The best Oven Baked Chicken Thighs only need one pan and are ready in under an hour! These chicken thighs are juicy, with crispy skin on the outside. They are the perfect meal to spice up any weekday.

Oven Baked Chicken Thighs

Oven baked chicken thighs are super juicy and bursting with flavor. Chicken thighs are fattier than chicken breasts, which means they naturally contain a lot of flavor.

To enhance the flavor, I add the same simple spice mix I use on my baked chicken drumsticks. With only a few spices that you likely already have on hand, you can elevate the thighs’ flavor to the next level.

You also have some options when it comes to these thighs. You can use bone-in or bone out thighs. You can also leave the skin on for added flavor or remove the skin. 

Helpful hint: Even if you bake it with the skin on, you can remove it before eating and still get the added flavor the skin provided. Personally, I love the crunch and taste of the skin, so I eat it all.

How long does it take thighs to cook in the oven?

Chicken thighs don’t take long to cook in the oven. It takes about 35 to 45 minutes, depending on your oven, at 400 degrees F. The only thing you have to do is flip them halfway through to ensure even cooking. 

Thighs are dark meat, which is naturally fattier than chicken breasts. This means they can withstand the high heat of the oven without drying out and you don’t even need to cover them.

To make sure you are safe, the chicken needs to reach an internal temperature of 165 degrees. You can use an instant-read thermometer to help you figure out if they are ready or not. 

If you don’t have a thermometer, check out the juices. If they are clear when you make a small cut, the chicken should be cooked through. If not, let them cook a bit longer.

Easy to find chicken thigh ingredients

You really don’t need much to make great tasting chicken thighs in the oven. You should have most of these spices on hand, so you’ll likely only need to get the chicken.

• Chicken thighs – You can use bone-in or out with or without skin.
• Seasonings  – You probably already have salt, pepper, garlic powder, onion powder, oregano, and smoked paprika. You can also use dried parsley as an optional garnish.
• Olive oil  – You could use canola or vegetable oil if you prefer.
• Worcestershire sauce – If you prefer, you can use soy sauce instead.

How to Bake Chicken Thighs

Step 1. Season the chicken. Add the chicken thighs to a large freezer bag. Next, add all of the seasonings and Worcestershire sauce to the bag and seal it closed. Shake all of the ingredients in the bag together and make sure the chicken is evenly coated in the seasoning mix.

Step 2. Marinate the thighs. Place the bag in the fridge and let it marinate for at least 30 minutes. The longer it sits, the more flavor they will absorb.

Step 3. Bake the chicken thighs. Arrange the chicken on a baking sheet. Place the thighs, uncovered, in the oven and bake for 45 minutes. Flip the chicken halfway through to ensure even baking. Remove from the oven and let rest a few minutes before serving. Enjoy!

What to serve with Crispy Baked Chicken Thighs

Baked chicken thighs are a great main dish that goes well with a variety of sides. One of my favorite sides to serve with these thighs is my Fried Cabbage with Bacon.

You could also pair the thighs with my Instant Pot Southern Style Green Beans. Another favorite side of mine is this Oven Roasted Broccoli recipe.

Other Easy Chicken Dinner Recipes:

• The Best Baked Chicken Drumsticks
• Creamy Tuscan Garlic Chicken – (Keto Friendly)
• Air Fryer Buffalo Wings – Low Carb, Keto Friendly
• Keto Chicken Bacon Ranch Casserole

Best Oven Baked Chicken Thighs

Yield: 6 chicken thighs

Prep Time: 5 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Oven baked chicken thighs with crispy skin make the perfect weeknight family dinner!

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Ingredients

• 6 chicken thighs, (with skin on)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1/4 cup Worcestershire sauce, (alternatively you can also use Soy Sauce)
• dried parsley, optional for garnish

Instructions

1. Preheat the oven to 400 degrees.
2. Add the chicken thighs to a large freezer bag. Next, add the remaining ingredients to the bag and seal it closed. Shake all of the ingredients in the bag together ensuring that the chicken is evenly coated with everything.
3. Let the chicken marinate in the fridge for at least 30 minutes. For best results, marinate for 1 - 2 hours.
4. Arrange the chicken on a large baking sheet and bake in the oven for 35 - 45 minutes. The chicken is done when it reaches 165 degrees internally. (Mine was done at exactly 35 minutes.)
5. Optional - Garnish with dried parsley. Serve immediately, and enjoy!

