9 Chicken Breast Recipes Without Carbs

Who says chicken breast has to be boring? If you're following a low-carb lifestyle, you'll love these nine flavorful recipes that transform plain poultry into mouthwatering meals. From a golden-crusted garlic butter chicken that melts in your mouth to a Mediterranean-inspired dish bursting with olives and feta, these protein-packed options will revolutionize your dinner routine. Each recipe offers unique flavors and textures while keeping those carbs in check, and you won't believe what's first on the list.

Garlic Butter Pan-Seared Chicken

Pan-seared chicken breast with garlic butter sauce is a classic dish that combines simplicity with exceptional flavor. The technique of pan-searing locks in the natural juices while creating a golden-brown crust, making every bite both tender and satisfying.

This low-carb recipe transforms ordinary chicken breasts into a restaurant-quality meal using just a few basic ingredients. The combination of rich butter and aromatic garlic creates a luxurious sauce that perfectly complements the lean protein, making it an ideal choice for both everyday dinners and special occasions.

• 2 chicken breasts
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Begin by removing the chicken breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and black pepper. If the chicken breasts are particularly thick, butterfly them or pound them to an even thickness of about 1/2 inch.

Heat a large skillet over medium-high heat and add the butter. Once the butter has melted and begun to bubble, add the minced garlic and swirl to combine. Immediately place the seasoned chicken breasts in the pan, being careful not to overcrowd them.

Cook the chicken for 5-7 minutes on the first side until golden brown, then flip and cook for an additional 5-7 minutes on the second side. During the final 2 minutes of cooking, tilt the pan slightly and use a spoon to continuously baste the chicken with the garlic butter sauce. Cook until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest for 5 minutes before serving.

For optimal results, avoid using nonstick pans as they won't create the desired golden crust. Instead, opt for a stainless steel or cast-iron skillet. Monitor the heat carefully – if the pan gets too hot, the garlic can burn and become bitter.

If cooking more than two chicken breasts, work in batches rather than overcrowding the pan, which can lead to steaming instead of searing.

Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken delivers a bright, Mediterranean-inspired flavor profile while maintaining the natural juiciness of chicken breast. The combination of fresh herbs and citrus creates a light yet satisfying dish that's perfect for outdoor grilling or indoor grill pan cooking.

This carb-free recipe transforms plain chicken breast into a vibrant, aromatic meal that pairs well with vegetables or salads. The acid from the lemon helps tenderize the meat while the herbs infuse it with garden-fresh flavors during the marinating process.

• 2 chicken breasts
• 2 lemons
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Start by zesting one lemon and juicing both lemons into a bowl. Combine the lemon juice, zest, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large zip-top bag or container. Add the chicken breasts and ensure they're well-coated with the marinade.

Refrigerate for 2-4 hours, but no longer than 6 hours as the acid can start to break down the meat's texture.

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and pat dry with paper towels to ensure better browning.

Place the chicken on the hot grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

Sprinkle with fresh parsley before serving.

For optimal results, ensure your chicken breasts are of even thickness by butterflying or pounding them before marinating.

If using a grill pan indoors, ensure proper ventilation as the herbs can create smoke.

The chicken can also be cooked under a broiler if outdoor grilling isn't possible, adjusting the cooking time accordingly while maintaining the same temperature guidelines.

Buffalo Ranch Chicken

Buffalo Ranch Chicken combines the bold, spicy kick of buffalo sauce with the cool, creamy flavors of ranch seasoning, creating a perfect balance that transforms ordinary chicken breasts into an exciting low-carb meal. This recipe maintains the juiciness of the chicken while delivering the classic buffalo heat that many have come to love.

This carb-free dish is ideal for those following ketogenic or low-carb diets, offering a satisfying combination of protein and healthy fats. The marriage of buffalo sauce and ranch seasoning provides a flavor-packed alternative to traditional breaded chicken dishes, without sacrificing taste or texture.

• 2 chicken breasts
• 1/2 cup buffalo sauce
• 2 tablespoons butter
• 2 tablespoons ranch seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Season the chicken breasts with ranch seasoning, garlic powder, salt, and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).

While the chicken is cooking, combine buffalo sauce and butter in a small saucepan over low heat, stirring until the butter is completely melted and the sauce is well combined. During the last 2 minutes of cooking the chicken, pour half of the buffalo sauce mixture over the chicken breasts, allowing it to coat them evenly.

Remove the chicken from the heat and let it rest for 5 minutes. Serve the chicken breasts with the remaining buffalo sauce drizzled over the top. For added flavor, you can also serve with extra ranch dressing on the side.

