20 Delicious Easy Keto Chicken Breast Recipes Healthy

Are you on the hunt for keto-friendly meals that won’t have you slaving away in the kitchen? Look no further! Our roundup of 20 Delicious Easy Keto Chicken Breast Recipes is packed with healthy, mouthwatering options perfect for busy weeknights or lazy weekends. From creamy garlic parmesan to spicy buffalo, these dishes promise to keep your meals exciting and your diet on track. Let’s dive in!

Garlic Butter Chicken Breast

Whisper the name ‘Garlic Butter Chicken Breast’ and watch as eyes light up with anticipation. This dish, a harmonious blend of succulent chicken and rich, aromatic garlic butter, promises a dining experience that’s both effortlessly elegant and deeply satisfying.

Ingredients

• Chicken breast – 2, boneless and skinless
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked chicken.
2. Season both sides of the chicken breasts evenly with salt and black pepper, enhancing their natural flavors.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes, for a golden sear.
4. Add the chicken breasts to the skillet, searing for 3-4 minutes on each side until golden brown, locking in juices.
5. Reduce heat to low, add butter and minced garlic to the skillet, spooning the melted butter over the chicken for 1 minute to infuse flavors.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring safety and tenderness.
7. Remove from the oven and let the chicken rest for 5 minutes, allowing the juices to redistribute for maximum moisture.

Lusciously tender with a golden crust, this Garlic Butter Chicken Breast is a testament to the magic of simple ingredients. Serve it atop a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Parmesan Crusted Chicken Breast

Yieldingly tender and impeccably golden, this Parmesan Crusted Chicken Breast transforms the humble cutlet into a dish of undeniable sophistication. Your palate is in for a treat with each bite offering a crisp exterior giving way to succulent, flavorful meat.

Ingredients

• Chicken breast – 2, boneless and skinless
• Parmesan cheese – ½ cup, grated
• Breadcrumbs – ½ cup
• Egg – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a shallow dish, whisk the egg until fully beaten, creating a smooth base for coating.
3. Combine the grated Parmesan cheese and breadcrumbs in another shallow dish, mixing them evenly for a uniform crust.
4. Season the chicken breasts with salt and black pepper on both sides, enhancing their natural flavors.
5. Dip each seasoned chicken breast into the beaten egg, ensuring it’s fully coated for the breading to adhere.
6. Press the egg-coated chicken into the Parmesan and breadcrumb mixture, covering all sides for a complete crust.
7. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to sear the chicken.
8. Place the breaded chicken breasts in the skillet, cooking for 3 minutes on each side until golden brown.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.

Notably, the Parmesan crust achieves a delightful crispness, while the chicken remains moist and tender inside. Serve atop a bed of arugula with a drizzle of balsamic glaze for an elegant presentation that’s as visually appealing as it is delicious.

Lemon Herb Chicken Breast

Just as the summer sun begins to cast its golden glow, our Lemon Herb Chicken Breast emerges as a refreshing yet hearty dish, perfectly balancing zesty citrus notes with the earthy aroma of fresh herbs. This recipe is a testament to simplicity meeting sophistication, offering a quick yet elegant meal that’s sure to impress.

Ingredients

• Chicken breast – 2, boneless and skinless
• Lemon – 1, juiced and zested
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh thyme – 1 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped thyme, salt, and black pepper to create a vibrant marinade.
3. Place the chicken breasts in a baking dish and pour the marinade over them, making sure each piece is thoroughly coated. For maximum flavor, let the chicken marinate for at least 15 minutes at room temperature.
4. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it’s cooked through but remains juicy.
5. Halfway through baking, baste the chicken with the marinade in the dish to keep it moist and infuse it with more flavor.
6. Once done, let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, ensuring every bite is succulent.

Captivating in its simplicity, this Lemon Herb Chicken Breast boasts a tender texture and a bright, herbaceous flavor profile. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Creamy Tuscan Chicken Breast

Venturing into the realm of Italian cuisine, this dish marries the rustic charm of Tuscany with the creamy indulgence of a perfectly balanced sauce, enveloping tender chicken breasts in a symphony of flavors.

Ingredients

• Chicken breasts – 2
• Heavy cream – 1 cup
• Sun-dried tomatoes – ½ cup
• Garlic – 2 cloves
• Spinach – 2 cups
• Parmesan cheese – ¼ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Season chicken breasts with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken breasts to the skillet, cooking for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
6. Pour in heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly, about 3 minutes.
7. Return chicken breasts to the skillet, spooning the sauce over them. Sprinkle with Parmesan cheese.
8. Cover and let simmer for an additional 2 minutes to melt the cheese and warm the chicken through.

