The Best Keto and Low-Carb Chicken Recipes

Chicken is an excellent protein source, and it’s a delicious choice when you’re on a low-carb or keto diet. It’s versatile and often preferred by eaters of all ages.

The chicken, as is, can be too meaty to be keto (especially chicken breast without skin). But with extra fat and some vegetables, you’re able to make fantastic ketogenic meals.

When you purchase chicken, it’s often a better deal to buy a whole chicken and divide it into pieces. Chicken breast is the leanest part, but it’s also the most expensive. Hence, we recommend that you opt for thighs if you’re strapped for a budget.

They often come more affordable, have more natural fat, and, therefore, more flavor.

Meanwhile, did you know that baked chicken skin is an excellent crispy snack? So, if you have some leftover chicken skin, there’s no need to toss it away. 

If you are looking for more keto-friendly chicken recipe ideas, check out our list below:

Oven-baked paprika chicken with rutabaga

So tasty and so versatile! This one-pot dish is amazingly delicious. It boasts juicy chicken snuggled into hearty chunks of rutabaga with the colorful glow of paprika.

Mind you; the rutabaga is as colorful as it is modest in carbs. Thus, this can be your “go-to” weeknight dish.


  • 2 lbs chicken thighs (bone-in with skin) or chicken drumsticks
  • 2 lbs rutabaga or celery root, peeled and cut into 2″ (5 cm) pieces
  • 1 tbsp paprika powder
  • salt and pepper
  • ¼ cup olive oil
For Garlic and paprika mayo
  • 1 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • salt and pepper, to taste 


  1. Preheat the oven to 400°F (200°C).
  2. Place the chicken and the rutabaga in a baking dish. Season with salt, pepper, and paprika powder. Drizzle with olive oil and mix well.
  3. Bake in the oven until the chicken is well done, about 40 minutes. Lower the heat towards the end of the chicken or rutabaga is getting too golden brown.
  4. Mix the mayonnaise with seasoning and serve together with the roasted chicken and rutabaga.

Keto chicken wings with creamy broccoli

This is an easy-to-make crowd pleaser! These delicate chicken wings hit the spot and served with creamy broccoli; they make for a great weeknight dinner.


Baked chicken wings
  • ½ orange, juice, and zest
  • ¼ cup olive oil
  • 2 tsp ground ginger
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 3 lbs chicken wings
Creamy broccoli
  • 1½ lbs broccoli
  • 1 cup mayonnaise
  • ¼ cup chopped fresh dill
  • salt and pepper, to taste 


  1. Preheat the oven to 400°F (200°C).
  2. Mix juice and zest from the orange with oil and spices in a small bowl. Place the chicken wings in a plastic bag and pour in the marinade.
  3. Give the bag a good shake to cover the wings thoroughly. Put aside to marinate for at least 5 minutes but preferably more.
  4. Place the wings in one layer in a greased baking dish or on a broiler rack for extra crispiness.
  5. Bake on middle rack in the oven for about 45 minutes or until the wings are golden brown and thoroughly cooked.
  6. In the meantime, divide the broccoli into small florets and parboil in salted water for a couple of minutes. They’re only supposed to soften a bit but not lose their shape or color.
  7. Strain the broccoli and let some of the steam evaporate before adding the remaining ingredients. Serve the broccoli with the baked wings.

Indian keto chicken korma

Chicken korma is a typical Indian dish with dozens of different variations. However, they all have one thing in common: they are all oh so abundant of flavor, and we want them now!

Here is a keto version of this great Indian dish made with chicken and cooked in creamy onion gravy with spices’ arsenal.


  • 4 tbsp ghee
  • 1 red onion, thinly sliced
  • 4 oz. Greek yogurt
  • 3 whole cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 1-star anise
  • 3 green cardamom pods
  • 8 whole black peppercorns
  • 1½ lbs chicken drumsticks
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground coriander seed
  • ½ tsp garam masala seasoning
  • 1 tsp ground cumin
  • salt, to taste
  • fresh cilantro, for garnish 


  1. Heat the ghee in a wok or non-stick saucepan and deep-fry the onions on low-medium heat until they get a nice golden brown color.
  2. Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
  3. Reheat the ghee in the saucepan. Once it gets hot, add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods, and black peppercorns. Fry for 30 seconds or until they start to sizzle.
  4. Add the chicken drumsticks. Season thoroughly with salt. Add the ginger-garlic paste, combine well and fry for about 2 minutes.
  5. Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Combine well and fry for two more minutes.
  6. Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender, so don’t waste any paste. Mix well.
  7. Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
  8. Garnish with fresh cilantro.

Keto chicken casserole

Keto and casseroles go hand in hand, particularly when it comes to this tempting chicken recipe that will make your entire family swoon. The cream sauce is hearty, cheesy, and packed with yummy pesto. Your oven will feel privileged to bake this tasty goodness for you over and over again.