For optimal results, bring the chicken breasts to room temperature 30 minutes before cooking and ensure they're of even thickness by butterflying or pounding them. The buffalo sauce can be adjusted to taste by adding more or less depending on your preferred level of heat, and the ranch seasoning can be either store-bought or homemade for a more customized flavor profile.

Mediterranean Olive and Feta Chicken

Mediterranean Olive and Feta Chicken combines the vibrant flavors of the Mediterranean with tender, juicy chicken breasts. The briny olives, tangy feta cheese, and aromatic herbs create a sophisticated dish that's both low in carbohydrates and high in protein.

This dish transforms simple chicken breasts into a restaurant-worthy meal while maintaining a healthy, carb-free profile. The natural saltiness of feta and olives eliminates the need for additional salt, while fresh herbs provide depth and complexity to the overall flavor profile.

• 2 chicken breasts
• 1/2 cup crumbled feta cheese
• 1/3 cup mixed olives, pitted and roughly chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced

Start by butterflying the chicken breasts to create an even thickness. Season both sides with black pepper and dried thyme. Heat olive oil in a large skillet over medium-high heat and add minced garlic, cooking for 30 seconds until fragrant.

Place the chicken breasts in the hot pan and cook for 5-6 minutes on each side until golden brown. During the last 2 minutes of cooking, sprinkle the chopped olives around the chicken and add half of the crumbled feta cheese on top of each breast. Cover the pan with a lid to allow the feta to slightly melt.

Once the chicken reaches an internal temperature of 165°F (74°C), remove from heat. Sprinkle with fresh oregano, lemon zest, and a squeeze of lemon juice. Let the chicken rest for 5 minutes before serving, then top with the remaining feta cheese and any olives from the pan.

For optimal results, choose a variety of Mediterranean olives such as Kalamata, green olives, and Niçoise for different flavor profiles. The chicken can be marinated in advance with olive oil, garlic, and herbs for up to 4 hours to enhance the Mediterranean flavors. Always use room temperature feta cheese for better melting, and pat the olives dry before adding them to the pan to prevent excess moisture.

Cajun Blackened Chicken

Cajun Blackened Chicken delivers an authentic Louisiana experience with its bold, spicy flavors and perfect char. This low-carb dish combines traditional Cajun seasonings with high-heat cooking techniques to create a flavorful crust while maintaining a juicy interior.

The blackening technique, popularized in New Orleans, involves coating chicken breasts with a mixture of spices and cooking them in a super-hot cast iron skillet until a dark, flavorful crust forms. This method seals in the natural juices while creating a powerful flavor profile that's both spicy and savory.

• 2 chicken breasts
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Mix all the dry spices in a shallow dish to create your Cajun seasoning blend. Pat the chicken breasts dry with paper towels and bring them to room temperature. Coat each chicken breast generously with the seasoning mixture on both sides, pressing the spices into the meat to ensure they adhere well.

Heat a cast-iron skillet over high heat until it's extremely hot – about 5-7 minutes. Add olive oil to the pan. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C). The exterior should develop a dark, blackened crust while the interior remains moist.

Remove the chicken from the skillet and let it rest on a cutting board for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and moisture retention.

For optimal results, use a well-seasoned cast iron skillet and ensure proper ventilation in your kitchen, as the high-heat cooking process can create smoke. If the chicken breasts are thick, butterfly them or pound them to an even thickness of about 1/2 inch to ensure consistent cooking. Consider having a lid nearby to control any flare-ups during cooking.

Pesto Parmesan Chicken

Pesto Parmesan Chicken transforms ordinary chicken breasts into an Italian-inspired dish bursting with herbaceous flavors and savory cheese.

The bright, fresh notes of basil pesto combined with the nutty, salty Parmesan create a perfect harmony that elevates this protein-rich meal. This carb-free recipe maintains the juiciness of the chicken while creating a flavorful crust that seals in moisture.

The natural oils in the pesto help prevent the chicken from drying out during cooking, while the Parmesan adds a crispy texture to the exterior.

• 2 chicken breasts
• 1/2 cup prepared basil pesto
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. This ensures uniform cooking and tender results.

Heat olive oil in a large skillet over medium-high heat. While the pan is heating, spread pesto evenly over both sides of each chicken breast, then coat thoroughly with grated Parmesan cheese, pressing the cheese gently into the meat to adhere.

Place the chicken in the hot pan and cook for 4-5 minutes on each side, or until the Parmesan forms a golden-brown crust and the internal temperature reaches 165°F (74°C).

If the cheese browns too quickly, reduce heat to medium. Once cooked, let the chicken rest for 5 minutes before serving.

For optimal results, use room-temperature chicken breasts and fresh, high-quality pesto. If using store-bought pesto, drain any excess oil before applying. The Parmesan should be freshly grated rather than pre-grated for better melting and crust formation.