This Creamy Tuscan Chicken Breast boasts a velvety sauce that clings to each bite, with the sun-dried tomatoes offering a sweet tanginess against the rich backdrop of cream and Parmesan. Serve it over a bed of al dente pasta or alongside crusty bread to soak up every last drop of sauce.

Spicy Buffalo Chicken Breast

Unveiling a dish that marries the fiery kick of buffalo sauce with the succulent tenderness of chicken breast, this recipe is a testament to the beauty of bold flavors. Perfect for those who cherish a bit of heat in their meals, it’s a straightforward yet sophisticated take on a classic favorite.

Ingredients

• Chicken breast – 2 lbs
• Buffalo sauce – ½ cup
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure a perfectly cooked chicken breast with a slightly crispy exterior.
2. Season the chicken breast evenly with garlic powder and salt, ensuring every bite is flavorful.
3. In a skillet over medium heat, melt the butter and sear the chicken breast for 3 minutes on each side to lock in the juices.
4. Transfer the seared chicken breast to a baking dish and coat generously with buffalo sauce, using a brush to cover every inch for maximum flavor.
5. Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F, ensuring it’s cooked through but remains juicy.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for a moist and tender result.

Yielded with a perfect balance of spice and savoriness, this Spicy Buffalo Chicken Breast boasts a crispy exterior while remaining incredibly juicy inside. Serve it atop a crisp salad or alongside creamy mashed potatoes for a meal that’s as versatile as it is delicious.

Bacon Wrapped Chicken Breast

Nothing elevates a simple chicken breast quite like the smoky embrace of bacon, transforming it into a dish that’s both luxurious and comforting. This Bacon Wrapped Chicken Breast is a testament to the magic that happens when two beloved ingredients come together in perfect harmony.

Ingredients

• Chicken breast – 2
• Bacon – 4 slices
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season both sides of the chicken breasts with salt and black pepper, ensuring even coverage for maximum flavor.
3. Wrap each chicken breast with 2 slices of bacon, overlapping slightly to cover as much of the chicken as possible.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 1 minute.
5. Sear the bacon-wrapped chicken breasts for 2-3 minutes on each side, or until the bacon is crispy and golden.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, ensuring a moist and tender bite.

Perfectly cooked, the chicken remains juicy and tender, while the bacon adds a crispy, smoky layer that’s irresistibly delicious. Serve atop a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s as visually appealing as it is flavorful.

Cheesy Chicken Breast with Spinach

Venturing into the realm of comforting yet sophisticated dishes, this Cheesy Chicken Breast with Spinach marries tender poultry with the earthy tones of spinach, all enveloped in a luscious cheese sauce that promises to delight the senses.

Ingredients

• Chicken breast – 2, boneless and skinless
• Spinach – 2 cups, fresh
• Cheddar cheese – 1 cup, shredded
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
2. Season the chicken breasts evenly with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chicken too soon to get a perfect sear.
4. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add fresh spinach to the skillet and cook for 2 minutes until wilted. Tip: Spinach reduces significantly when cooked, so don’t be alarmed by the volume.
6. Pour in heavy cream and bring to a simmer. Let it cook for 2 minutes to slightly thicken.
7. Stir in shredded cheddar cheese until melted and the sauce is smooth. Tip: For a smoother sauce, shred the cheese yourself instead of using pre-shredded.
8. Return the chicken breasts to the skillet, spooning the cheesy spinach sauce over them.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Gloriously creamy and rich, this dish offers a harmonious blend of textures from the juicy chicken to the velvety sauce. Serve it over a bed of steamed rice or alongside roasted potatoes for a meal that’s as satisfying as it is elegant.

Avocado Stuffed Chicken Breast

Ravishing in its simplicity yet sophisticated in flavor, Avocado Stuffed Chicken Breast marries the creamy richness of avocado with the lean, tender texture of chicken, creating a dish that’s as nutritious as it is indulgent.

Ingredients

• Chicken breast – 2
• Avocado – 1
• Cream cheese – 2 tbsp
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. In a small bowl, mash the avocado with cream cheese and lime juice until smooth, then season with salt and black pepper for a vibrant filling.
3. Carefully slice a pocket into each chicken breast, being mindful not to cut through to the other side, to create space for the stuffing.
4. Generously fill each chicken breast pocket with the avocado mixture, using a spoon to ensure it’s evenly distributed.
5. Heat olive oil in an oven-proof skillet over medium-high heat, then sear the chicken breasts for 2-3 minutes on each side until golden brown for a flavorful crust.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C), ensuring it’s cooked through yet remains juicy.
7. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Heirloom tomatoes and a sprinkle of fresh cilantro can elevate this dish, adding a burst of color and freshness that complements the creamy avocado and succulent chicken beautifully.

