a slow cooker recipe, there is minimal clean up required!
Family-friendly. This recipe provides 8 servings so it is a great choice for a family dinner and you will still likely have some leftovers!
Meal-prep. This is a great meal prep choice that you can either prepare ahead of time and freeze or make at the beginning of the week and stretch into multiple meals.

Recipe Ingredients

Here are the ingredients you need to make this sun dried tomato chicken. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

Boneless, skinless chicken breasts: If you prefer dark meat, you could use boneless, skinless chicken thighs
Spices: Italian seasoning, garlic powder, paprika, salt and pepper to taste
Sun-dried tomatoes, chopped: the heart of this recipe that provides a sweet, tangy flavor
Butter: used to sauté the garlic
Garlic cloves, minced: Adds flavor to the Alfredo sauce
White wine or chicken broth: we recommend white wine but a high-quality chicken broth will also work
Heavy cream: This helps provide the creamy texture and balances the sun-dried tomatoes.
Grated parmesan cheese: used to add flavor to your sauce

How to Make Slow Cooker Sun Dried Tomato Chicken

In addition to the ingredients listed above, you will need a small sauce pan, cooking spray, and a slow cooker (4-quart or larger) for this recipe. You can follow our step-by-step instructions below for the best results. Scroll to the bottom of the page for the printable recipe card with all the ingredients and exact amounts.

Season the chicken

Spray the inside of a 4-quart crock pot with cooking spray. Then place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes.

Make the Alfredo sauce

Melt the butter in a small saucepan or skillet over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes. Once the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened.

Cook the chicken

Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours.)

What to Serve with this Crock Pot Tuscan Chicken Recipe

Balsamic Glazed Brussels Sprouts– Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe.
Italian Baked Mushrooms– These mushrooms are smothered in a delicious butter, garlic, and herb sauce! This is the perfect easy, low-carb side dish recipe!
Keto Dinner Rolls– These dinner rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.
Keto Three Cheese Biscuits– Each cheesy low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!
Parmesan Cauliflower– This delicious Air Fryer Parmesan Cauliflower is tossed in a delicious garlic parmesan sauce and cooked to crispy perfection! Just 4 net carbs for a full cup of this buttery side dish.
Cauliflower Risotto– This delicious cauliflower rice risotto is made with parmesan, cream cheese and piled high with seasonings! This one pan meal is low carb, gluten free and ready in under 30 minutes!

Storage and Reheating Instructions

This is a great meal prep recipe that you can prepare ahead of time whether you plan to store it for a few days in the refrigerator or up to 3 months in the freezer. Here are our storage and reheating recommendations below.

Reheating: You can easily reheat this recipe in the microwave. Reheat for 45 seconds then in 15-second increments until heated to your desired level.

Refrigerator Storage: Allow to cool completely. Then you can store in an airtight container for up to 3 days in the fridge.

Freezer Storage: First, allow it to cool completely. Then you should store it in a freezer safe container for up to 3 months.

Sun Dried Tomato Chicken FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free if prepared as described.

Can I freeze this recipe?

Yes, you can freeze this recipe for up to 3 months. After allowing to cool completely, store in a freezer safe container.

What should I serve with Tuscan chicken?

We’ve provided a list of low carb side dish suggestions above. Enjoy!

Other Slow Cooker Recipes

Yield: 8

Crock Pot Sun Dried Tomato Chicken

This Crock Pot Sun Dried Tomato Chicken is a rich, creamy slow cooker chicken recipe that is packed full of flavor. It is a family-friendly meal that provides 8 servings in just a few simple steps!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

2 pounds chicken
Salt and Pepper to taste
1 tablespoon Italian seasoning
1 teaspoon EACH garlic powder, paprika
3/4 cup sun-dried tomatoes, chopped
1 tablespoon butter, divided
3 cloves garlic, minced
1/2 cup white wine or chicken broth
3/4 cup heavy cream
1/2 cup grated parmesan

Instructions

Spray the inside of a 4-quart crock pot with cooking spray.
Place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes.
Melt the butter in a small saucepan over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes.
When the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened.
Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours. )

Nutrition Information:

Serving Size:

4 ounces chicken breast + 1/4 cup cream sauce
Amount Per Serving: Calories: 429Total Fat: 19gCholesterol: 205mgSodium: 279mgCarbohydrates: 3.7gNet Carbohydrates: 3.1gFiber: 0.6gProtein: 42g

The post Crock Pot Sun Dried Tomato Chicken appeared first on The Best Keto Recipes.

Jalapeño Cheddar Chicken Fritters

Annie — Thu, 07 Dec 2023 12:00:00 +0000

Enjoy a burst of flavor in every bite with our Jalapeño Cheddar Chicken Fritters – a deliciously crispy and cheesy delight that is ready in a flash!

Today, we’re diving into the realm of crispy, cheesy goodness with a recipe bound to tantalize your taste buds – Jalapeño and Cheddar Chicken Fritters. This recipe combines the heat of jalapeños with the creamy richness of shredded cheddar cheese and a hint of richness from cumin and paprika. These fritters are a simple weeknight dinner or great for a grab-and-go lunch!

Why You’ll Love It

Quick and Convenient Meal: Cheesy chicken fritters offer a speedy solution for those busy days when time is of the essence. With a preparation time of just 30 minutes, these fritters provide a delicious and satisfying meal without the need for extensive cooking or complicated ingredients.
Low-Carb Delight: For individuals following a low-carb or ketogenic diet, these cheesy chicken fritters are a fantastic choice. The combination of ground chicken, cheese, and seasonings not only satisfies your taste buds but also aligns with low-carb dietary preferences, making it a versatile option for those mindful of their carb intake.
Versatile and Crowd-Pleasing: Cheesy chicken fritters are incredibly versatile and can be enjoyed in various ways. These fritters cater to various culinary preferences, whether served as a delightful appetizer, a protein-packed main course, or tucked into a low-carb wrap or salad.

Ingredients for Cheesy Chicken Fritters

As always, this is a quick overview of the ingredients needed to make this recipe. For the complete, printable recipe, simply scroll to the printable recipe card below. To make this chicken recipe, you will need a mixing bowl, pan and spatula in addition to the ingredients listed below:

Ground Chicken: We are skipping the chicken breasts and chicken thighs for this meal and going for simple ground chicken. It is a great alternative to ground beef and is usually quite economical. you can also use ground turkey if you prefer.
Jalapenos: for this recipe, I use fresh, seeded jalapenos. If you prefer a milder pepper you can use green bell peppers. And just in case you don’t have access to fresh peppers you can use pickled jalapenos as well, just check out my note in the recipe card.
Sharp Cheddar Cheese: sharp cheddar pairs so well with fresh jalapeno peppers. You can also use mozzarella cheese or Colby-jack if you wish.
Chopped Green Onions and Minced Garlic: this adds great flavor, but if you are out, finely chopped red onion works in a pinch.
Egg and Coconut Flour: This binder helps hold the fritters together.
Spices: garlic powder, onion powder, paprika, and seasoned salt.

How to make Chicken Fritters

Mix: In a large bowl, combine the ground chicken, chopped jalapeños, green onions, minced garlic, and spices. Add the egg, shredded cheddar cheese, and coconut flour. Stir again until everything comes together, set the mixture aside for a few minutes to allow the coconut flour to absorb the moisture.
Shape and Form: With your hands (make sure they’re clean!), form the mixture into small patties. I used a 1/4 cup measuring cup, an ice cream scoop also works well, but the size is up to you. Remember, you just want to keep this small and thin enough that the outside gets golden and crispy, while the inside is juicy and cooked through.
Ready, Set, Fry: Heat vegetable oil in a skillet over medium heat. Once hot, carefully place the fritters in the oil, ensuring they have enough space to crisp up. Fry each side until golden brown, usually about 3-4 minutes per side.
Drain and Savor: As your fritters reach that perfect golden hue, transfer them from your large frying pan to a plate lined with paper towels to drain any excess oil. Let them rest for a moment – although we won’t blame you if you dive right in!
Serve and Enjoy: Dish up your Jalapeño and Cheddar Chicken Fritters and get ready to impress. Whether as a savory appetizer or a main course, these fritters are sure to steal the show.

