7 Best Keto Chicken Recipes To Try

Nov 29, 2019 — 7 mins read

Have you recently switched to the keto diet and are now struggling with cooking meals that are low in carb, yet high in protein and fat? Don't fret; we've got you covered! Below, we include the 7 best keto chicken recipes you need to try the next time you're in the kitchen.

Keto chicken casserole recipes

There’s nothing better than digging into a hot, fresh casserole straight out of the oven. And thankfully, this method of cooking is unbelievably easy, inexpensive, and fuss-free! Doing all your cooking in one pan also means less mess – and less cleaning up – so what are you waiting for? Try out the following popular keto recipes (with boneless, skinless chicken thighs) suitable for casserole cooking.


#1 – Garlic mushrooms chicken casserole

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

  • 1½ pound boneless, skinless chicken thighs cut into strips
  • 1 tsp Italian seasoning
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 pound mushrooms, quartered
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ¼ cup chicken stock
  • 4 cloves garlic, minced
  • ½ onion, minced
  • Fresh chopped parsley
  • ½ cup shredded Mozzarella
  • ½ cup grated Parmesan

Instructions:

  1. Preheat your oven to 400°F. Lightly grease a baking dish; season chicken strips with Italian seasoning, chili powder, onion powder, paprika, salt, and pepper in a shallow plate. Let sit.
  2. In a frying pan over medium-high heat, add butter, olive oil, and onion. Sauté until onions are softened.
  3. Add the mushrooms and cook for about 5 minutes until golden and crispy on the edges.
  4. Pour in the chicken stock to deglaze and cook for 2 minutes to reduce slightly.
  5. Stir through 1 tablespoon of parsley and minced garlic. Cook for 30 seconds, until fragrant. Season lightly with salt and pepper then set aside.
  6. Arrange chicken strips into the prepared baking dish. Top chicken with the garlic mushrooms. Finish with shredded mozzarella and grated parmesan cheese on top.
  7. Bake the chicken and mushrooms casserole for 30 minutes; until chicken is cooked through and reaches an internal temperature of 165°F.
  8. Serve, and enjoy!

#2 – Chicken cheese bake casserole

Serves: 10

Prep time: 25 minutes

Cook time: 35 minutes

Ingredients:

  • 1 pound bacon strips
  • 8-ounce cream cheese
  • ½ cup grated Parmesan cheese
  • 1½ cup grated Parmesan cheese
  • 1½ cups sharp cheddar cheese, shredded
  • 1/3 cup avocado mayonnaise
  • 1 cup heavy cream
  • ½ tsp hot sauce
  • 1 tsp dry mustard
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3¼ pound cooked boneless, and skinless chicken thighs cut into strips
  • 1½ cups red onion, diced
  • 8 ounces mushrooms, sliced
  • 1 tbsp fresh garlic, finely chopped
  • 8 ounces baby spinach
  • 2 cups mozzarella cheese, shredded

Instructions:

  1. Preheat oven to 375°F.
  2. In a large skillet, cook bacon to crisp, place on paper towels, and reserve three tablespoons of bacon fat.
  3. While the bacon is cooking, in a medium saucepan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder, and paprika.
  4. Cook over medium heat and stir with a wooden spoon until creamy.
  5. Crumble bacon and add to the cream mixture.
  6. Clean skillet and add two tablespoons of the bacon fat and sauté onions over medium-high heat for three minutes.
  7. Add the remaining tablespoon of bacon fat and add the mushrooms and sauté for five minutes.
  8. Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
  9. Add the cream mixture, and cooked chicken and heat, then pour into an 8X12 inch casserole dish.
  10. Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
  11. Place under the broiler and brown, 1-2 minutes.
  12. Let sit ten minutes to set up and dig in!

Keto crockpot chicken recipes

For all lazy cookers, the crockpot is a godsend. All you need to do is to throw all your ingredients inside, close, and that's it – a nutritious meal ready to go into your stomach. Also, it's worthwhile mentioning that this nifty electronic device can do everything; if you truly wanted, you could make breakfast, lunch, dinner, and dessert in it! And due to its long, low-temperature cooking, your crockpot can help tenderize chicken meat, helping you better stick with your resolution to eat fewer carbs, but more protein and fats. 

So, without further ado, here are our selection of two of the most delicious keto chicken breast recipes and keto chicken thigh recipes for you to test out:

#3 – Garlic-parmesan chicken

Serves: 4

Prep time: 15 minutes

Cook time: 4 hours

Ingredients:

  • 3 tbsp olive oil
  • 2 pounds chicken thighs, with skin on
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound baby red potatoes, quartered
  • 2 tbsp butter, softened
  • 5 cloves garlic, chopped
  • 2 tbsp fresh thyme
  • Freshly chopped parsley
  • 2 tbsp freshly grated Parmesan

Instructions:

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add chicken, season with salt and pepper to taste, and sear until golden (3 minutes per side).
  3. In the meantime, toss potatoes with the remaining oil, butter, garlic, thyme, parsley, and Parmesan in a large cooker. Season generously with salt and pepper.
  4. Add chicken to the large cooker and cook on high for 4 hours, until potatoes are tender and chicken is fully cooked.
  5. Garnish with Parmesan, dig in, and enjoy!