Keto Fried Chicken Breast

Just when you thought indulging in crispy, golden fried chicken was off the table on a keto diet, this recipe proves otherwise. Juxtaposing the crunch of traditional fried chicken with a low-carb twist, it’s a game-changer for anyone craving comfort food without the carbs.

Ingredients

• Chicken breast – 2, boneless and skinless
• Almond flour – 1 cup
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Avocado oil – for frying

Instructions

1. Cut each chicken breast into 4 even pieces for uniform cooking.
2. In a shallow bowl, whisk the egg until smooth.
3. In another bowl, mix almond flour, Parmesan cheese, paprika, salt, and black pepper.
4. Dip each chicken piece into the egg, then coat thoroughly with the almond flour mixture.
5. Heat avocado oil in a deep skillet over medium heat to 350°F, ensuring there’s enough oil to submerge the chicken halfway.
6. Fry the chicken in batches for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
7. Transfer the fried chicken to a wire rack to drain any excess oil, keeping the crust crispy.

Marvel at the succulent interior and the surprisingly crisp exterior that rivals any traditional fried chicken. Pair it with a creamy avocado dip or a fresh cucumber salad for a complete, keto-friendly meal that doesn’t skimp on flavor or texture.

Chicken Breast with Mushroom Sauce

Yielded by the gentle embrace of a creamy mushroom sauce, this chicken breast dish is a testament to the beauty of simplicity meeting sophistication. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful interplay of textures and flavors.

Ingredients

• Chicken breast – 2, boneless and skinless
• Olive oil – 2 tbsp
• Button mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Chicken broth – ½ cup
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh thyme – 1 tsp

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of olive oil.
2. Season the chicken breasts with ¼ tsp of salt and ⅛ tsp of black pepper.
3. Place the chicken in the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the mushrooms until golden, about 5 minutes.
5. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
6. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
7. Stir in the heavy cream and fresh thyme, then simmer the sauce for 3-5 minutes until slightly thickened.
8. Return the chicken to the skillet, spooning the sauce over the top, and heat through for 2 minutes.
9. Season the sauce with the remaining salt and pepper, adjusting as needed.

The chicken emerges tender and juicy, enveloped in a sauce that’s rich yet balanced, with earthy mushrooms and a hint of thyme. Serve it over a bed of buttery mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Almond Flour Chicken Breast

Elevate your weeknight dinner with this Almond Flour Chicken Breast, a dish that marries the nutty richness of almond flour with the lean, tender qualities of chicken breast, creating a meal that’s both wholesome and indulgent.

Ingredients

• Chicken breast – 2, boneless and skinless
• Almond flour – 1 cup
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the chicken is ready to bake.
2. Season the chicken breasts evenly with salt and black pepper, enhancing their natural flavors.
3. Beat the egg in a shallow dish, creating a smooth mixture for the chicken to dip into.
4. Place the almond flour in another shallow dish, ready for coating the chicken.
5. Dip each chicken breast into the beaten egg, ensuring it’s fully coated, then dredge in the almond flour, pressing gently to adhere.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to prevent sticking and achieve a golden crust.
7. Add the coated chicken breasts to the skillet, cooking for 3-4 minutes on each side until golden brown, for a crispy exterior.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through but remains juicy.
9. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum flavor.

Delight in the crispy, golden exterior that gives way to a moist and flavorful interior, making this Almond Flour Chicken Breast a standout dish. Serve it atop a fresh arugula salad or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Chicken Breast with Pesto

On a bustling evening, when time is of the essence yet the palate demands sophistication, Chicken Breast with Pesto emerges as a sublime solution. This dish marries the lean, tender qualities of chicken breast with the vibrant, herbaceous notes of homemade pesto, creating a meal that’s both nourishing and indulgent.

Ingredients

• Chicken breast – 2, boneless and skinless
• Basil leaves – 2 cups
• Parmesan cheese – ½ cup, grated
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Olive oil – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Season the chicken breasts evenly with salt and black pepper on both sides.
3. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, searing for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chicken too soon to achieve a perfect sear.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
5. While the chicken bakes, combine basil leaves, Parmesan cheese, pine nuts, garlic, and remaining olive oil in a food processor. Blend until smooth to create the pesto. Tip: For a brighter flavor, add a squeeze of lemon juice to the pesto.
6. Once the chicken is cooked, let it rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.
7. Serve the sliced chicken breast with a generous dollop of pesto on top.

