21 High Protein Creamy Chicken Dinners Under 500 Kcal

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Potato Soup

Chicken Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’11’, ’11 cups’]

This Chicken Potato Soup recipe has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, and the best seasonings.

Ingredients

• 6 strips thick cut bacon (plus 2 tbsp. bacon drippings)
• 1 lb. boneless skinless chicken breast (or thighs)
• Salt/Pepper
• 1-2 teaspoons olive oil
• 2 tablespoons butter (not needed if bacon drippings are used)
• 1 small yellow onion (diced)
• ¾ cup carrots (diced)
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup flour
• 5 cups chicken broth
• 1 cup half and half
• 1 ½ lbs. yukon gold potatoes (or red potatoes)
• 1 ½ cups cheddar cheese (shredded)
• Green onions (to garnish)
• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried rosemary, oregano, mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes

Instructions

1. Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
2. Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
3. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
4. Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
5. Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
6. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
7. Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
8. Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
9. Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.
10. Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.

2. Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’13’, ’13 cups’]

This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Ingredients

• 2 Tablespoons butter
• 1 small yellow onion (diced)
• 1 jalapeno pepper (diced)
• 3 cloves garlic (diced)
• 1 Tablespoon tomato paste
• 1 15 oz. can corn (drained)
• 1 10 oz. can Rotel diced tomatoes with green chilies (undrained)
• 1 15 oz. can black beans (drained and rinsed)
• 5 cups chicken broth
• 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
• 1 pinch Cayenne Pepper
• 1 teaspoon cumin
• 1-2 teaspoons hot sauce
• 1 oz. packet taco seasoning (about 3 Tbsp.)
• 1 ½ cups cheddar cheese (shredded)
• 1/3 cup cream cheese (softened)
• Corn or Flour Tortillas (See notes)

Instructions

1. Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
2. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
3. Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
4. Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
5. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
6. Taste and add any additional seasonings as needed. Garnish and serve!

3. Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

This Chicken Pot Pie Noodles recipe is like chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion (diced)
• 2 cloves garlic (minced)
• 1½ cups frozen peas and carrots (thawed)
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1½ cups cooked chicken breast (cut into small cubes)

Instructions

1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
3. Stir in the flour until combined and no white patches remain.
4. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
5. Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
6. Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!

4. Creamy Garlic Chicken

Creamy Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breasts smothered in a creamy garlic sauce are irresistible. Garlic lovers unite!

Ingredients

• 2 large boneless skinless chicken breasts
• Salt & pepper (to taste)
• Flour (for dredging)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1 whole head garlic (cloves peeled)
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1 cup heavy/whipping cream
• Parsley (chopped (optional))

Instructions

1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside. 
4. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced. 
5. Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

5. Creamy Cajun Chicken

Creamy Cajun Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 chicken cutlets with sauce’]

This chicken is packed with Cajun flavor and a creamy sauce—all ready in just 30 minutes. A satisfying high-protein, gluten-free dinner.

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Cajun seasoning (use one that has little to no salt, divided)
• 1 tsp garlic powder
• 1/4 cup cornstarch
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes (finely chopped)
• 1/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Parsley (chopped)

Instructions

1. Cut the chicken horizontally lengthwise, you’ll end up with 4 thinner chicken cutlets.
2. Cover the chicken with salt, black pepper, 1/2 tbsp Cajun seasoning, and garlic powder.
3. Add cornstarch to a shallow plate and spread it around. Now coat each chicken cutlet in cornstarch on both sides.
4. Heat a large skillet over medium-high heat. Add in the butter and olive oil, let it melt and once the pan is hot add in the chicken cutlets. Cook for 4-5 minutes on each side until the cutlets turn golden. Take the chicken out and set aside.
5. Add in the garlic, sun-dried tomatoes, and chicken broth to the pan. Stir and bring it to a simmer.
6. Reduce the heat and pour in the heavy cream, stirring throughout and add the remaining 1/2 tbsp of Cajun seasoning.
7. Add chicken back into the pan and cook for another 5 minutes until it reheats and the sauce thickens. Sprinkle with parmesan cheese and garnish with parsley before serving.

6. Creamy Pesto Chicken

Creamy Pesto Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT24M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Meditarennean flavors all packed in one skillet but without the carbs (13g carbs in total). Creamy, flavorful but also high in protein and gluten free.