Notes

• I like to trim excess skin off of the thighs. Trim any skin that is hanging off of the chicken.
• If you don't have any freezer bags, feel free to marinate the chicken in a medium-sized bowl. Just cover it with plastic wrap while the chicken is marinating in the fridge.
• Chicken thighs are very fatty. I like to drain any excess grease off of the pan prior to serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 166mgSodium: 516mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 31g

All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Keto chicken bacon ranch casserole is a yummy, kid-friendly dish everyone in the family will love. Perfect to make ahead or for a freezer meal, this low carb recipe will become a favorite way to enjoy chicken.

Are chicken casseroles keto?

The answer is it depends! Many casseroles are based on combining chicken with carb heavy ingredients like rice, potatoes, or pasta.

This one omits all of those carb-laden ingredients but serves up the cozy feel of the classic casseroles with tons of cheesy goodness and a healthy helping of broccoli. 

It’s my very favorite keto casserole, and my kids agree! They ask for seconds each and every time I make this.

What type of chicken to use

You have some options for this recipe.

When I make this, I use 3 small chicken breasts. I just season them with salt and pepper, and cook them in the air fryer for 18 minutes, flipping halfway through to avoid dry chicken.

But, there’s no need to cook any chicken ahead of time! If you are looking to cut down on your prep time, you can also use rotisserie chicken, canned chicken or even leftover grilled or baked chicken. Just make sure the chicken is precooked.

How to make Keto Chicken Bacon Ranch Casserole

Step 1: Steam the broccoli. Start by preheating the oven to 350 degrees. Then, steam the broccoli. To do this with fresh broccoli, put it in a medium-size bowl with a half cup of water. Then, cover the bowl with plastic wrap and microwave it for 4 minutes. To steam frozen broccoli, follow the cooking instructions on the package. Either way, make sure to drain any excess liquid.

Step 2: Mix everything together. After you’ve steamed the broccoli, add the broccoli, chicken, cream cheese, sour cream, shredded cheddar, and bacon to a large bowl. Then, mix everything together until it’s all well combined. Next, add the ranch seasoning and mix everything again so that the seasoning is evenly distributed.

Step 3. Assemble the casserole. Now, spoon the mixture into a prepared 9×13 baking dish. Spread it out evenly. Then, top the casserole with the remaining cheese.

Step 4. Bake and enjoy! Finish the casserole by baking it in the preheated oven uncovered for 25 minutes or until the cheese is nice and melted. Top with extra bacon crumbles if you’d like, and enjoy!

Making the Casserole Ahead of Time

Aside from how satisfying and delicious this is, one of the best parts of this recipe is that you can make it ahead of time, making it a winner if you meal prep or batch cook for freezer meals.

If you choose to make it ahead of time, you can store the casserole in the fridge for up to two days. Make sure to cover it tightly with foil.

If you are looking to store it for longer, you can also freeze it for up to 3 months. 

Either way, make sure you hold off on topping it with the cheese until you are ready to bake it.

Recipe Tips & Variations

• Customize this to suit your tastes. Feel free to play around with the vegetables. This would also be great with asparagus or frozen spinach.
• Cut down your prep time. Save time by using a rotisserie chicken, frozen broccoli, and pre-packaged bacon crumbles.
• More bacon makes everything better! Save some extra bacon to top the casserole with after it’s done baking.

More Keto Casseroles that you might enjoy:

• Broccoli Cheese Casserole
• Cheesy Keto Taco Casserole
• Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM
• The Best Big Mac Casserole
• Ham Casserole with Broccoli and Cauliflower Rice

Keto Chicken Bacon Ranch Casserole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A cheesy keto casserole made with chicken, bacon, broccoli, and seasoned with Ranch seasoning.