The chicken breast, perfectly seared and baked, offers a juicy interior complemented by the crisp, golden exterior. The pesto, with its fresh and nutty profile, elevates the dish to a new level of flavor. For a creative twist, serve atop a bed of quinoa or alongside roasted vegetables for a complete, colorful meal.

Jalapeno Popper Chicken Breast

This Jalapeno Popper Chicken Breast transforms the beloved appetizer into a succulent main course, blending spicy, creamy, and cheesy flavors into every bite. The dish is a testament to how simple ingredients can create a meal that’s both comforting and sophisticated.

Ingredients

• Chicken breast – 2
• Cream cheese – 4 oz
• Jalapenos – 2, diced
• Cheddar cheese – 1/2 cup, shredded
• Bacon – 4 slices, cooked and crumbled
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix cream cheese, diced jalapenos, shredded cheddar cheese, and crumbled bacon until well combined.
3. Carefully slice a pocket into each chicken breast, being cautious not to cut all the way through.
4. Stuff each chicken breast with the cream cheese mixture, then season the outside with salt and black pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing to retain its juices.

Perfectly cooked Jalapeno Popper Chicken Breast offers a delightful contrast between the crispy exterior and the molten, spicy filling. Serve it atop a bed of greens or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Chicken Breast with Creamy Garlic Sauce

Nothing elevates a simple chicken breast quite like a velvety garlic sauce, transforming the humble protein into a dish that’s both luxurious and comforting. This recipe marries the tender, juicy qualities of perfectly cooked chicken with a rich, aromatic sauce that’s sure to impress.

Ingredients

• Chicken breast – 2
• Heavy cream – 1 cup
• Garlic – 4 cloves, minced
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Season both sides of the chicken breasts with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chicken too soon to get a perfect sear.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
7. Pour in the heavy cream, stirring constantly, and let the sauce simmer for 5 minutes until slightly thickened. Tip: For a smoother sauce, whisk continuously to prevent lumps.
8. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
9. Plate the chicken and drizzle generously with the creamy garlic sauce.

A harmonious blend of textures and flavors awaits with each bite—the chicken remains succulent beneath its golden crust, while the sauce adds a decadent, garlicky richness. Serve over a bed of steamed asparagus or alongside roasted potatoes for a complete meal that delights the senses.

Chicken Breast with Zucchini Noodles

Vibrant and wholesome, this dish marries the lean protein of chicken breast with the fresh, garden essence of zucchini noodles, offering a light yet satisfying meal that’s as nutritious as it is delicious.

Ingredients

• Chicken breast – 1 lb
• Zucchini – 2 medium
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of olive oil.
2. Season the chicken breast with ¼ tsp salt and ⅛ tsp black pepper.
3. Place the chicken in the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest on a plate covered with foil.
5. Using a spiralizer, turn the zucchini into noodles.
6. In the same skillet, add the remaining 1 tbsp of olive oil and sauté the minced garlic for 30 seconds, or until fragrant.
7. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally, until just tender.
8. Season the zucchini noodles with the remaining ¼ tsp salt, ⅛ tsp black pepper, and 1 tbsp lemon juice.
9. Slice the rested chicken breast and serve atop the zucchini noodles.

Flavorful and tender, the chicken pairs beautifully with the crisp, slightly sweet zucchini noodles, creating a dish that’s both light and fulfilling. For an extra touch of elegance, garnish with freshly grated Parmesan or a sprinkle of red pepper flakes.

Chicken Breast with Cauliflower Mash

Brimming with simplicity and sophistication, this dish pairs succulent chicken breast with a velvety cauliflower mash, offering a harmonious blend of textures and flavors that elevate the humble to the extraordinary.

Ingredients

• Chicken breast – 2 pieces
• Cauliflower – 1 head
• Butter – 2 tbsp
• Heavy cream – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and black pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
5. While the chicken cooks, cut the cauliflower into florets and steam until tender, about 10 minutes.
6. Drain the cauliflower and transfer to a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth. Tip: For an extra smooth mash, blend in batches.
7. Adjust seasoning if necessary and serve the mash alongside the sliced chicken. Tip: Garnish with fresh herbs for a pop of color and flavor.

Kaleidoscopic in its simplicity, the dish presents a tender chicken breast atop a cloud-like cauliflower mash, each bite a testament to the beauty of minimalism. Consider drizzling with a reduction of balsamic vinegar for an added layer of complexity.

Chicken Breast with Asparagus

Zesty yet sophisticated, this Chicken Breast with Asparagus dish marries the succulence of perfectly cooked poultry with the crisp, verdant snap of fresh asparagus, creating a harmonious balance that’s both nourishing and indulgent.