Avoid moving the chicken frequently while cooking to maintain the Parmesan crust's integrity.

Mustard and Herb Crusted Chicken

This low-carb chicken dish combines the tangy kick of Dijon mustard with aromatic fresh herbs to create a flavorful crust that seals in moisture while cooking. The result is a tender, juicy chicken breast with a sophisticated flavor profile that requires minimal preparation time.

The herb crust not only adds texture and visual appeal but also infuses the chicken with savory notes that complement the natural flavors of the meat. This carb-free recipe is perfect for those following ketogenic or low-carb diets while still wanting to enjoy a gourmet-style meal at home.

• 2 chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Begin by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper. In a small bowl, combine the Dijon mustard with minced garlic, creating a paste that will help the herbs adhere to the chicken.

Using a brush or the back of a spoon, coat each chicken breast thoroughly with the mustard-garlic mixture. In a separate shallow dish, mix the chopped rosemary, thyme, and parsley. Press each mustard-coated chicken breast into the herb mixture, ensuring even coverage on both sides.

Heat olive oil in a large skillet over medium-high heat. Place the herb-crusted chicken breasts in the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The herbs will form a golden-brown crust while the chicken cooks through.

Once done, let the chicken rest for 5 minutes before slicing. For optimal results, ensure the herbs are finely chopped to create a uniform crust that will stick to the chicken. If the chicken breasts are particularly thick, butterfly them or pound them to an even thickness before applying the mustard and herb coating.

This dish pairs well with a side of roasted vegetables or a fresh green salad for a complete low-carb meal.

Spinach and Mozzarella Stuffed Chicken

Spinach and Mozzarella Stuffed Chicken provides a delicious low-carb alternative to traditional stuffed chicken recipes. By combining fresh spinach, creamy mozzarella, and perfectly seasoned chicken breast, this dish delivers both nutrition and satisfaction without the need for breading or other carb-heavy ingredients.

This recipe transforms ordinary chicken breast into an elegant main course that's suitable for both casual family dinners and special occasions. The natural juices from the chicken combine with the melted cheese and wilted spinach to create a flavorful, self-basting effect that keeps the meat moist throughout the cooking process.

• 2 large chicken breasts
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 2 cloves minced garlic
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Start by butterflying each chicken breast horizontally, creating a pocket for the stuffing. Be careful not to cut all the way through. Season both sides of the chicken with salt, pepper, and Italian seasoning.

In a separate bowl, combine the spinach, mozzarella cheese, and minced garlic. Open each chicken breast and stuff generously with the spinach-cheese mixture. Close the chicken breasts and secure with toothpicks if necessary.

Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan and sear for 4-5 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and continue cooking for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing and serving.

For best results, choose chicken breasts of similar size and thickness for even cooking. If the spinach seems too bulky initially, it will wilt down considerably during cooking. To prevent the cheese from leaking out during cooking, make sure to seal the edges of the chicken well and avoid overstuffing.

You can also prepare the stuffed chicken breasts several hours in advance and refrigerate until ready to cook.

Bacon Wrapped Ranch Chicken

Bacon Wrapped Ranch Chicken delivers a perfect combination of smoky, savory bacon wrapped around tender, ranch-seasoned chicken breast.

This low-carb main dish satisfies comfort food cravings while maintaining a keto-friendly profile, making it an excellent choice for those watching their carbohydrate intake.

The ranch seasoning infuses the chicken with classic herb flavors, while the bacon adds a crispy texture and helps keep the chicken moist during cooking.

This dish requires minimal preparation but delivers maximum flavor, making it suitable for both weeknight dinners and special occasions.

• 2 large chicken breasts
• 6-8 strips of bacon
• 2 tablespoons ranch seasoning mix
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C).

Pat the chicken breasts dry with paper towels and season them thoroughly with ranch seasoning mix, black pepper, garlic powder, and paprika.

Ensure all sides are evenly coated with the seasonings.

Starting at one end, wrap each chicken breast with bacon strips, slightly overlapping each strip to ensure complete coverage.

Secure the bacon ends with toothpicks if necessary.

Heat olive oil in an oven-safe skillet over medium-high heat.

Place the bacon-wrapped chicken breasts in the hot skillet and sear for 3-4 minutes on each side until the bacon begins to crisp.

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).

Let the chicken rest for 5-7 minutes before serving.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking.

If the chicken breasts are particularly thick, consider butterflying them before wrapping with bacon.

Using thin-cut bacon strips will help achieve better crispiness, and removing the chicken from the refrigerator 20 minutes before cooking will promote more even cooking throughout.