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Ingredients

• 5 cups broccoli florets
• 1 1/2 lb cooked chicken breast, cubed
• 8 ounces cream cheese, softened
• 3/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon
• 1 packet ranch seasoning
• 1 cup shredded Colby Jack cheese, (for the topping)

Instructions

1. Preheat oven to 350 degrees.
2. Steam the broccoli. If using fresh broccoli, place the broccoli in a medium-size bowl with a half cup of water. Cover with plastic wrap and microwave for 4 minutes. If using frozen broccoli, then follow the cooking instructions on the package. Drain any excess liquid.
3. Add the broccoli, chicken, cream cheese, sour cream, shredded cheddar, and bacon to a large bowl. Mix everything together until combined.
4. Next, sprinkle in the ranch seasoning and mix everything again so that the seasoning is evenly distributed.
5. Spread the mixture into a 9x13 casserole dish, and top with the remaining 1 cup of shredded cheese.
6. Bake in the oven uncovered for 25 minutes or until the cheese is melted.
7. Top with extra bacon crumbles if you'd like, and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 146mgSodium: 652mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 3gProtein: 39g

All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Creamy Tuscan garlic chicken is a delicious one-pan recipe that is ready in just 30 minutes and still keto friendly. You’ll love indulging in this flavor packed chicken recipe!

Creamy Tuscan Garlic Chicken

I love getting big flavors out of quick recipes.

That’s the beauty of this creamy Tuscan garlic chicken. It tastes like you spent hours in the kitchen, but really you only need 30 minutes to make this.

Plus, like other Tuscan style meals, it is a simple meal without a long ingredients list.

Part of the appeal of Tuscan cooking is that they don’t use a ton of seasonings but they are still full of flavor. Tuscan cooks do this by using quality ingredients and bringing out the flavors of their ingredients through basic cooking techniques.

And let me tell you, they sure know what they are talking about! This Tuscan chicken is proof positive that if you combine a few carefully chosen ingredients in the right way, you’ll be enjoying something truly delicious.

With just a few easy substitutions, you can enjoy a keto friendly take on the classic chicken breast sauteed with cream, tomatoes and spinach.

Creamy Tuscan Chicken Ingredients

To make this, you only need a handful of easy to find ingredients.

• Chicken Breasts – Boneless chicken breasts work best for this recipe because they cook very fast.
• Butter- When you saute chicken breasts, you need to do it in some sort of fat. We’re using butter here to add flavor and extra richness to the dish.
• Heavy Cream – It’s a low carb dairy product that will add tons of creamy richness to the sauce. Don’t substitute it for lower fat cream. Lower fat cream and milk are much higher in carbs.
• Grated Parmesan Cheese – Choose a higher quality grated Parmesan cheese here like those available in the specialty cheese case in the grocery store instead of the cans in the pasta aisle for best flavor.
• Garlic – A little garlic goes a long way and creates tons of flavor.
• Tomatoes – To keep this recipe low carb, I used chopped tomatoes rather than sun dried. Sun dried tomatoes are much higher in carbs since they contain less water. 
• Spinach – High in fiber, a great way to sneak in vegetables for picky eaters
• Seasonings – I use salt, pepper, Italian Seasoning, and garlic powder. At the end, I finish the dish with strips of fresh basil placed on top before serving.

Step by Step Instructions

Step 1. Season the chicken. When the chicken is well coated in the seasonings, cook it in a medium-large skillet for about 7 minutes on each side. Set it aside.

Step 2. Saute the garlic and tomatoes. Use the same pan to sauté the garlic and tomatoes with the butter. Once they are starting to wilt a little and the garlic is fragrant, stir in the heavy cream.

Step 3. Stir in the seasonings and parmesan. Add the parmesan and seasonings to the cream sauce. Stir everything together until well-combined. Taste the sauce to make sure it is seasoned to your liking. If you need to, add a little more seasoning.

Step 4. Add chicken and spinach to the skillet. Add the chicken and spinach to the skillet. Allow them to simmer for about 5 minutes. Remove from heat and add fresh basil on top. Serve and enjoy!

What to serve with creamy Tuscan chicken

Tuscan chicken is an Italian classic. Most people serve it over a heaping portion of pasta, which of course is not keto friendly. Instead, you could serve it over zucchini noodles, either freshly spiralized or from your local grocery store.

Instead of pasta, you could serve the chicken with this Oven Roasted Broccoli with Lemon and Parmesan. This great tasting broccoli is a great way to fill out a meal with plenty of nutrients. It’s also a great way to get your kids to eat something green.