Ingredients

• Chicken breast – 2 (6 oz each)
• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting.
2. Season the chicken breasts evenly with salt, black pepper, and garlic powder on both sides.
3. Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown.
5. While the chicken sears, trim the woody ends off the asparagus and toss with the remaining 1 tbsp of olive oil, salt, and black pepper.
6. Remove the skillet from the heat, arrange the asparagus around the chicken, and drizzle lemon juice over everything.
7. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before slicing to retain its juices.

Kaleidoscopic in flavor, the dish offers a tender, juicy chicken paired with asparagus that’s crisp yet tender. Serve it atop a bed of quinoa or with a side of roasted baby potatoes for a complete meal that delights the senses.

Chicken Breast with Broccoli Cheese Sauce

Lusciously tender chicken breast meets its match in a velvety broccoli cheese sauce, a dish that marries simplicity with indulgence for a meal that’s both comforting and sophisticated.

Ingredients

• Chicken breast – 2, boneless and skinless
• Broccoli florets – 2 cups
• Heavy cream – 1 cup
• Cheddar cheese – 1 cup, shredded
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Season the chicken breasts evenly with salt and black pepper on both sides.
3. In a large skillet over medium heat, melt 1 tbsp of butter and sear the chicken breasts for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to get a perfect sear.
4. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the chicken bakes, in the same skillet, melt the remaining 1 tbsp of butter over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
6. Add the broccoli florets to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften. Tip: Cover the skillet for a minute to steam the broccoli slightly for even cooking.
7. Pour in the heavy cream and bring to a simmer, then reduce the heat to low and stir in the shredded cheddar cheese until the sauce is smooth and the cheese is fully melted. Tip: For a smoother sauce, shred the cheese yourself instead of using pre-shredded cheese.
8. Once the chicken is done baking, pour the broccoli cheese sauce over the chicken breasts and serve immediately.

Creamy and rich, the cheese sauce clings to the tender chicken and crisp-tender broccoli, creating a harmonious blend of textures. For an extra touch of elegance, garnish with a sprinkle of freshly chopped parsley or serve over a bed of al dente pasta to soak up the delicious sauce.

Chicken Breast with Roasted Red Pepper Sauce

Perfectly seared chicken breast meets its match with a velvety roasted red pepper sauce, a dish that marries simplicity with sophistication for an unforgettable meal.

Ingredients

• Chicken breast – 2, boneless and skinless
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Roasted red peppers – 1 cup, jarred
• Garlic – 2 cloves
• Heavy cream – ½ cup

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season chicken breasts with ½ tsp salt and ¼ tsp black pepper.
3. Sear chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Avoid moving the chicken too soon to ensure a perfect crust.
4. Remove chicken from skillet and let rest on a plate.
5. In the same skillet, add remaining olive oil and sauté garlic for 1 minute until fragrant.
6. Add roasted red peppers and cook for 2 minutes, stirring occasionally.
7. Transfer pepper mixture to a blender, add heavy cream, and blend until smooth. Tip: For a thinner sauce, add a splash of chicken broth.
8. Return sauce to skillet and simmer for 3 minutes, seasoning with remaining salt and pepper.
9. Slice chicken and serve topped with the red pepper sauce.

With its creamy texture and smoky sweetness, the sauce elevates the tender chicken, making it ideal for a weeknight dinner or a special occasion. Try serving over a bed of quinoa or alongside roasted vegetables for a complete meal.

Chicken Breast with Avocado Salsa

Perfectly seared chicken breast meets its match with a vibrant avocado salsa, creating a dish that’s as nutritious as it is visually stunning. This recipe marries the lean, tender qualities of chicken with the creamy, rich textures of avocado, offering a delightful contrast in every bite.

Ingredients

• Chicken breast – 2, boneless and skinless
• Avocado – 1, diced
• Tomato – 1, diced
• Red onion – ¼ cup, finely chopped
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp of olive oil.
2. Season the chicken breasts with ¼ tsp of salt and ⅛ tsp of black pepper on each side.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, combine the diced avocado, tomato, red onion, lime juice, remaining olive oil, salt, and pepper in a bowl to make the salsa.
5. Once the chicken is cooked, let it rest for 5 minutes before slicing.
6. Serve the sliced chicken topped with the avocado salsa.

This dish boasts a succulent texture from the perfectly cooked chicken, complemented by the creamy and tangy salsa. For an extra touch of elegance, serve atop a bed of quinoa or alongside a crisp green salad.

Conclusion

We hope this roundup of 20 delicious, easy keto chicken breast recipes inspires your next healthy meal! Each dish is designed to keep your diet on track without sacrificing flavor. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for future kitchen adventures. Happy cooking!