Serve

This is a versatile dish that pairs well with any side dish. You can serve it over a salad, with crispy veggie fries, or alongside your favorite air fryer vegetable. I really love to serve this with a dipping sauce like low carb ranch, this Jalapeno Ranch, or Taco Bell Copycat sauce. If you prefer a different flavor, a simple garlic aioli is a great option!

Storage and Reheating

Storing chicken fritters properly is crucial to maintaining their flavor and texture. Here’s a simple guide on how to store your tender Jalapeño and Cheddar Chicken Fritters:

Refrigeration: Allow the chicken fritters to cool completely before storing. Place them in an airtight container or a sealable plastic bag. If you have a lot of fritters, you can layer them with parchment paper to prevent sticking. Refrigerate them for up to 2-3 days.
Freezing: If you want to store your chicken fritters longer, freezing is an excellent option. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a freezer bag. Frozen chicken fritters can be stored for up to 2-3 months.
Reheating: When you’re ready to enjoy your stored chicken fritters, reheating is a breeze. If refrigerated, you can reheat them in the oven at 350°F (180°C) for about 10-15 minutes or until heated through. For frozen fritters, allow them to thaw in the refrigerator overnight before reheating. You can also reheat frozen fritters directly in the oven, but the cooking time may be longer.

Tips for the Best Chicken Fritters

Finely Chop Ingredients: Ensure ingredients like jalapeños, green onions, and garlic are finely chopped. This helps distribute their flavors evenly throughout the fritters and prevents large chunks in the chicken mixture that might disrupt the texture.
Perfectly Sized Patties: Form uniform-sized patties to ensure even cooking. This also helps maintain a consistent texture across all the fritters. Aim for bite-sized portions for appetizers or slightly larger ones for a main course.
Avoid Crowding the Pan: Fry the fritters in batches, leaving enough space between each one. Overcrowding the pan can lower the oil temperature and produce unevenly cooked fritters.
Drain Excess Oil: After frying, place the cooked fritters on paper towels to absorb any excess oil. This step helps maintain their crispy exterior.

Recipe FAQ

Can I use almond flour?

This recipe uses one tablespoon of coconut flour as a binding agent. I have tested this recipe with coconut flour, almond flour, pork rind panko, and then using no binder at all. My suggestion is to use the coconut flour or use NO binder at all. The almond flour and pork rind panko versions weren’t as good, and the texture was lacking.

Is this chicken fritter recipe keto?

Yes, this recipe is low-carb, keto-friendly as well as gluten free. The complete nutrition information, including calories, carbs, fiber, and protein, is below the recipe.

Would other spices work in this recipe?

Yes, you can use any spices you enjoy, including dill, fresh herbs, black pepper, parmesan cheese, fresh basil or your favorite all-purpose blend.

Other Jalapeno Recipes

Bacon Wrapped Jalapeno Poppers: This easy low carb appetizer can be made in the oven, on the grill or in the air fryer!
Fish Tacos: paired with a jalapeno ranch slaw that is quite addicting!
Cheesy Jalapeno Chicken Soup: a soup that tastes just like a jalapeno popper but in a creamy, hearty soup that is even better the next day!
One Pan Jalapeno Chicken: a one pan dinner that is ready in a flash!

Yield: 4

Jalapeño Cheddar Chicken Fritters

Enjoy a burst of flavor in every bite with our Jalapeño Cheddar Chicken Fritters – a deliciously crispy and cheesy delight ready in a flash!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 pound ground chicken
1/4 cup finely chopped jalapenos
2 tablespoons finely chopped green onions
1 teaspoon minced garlic
1/2 teaspoon each garlic powder, paprika, seasoned salt
1 large egg
1 cup shredded sharp cheddar
1 tablespoon coconut flour

Instructions

Combine the ground chicken, chopped jalapenos, green onions, garlic, and spices in a mixing bowl. Once the mixture is combined, add the egg, shredded cheddar cheese, and coconut flour.
Using a small ice cream scoop or a 1/4 cup measuring cup, pat out the chicken fritters. Pat the fritters a little thinner than you think they need to, as they will puff a bit as they cook.
Heat oil in a large skillet over medium heat. When the oil begins to shimmer, carefully add the fritters to the skillet. Ensure the fritters are not touching, and do not overcrowd the pan. Cook the fritters for 3-4 minutes on each side until the exterior is golden brown and the interior reaches an internal temperature of 165 degrees with an instant-read thermometer.
When the fritters are cooked through, remove them from the skillet and place on a paper towel lined plate to absorb any extra oil.
Serve immediately with the dipping sauce of your choice.

Notes

*If using pickled jalapenos instead of fresh, decrease the amount to 3 tablespoons.

Slow Cooker Chicken Breast

Clayton Holmes — Tue, 24 Oct 2023 11:00:00 +0000

This Slow Cooker Chicken Breast recipe is incredibly simple and delicious. A low carb, lean chicken breast recipe that can be served as a main dish or used as the base for numerous other recipes!

There are a lot of chicken breast recipes out there, but few can compete with the versatility of this slow cooker chicken breast recipe. It creates delicious, juicy chicken that can be served as a main dish, but we believe it is at its best when prepared ahead of time and used as the base for other recipes.

The versatility of this recipe makes it perfect for meal prepping. You can make it at the beginning of the week or freeze it to use up to 3 months later! Try shredding or dicing this chicken then turn it into a quesadilla, sandwich, or casserole just to name a few (we’ve given some specific suggestions below).

Preparing this recipe in the slow cooker makes it a very low maintenance recipe. It will only take you 5 minutes of prep. Then it is hands-off and there is nearly zero clean up required!

What You Will Love About this Recipe

Easy. This is an incredibly simple slow cooker recipe that only requires a couple steps and 5 minutes of prep time.
Meal Prep Recipe. This recipe is the perfect base protein for so many different chicken recipes and works well when making it ahead of time. This makes it a great meal prepping recipe whether you’re making it at the beginning of the week or plan to freeze it for up to 3 months!
Healthy and Versatile. A low carb, lean chicken recipe that pairs well with nearly any flavor!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.

Low-sodium chicken broth: The best liquid for cooking chicken in the slow cooker. Provides extra flavor and ensures a moist, juicy chicken breast.
Avocado oil: we prefer avocado oil for this recipe but any neutral oil will work.
Spices: garlic powder, onion powder, smoked paprika, dry thyme, salt, and black pepper
Chicken breasts, boneless/skinless: Other cuts of chicken can be used but this may affect cooking time. Bone-in chicken will take longer than a boneless cut. Try to use chicken breasts (or the cut of your choice) that are similarly sized for even, consistent cooking.

How to Make Chicken Breasts in the Slow Cooker

In addition to the items listed above, you will need a slow cooker for this recipe. Follow our easy step-by-step guide to walk you through this simple slow cooker chicken breast recipe.

Season the chicken

In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper and set aside. Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning.

Cook the chicken

Pour the broth into your slow cooker. Then place the seasoned chicken in the slow cooker with the chicken broth and begin cooking on low.

How Long Do I Cook the Chicken in the Slow Cooker?

You will cook the chicken on low for 3-4 hours. Closer to 3 hours if you plan to slice or dice it and 4 hours if you plan to shred it. Once done, shred the chicken inside the slow cooker. Otherwise, you can drain and shred without the liquid.