How to store leftovers

Tuscan chicken is easy to store in the fridge or freezer.

Before refrigerating, allow the chicken and sauce to cool and then place it in an airtight container. Place the container in the fridge and store for up to about 5 days.

If you want to freeze it, place the cooled chicken and sauce in a freezer-safe container. Store in the freezer for up to 6 months.

When you are ready to eat the chicken, you can microwave it for a few minutes until it is warmed through. If you froze it, you can let it thaw in the fridge overnight or microwave for a few extra minutes.

More easy keto chicken recipes:

• Easy Creamy Lemon Chicken Thighs
• The Best Baked Chicken Drumsticks
• Sheet Pan Balsamic Chicken with Veggies

Creamy Tuscan Garlic Chicken - (Keto)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Creamy Tucan Garlic Chicken made with spinach and tomatoes. An easy keto dinner idea!

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Ingredients

• 4 thinly sliced boneless chicken breast
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 cup spinach, chopped
• 1/2 cup chopped tomatoes
• Optional: Basil for garnish

Instructions

1. Start by seasoning the chicken with salt and pepper. 
2. Add a little olive oil to a skillet, and then cook the chicken for about 7 minutes on each side. Remove the chicken from the pan and set aside.
3. In the same pan, add in the butter. Sauté the garlic and chopped tomatoes in the butter until fragrant.
4. Stir in the heavy cream, scraping any brown bits from the bottom of the pan. Next, add the grated parmesan and seasonings. Stir everything together until combined.
5. Add the chicken back to the pan, along with the spinach. Allow it to simmer for about 5 minutes so that the chicken is heated through.
6. Optional: Garnish with fresh basil. Serve immediately and enjoy!

Nutrition Information:

Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 188mgSodium: 534mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 44g

All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

This Keto Broccoli Cheese Soup is super creamy, cheesy, and full of flavor! Enjoy the taste of classic Panera broccoli cheese soup with fewer carbs. It’s great for making ahead of time and ready in about 15 minutes!

Is broccoli cheese soup keto?

Traditional broccoli cheese soup is usually made with flour and is not keto-friendly. This keto version doesn’t use flour or carrots for the lowest carb count, while still providing that classic full flavor of broccoli cheese soup.

In my opinion, this recipe is even better than Panera!

Can you freeze broccoli cheese soup?

Yes, you can freeze broccoli cheese soup for up to 2 months. You should allow the soup to cool completely prior to freezing and store it in an airtight container.

Frozen broccoli cheese soup can then be reheated on the stovetop or in a crockpot. 

How to Make Keto Broccoli Cheese Soup

Step 1. Start by sauteing garlic and onion in butter over medium-high heat. You’ll want to saute until the garlic and onion is fragrant.

Step 2. Add broccoli, chicken broth, heavy cream, and seasonings to the pot. Stir everything together, and bring it to a boil. Allow it to simmer for 10 minutes. You’ll want to simmer until the broccoli is nice and tender.

Step 3. Turn the stove off, and add in the cheese stirring in one hand full of cheese at a time. 

Step 4. Serve in small bowls, and top with extra shredded cheese if you’d like!

How to thicken keto broccoli cheese soup

I find that this soup really doesn’t need to be thickened, as the cheese thickens it enough. Nevertheless, here are a few different ways to thicken keto broccoli cheese soup:

• Add a 1/2 teaspoon of xanthan gum to the soup mixture. Only a small amount of xanthan gum is needed, so don’t overdo it. You can find xanthan gum on the baking aisle at your local grocery store, or on Amazon.
• Stir in extra cheese. Be sure to only stir in small portions of cheese at a time to avoid clumpy soup or soup that is too cheesy.
• Use an immersion blender to puree the broccoli. While I prefer the chunks of broccoli over pureed broccoli, this is an easy way to thicken the soup without having to add extra ingredients.

Recipe Tips & Variations

• How to avoid clumpy soup: Avoid clumpy soup by adding cheese gradually, and stirring the cheese in a little at a time. This ensures that the cheese is distributed evenly and melted throughout the soup. 
• Vegetarian Soup Option: For a completely vegetarian soup, substitute vegetable broth for the chicken broth.
• Broccoli Cheese Soup Toppings: A few great toppings for this soup are bacon bits, shredded chicken, extra shredded cheese, and extra steamed broccoli florets.

