7 Delicious Keto Chicken Breast Recipes to Try Today

In our busy life here in the Dominican Republic—raising four kids (with two at home), managing my type 2 diabetes, and navigating ingredient shortages—I’ve found that keto cooking doesn’t have to be complicated. In fact, with some creativity and a few pantry swaps, I’ve put together 7 easy, flavor-packed keto chicken breast recipes that fit into sea-level baking constraints and my diabetes-friendly needs. From simple weeknight meals to dishes impressive enough for guests, each recipe strikes the right balance of nutrition, taste, and ease. Let’s dive in and make dinner enjoyable and stress-free!

Honey Mustard Glazed Chicken

PIN IT

 

The first time I made this, my 8‑year‑old exclaimed, “Daddy, this is restaurant quality!” as she reached for seconds—through her carb counts too.

This honey mustard glazed chicken is a delightful twist on a classic dish. It’s sweet, tangy, and so easy to whip up that it makes for a quick weeknight meal while being impressive enough for guests. The glaze adds a wonderful flavor that complements the chicken perfectly, making every bite enjoyable.

With just a few ingredients, you can create a dish that’s not only keto-friendly but also packed with flavor. Serve it alongside a fresh salad or your favorite veggies for a balanced meal.

Lemon Garlic Butter Chicken

PIN IT

 

Lemon Garlic Butter Chicken is a delightful dish that combines the zesty brightness of lemon with the rich flavors of garlic and butter. This recipe is a great choice for anyone looking for a quick, tasty meal that doesn’t skimp on flavor. It’s both satisfying and easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner.

I whipped this up after discovering our local stores were out of broccoli—so I used sautéed plantains (cut extra thin) to soak up all that buttery garlic sauce—and it was a hit.

The chicken breasts are pan-seared to a beautiful golden brown, allowing the lemon and garlic to infuse every bite. This dish is low in carbs, making it a wonderful option for those following a keto diet. Serve it with your favorite low-carb vegetables for a complete meal!

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Season chicken breasts with salt, pepper, and dried thyme on both sides.
2. In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Stir in the lemon juice and zest, coating the chicken evenly. Let it cook for another 2 minutes to allow the flavors to meld.
5. Remove from heat and garnish with fresh parsley before serving.

Herb-Crusted Parmesan Chicken

PIN IT

 

When I realized sea-level humidity made almond flour soggy, I toasted it before coating, and the crust turned gorgeously crisp that very evening.

This herb-crusted parmesan chicken is a delightful way to enjoy a healthy meal without sacrificing flavor. The chicken is coated with a blend of fragrant herbs and a crispy parmesan crust that turns every bite into a savory treat. It’s a simple dish that brings out the best in chicken, making it perfect for both weeknight dinners and special occasions.

The combination of herbs adds a freshness that balances the richness of the cheese, resulting in a dish that’s both satisfying and light. Plus, it’s quick to prepare, allowing you to whip up a delicious meal in no time!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1 cup almond flour
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the parmesan cheese, almond flour, oregano, basil, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat it in the parmesan mixture, pressing gently to adhere.
4. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown.
5. Transfer the seared chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the crust is crispy.
6. Let it rest for a few minutes before serving. Enjoy your herb-crusted parmesan chicken with a side of vegetables or a fresh salad!

Spicy Coconut Curry Chicken

PIN IT

 

This Spicy Coconut Curry Chicken is a delightful dish that perfectly balances flavors and spice. The creamy coconut milk provides a smooth texture while the spices add a warm kick. It’s a simple recipe that can be whipped up in no time, making it a fantastic option for busy weeknights.

My wife, who loves Dominican sofrito, loved the red curry twist—and even asked to make it weekly, neat on cauliflower rice.

The combination of tender chicken pieces and aromatic spices creates a satisfying meal that pairs well with cauliflower rice or steamed vegetables. Whether you’re a curry enthusiast or just looking to spice up your dinner routine, this dish is sure to please!

Ingredients

• 1 lb chicken breast, diced
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 bell pepper, sliced
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until fragrant.
2. Add the diced chicken to the skillet and cook until browned.
3. Stir in red curry paste, ensuring the chicken is well coated. Cook for another minute.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Add the sliced bell pepper and let it cook for about 10 minutes, allowing the flavors to meld.
6. Finish with lime juice, and season with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro.

Creamy Spinach and Artichoke Stuffed Chicken

PIN IT

 

This creamy spinach and artichoke stuffed chicken is a delightful blend of flavors that will leave your taste buds wanting more. Juicy chicken breasts are filled with a rich mixture of spinach, artichokes, and cheese, making each bite a comforting treat. Not only is it packed with flavor, but it’s also simple enough for a weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
3. Using a sharp knife, carefully butterfly each chicken breast, creating a pocket for the filling.
4. Stuff each chicken breast with the spinach and artichoke mixture, securing with toothpicks if needed.
5. In a skillet, heat olive oil over medium heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.
6. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
7. Let rest for a few minutes before slicing to serve. Enjoy!