Storage and Reheating Instructions

Reheating Instructions: You can reheat this recipe in the microwave in 30-second increments. If you kept the juices from the slow cooker, we recommend pouring some over the chicken to keep it from drying out while reheating.
Refrigerator Storage: Allow to cool completely. Then you can store in the refrigerator in an airtight container for up to 3 days. We recommend storing with its juices for maximum flavor, but you can discard the juices if desired.
Freezer Storage: After cooling completely, you can store this recipe in the freezer for up to 3 months in an airtight, freezer-safe container.

What to do with Slow Cooker Chicken Breasts

Keto Buffalo Chicken Muffins– Loaded with shredded chicken, tangy buffalo sauce, and cheese! These buffalo chicken bites have just 2 net carbs each and are perfect for meal prep!
Keto Chicken Salad– The perfect low carb meal prep recipe! About 1 net carb per serving and delicious on a salad, in a lettuce wrap, or atop a keto bagel!
Chicken Bacon Wrap– A great lunch recipe that is ready in just minutes and packed with protein, this easy keto recipe will keep you going all day long!
Chicken Alfredo Zucchini Boats– An easy weeknight meal! Stuffed zucchini boats filled with chicken, alfredo and cheese.

Slow Cooker Chicken Breasts FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free if prepared as described. If on a gluten free diet, ensure you use a chicken broth that is gluten free.

Can I use a different cut of meat?

Yes, you can use a different cut of meat. Just keep in mind this will affect cooking time. This is also true for bone-in vs. boneless cuts.

Can I freeze this recipe?

Yes, you can easily freeze this recipe. See the more detailed instructions above.

Can I use frozen chicken?

No, we do not recommend using frozen chicken in the slow cooker. USDA guidelines discourage use of frozen poultry in the slow cooker due to the risk of foodborne illness.

Can this recipe be made in the air fryer?

Yes! Here is a great air fryer chicken breast recipe.

Other Slow Cooker Recipes

Keto White Chicken Chili-Loaded with shredded chicken, chilis, peppers and cauliflower rice! At about 7.5 net carbs per heaping serving this is the ultimate creamy keto comfort food!
Slow Cooker Ginger Garlic Pork Tenderloin– An effortless Asian-inspired dish that is the perfect combination of sweet and savory! Each serving has less than 3 net carbs each.
Crockpot Buffalo Chicken– This chicken recipe is easy, delicious and under 2 net carbs!
Slow Cooker Carnitas with Jalapeno Slaw– These carnitas are a cinch to make and totally addictive! Top them with fresh jalapeño slaw for the ultimate easy, healthy meal!

Yield: 6

Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast recipe is incredibly simple and delicious. A low carb, lean chicken breast recipe that can be served as a main dish or used as the base for numerous other recipes!

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

1 cup low-sodium chicken broth
2 tbsp avocado oil
1 tbsp garlic powder
2 ½ tsp onion powder
2 tsp smoked paprika
2 tsp dry thyme
1 tsp salt
½ tsp black pepper
3 lbs chicken breasts, boneless/skinless

Instructions

In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper.
Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning.
Pour the broth into your slow cooker.
Place the seasoned chicken in the slow cooker with the chicken broth. Cook on low for 3-4 hours. Once done, shred the chicken inside the slow cooker. Or drain and shred without the liquid.

Notes

I would recommend 4 hours of cook time if you plan to shred the chicken, 3 hours if you are planning on slicing or dicing it.
This is really flavorful, juicy chicken that tastes (in my opinion) better than rotisserie chicken. I shredded it and stored it with its juices for maximum flavor, but you can remove the chicken, shred it, and discard the juices if desire!
This chicken works perfectly in burritos, soups, pot pies, salads, and numerous other dishes! You can also freeze it for later!

Nutrition Information:

Yield:

Serving Size:

about 6 ounces cooked chicken
Amount Per Serving: Calories: 328Total Fat: 10.8gCholesterol: 165.5mgSodium: 584.4mgCarbohydrates: 2.8gNet Carbohydrates: 2.1gFiber: 0.7gSugar: 0.3gProtein: 52.1g

The post Slow Cooker Chicken Breast appeared first on The Best Keto Recipes.

Chicken and Waffles (keto + low carb)

Annie — Tue, 10 Oct 2023 11:00:00 +0000

Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

In the world of culinary delights, there are few combinations as beloved as chicken and waffles. This seemingly unlikely pairing of crispy, savory chicken with fluffy waffles has captured the hearts and taste buds of foodies everywhere. Typically, this is considered a Southern dish, but it has become so well loved I think it is a dish that transcends geographical boundaries. And now, thanks to a few simple changes it can also eclipse dietary boundaries! Let me show you exactly how to make perfect Chicken and Waffles that happen to be low carb, keto-friendly and gluten free!

What You’ll Need

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe card scroll to the bottom of this post.

Chicken: I used chicken breasts, but you could use tenderloins to skip the slicing step. You could also use thighs if you prefer.
Egg and Mayonnaise: This helps the breading stick and ensures the chicken stays nice and juicy. Eggs are also used in the waffle recipe.
Almond Flour and Parmesan: We use almond flour and parmesan for the breading on the chicken. The parmesan is essential and helps to make it nice and crispy. Almond flour is also used to make the low-carb waffles.
Spices: Garlic powder, onion powder, paprika, Italian seasoning, garlic salt. These are general all-purpose seasonings, and you could swap this out with a tasty blend you prefer more.
Butter: This is melted and brushed on the chicken to ensure the breading is crispy and delicious!
Shredded Cheese: an essential ingredient in the low carb waffle recipe.

How to Make Chicken and Waffles

In addition to the ingredients listed above you will need a few bowls, large baking sheet and of course a waffle maker! I use this mini waffle maker and cannot recommend it enough! Below you will find the step by step photos and directions to make this easy chicken dish. Remember, the printable recipe card is at the bottom of the post as well.

Bread the Chicken

Preheat the oven to 425 degrees F and spray a large cookie sheet with cooking spray or line with aluminum foil. Combine the egg and mayonnaise in one shallow bowl and beat with a fork until thoroughly combined. Set aside. In another shallow bowl, combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are entirely coated.

Bake the Chicken

Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter. Bake 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through. Remember, the cook time will vary based on the size and thickness of your chicken.

Make the Waffles

While the chicken is in the oven make the waffles. Combine the eggs, shredded cheese, almond flour, and baking soda together. Carefully add the batter to the hot waffle maker, be sure not to overfill, a little goes a long way. The allow the waffles to cook 3-5 minutes (it will vary by machine) the waffles are done when steam is no longer emitting from the machine.

Serve

Serve the crispy chicken and fresh waffles while they are piping hot! If you are keeping low carb skip the traditional syrup and use a sugar free syrup. If you love a sweet and savory combo, serve this with a dash of hot sauce along with the syrup!

Storage and Reheating

Separate the chicken from the waffles. This will help prevent the waffles from becoming soggy.
Allow the chicken and waffles to cool to room temperature before storing them in separate airtight containers.
Consume the leftovers within 3-4 days for the best taste and quality.

To reheat chicken and waffles preheat the oven to 300°F. Place the waffles on a baking sheet and the chicken on another. Cover the chicken with aluminum foil to prevent it from overcooking or drying out. Heat in the oven until both the waffles and chicken are warmed through. This usually takes around 10-15 minutes, but times may vary depending on your oven.

Variations

Spicy Chicken and Waffles: Add a kick to your dish by seasoning the chicken with spices like cayenne pepper and serving it with a dash of hot sauce in the syrup.
Chicken and Waffle Sliders: Mini waffles sandwiched with bite-sized pieces of fried chicken make for a fun and shareable version of this dish.
Toppings Galore: Get creative with your toppings. You can add bacon, cheese, fried eggs, or even fruit to enhance the flavors.

Recipe FAQ

Is this recipe gluten-free?