More Delicious Cheesy Keto Recipes to Try:

• Low Carb Chicken Fajita Soup – Keto Friendly
• Broccoli Cheese Casserole
• Ham Casserole with Broccoli and Cauliflower Rice

Keto Broccoli Cheese Soup

Yield: 5 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

Creamy, cheesy Keto Broccoli Cheese Soup. Enjoy the taste of classic broccoli cheese soup with fewer carbs!

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Ingredients

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 3 cups broccoli florets
• 3 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 3 cups shredded cheddar
• 1/2 teaspoon xanthan gum, (optional for thickening)

Instructions

1. Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.
2. Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper.
3. Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.
4. Remove the pot from the heat, and begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese prior to adding the next cup. This helps to ensure that the soup isn't clumpy.
5. Optional: To thicken the soup, stir in 1/2 teaspoon of xanthan gum in the pot.
6. Serve in small bowls, and top with a little shredded cheese, and serve immediately!

Nutrition Information:

Yield: 5 cups Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 131mgSodium: 1219mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 5gProtein: 21g

All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

These oven fried chicken wings are super crispy and seasoned to perfection. They are perfect for dinner, and also make a great appetizer. Serve them with your favorite dipping sauces, for added flavor. Learn how to make crispy chicken wings in the oven with this easy recipe!

Oven Fried Chicken Wings Recipe

Oven fried chicken wings are made without flour, so they are low carb and keto-friendly! Don’t worry, these wings come out super crispy and full of flavor. 

This recipe is perfect for lunch, dinner, or as an appetizer. I like eating them with hot sauce, but you could also serve them with ranch, blue cheese, or buffalo sauce.

The key to great chicken wings is all in the seasonings. We are going to be seasoning these wings generously because nobody likes bland chicken!

How to make wings crispy in the oven

The trick to making crispy wings in the oven is baking powder! You’ll want to be sure that it is aluminum-free, so you don’t get a metallic taste. Aluminum-free baking powder mixed with seasonings creates a delicious crispy breading when baked in the oven.

You cannot substitute baking soda for the baking powder, as they will not come out the same.

Also, you’ll want to make sure that you pat the wings dry to get rid of excess moisture. This will ensure that the wings are extra crispy!

Oven Temperature and Cook Time

We are going to be baking these wings at 425 degrees to make sure they are nice and crispy. Cooking them at a high temperature ensures that the wings form a nice breaded coating.

At 425 degrees, they only take 50 minutes to bake. Just flip them over halfway through the cooking time so that both sides cook evenly.

What to serve with chicken wings

These wings would be great with celery sticks, broccoli and cheese casserole, or broccoli salad. They could also be served alone as an appetizer.

Ingredients

• chicken wings – drummettes and flats work best for this recipe
• baking powder – this is the trick to crispy baked wings!
• garlic powder 
• onion powder
• seasoning salt – great for that classic seasoned flavor
• salt and pepper

How to make oven fried chicken wings

Start by mixing all of the seasonings and baking powder in a small bowl. 

Next, season the chicken with seasonings and baking powder mixture. You’ll want to make sure that the chicken is evenly coated on the outside.

Arrange the chicken on a baking sheet, and bake at 350 degrees for 50 minutes flipping the chicken over halfway through.

Remove from the oven, and serve. Enjoy them with your favorite dipping sauce!

Here are a few other easy chicken recipes:

The Best Baked Chicken Drumsticks

Best Keto Chicken Parmesan

Oven Fried Chicken Wings

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Crispy chicken wings that you can bake right in your oven!

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Ingredients

• 2 pounds chicken wings and drumettes
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon seasoning salt
• salt and pepper, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix the baking powder with all of the seasonings.
3. Add the chicken wings to a separate medium-sized bowl. Be sure to pat the chicken wings dry to get rid of any excess moisture.
4. Season the chicken with the baking powder and seasoning mixture. Toss the chicken around in the bowl to ensure that they are evenly covered with seasoning.
5. Arrange the chicken wings on a baking sheet lined with foil or parchment paper. Bake in the oven at 425 degrees for 50 minutes flipping the wings over halfway through baking. They should bake for about 25 minutes on each side, to ensure that both sides are crispy.
6. Remove the chicken wings from the oven, and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 528mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 36g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

This Instant Pot Salsa Chicken is the perfect recipe for when you need something tasty, yet quick! The chicken is pressure cooked in a delicious mixture of salsa, and taco seasonings. The result is juicy shredded chicken that is full of flavor!