Garlic Parmesan Chicken Skewers

PIN IT

 

Garlic Parmesan Chicken Skewers are a delicious, flavorful way to enjoy chicken on a stick. These skewers are packed with the rich taste of garlic and the savory goodness of parmesan cheese. They make for a quick and easy dish, perfect for weeknight dinners or summer barbecues.

What makes these skewers so appealing is their simple preparation. Just marinate the chicken, thread it onto skewers, and grill until juicy and tender. The garlic and parmesan blend beautifully, giving each bite a savory punch that is sure to please everyone at the table.

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Marinate the Chicken: In a bowl, combine the olive oil, minced garlic, parmesan cheese, Italian seasoning, salt, and pepper. Add the chicken pieces and toss to coat well. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
3. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
4. Serve: Remove the skewers from the grill and garnish with fresh parsley. Serve with lemon wedges on the side for a zesty kick.

Bacon-Wrapped Jalapeño Popper Chicken

PIN IT

 

This Bacon-Wrapped Jalapeño Popper Chicken combines savory bacon and spicy jalapeños with tender chicken breasts for a dish that’s bursting with flavor. The creamy filling brings a rich, cheesy element that perfectly balances the heat of the peppers, making it a delightful experience in every bite.

It’s a straightforward recipe that’s easy to follow, perfect for a weeknight dinner or a casual gathering. Plus, it fits right into your keto meal plan, offering a delicious way to enjoy classic flavors without the carbs!

The day we ran out of cheddar, I swapped in smoked gouda—keeping the same richness and earning rave reviews from my two picky teens.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1-2 jalapeños, sliced (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly.
2. In a bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and jalapeño slices. Season with salt and pepper.
3. Take each chicken breast and slice it open to create a pocket. Stuff the cream cheese mixture into each pocket.
4. Wrap each stuffed chicken breast with two slices of bacon, securing the ends with toothpicks if necessary.
5. Place the bacon-wrapped chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
6. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Pro Tips

1. To ensure even cooking, pound the chicken breasts to roughly the same thickness—this prevents overcooking one side.
2. Press the coating firmly onto chicken, and let it rest 5 minutes before searing so it adheres better.
3. Bloom the spices in hot oil for 30 seconds first to bring out deeper flavor in the curry.
4. Drain your spinach and pat dry so the filling doesn’t make the chicken soggy.
5. Soak wooden skewers in water for 20 minutes first to prevent them from burning on the grill

Ingredient Substitutions

1. Honey Mustard Glaze: Use Dijon mustard + monk fruit sweetener if avoiding even small sugar amounts.
2. Almond flour: Swap with crushed pork rinds for a crispier crust in Herb-Crusted Chicken.
3. Coconut milk in curry: Heavy cream thinned with water works in a pinch; adjust seasoning.
4. Cream cheese in stuffed chicken: Use mascarpone or Greek yogurt (well‑drained) for a tangier option.
5. Cheddar in jalapeño chicken: Smoked gouda or Monterey Jack blend keeps the creamy, melty texture.

Tip from Grammie Shirley

Always let cooked chicken rest 5 minutes before slicing—this keeps juices inside, ensuring every bite stays moist and flavorful.

Q&A

1. Can I freeze any of these ahead of time?

   Yes—fully cooked chicken (uncoated or wrapped) can be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

2. How do I test chicken is fully cooked?

   Use an instant‑read thermometer; internal temperature should reach 165 °F (74 °C). This ensures safety without overcooking.

3. Can I make these recipes dairy‑free?

   Absolutely—use coconut cream or vegan cheese alternatives. If avoiding cheese, skip parmesan crust and compensate with herbs and crushed nuts.

4. How many carbs per serving?

   Each rescue dish ranges from 2–5 g net carbs per serving, depending on substitutions. (“Honey” in the glaze is the only higher‑carb exception—use sugar‑free syrup if needed.)

5. Can I adjust spice levels?

   Yes—scale red curry paste or jalapeños up or down by half to double strength to match your heat preference.

Nutrition & Serving Info

Recipe	Servings	Calories (est.)	Protein	Net Carbs	Fats
Honey Mustard Glazed Chicken	4	~390 kcal	45 g	4 g	20 g
Lemon Garlic Butter Chicken	4	~420 kcal	46 g	3 g	24 g
Herb‑Crusted Parmesan Chicken	4	~500 kcal	48 g	5 g	30 g
Spicy Coconut Curry Chicken	4	~460 kcal	42 g	6 g	28 g
Stuffed Spinach & Artichoke Chicken	4	~510 kcal	50 g	4 g	32 g
Garlic Parmesan Skewers	4	~320 kcal	40 g	2 g	16 g
Bacon‑Wrapped Jalapeño Popper Chicken	4	~560 kcal	55 g	3 g	36 g

Nutrition estimates are per serving and approximate.

Staying on track with a keto lifestyle doesn’t mean sacrificing flavor or fun in the kitchen. These seven chicken breast recipes have become staples in our home—not just because they’re low-carb, but because they’re genuinely satisfying, adaptable, and kid-approved. Whether you’re managing your blood sugar like I am, or just looking for healthier dinner options that don’t feel like a compromise, I hope you find something here that becomes a new favorite in your kitchen too. Let me know which one you try first!