Yes, this recipe is naturally grain and gluten free and requires no additional adjustments.

What kind of syrup is keto-friendly?

There are two options that come to mind; the most well known may be this one, this is also a good option.

Can I use a different flour?

I do not recommend using an alternative flour for this recipe.

What kind of waffle maker should I use?

You can use any waffle maker, but the one you see pictured in this post is this model.

Other Comfort Food Recipes

Keto Shrimp and Grits: Does it get any more comforting than creamy, cheesy grits paired with spicy, perfectly cooked shrimp? No! Now, you can enjoy a true comfort food classic for just 5 net carbs per serving!
Broccoli Chicken Casserole: Broccoli Chicken Casserole is packed with shredded chicken, tender broccoli and a creamy cheddar cheese sauce!
Easy Mushroom Chicken Bake: Seasoned chicken breasts are smothered in a creamy mushroom sauce and baked until they are tender and juicy!
Air Fryer Apples: Cinnamon spiced apples that are perfect over ice cream, oatmeal and more.
Shrimp Creole: Under 6 net carbs a serving, this flavor-packed low carb seafood dish will make your weekly rotation!

Yield: 6

Chicken and Waffles

Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

For the Chicken

1 1/2 pounds chicken breast, cut into 12 strips
1 egg, beaten
1 tablespoon mayonnaise
3 tablespoons butter

For the Keto Breading

3/4 cup almond flour
3/4 cup grated parmesan cheese
1/2 teaspoon EACH garlic salt, garlic powder, onion powder, paprika, and black pepper

For the Keto Waffles

3 large eggs
1 cup shredded cheddar cheese
1/4 cup blanched almond flour
1/2 teaspoon baking powder

Instructions

For the Chicken

Preheat the oven to 425 degrees F
Spray a large cookie sheet with cooking spray, or line with aluminum foil.
In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter.
Bake for 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through.

For the Waffles

Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
Preheat a waffle maker according to the directions and lightly spray with cooking oil if needed.
Spoon the batter into the waffle maker and cook 2-3 minutes until steam is no longer coming from the machine.
This recipe makes 6 chaffles using the Dash Mini Waffle Maker.

Notes

Chicken Air Fryer Instructions:
Preheat the air fryer to 390 degrees F. Place the chicken tenders (without the melted butter) and lightly spray with cooking oil. Cook for 5 minutes, flip, and cook for 2-3 more minutes until chicken is cooked through.

Santa Fe Chicken

Annie — Tue, 29 Aug 2023 11:00:00 +0000

This Santa Fe Chicken is a one-pan recipe packed with your favorite southwestern flavors. Juicy seasoned chicken is paired with peppers, onions, and tomatoes in a creamy, cheesy sauce!

Juicy and Tender Southwestern Chicken

I love southwestern food. There’s something so special about the way the seasonings and chilies pair together. And chicken is easily my favorite protein when making southwestern dishes. So it probably goes without saying that I love this Santa Fe chicken recipe. The meat is perfectly cooked, juicy, and packed with spices. Cheese, cream cheese, and cream make the dish rich and decadent, while green chilies and chili powder give it a nice kick. There’s just so much flavor in this dish.

It’s also very easy to make. This Santa Fe chicken recipe uses ingredients that you’re likely to already have on hand and takes less than 30 minutes to make. It’s an easy dish to make whenever you’re craving restaurant-quality chicken at home.

Why You’ll Love This Keto Chicken Recipe

Whether you need a fun and fancy meal on the weekends or some quick protein on a weekday, this is a great dish to make. Here’s why I know you’ll love making it … and eating it!

So easy. Despite being jam-packed with flavor, this is a really easy recipe to make. It only takes 25 minutes, and it’s a simple recipe to follow. You can easily make this Santa Fe chicken recipe after work and not feel stressed.
Low carb. If you’re looking for a tasty protein-packed dinner, this recipe is for you. It’s loaded with protein from the chicken breasts, and each serving has only 6.7 net carbs. Anyone on a low-carb diet needs to try making this dish.
Decadent. This keto chicken may be high in protein and low in carbs, but it’s still super decadent. It has just enough cheese, cream cheese, and cream to be incredibly rich. It tastes so creamy, but you’ll still feel good after eating it.

Southwest Chicken Ingredients

Here’s everything you need to make this tender, juicy, and spicy chicken. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

Olive oil – You could also use another neutral oil such as avocado oil if you prefer
Chicken breasts – Small boneless, skinless breasts work best for this recipe. If you prefer using boneless skinless chicken thighs, that would work, too.
Spices: for this recipe, you will need cumin, chili powder, garlic powder, salt, and pepper.
Onion, Peppers, Ro-tel – I use a yellow onion for this recipe, but white and red onions will also work. This is best with both red and green bell peppers, but other combinations will work. Make sure to drain the can of Ro-tel (or your favorite brand of canned tomatoes with green chilies).
Heavy cream: no subs here! Regular milk or almond milk will not give you the same results.
Chicken broth: vegetable broth can be substituted if needed. You can easily make your own Chicken Stock for a super flavorful ingredient that costs you barely anything at all.
Cream cheese: full-fat cream cheese melts best. Allow it to come to room temperature before melting for the smoothest texture.
Shredded cheddar cheese: For best results, shred your own cheese, but pre-shredded works fine too.

How to Make Santa Fe Chicken

Here’s how to make this quick and easy keto chicken recipe. All you need is a skillet, spatula, and spoon.

Season & cook chicken

In a small bowl, mix together the spice blend (cumin, chili powder, garlic powder, salt, and pepper). Once well mixed, sprinkle this all over both sides of the chicken breasts. Make sure each piece is well covered for flavor in every bite.

Place a large skillet over medium heat, then add olive oil. Once shimmering, place the meat in the pan and sear until nicely browned. This usually takes about 2-3 minutes, then flip and repeat. Remove the chicken from the pan and set aside.

Sauté the veggies

Add the remaining olive oil to the skillet, then add bell peppers, onions, and garlic. Sauté for about 4-5 minutes or until vegetables are soft.

Make the sauce

Add the drained tomatoes and green chilies, chicken broth, cream cheese, and heavy cream. Turn the heat down to medium-low and stir until cream cheese is completely melted.

Make it cheesy

Add part of the cheddar cheese to the skillet and stir until it melts. Once smooth, place the chicken back in the skillet and top them with the rest of the shredded cheese.

Finish cooking

Put the lid on the skillet and simmer over low heat until chicken is cooked all the way through. This should take approximately 6-8 minutes. I recommend using a meat thermometer and removing from the heat once the chicken reaches 165 degrees F in the center.

Serve

This southwestern chicken is wonderful to eat all on its own, but I love to serve it on top of zucchini noodles or cauliflower rice. It’s also great when served with a veggie side dish. Here are a few of my favorites.

Store

Leftover Santa Fe chicken can be stored in an airtight container in your fridge for up to 3 days. Make sure chicken is completely cooled before refrigerating or freezing. Keep scrolling for freezing and reheating instructions.

Freeze

You can definitely freeze this low-carb chicken recipe. Make sure it is cooled completely, then store it in an airtight container in the freezer for up to 3 months. Make sure to defrost or thaw the chicken entirely before reheating it (preferably over night in the fridge).

Reheat

This dish is best rewarmed in an oven at 350 degrees F for about 10 minutes. You can also microwave it, but I recommend using 50% for 1 minute intervals until warmed throughout. This helps prevent any exploding chicken making a mess in your microwave!

Tips and Tricks for the BEST one pan chicken

If you’re going to make this keto chicken, then make sure to try out some of these tips.