How to make Instant Pot Salsa Chicken

Making Salsa Chicken in your Instant Pot is super easy, and only requires a few simple ingredients!

This recipe is also great for meal prep and can be made ahead of time. I personally think it tastes even better the next day, once the flavors have a chance to marry overnight!

Ingredients:

• Chicken Breasts – Boneless chicken breasts are the best option when it comes to making shredded chicken. They cook really fast and are easy to shred.
• Seasonings – We’ll use a few pantry staples to season the chicken, and taco seasoning to flavor the entire dish.
• Butter – Used to saute the garlic. It’s also a nice touch of fat that is great for the keto diet.
• Garlic – The garlic is sauteed in the butter for added flavor.
• Salsa – Any salsa works. I like to use mild salsa for this recipe.

Step by Step Instructions

Step 1. Start by seasoning the chicken breast on both sides with salt, pepper, onion powder, and garlic powder. Then, set it aside.

Step 2. Turn the Instant Pot on the Saute function. Next, add in the butter and minced garlic and saute until fragrant.

Step 3. Switch the Instant Pot to the Pressure Cook function. Add half of the jar of sauce to the pot, and then place the chicken on top of the sauce. Pour the rest of the sauce over the chicken, and sprinkle in the taco seasoning. 

Step 4. Secure the lid on the Instant Pot, and turn the vent valve to the sealed position. Pressure cook on HIGH for 10 minutes. Note: If you get a burn message on your Instant Pot, simply add 1/4 – 1/2 cup of water or chicken broth to the pot and mix it into the salsa.

Step 5. Remove the chicken from the Instant Pot, and shred it with 2 forks. Next, add the shredded chicken back to the pot with the salsa. Toss the chicken to ensure that it’s evenly coated with sauce.

Serve with tacos, make taco bowls, or enjoy the chicken as a main dish!

Cooking frozen chicken in the Instant Pot

You can certainly cook frozen chicken in your Instant Pot. It will just take longer for the pot to come to pressure. Frozen chicken should be ready in about 12 – 15 minutes in the Instant Pot.

When in doubt, use a meat thermometer! Chicken is fully cooked when it’s internal temperature reaches 160 degrees. A good rule of thumb is to add 3 minutes to the cooking time when using frozen chicken.

What to Serve with Instant Pot Salsa Chicken

You use salsa chicken to make tacos or lettuce wraps. It’s also great for meal prepping! It would also pair well with cauliflower rice, and your favorite taco toppings for an easy low carb taco bowl.

Check out these other Keto Mexican recipes:

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Low Carb Chicken Fajita Soup – Keto Friendly

Cheesy Keto Taco Casserole

Instant Pot Salsa Chicken

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

This Instant Pot Salsa Chicken is juicy and full of flavor. Make easy salsa chicken right in your Instant Pot!

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Ingredients

• 3 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 16 oz jar of salsa
• 3 tablespoons taco seasoning

Instructions

1. Start by seasoning the chicken on both sides with salt, pepper, onion powder, and garlic powder. Then, set the chicken aside.
2. Turn the Instant Pot to the Saute function, and add in the butter and the garlic. Saute the garlic in the butter for about 2 minutes or until fragrant.
3. Switch the Instant Pot to the Pressure Cook function. Add in half of the salsa to the Instant Pot. Then, add the chicken. Pour the other half of the salsa over the chicken, and sprinkle in the taco seasoning.
4. Place the lid on the Instant Pot, and turn the valve to the sealed position. Pressure cook for on high for 10 minutes. Once the cooking time is completed, allow the Instant Pot to do a natural release for 5 minutes. NOTE: If you get a burn message on the Instant Pot, simply add about 1/4 - 1/2 cup water or chicken broth to the pot.
5. Manually turn the valve to the Release position. Remove the chicken from the Instant Pot, and shred it with 2 forks. Add the chicken back to the Instant Pot. Serve with tacos, lettuce wraps, or enjoy as a main dish!