  • ¾ cup heavy whipping cream or sour cream
  • ½ cup cream cheese
  • 3 tbsp green pesto
  • ½ lemon, the juice
  • salt and pepper
  • 1½ oz. butter
  • 2 lbs skinless, boneless chicken thighs, cut into bite-sized pieces
  • 9 oz. leeks, finely chopped
  • 4 oz. cherry tomatoes halved
  • 1 lb cauliflower, cut into small florets
  • 2 cups shredded cheese 


  1. Preheat the oven to 400°F (200°C).
  2. Mix cream and cream cheese with pesto and lemon juice. Salt and pepper to taste.
  3. In a large pan over medium-high heat, melt the butter. Add the chicken, season with salt and pepper, and fry until they turn a nice golden brown.
  4. Place the chicken in a greased 9 x 13 inch (23 x 33 cm) baking dish, and pour in the cream mixture.
  5. Top chicken with leek, tomatoes, and cauliflower.
  6. Sprinkle cheese on top and place the pan in the middle rack to bake for at least 30 minutes or until the chicken is fully cooked.

NOTE: If the casserole is at risk of burning before it’s done, cover it with a piece of aluminum foil, lower the heat and let cook for a little longer.

Keto fajita chicken casserole

Onions and peppers. Chicken and cheese. All made possible with Tex-Mex flavors. Our quick and straightforward keto fajita casserole is a no-brainer for busy weeknights. Because FAJITAS.. but easier and cheesier.


  • 1¼ lbs cooked chicken
  • 7 oz. cream cheese
  • 1⁄3 cup mayonnaise
  • 1 red bell pepper
  • 1 yellow onion
  • 2 tbsp Tex-Mex seasoning
  • 2 cups shredded cheese
  • salt and pepper
  • 5 oz. lettuce
  • 4 tbsp olive oil 


  1. Preheat your oven to 400°F (200°C).
  2. Shred the cooked chicken into bite-sized pieces. Chop the onions and the peppers.
  3. Mix everything except for a third of the shredded cheese in a greased baking dish.
  4. Add the remaining cheese on top. Bake for 15-20 minutes or until golden brown.
  5. Serve with leafy greens dressed in olive oil.

Low-carb imperial rice

Arroz Imperial is a Cuban casserole. It is created by layering yellow rice, chicken fricassee, mayonnaise, and cheese. And this labor-intensive dish got a low-carb and straightforward makeover.


  • 2 cups cooked chicken, shredded
  • ¼ cup tomato sauce or pumpkin puree
  • 1 tsp fine salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ¼ cup mayonnaise (preferably with avocado oil)
Cauliflower rice
  • 8 oz. riced cauliflower
  • 1 tsp turmeric
  • ½ tsp fine salt
  • ½ tsp ground black pepper
Cashew cheese
  • 2 oz. soaked raw cashew nuts
  • 1 tsp granulated garlic
  • ¼ tsp fine salt
  • ¼ tsp ground black pepper
  • ½ lemon, juiced
  • ¼ cup avocado oil 


  1. Preheat the oven to 400°F (200°C).
  2. Mix the shredded chicken with the tomato or pumpkin puree and seasonings and set aside.
  3. Mix the cauliflower rice with turmeric, salt, and pepper, and set aside.
  4. Make the cheese. Combine all of the cashew cheese ingredients in the bowl of your food processor and blend until smooth.
  5. To assemble the casserole, use a 6 x 6 inch (15 x 15 cm) glass casserole dish. Spoon half of the cauliflower rice into it and flatten it down to the bottom of the dish. Spread two tablespoons of mayo over the cauliflower rice.
  6. Add half of the chicken over the mayo and spread it out evenly.
  7. Spoon half of the cashew cheese over the chicken evenly. Repeat again, rice, mayo, chicken, cheese.
  8. Place the casserole in the oven and bake for 30 minutes until the top is golden and browned along the edges.

Keto no-noodle chicken soup

Created with healing bone broth, this keto chicken no-noodle soup with healthy cabbage is warm and comforting. You can have this during the cold weather or when you’re nursing a cold.


  • 4 oz. butter
  • 2 tbsp dried minced onion
  • 2 celery stalks, chopped
  • 6 oz. mushrooms, sliced
  • 2 minced garlic cloves
  • 8 cups chicken broth
  • 2 oz. carrots, sliced
  • 2 tsp dried parsley
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1½ rotisserie chicken*, shredded
  • 5 oz. green cabbage, cut into strips 


  1. Melt the butter in a large pot over medium heat.
  2. Add dried onion, chopped celery, sliced mushrooms, and garlic into the pot and cook for 3-4 minutes.
  3. Add broth, sliced carrot, parsley, salt, and pepper. Simmer until vegetables are tender.
  4. Add cooked chicken and cabbage. Simmer for an additional 8-12 minutes until the cabbage “noodles” is tender.