Use low-sodium chicken broth. I like to use a low-sodium stock when making this recipe. There are a lot of salty ingredients in this dish, and it can get too salty if the broth is also packed with sodium. If you use a low-sodium broth, then you can more easily control the amount of salt in the recipe. Once the sauce is done, taste it and add more salt if necessary. You could make your own Chicken Stock as well!
Check the temperature. I always use an instant-read thermometer when cooking chicken. That way I can stop cooking the meat as soon as it reaches 165F. Using a thermometer is more accurate than using cooking time, and will help you make sure that the chicken breasts aren’t overcooked at all.
Garnish. This recipe is amazing when topped with chopped scallions, cilantro, and pickled jalapeños. But you can add any of your go-to toppings, including fresh jalapeños, sour cream, avocado, and hot sauce. This chicken dish is a lot better when topped with fun garnishes, so make sure to add your favorites.

More Easy Keto Chicken Dinners

I never get tired of eating chicken. If you’re like me, then you’ve got to try some of my other favorite keto chicken dishes.

Crockpot Buffalo Chicken – This easy slow cooker recipe makes the best filling for sandwiches, lettuce wraps, nachos, and more! This is perfect for meal prep.
Slow Cooker Zesty Ranch Chicken – This chicken recipe has just a little kick from pepperoncini. It makes the BEST quesadillas and nachos!
French Onion Chicken – Forget slow cooking onions all day long. This keto chicken dinner makes quick work of these traditional, delicious, cheesy flavors.
BBQ Chicken and Smoked Sausage Skillet – Packed full of protein and healthy veggies! This is great in a skillet or on the Blackstone.
Blackened Chicken and Brussels Sprout Chicken – Bring out the absolute best in these healthy Brussels sprouts with an easy blackening seasoning! Chicken stays nice and juicy while the sprouts get tender.
50+ Easy Chicken Breast Dinners
Keto Chicken Meal Prep Ideas

Yield: 4 servings

Santa Fe Chicken

This Santa Fe chicken recipe is juicy, tender, and has a perfect kick of spice. It's rich and flavorful, and only takes 25 minutes to make.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 tablespoons olive oil, divided
4 small chicken breasts, boneless and skinless
1 teaspoon cumin
1/2 teaspoon EACH chili powder, garlic powder. salt, black pepper
1/2 cup onion, chopped
1/2 cup red bell pepper
1/2 cup green bell pepper
1 (10-ounce) can Ro-tel (tomatoes with green chilies), drained
1/4 cup heavy cream
1/3 cup chicken broth
2 ounces cream cheese
1 cup shredded cheddar cheese, divided
Cilantro, green onions, and pickled jalapeños (optional garnishes)

Instructions

Combine the cumin, chili powder, garlic powder, salt, and pepper in a small bowl, then set aside.
Heat a large skillet over medium heat, then add 1 tablespoon of olive oil.
Sprinkle the spice mixture on both sides of the chicken.
Sear the chicken in the skillet for 2-3 minutes per side until nicely browned, then remove and set aside.
Add the remaining olive oil to the skillet, then add the onion, garlic, and bell peppers. Sauté for 4-5 minutes until softened.
Add the Ro-tel, heavy cream, chicken broth, and cream cheese, and reduce the heat to medium-low. Stir until the cream cheese melts entirely.
Add 1/2 cup of the shredded cheese to the sauce and stir until the cheese is melted.
Put the chicken back in the skillet, and cover with the remaining cheese.
Place a lid on the skillet and simmer over low heat for 6-8 minutes, or until the chicken reaches an internal temperature of 165F.

Notes

Store in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
Reheat in a 350F oven for 10 minutes.

Chicken Cacciatore Recipe

Annie — Tue, 15 Aug 2023 11:00:00 +0000

This Chicken Cacciatore Recipe features tender, fall off the bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Chicken Cacciatore is a classic dish that most people recognize, but probably one that isn’t made often. This dish is known for its multitude of ingredients and slow simmer, so it often seems unattainable for a weeknight meal. Luckily, I’ve created a dish that has all the flavor but takes a fraction of the time and ingredients. This is a nice shortcut recipe that still provides you with a rich, decadent sauce and super tender chicken.

Why You’ll Love It

One Pot: this impressive, hearty dish is made in just one pot. This means aside from a cutting board and knife there really isn’t much mess to clean up!
Versatile: as written, I tried to get as close to a traditional cacciatore while still keeping the recipe easy. However, this is a very forgiving dish you can alter. This will work with other cuts of chicken and different vegetables.
Make Ahead: since one of the best things about this dish is how the flavors meld together this is a great dish to make ahead of time. The flavor only gets deeper and richer as it sits!

Ingredients for Chicken Cacciatore

As always, this is an overview of what you’ll need for this chicken recipe. For exact measurements, scroll down for the printable recipe card.

Chicken Thighs: Specifically bone in, skin on thighs with excess fat trimmed. I recommend cooking these with the skin on, then discarding the skin before serving. This may seem counterintuitive but the skin protects the meat from overcooking and ensures each bite is super juicy.
Vegetables and Herbs: Fresh onion, bell peppers, mushrooms, garlic, thyme, and parsley are used in this recipe. As well as canned tomatoes to add depth and richness to the sauce.
Red Wine and Chicken Broth: for the wine choose a nice dry red wine such as a Merlot, Pinot Noir, or Cabernet Sauvignon.
Spices: salt, pepper, oregano, and red pepper flakes are used in this recipe.
Black Olives: these are a signature component of classic chicken cacciatore. If you don’t love olives I would still use them in the recipe and simply remove them before serving. The salty, briny flavor really does add a lot to the sauce.

How to Make Chicken Cacciatore

In addition to the ingredients listed above you will need a Dutch oven or large deep skillet to make this recipe. I have documented each step of the process so you can make perfect, savory chicken and sauce!

Brown the Chicken

The first step is to properly prepare the star of the show, the chicken. After you trim off any fat pat the chicken dry. This is important because if the surface of the chicken is wet and it hits a hot skillet it actually works to steam the chicken instead of browning it. Once the chicken is dry brown it in a hot skillet or Dutch oven for 5-7 minutes. Remember, this step is not meant to cook the chicken through, this step is great for adding flavor to the overall dish. Once the chicken is browned remove it from the skillet and set aside.

Sauté the Vegetables

This dish has so many amazing fresh vegetables. Before adding all of the other ingredients we will sauté the fresh ingredients to bring out maximum flavor. Add the onions, peppers and cook until they begin to soften. Add in the mushrooms, garlic, and thyme until the mushrooms are soft.

Add Wine and Broth

Next, slowly pour in the red wine as you scrape up and bits stuck to the bottom of the pan. This is called deglazing the pan and helps to get up any bits of flavor in the bottom of the pan and nicely incorporates them in the sauce. Next, add the broth to the skillet along with the canned tomatoes and spices.

Add the Chicken and Cook

Add the chicken to the sauce and spoon a bit of the sauce over the chicken to really maximize the flavor it soaks up. Bring the sauce to a boil and once it has boiled for about 2 minutes reduce the heat to low and cover. Allow the chicken to simmer in the sauce 30-35 minutes. This step, the low, slow and gentle simmer is what creates perfectly tender, fall off the bone chicken.

Add Olives and Thicken

Once the chicken has reached an internal temperature of 165 degrees use tongs to carefully remove the chicken from the skillet. Set the chicken aside. Add the olives to the skillet and stir. Simmer the sauce about 10 minutes uncovered until it has thickened. While the chicken has been removed from the sauce carefully remove the skin and add back to the sauce once thickened.

Serve

Before serving spoon sauce over the chicken, or add the chicken to a deep serving platter and pour the sauce directly over the chicken. Sprinkle with fresh parsley and enjoy! Some amazing side dish options include:

Garlic Butter Cauliflower: Loaded with two kinds of cheese and packed with flavor this is an easy side dish your family will love!
Garlic Bread Chaffles: For just 2.4 net carbs per chaffle, you’ll want this cheesy, gluten-free garlic bread with every meal!
Keto Cheddar Garlic Biscuits: These biscuits are excellent low carb subs for classic cheesy garlic biscuits!
Air Fryer Green Beans: Fresh green beans are paired with seasoning and lemon to make the perfect keto side dish!