Notes

If you get a burn message on the Instant Pot, simply add about 1/4 - 1/2 cup water or chicken broth to the pot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 42mgSodium: 812mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 15g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Ninja Foodi Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe!

Ninja Foodi Pot Roast

Pot roast is comfort food at it’s finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker.

This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing!

Pressure Cooker Pot Roast Cook Time

Pot roast takes 90 minutes to cook in a pressure cooker. A beef roast takes about 30 minutes to roast per pound. This cook time will make the pot roast nice and tender!

What You’ll Need

• Ninja Foodi or any pressure cooker – I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot.
• Pot Roast – You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat.
• Beef Base – I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead.
• Seasonings – The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor!
• Water – This will be mixed with the beef base.
• Worchestershire Sauce – This adds a nice additional layer of flavor to the roast.
• Vegetables – Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option.

Step by step instructions

Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast.

Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 – 4 minutes on each side. Next, add the vegetables to the pot with the pot roast.

Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables.

Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the “seal” position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off.

Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate.

Step 6. Optional – To thicken the gravy: Turn the pressure cooker to the “Saute” function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste. 

Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy!

What to serve with pot roast

Pot roast is great with carrots, celery, and other vegetables. Simply add the vegetables in the pressure cooker with the pot roast, and serve. Pot roast would also be great with Instant Pot Southern Style Green Beans!

Tips & Variations

• Feel free to switch up the seasonings to your liking. However, I highly recommend sticking to the seasoning blend in this recipe, as it is so delicious!
• To remove some of the grease/fat from the gravy, simply refrigerate the gravy for about 30 minutes. Once it cools down enough, the fat will begin to solidify. You can skim the fat off the top of the gravy and discard it. Reheat the gravy in the pressure cooker, and serve over the pot roast.
• You may substitute the beef base with beef broth or bouillon cubes. If using beef broth, you will not need to add water. Simply combine 1 cup of beef broth with the Worcestershire sauce. If using bouillon cubes, use three cubes in place of the beef base.
• To thicken the gravy, you can use a cornstarch slurry or your preferred thickener. I prefer cornstarch, as you only need a small amount to thicken the sauce. One tablespoon of cornstarch has 7 grams of carbs. However, when you divide this into 5 servings it is less than 1 carb per serving. 

You might also like these other family dinner recipes:

• The Best Baked Chicken Drumsticks
• Low Carb Bacon Cheeseburger Casserole
• Keto Meatloaf | Classic Southern Style
• Ham Casserole with Broccoli and Cauliflower Rice

Ninja Foodi Pot Roast

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour 55 minutes

Tender and delicious pot roast made in the Ninja Foodi pressure cooker.

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Ingredients

Seasonings

• 1/4 teaspoon seasoning salt (I used Lawry's)
• 1 teaspoon onion  powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon pepper

Pot Roast Ingredients

• 3 pound chuck roast
• 1 tablespoon vegetable or canola oil
• 3 stalks celery, cut in into large chunks
• 3 carrots, cut into large chunks
• 2 large cloves garlic, chopped
• 1 onion, roughly chopped
• 1 cup warm water
• 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base)
• 1 tablespoon Worchestershire sauce
• Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option)

Instructions

1. Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
2. Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
4. Turn the Ninja Foodi to the pressure cooker setting, and pressure cook for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
5. Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
6. Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.

Notes

• For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 709Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 230mgSodium: 1154mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 70g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Chicken fajita casserole is an easy healthy, but quick meal idea! This is the perfect dish to switch things up on Taco Tuesday. The best part of this recipe is that it is perfect for the keto diet, as no tortillas are needed!

Taco Tuesday is a real event in my house. With that being said, we don’t just limit it to tacos. On Tuesdays, we pretty much each all things Mexican style. This includes tacos, fajitas, enchiladas, and different Mexican side dish recipes.

Mexican food is the one thing that we all can agree on in my house, so it’s actually one of the most consistent things in my life right now (which says a lot about my life, lol)!

This recipe is made using all of the traditional fajita fixings minus the tortillas. 

Traditional fajitas typically all start with meat, more commonly chicken or steak. The meat is then sauteed with peppers and onions, and seasoned with fajita seasoning. You can then add cheese, sour cream, jalapenos, and any other toppings that you choose.