Keto Indian butter chicken

Butter chicken is one of our favorite Indian dishes, and we know we’re not the only ones! We invite you to try the keto version of this fabulous butter chicken, served with oven-roasted cauliflower.


Indian butter chicken
  • 1 tomato, chopped
  • 1 yellow onion, chopped
  • 2 tbsp fresh ginger
  • 2 garlic cloves, chopped
  • 1 tbsp tomato paste
  • 1 tbsp garam masala seasoning
  • ½ tbsp chili powder
  • 1 tsp salt
  • ¾ cup heavy whipping cream
  • 2 lbs boneless chicken thighs, cut into bite-sized pieces
  • 3 oz. butter or ghee
  • ½ cup fresh cilantro, for serving (optional)
  • ¼ cup heavy whipping cream, for serving (optional)
Oven-roasted cauliflower
  • 1 lb cauliflower, chopped into bite-sized pieces
  • ½ tsp turmeric
  • ½ tbsp coriander seed
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 oz. butter 


Indian butter chicken
  1. Add tomato, onion, ginger, garlic, tomato paste, and spices in a food processor. Mix until smooth. Add the cream and mix for a couple of seconds.
  2. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator.
  3. Heat a third of the butter over medium-high heat in a large frying pan. Remove the chicken from the marinade (reserve the marinade), and fry in the butter for 5 minutes.
  4. Pour the marinade over the chicken and add the rest of the butter. Let simmer over medium heat for 15 minutes or until the chicken is fully cooked. Salt to taste.
  5. Garnish with fresh cilantro and drizzle with a splash of cream.
Oven-roasted cauliflower
  1. Preheat the oven to 400°F (200°C).
  2. Spread the cauliflower out into an even layer in a large sheet pan.
  3. Season with spices and butter. Bake for 15 minutes.

Chicken and zucchini curry soup

The warm and delightful curry scent that fills the house when you make this bright, fresh low-carb soup is overwhelming. Tender chicken and crispy zucchini are the favorites of this coconut-infused flavor wonder!


  • 2 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 2 white onions, finely chopped
  • ¾ cup of coconut milk
  • 2 cups of water
  • 3 tbsp green curry paste
  • 1 tbsp fresh parsley or fresh cilantro, finely chopped
  • ¾ lb chicken breasts (without skin), cut into small pieces
  • 11 oz. zucchini, thinly sliced
  • salt and ground black pepper 


  1. Heat half of the olive oil in a saucepan over medium heat. Add the garlic and onions and cook over low heat, stirring frequently. Do not let the onion turn brown.
  2. Add the coconut milk, water, the curry paste, and the parsley. Simmer for a few minutes.
  3. Mix well, then add the chicken and simmer until the chicken is cooked through.
  4. While the soup is cooking, heat the rest of the olive oil in a skillet over medium-high heat. Add the zucchini and cook until just tender, about 5 to 10 minutes. Season with salt and pepper.
  5. Right before serving, add the zucchini to the soup. Enjoy!

Keto Caesar salad

A true keto salad classic: moist chicken and crispy bacon are served on a bed of crunchy Romaine lettuce. In our version, we don’t sacrifice the dressing or the parmesan cheese!


  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • ½ lemon, zest, and juice
  • ¼ cup grated, shredded Parmesan cheese
  • 2 tbsp finely chopped filets of anchovies
  • 1 garlic clove, pressed or finely chopped
  • salt and pepper
  • 12 oz. chicken breasts, bone-in with skin
  • salt and pepper
  • 1 tbsp olive oil
  • 3 oz. bacon
  • 7 oz. Romaine lettuce, chopped
  • ½ cup shredded Parmesan cheese 


  1. Preheat the oven to 350°F (175°C).
  2. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
  3. Place the chicken breasts in a greased baking dish. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top.
  4. Bake the chicken in the oven for about 20 minutes or until fully cooked through. You can also cook the chicken on the stovetop if you prefer.
  5. Fry the bacon until crisp. Place lettuce as a base on two plates. Top with sliced chicken and the crispy, crumbled bacon.
  6. Finish with a generous dollop of dressing and a good grating of parmesan cheese.

Final Thoughts

The keto diet may be all about the fat, but that doesn’t mean that protein doesn’t play an important role.

Too much of it, and you’re no longer in ketosis. Too little, and you risk shedding muscle mass.

And what’s one of the most common, accessible, and easy-to-cook proteins available? Chicken, of course.

So while you’re busy cooking everything in butter, don’t forget that 10 to 35 percent of your calorie consumption should be coming from a protein source.