Storage

This dish will keep up to 3 days in the fridge in an airtight container. If possible, keep the thighs submerged in the veggies and sauce for maximum flavor retention. You can easily reheat chicken cacciatore in the microwave or oven, or you can do it in a skillet on the stove. The key is warming it slowly so that the chicken doesn’t overcook or dry out.

Freezer

This is a great freezer friendly meal. Simply allow the dish to cool completely and portion the veggies, sauce, and chicken into individual portions in freezer-safe containers, then enjoy within 3 months for the best texture. Let thaw in the fridge overnight before reheating.

Recipe FAQ

Is this dish spicy?

No, this is not a spicy dish. There is a very small amount of red pepper flakes in this dish, but if you are sensitive you can simply skip this ingredient.

Can I use a different cut of chicken?

Yes, bone in chicken will provide the most flavor but you can use any cut you wish. Remember the cooking time may be different so rely on an instead read meat thermometer.

Can I skip the wine?

You can use additional both in place of the wine. However, the wine does add the best, most authentic flavor.

Other Italian Dishes

Yield: 6

Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

6 bone-in, skin-on chicken thighs
2 teaspoons fine sea salt, divided
1 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell peppers, cut into strips
1 green bell peppers, cut into strips
10 ounces baby bella mushrooms, sliced
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/2 cup dry red wine
1 1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3/4 cup pitted black olives, cut in half
Fresh chopped parsley, for garnish (optional)

Instructions

Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
Once the chicken has been removed add the onion, and peppers and cook for
8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
Next, deglaze the pan with the red wine over medium-high heat, cooking for
3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35
minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

Lemon Pepper Chicken and Veggies

Annie — Tue, 08 Aug 2023 11:00:00 +0000

Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Lemon chicken is a refreshing dish that combines tender bites of chicken with the bright, tangy flavors of lemon. Boneless chicken breasts are marinated in lemon juice and flavorful seasonings, then cooked to perfection. My variation of lemon chicken includes fresh cauliflower and broccoli which balances well with the savory and succulent chicken.

The dish can be served as a complete meal since it includes protein and vegetables. Alternatively, it pairs well alongside a variety of side dishes such as rice, zoodles, pasta, or a fresh salad.

Overall, this lemon chicken is a versatile and flavorful dish that showcases the vibrant taste of lemons while highlighting the tender and juicy qualities of chicken. You will love how quick, easy, and refreshing this dish is!

Ingredients for Lemon Pepper Chicken

This is a quick overview of the ingredients you will need for this dish. I’ve also provided some suggestions for alternative ingredients if you need to make substitutions. To make this simple chicken dish you will need:

Chicken Breast: other cuts of chicken such as chicken tenderloins or boneless, skinless chicken thighs will also work.
Vegetables: you will need broccoli, cauliflower, and fresh garlic. If you prefer to use only broccoli or cauliflower instead of mixing the two that will also work.
Oil: any neutral oil such as olive oil or avocado oil works in this recipe.
Lemon: you will need fresh lemon juice, bottled can work in a pinch.
Spices: lemon pepper, onion powder, garlic powder, salt, pepper, and fresh parsley
White Wine: a dry white wine such as Sauvignon Blanc. Alternatively, if you prefer not to use wine chicken or vegetable broth will also work.

How to Make Lemon Pepper Chicken

This recipe is super easy to make, but it does have a few different steps. There is marinating and browning the chicken, then seasoning and cooking the vegetables, then adding everything together. To make this super easy to follow I’ve documented the entire process so you can see each step. To make this chicken and broccoli you will need to follow the steps below:

Marinate the Chicken

Cut the chicken into small bite sized 1 inch cubes. Add the chicken to a bowl with part of the olive oil, minced garlic, lemon juice, and seasonings. Mix everything together & let sit for 15 minutes to marinade. You want to be sure those spices are spread evenly over the chicken so each bite is loaded with flavor!

Season and Cook the Vegetables

In a large bowl, toss broccoli and cauliflower with lemon pepper seasoning, salt, and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with lemon juice.

Brown the Chicken

Keep the now-empty pan on the stove (no need to clean it). Pour the wine into the pan and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan. This method is called deglzing the pan. Next, add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F on an instant-read thermometer.

Combine

Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.

Serve

Serve this chicken and vegetable dish immediately while warm. Garnish with fresh parsley and dig in! I serve this as a complete meal. However, if you’d like to stretch the dish further it works quite well with some of these side dishes:

Low Carb Red Lobster Biscuits: just 2 net carbs each and will help you get your carb fix if you are following a keto or low carb diet.
Wedge Salad: everyone loves a cool, crisp salad and it pairs so well with these flavors.
Cucumber Salad: this dish also uses fresh lemon and herbs making it a perfect complement to the chicken.
Cacio e Pepe Zoodles: a great way to add more veggies to this meal!

Storage

Before storing the chicken allow it to cool completely. Next, store in an airtight container up to 3 days. I don’t recommend freezing as the cauliflower and broccoli will have altered textures that may be unpleasant.

To reheat, simply microwave individual portions for 30-second increments at 50% power (which prevents the chicken from drying out). To reheat the entire dish, return to a skillet, cover, and warm on medium-low until heated throughout (stir occasionally to prevent sticking). You may want to add a splash of white wine to the skillet to add a bit of moisture and flavor to the dish.

Tips for the Best Lemon Chicken

Choose fresh lemons: Opt for juicy and ripe lemons to get the most vibrant flavor. Squeeze the lemons just before using them to retain their freshness.
Marinate the chicken: Marinating the chicken in lemon juice and other seasonings will infuse it with flavor and help tenderize the meat.
Uniform size: be sure to get the chicken and broccoli as close to the same size as possible so everything cooks through in a timely manner.

Recipe FAQ

Can I use other vegetables?

Yes, other vegetables that pair well with these flavors are green beans, zucchini, and asparagus.

Will a different protein work?

Sure, shrimp is a great option for this recipe.

Do I have to use the wine?

No, chicken broth or vegetable broth will also work.

What if I don’t have fresh lemon?

Bottled lemon will work in a pinch.

One Pan Chicken Recipes

One Pan Jalapeno Chicken: the perfect cheesy comfort food with just 5 net carbs per serving!
Easy Butter Chicken: This recipe is perfect for beginners and includes step-by-step photos!
Pesto Chicken Bake: This easy dish has just 2.5 net carbs per serving, making it a low carb, keto-friendly dinner that is impressive enough for guests!
Creamy Garlic Chicken: Seasoned, pan-seared chicken is cooked in a rich, creamy, garlic sauce you will love!
Crock Pot Crack Chicken: This easy chicken recipe is loaded with ranch, bacon, and cheese, making it perfect for salads, wraps, sandwiches, and more!

Yield: 6

Lemon Pepper Chicken and Veggies

Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 pounds boneless skinless chicken breast, cut into 1” cubes
4 cups broccoli florets, (1 medium head broccoli)
4 cups cauliflower florets, (1 small head cauliflower)
1⁄4 cup extra virgin olive oil, divided
2 garlic cloves, minced
1⁄4 cup lemon juice, divided
3 tablespoons lemon pepper seasoning
1 teaspoon EACH onion powder, garlic powder, kosher salt (Diamond Crystal)
3⁄4 teaspoon ground black pepper
3 tablespoons chopped parsley
1⁄4 cup white wine

Instructions

Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies. Sprinkle the remaining 1 tablespoon of parsley as garnish.

Notes

You can marinate the chicken the night before and place it in the fridge. Take it out of the
fridge 10 minutes before cooking!