#4 – Chicken and broccoli

Serves: 4

Prep time: 15 minutes

Cook time: 5 hours 30 minutes

Ingredients:

  • 2 cloves garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 tbsp ketchup
  • 1 tbsp sriracha
  • 1 tsp sesame oil
  • 2 pounds boneless skinless chicken breasts
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp cornstarch
  • 1 large head broccoli, cut into florets
  • Cooked brown rice, for serving
  • Green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions:

  1. Whisk together garlic, ginger, soy sauce, honey, vinegar, ketchup, sriracha, and sesame oil in a small bowl.
  2. Add chicken to slow cooker and season with salt and pepper to taste. Pour over the sauce and toss until combined.
  3. Cook on low for 4 hours until chicken is cooked through.
  4. Whisk together cornstarch and ¼ cup of water in a small bowl and stir mixture into the slow cooker to thicken the sauce. 
  5. Add broccoli to slow cooker and cook until tender; this should take roughly 1 hour.
  6. Transfer chicken to a cutting board and cut into small pieces, then return to slow cooker and toss until combined.
  7. Divide cooked rice among four serving containers, then top with chicken and broccoli mixture. Garnish with green onions and sesame seeds.
  8. Dig in!

Instant pot keto chicken recipes

If you own an Instant Pot, a device that combines an electric pressure cooker, slow cooker, rice cooker, and yogurt maker in one handy unit, you’ll be pleased to know that it’s fantastic at keto cooking. That’s because pressure-cooking allows more of the herbs and spices you use to be absorbed into your food – in turn, making up for the flavor that you’ve lost from not adding sugar into any of your ingredients. Also, who can say no to a simple cleanup process? The Instant Pot keeps all the mess within one pot, which means you have nearly nothing to wash up after. 

Here are three easy keto chicken recipes (including one of the most popular keto shredded chicken recipes available) to try in your Instant Pot:

#5 – Spicy chicken bowl

Serves: 4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1 pound chicken, ground
  • 2 tbsp sugar-free salsa
  • 1 cup full-fat Cheddar cheese, shredded
  • 1 tsp curry powder
  • ½ tsp parsley, dried
  • ½ tsp basil, dried
  • ½ cup spinach, chopped
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp hot sauce
  • ½ tsp cilantro, dried

Instructions:

  1. Set your Instant Pot to Sauté and heat the oil.
  2. Add the chicken, salsa, cheese, curry powder, parsley, basil, spinach, salt, black pepper, hot sauce, and cilantro to the inner pot. Stir thoroughly with a spatula.
  3. Add in 1 cup of water, close the lid, set the pressure release to Sealing and hit Cancel to stop the current program.
  4. Select Manual/ Pressure Cook, then set your Instant Pot to 10 minutes on high pressure, and let cook.
  5. Once the time is up, perform a quick release by carefully switching the pressure valve to Venting.
  6. Open your Instant Pot, serve, and enjoy!

#6 – Whole roast chicken

Serves: 6

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

  • 4 tbsp butter, softened
  • 1 tsp basil, dried
  • 1tsp cilantro, dried
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup bone broth
  • 1 whole chicken

Instructions:

  1. Thoroughly mix the butter, basil, cilantro, salt, and pepper in a large bowl.
  2. Pour the bone broth in your Instant Pot.
  3. Add the chicken, with the breast facing down, into the pot. 
  4. Baste the chicken lightly with your butter mixture prepared in step 1.
  5. Seal the valve and secure the lid of the Instant Pot.
  6. Cook for 25 minutes on the Meat setting.
  7. Once the time is up, let the pressure naturally disperse from your Instant Pot for about 15 minutes, then switch the pressure release to Venting.
  8. Open your Instant Pot, remove chicken, carve, and enjoy!

#7 – Shredded chicken breast tacos

Serves: 4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

  • 2 tbsp avocado oil
  • 1 pound chicken breast, cut into strips
  • ½ cup full-fat Cheddar cheese, shredded (optional)
  • 1 jalapeno pepper, finely chopped
  • 1 tsp lime juice
  • 1 tsp hot sauce
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup avocado, mashed
  • ¾ cup sugar-free salsa
  • 1 tbsp sour cream, at room temperature (optional)
  • Tortillas, as many as you wish

Instructions:

  1. Set your Instant Pot to Sauté and heat the oil.
  2. Add the chicken, cheese (if you’re using), jalapeno, lime juice, hot sauce, salt, black pepper, and ½ cup water into the inner pot.
  3. Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program.
  4. Select Manual/ Pressure Cook, then set your Instant Pot to 10 minutes on high pressure, and let cook.
  5. Once the time is up, perform a quick release by carefully switching the pressure valve to Venting.
  6. Open the Instant Pot, shred the chicken, and serve on top of tortillas. Top with avocado, salsa, and sour cream (if using).


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