5 Chicken Recipes You Should Try!

Sometimes a plain ole chicken breast isn’t going to cut it. Why not try one of these easy and tasty recipes instead!?

Creamy Chicken and Cauli Rice Soup

Reminiscent of your traditional carb laden creamy chicken and wild rice soup, this variation had all of the flavor and none of the guilt!

You will need:

1 pound cooked shredded chicken breast (cook in your slow cooker with a bit of chicken stock and spices on high for 4 hours)

32 oz. chicken broth

8 oz. cream cheese, cubed

½ cup heavy cream

2 tablespoons butter

1 yellow onion, diced

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon sage

1 16 oz bag of frozen cauliflower rice 

2 bay leaves (optional)

Salt to taste

  1. Melt butter in a pot, add diced onions, cook until translucent.
  2. Add heavy cream and cream cheese slowly and stir until completely melted
  3. Add in spices and chicken broth, bring to a simmer
  4. Add in chicken
  5. Microwave or cook the cauliflower rice and add it stir in it
  6. Cook for 20 minutes, remove bay leaves and serve

Cheesy Chicken Enchiladas

Use a low carb tortilla alternative to make this dish keto friendly. We like the Aldi fit and active tortillas or the Mission Low Carb tortillas!

Shredded Chicken Enchiladas

Serves 4

1 package of low carb tortillas

1 28 oz can enchilada sauce

2 4.5 oz cans of chopped green chilies

1 4.5 oz can black olives

12 oz shredded Mexican cheese (to save on carbs, shred your own!)

1 pound cooked shredded chicken breast

Olive oil

Toppings like sour cream, jalapenos, cilantro, limes, hot sauce

  1. Pour half of the can of enchilada sauce into a wide bowl or pan. Save the rest for later.
  2. Lightly fry your low carb tortillas in olive oil on both sides. You want them to be bendable but lightly toasted.
  3. Lay out all of your ingredients like the shredded chicken, olives, green chilies, and cheese in bowls.
  4. Dip your low carb tortillas into the enchilada sauce, wipe away excess on the rim of the pan, you want the tortilla to be lightly coated on both sides.. Put on a cutting board.
  5. Add about a ¼ cup of shredded chicken, a tablespoon of green chilies, a couple of olives and a sprinkling of shredded cheese to one end and roll the tortilla up.
  6. Put into a baking dish and continue rolling all of your enchiladas.
  7. Top with the rest of the enchilada sauce, green chilies, olives and cheese.
  8. Bake at 350 degrees for 25 minutes. 
  9. Top with chopped cilantro.

Deep-Fried Chicken Parmesean

Instead of pounded out chicken breast, this recipe calls for ground chicken, making it unique and delicious! Use avocado oil or lard for deep the best results! Serve over your favorite noodle replacement. We used Palmini Noodles and really like it with this recipe!

Fried Chicken Parmesan

You will need:
1 lb ground chicken
2 tablespoons chopped parsley
1 tablespoon garlic powder
¼ cup grated parmesan
2 cups pasta sauce (no sugar added)
3 eggs
1.5 cups crushed pork rinds
½ cup almond flour
Oil for frying
1 cup shredded mozzarella
Your favorite pasta replacement (we use Palmini)

Combine chicken, parsley, 1 egg, garlic powder, parmesan, and half of the crushed pork rinds in a bowl. Set aside
Take ¼ of the chicken mixture and form it into a thin patty. Lay them on a baking tray and freeze for 30 minutes.
Place almond flour, 2 beaten eggs, and pork rinds into three different bowls.
Take your chicken parmesan patties and dip them into the egg, then into the almond flour, back into the egg, and lastly into the pork rinds.
Fry them in the oil on medium heat for about 10 minutes, flipping midway through. Fry until golden brown.
Drain on paper towels.
Pour a couple of tablespoons on each and top with mozzarella cheese and put under the broiler for a couple of minutes so the cheese melts! Keep an eye on it!
Serve with your favorite keto pasta replacement!

Pickle Brined Fried Chicken Tenders

Miss fried chicken? Well this recipe is going to be your new favorite! I know pickle brine sounds weird, but trust us, you need to try it!

You will need:

1 pound chicken breasts, cut into tenders

1 jar of dill pickle juice (save it from an empty pickle jar!) Don’t have any? Use dried dill and 1/4 cup salt dissolved in water to get a similar taste!

1 bag unflavored pork rinds

lard or oil for frying

1 egg

1/2 cup almond flour

spices: Salt, pepper, garlic powder to taste

Your favorite keto friendly dipping sauce (We like Primal Brand Ketchup or Ranch!)

  1. Submerge your chicken tenders in your pickle juice, or brining solution for a couple of hours. (at least 1 hour!)
  2. Crush your pork rinds by either making a small hole in the bag they came in and crushing them with a rolling pin or using the pulse setting on your food processor. Don’t over do it or they will become mushy!
  3. Drain on paper towel. Your chicken tenders might be yellow, and that’s ok! It means the pickle brine worked!
  4. Heat up your oil
  5. Place the almond flour, egg wash and crushed pork rinds into three separate bowls. Add salt, pepper and spices to all of your coatings.
  6. Dredge the chicken in the almond flour, then in the egg, and then put into the pork rinds.
  7. Put into the oil carefully, flipping occasionally with care, until golden brown. (Approximately for 8 minutes) Drain on paper towels.
  8. Serve alone or wrapped in a low carb tortilla with ranch, cheese, and lettuce!

Creamy Ranch Bacon Instant Pot Chicken

You will need:

This recipe makes 5 servings!

1 package of bacon, chopped (half reserved for topping)

2 lbs of chicken breasts

1 large onion

Chopped green onion

Red chili flake to taste

Salt to taste

Black pepper to taste

1 cup of shredded cheddar cheese

1 package of cream cheese (8 oz)

1/2 cup water

1 ranch seasoning packet

1 table spoon of Italian seasoning

1 teaspoon garlic powder

1.Put half a cup of water at the bottom of the Instant Pot.
2. Add chicken breasts, ranch packet, cream cheese, red pepper flake
3.Put on the lid, and select pressure cook setting for 18 minutes.
4. Make bacon on the stove or in the oven, chop up half the recipe, and save half for garnish
5. When finished, release the pressure valve.
6. Take out chicken and shred
7. Turn on saute mode to reduce and thicken the sauce
8 Add half of the bacon, shredded cheddar cheese, and shredded chicken.
9. Serve with bacon and green onion on top
Serving Suggestion: Serve over cauliflower rice or other keto friendly veggies.

Leave a Reply