Thankfully, chicken fajitas are keto-friendly as long as you don’t use the tortilla.  You can also order them that way at your favorite Mexican restaurant.

Chicken Fajita Casserole Ingredients:

• Chicken Breast – Low carb, and high in protein!
• Bell Peppers – I prefer to use both green and red bell peppers for an extra pop of color. This also adds another layer of flavor as red peppers are sweeter, while green peppers are more bitter in flavor.
• Onion – I know that there are a lot of folks out there who prefer to leave onions out. However, in this recipe, you will be sauteing the onions prior to adding them to the casserole. They won’t be raw, and trust me they are a must for chicken fajitas!
• Diced Tomatoes and Green Chiles – These are canned and make a great addition to any Taco Tuesday meal. They can be used as a topping, or as an extra ingredient in most Mexican recipes. I prefer the Rotel brand.
• Taco Seasoning – This gives us the tex-mex flavor that makes this recipe so delicious. 
• Shredded Cheeses – Feel free to use a Mexican cheese blend here. I used Cheddar and Monterey Jack for this recipe.
• Cream Cheese – High in fat, and low in carbs which makes cream cheese absolutely perfect for keto. Not to mention, it’s so good! I use it in almost all of my casserole recipes.
• Heavy Cream (optional) – This adds an extra rich creaminess to the casserole, however, it is totally optional.

Is taco seasoning keto?

Packaged taco seasoning typically contains flour and/or cornstarch. You can definitely use it in this recipe, as you’ll only need 2 tablespoons spread across 12 servings of casserole so it’s still low carb.

To make a simple keto taco seasoning, simply combine the following: 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt and stir together. 

How do you cut chicken breast for fajitas?

You can slice chicken breast lengthwise into thin strips or dice chicken breasts into bite-sized chunks for fajitas. For this recipe, I diced the chicken breasts into bite-sized chunks.

How to make chicken fajita casserole

1. Start by lightly seasoning the chicken with salt and pepper on both sides, and baking it in the oven until it’s cooked through (about 25 minutes).
2. While the chicken is cooking, saute the bell peppers, onion, and diced tomatoes and green chiles in a pan with a tablespoon of olive oil. Cook the vegetables until they are tender, then remove from the pan and set aside in a large bowl.
3. Next, remove the chicken from the oven and allow it to cool for about 5 minutes. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
4. Season the chicken and vegetables with 1 tablespoon of the taco seasoning. Be sure to mix everything in the bowl, so that it is evenly coated with seasoning.
5. Next, add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the same bowl and mix everything together until combined. Then, add the remaining taco seasoning and stir again until combined.
6. Arrange the mixture into a casserole dish, and top evenly with the remaining shredded cheese. Bake in a 350 degree oven for 30 – 35 minutes.

Feel free to top the casserole with your favorite low carb toppings like sour cream, cilantro, or jalapenos!

Chicken Fajita Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

An easy low carb twist on chicken fajitas. Ditch the tortilla and enjoy chicken fajitas with this easy cassserole recipe.

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Ingredients

• 3 chicken breast
• 2 bell peppers, with seeds remove and sliced into strips (I used 1 red and 1 green)
• 1 half of a large onion, sliced into strips
• 1/4 cup canned diced tomatoes and green chilies (I used Rotel)
• 2 tablespoons taco seasoning, divided
• 1 cup shredded cheese, divided (Feel free to use different cheeses. I used cheddar and Monterrey jack)
• 8 oz cream cheese, softened
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Season the chicken breast lightly with salt and pepper, and then bake for 20 - 25 minutes (until no longer pink in the center).
3. While the chicken is baking, saute the bell peppers, onion, and diced tomatoes and green chiles in a greased skillet. Cook the vegetables until they are tender, and then set them aside in a large bowl.
4. Remove the chicken from the oven, and allow it to cool. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
5. Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
6. Add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the bowl with the chicken and peppers. Mix everything until combined. Then, add the remaining taco seasoning and stir everything again until combined.
7. Arrange the mixture into a casserole dish, and top with the remaining shredded cheese. Bake in the oven at 350 degrees for 30 - 35 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 254mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/