Asian Chicken Zoodles

Annie — Tue, 01 Aug 2023 11:00:00 +0000

Asian Chicken Zoodles feature tender sesame chicken served with zucchini noodles for a healthy, hearty low-carb meal!

Reasons You’ll Love this Recipe

One Pan: This meal can be cooked all in one pot or a large pan. A one-pan meal streamlines the cooking process and minimizes cleanup because your meat and vegetables are all cooked together.
Balanced nutrition: While quick and convenient, that isn’t the only plus of this dish! It is also a balanced and nutritious meal because it incorporates protein and vegetables ensuring you’re getting a well-rounded dinner.
Versatility: This can be easily adapted or modified based on the ingredients you have available and can be very convenient for weeknight cooking. This allows you to be flexible with what you cook based on what’s in your fridge and pantry. The zoodles can be subbed for other vegetables such as fresh green beans, mixed vegetables or cabbage.

Ingredients

As always, this is a quick overview of the ingredients needed to make this savory sesame chicken dish! For the complete, printable instructions simply scroll to the recipe card below.

Chicken: boneless, skinless chicken thighs or breasts will work in this recipe. You will need to cut your preferred chicken into small bite-sized pieces.
Zucchini: for this recipe, we will be spiralizing the zucchini into noodles. If you don’t have a spiralizer or prefer a shortcut you can purchase precut zucchini at most grocery stores.
Spices and Herbs: red pepper flakes, salt, pepper, sesame seeds, fresh garlic, and grated ginger.
Toasted Sesame Oil: this is essential for getting that authentic, rich sesame flavor signature to Asian dishes.
Soy sauce: tamari or coconut aminos can also be used if you prefer.
Rice vinegar: this helps to balance the rich oil and salty soy sauce. Rice vinegar is milder in flavor than distilled or apple cider vinegar.
Peanut Butter: I know it may seem a little odd, but peanut butter is used in many Thai dishes, so you probably have peanuts in Asian food. This helps add richness and depth to the sauce.
Cornstarch: used to thicken the sauce. If you do not want to use cornstarch you can omit this ingredient or you can use xantham gum in its place.

How to Make Asian Chicken

In addition to the ingredients listed above you will need a spiralizer, or pre-spiraled zucchini, as well as a large pan and spatula. I’ve documented every step of this process so you can easily make this dish at home. To make this healthy chicken stir fry follow the instructions below.

Make the Zucchini Noodles

Choose medium-size zucchini and remove the ends. Spiralize zucchini using a zucchini spiralizer on the smallest noodle blade you have. Alternatively, you can buy pre-spiralized zucchini. If using a zucchini spiralizer, follow the package directions well to ensure safety. Place the zucchini noodles on a clean dish towel and allow them to rest while you prepare the rest of the ingredients. This allows some of the moisture to escape before cooking.

Make the Sauce

In a jar or medium bowl, whisk together the peanut butter, 2 tablespoons of sesame oil, soy sauce, sesame seeds, rice vinegar, ginger, red pepper flakes, salt, and pepper.

Marinade and Cook the Chicken

Place the cubed chicken in a medium bowl with 2 tablespoons of the sauce and toss to coat. Let marinate for 15 minutes. Heat a large nonstick skillet over medium heat. Add the remaining sesame oil and the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until cooked through (reaching at least 160°F on an instant-read thermometer). Mix in the garlic and cook for 2-3 minutes over medium heat until the garlic has cooked through.

Add the Sauce and Zucchini Noodles

Add remaining sauce and simmer for 2 minutes or until slightly thickened. Once the sauce is nice and thick (remember, the zucchini is going to add extra moisture to this dish so you really want the sauce to be reduced) add the spiralized zucchini and toss everything together, cooking for 1 minute on medium heat.

Serve

This meal contains a good source of protein and vegetables so it can be considered a complete and balanced meal. However, if you would like to incorporate a side to stretch your meal a bit further here are some great ideas:

Easy Cucumber Salad: This simple no-cook salad contains several of the same ingredients for the sauce.
Air Fryer Brussels Sprouts: the sauce with this recipe is very similar to Yum Yum sauce which goes great with this chicken as well!
Air Fryer Egg Rolls are a great option for our non-keto friends.

How to Prevent Soggy Zoodles

Zucchini has an extremely high moisture content. A common issue when cooking with zucchini is a To prevent zoodles from being soggy, you can follow these tips:

Choose the right zucchini: Medium-size firm, fresh zucchini is the best option. Large zucchini have big seeds and will not produce nice zoodles. Also, look for zucchini with smooth skin. Avoid zucchini that feels soft or has blemishes, as they may have higher water content.
Pat them dry: After spiralizing the zucchini, place the zoodles on a paper towel or clean kitchen towel. Gently pat them dry to remove excess moisture. Do this while you measure out and prepare the other ingredients and you will be shocked at how much moisture you absorb.
Quick cooking: Cook the zoodles quickly over high heat. This will help them retain their structure and prevent them from releasing too much water. Avoid overcooking, as this can lead to sogginess.
Don’t overcrowd the pan: If you’re cooking a large batch of zoodles, it’s essential not to overcrowd the pan. Cooking in smaller batches allows for better heat distribution and helps to avoid steaming the zoodles, which can make them soggy.
Serve immediately: Zoodles are best when served right after cooking. If you let them sit for too long, they may release more moisture and become soggy.

Storage and Reheating

Allow any leftovers to cool completely before storing them in an airtight container. To help prevent additional moisture from being an issue you can add a paper towel to the container to absorb and liquid the zucchini releases, however this step is optional. To reheat add to a skillet over medium heat and warm, stirring occasionally for 3-4 minutes.

I do not recommend freezing this dish. Zucchini noodles do not freeze well due to their high water content. Freezing them can cause them to become mushy and lose their texture.

Recipe FAQ

How to make zucchini noodles?

To make zucchini noodles you will need a spiralizer. This is the one I use and it has several different attachments so you can make different cuts.

Which blade do I use to make zucchini noodles?

The blade you will need looks like it has several small holes. Most spiralizers come with two different size blades for noodles. I suggest using the smallest for zucchini noodles.

Can I use a different meat?

Yes, this recipe works well with shrimp, pork, steak or salmon.

Is this recipe gluten-free?

If you use gluten-free soy sauce this recipe is naturally gluten-free and does not require other adjustments.

Other Zucchini Recipes

Air Fryer Zucchini with Parmesan: a quick and easy side with minimal ingredients and a short cook time!
Buffalo Chicken Zucchini Boats: a reader favorite recipe!
Air Fryer Sausage and Veggies: quick, easy and delicious!
Tuna Zoodle Casserole: the perfect low carb comfort food!

Yield: 4

Asian Chicken Zoodles

Asian Chicken Zoodles feature tender sesame chicken served with zucchini noodles for a healthy, hearty low carb meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

3 medium-large zucchinis, spiralized (about 1 1⁄2 pounds; 6-7 cups zucchini noodles)
1 pound boneless skinless chicken thighs, fat trimmed and cut into 1” cubes
4 garlic cloves, minced
1 tablespoon creamy peanut butter
2 1/2 tablespoons toasted sesame oil
1/4 cup soy sauce or tamari sauce
2 tablespoons sesame seeds
2 tablespoons rice vinegar
1/2 teaspoon freshly grated ginger
1/8 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
**2 teaspoons cornstarch combined with 1 tablespoon COLD water: optional, if needed to thicken the sauce**

Instructions

Spiralize zucchini using a zucchini spiralizer. Alternatively, you can buy pre-spiralized zucchini. Place the zucchini noodles on a clean dish towel to rest while you prep the remaining ingredients.
Make the sauce: In a jar or medium bowl, whisk together the peanut butter, 2 tablespoons of sesame oil, soy sauce, sesame seeds, rice vinegar, ginger, and red pepper flakes.
Marinade the chicken: Place chicken in a medium bowl with salt, pepper, and 2 tablespoons of sauce. Let marinate for 15 minutes.
Heat a large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon of sesame oil and the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until cooked through (reaching at least 160°F on an instant-read thermometer). Mix in the garlic and cook for 2-3 minutes over medium heat until the garlic has cooked through.
Add remaining sauce and simmer for 2 minutes or until it has reduced by half and thickened.
Add spiralized zucchini and toss everything together, cooking for 1 minute on medium heat. Be sure not to overcook the zucchini, cook until just tender.

**OPTIONAL: If you wish to thicken the sauce further combine 2 teaspoons cornstarch with 1 tablespoon COLD water and stir in the last minute of cooking. This is especially handy if the zucchini releases more liquid than desired.

Chicken Lazone

Clayton Holmes — Tue, 25 Jul 2023 11:00:00 +0000

This Chicken Lazone recipe is a Cajun classic. Tender chicken breasts are smothered in a creamy sauce that has just the right amount of heat! This recipe is packed with delicious flavor and incredible texture. Whether you’re cooking for guests or preparing a weeknight meal, this is a great dish that is ready in less than 30 minutes!

Chicken Lazone is a recipe rooted in Louisiana cuisine. Cajun recipes are known for their bold flavors and this recipe is no different. Chicken Lazone blends chicken, cajun seasoning, and a heavy cream sauce to create a heavenly flavor combination. This may sound like a dish that requires considerable time and effort, but it is ready in less than 30 minutes!

This Chicken Lazone recipe is only 2.7 net carbs per serving. You can combine it with a low carb side to create a keto-friendly meal or pair it with pasta or rice for a delicious, well-rounded meal. This would be a great recipe to impress house guests and it’s convenience will make it a new household staple!

Why You Will Love This Recipe

Amazing flavor. This recipe has an incredible, bold flavor that Cajun recipes are known for.
Quick to Prepare. You can have this recipe ready in less than 30 minutes.
Unique. This dish is not well known outside of Louisiana and would be great when hosting guests.
Low Carb. This recipe only has 3.6 carbs per serving!

Ingredients for Cajun Chicken

As always, this is a quick overview of the ingredients needed for this chicken lazone recipe. For the complete, printable recipe scroll to the recipe card below.

Chicken Breasts: this recipe uses 2 large chicken breast cut into 4 thinner breasts. This ensures they cook quickly and that the chicken is perfectly cooked in the sauce.
Spices: garlic powder, onion powder, paprika, Kosher salt, cayenne pepper, and dried oregano
Olive oil: or another neutral oil such as avocado oil.
Butter: butter is added to the sauce to create a texture and thickness similar to an Alfredo sauce.
Heavy cream: the star of the show that makes an ultra rich sauce, do not substitute any other ingredients.

How to Make Chicken Lazone

In addition to the ingredients listed above, you will need a mixing bowl and skillet. To make the best chicken lazone follow the instructions below:

Season and Sear the Chicken

First, place the large chicken breasts on a cutting board and slice through the chicken as if you are butterflying, but cut all the way through. Next, combine the spices in a small bowl, and sprinkle each side of the chicken breast with the spices. Be sure to season the chicken on each side for the best results.

Next, heat a large skillet to medium heat. Next, add the olive oil and 1 tablespoon of butter. Once the butter is melted, add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown.

Make the Cream Sauce

Remove the chicken from the skillet and reduce the heat to medium-low. Stir in the heavy cream and scrape up any bits from the bottom of the pan. Next, add the butter and allow the mixture to slowly come to a simmer, stirring occasionally. Do not cook the heavy cream too quickly or at too high of a temperature. You want to be gentle with the sauce to prevent it from burning or curdling.

Add Chicken to Sauce

After the sauce has simmered softly for 3-4 minutes add the chicken back to the skillet and cover. Next, cook the chicken over medium-low for 6-10 minutes. At this point, the sauce should be thickened somewhat similar to Alfredo sauce. The dish is done when the chicken reaches an internal temperature of 165 degrees F.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge up to 3 days. To reheat you can use the oven, microwave, or air fryer:

Oven: Preheat the oven to 325 degrees. Place the leftovers in an oven safe dish covered with foil. Warm for 15 minutes, then remove the foil and warm for another 5 minutes.
Microwave: Place the leftovers on a plate and warm in 30 second increments until heated through.
Air Fryer: Place the chicken in a lined air fryer and heat at 350 degrees for 4 minutes or until warmed through.

Freezer Instructions

Transfer cooled leftovers into a freezer-safe container, pressing out as much air as possible. Enjoy within 3 months for the best taste and texture. To reheat frozen leftovers allow them to thaw in the fridge overnight and reheat covered at 300 degrees in an oven safe baking dish.

What to Serve With Chicken Lazone

Keto Three Cheese Biscuits: These biscuits are perfectly soft and fluffy! Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!
Cheesy Brussels Sprouts with Bacon: These are made in one pan and perfect for entertaining! This easy vegetable side dish is low carb and keto-friendly!
Air Fryer Hasselback Potatoes: Your new go-to side dish! This easy potato recipe is ready in only 15 minutes and is packed with fresh herb flavor!
Keto Dinner Rolls: You would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.

Tips for the Best Chicken Lazone

Do not cook the heavy cream too quickly or at too high of a temperature. You want to be gentle with the sauce to prevent it from burning or curdling. (I know it has already been mentioned but this is very important)
Do not use an alternative to heavy cream such as regular milk or almond milk.
Be sure to sear the chicken until it is golden brown for the best taste.
Allow the sauce to thicken for a creamy, indulgent sauce.

Recipe FAQ

Is this recipe keto friendly?

Yes, this recipe has only 2.7 net carbs per serving

Can this dish be frozen?

Yes, see freezer instructions above.

Is this recipe gluten free?

Yes, this recipe is naturally gluten free and low carb.

Can I use a different meat?

Yes, this recipe will work well with other cuts of chicken such as chicken thighs. It is also excellent with pork chops, salmon, or shrimp.

Can I use frozen chicken breasts?

It is best to thaw the chicken before cooking.

One Pan Chicken Recipes

Yield: 4

Chicken Lazone

This Chicken Lazone recipe is a Cajun classic. Tender chicken breasts are smothered in a creamy sauce that has just the right amount of heat! This recipe is packed with delicious flavor and incredible texture. Whether you're cooking for guests or preparing a weeknight meal this is great dish that is ready in less than 30 minutes!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 large chicken breasts, cut lengthwise to make 4 thinner breasts
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon olive oil + 1 tablespoon butter
2 tablespoons salted butter
1 1/4 cups heavy cream

Instructions

Combine the spices in a small bowl. Sprinkle each side of the chicken breast with the spices.
Heat a large skillet to medium heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown.
Remove the chicken from the skillet and reduce the heat to medium-low. Stir in the heavy cream and scrape up any bits from the bottom of the pan. Add the butter and allow the mixture to slowly come to a simmer, stirring occasionally.
When the sauce has simmered softly for 3-4 minutes add the chicken back to the skillet and cover.
Cook the chicken over medium-low for 6-10 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Notes

Do not cook the heavy cream too quickly or at too high of a temperature. You want to
be gentle with the sauce to prevent it from burning or curdling.

Use a meat thermometer and once the chicken has reached a temperature of 165 degrees F remove this dish from heat.

Recommended Products

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Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

Serving Size:

1 chicken breast and 1/4 cup cream sauce
Amount Per Serving: Calories: 323Total Fat: 25.3gCholesterol: 119.7mgSodium: 279.9mgCarbohydrates: 3.6gNet Carbohydrates: 2.7gFiber: 0.9gSugar: 1.3gProtein: 20.8g

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