Ingredients

• 2 tbsp olive oil (divided)
• 1 lb chicken breasts (skinless and boneless, cut into strips)
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• Salt (to taste)
• Black pepper (to taste)
• 1/2 large white onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (drained and chopped)
• 2 bell peppers (cut into thin strips)
• ½ cup heavy cream
• ½ cup chicken broth (low-sodium)
• 3 tbsp pesto
• Fresh basil (chopped)
• Parmesan (grated)

Instructions

1. Place a skillet over medium-high heat. Add 1 tbsp of olive oil to it.
2. Season chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
3. Add the chicken into the skillet and cook for 7-8 minutes until the chicken has cooked through. Remove the chicken and set it aside.
4. Add the rest of the olive oil, then chopped onion and cook for 2 minutes until translucent. Then, add in the garlic and sun-dried tomatoes. Cook for 2 minutes or so.
5. Add in bell peppers and continue cooking for 4-5 minutes until tender.
6. While the bells are being cooked, combine heavy cream, chicken broth, and pesto in a small bowl. Mix well.
7. Pour the mixture into the skillet and bring to a simmer. It will take about 3-4 minutes.
8. Now, return the chicken back into the skillet and cook for 2-3 minutes until the chicken has heated up and the sauce has thickened.
9. Season with salt and black pepper. Garnish with basil and parmesan before serving.

7. Creamy Chicken and Mushroom Pasta

One Pan Creamy Chicken and Mushroom Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

An easy, creamy, 30-minute chicken dinner

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1 tablespoon olive oil
• 1 small onion (diced)
• 1 pound baby Bella mushrooms (stemmed and sliced)
• 3 cloves garlic (minced)
• 1 tablespoons flour
• 2 tablespoons tomato paste
• 3 cups low sodium Chicken Stock
• 1 teaspoon dried tarragon
• 8 ounces dried pasta noodles (Pappardelle or other flat noodles)
• 3/4 cup Greek yogurt (full fat)

Instructions

1. Cut each chicken breast in half lengthwise. Lay them on plastic wrap, place another piece of plastic wrap on top, and using the flat side of a meat mallet, pound them a few times to tenderize the chicken and ensure that each piece is even thickness.
2. Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
3. Heat the oil in a large sauté pan with a lid over medium-high heat. Saute the chicken breasts until golden on each side (about 3 minutes per side). Don’t pull them away from the pan. When they’re ready to turn, they will lift up easily.
4. Remove the chicken from the pan, and place on a plate, and set aside.
5. Add the onions, mushrooms, and garlic to the saute pan, and saute for about 5 more minutes until softened and caramelized.
6. Add the flour, and tomato paste to the pan. Stir to combine these with the vegetables and cook for one more minute.
7. Add the chicken stock and tarragon to the pot and stir well. Bring the stock to a boil, and then add the dried pasta. If desired, break the pasta or noodles into pieces to fit in the pan. Gently mix to submerge the pasta, and lay the chicken breasts on top of the pasta. If desired, cut the chicken into smaller pieces for easier serving.
8. Bring the mixture to a boil, then cover, reduce the heat to medium-low, and let simmer for about seven minutes or until the chicken is thoroughly cooked and the pasta is al dente.
9. Remove the pan from the heat.
10. Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding about four tablespoons of the pan sauce to the yogurt, while stirring to combine.
11. Fold the warmed yogurt into the sauce and gently stir to combine the chicken and noodles with the sauce.
12. Taste and add extra salt, pepper, or tarragon if needed. Serve immediately.

8. Crockpot Tuscan Chicken

Crockpot Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 plates’]

This Crockpot Tuscan Chicken features tender chicken thighs in a creamy Parmesan garlic sauce with spinach and sun-dried tomatoes. It’s low carb, high protein, and soy-free.

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 1 cup heavy cream
• 1/3 cup chicken broth
• 3/4 cup parmesan cheese (grated)
• 6 – 8 chicken thighs (skinless, bone-in)
• 1 tbsp Italian seasoning
• 1/2 tsp crushed red chili pepper flakes
• Salt and black pepper (to taste)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 cups spinach (chopped)

Instructions Sauce

1. Place a saucepan over medium-high heat. Add in olive oil and garlic. Saute for 1 minute.
2. Now, add in the heavy cream and chicken broth, give it a mix, lower the heat, and simmer for 10 minutes until the sauce thickens up.
3. When the cream sauce is ready, lower the heat even more and add in parmesan cheese. Whisk to mix it in well.

Chicken

1. While the sauce is simmering, place the chicken thighs in a crockpot. Season with Italian seasoning, red chili pepper flakes, salt, and black pepper.
2. Top it all up with sun-dried tomatoes.
3. Pour the sauce over the chicken, covering as much of the chicken as possible. Cook for 3-4 hours on a high or 6-8 hours on a low setting.
4. Once chicken is cooked, remove the chicken thighs from the crockpot, very gently as it’ll be very soft. Turn the crockpot on a high setting and add in the chopped spinach. Cook for a few minutes until the spinach wilts.
5. Return the chicken back into the crockpot, spoon the sauce with sun-dried tomatoes and spinach all over the chicken. Now it’s ready to serve.

9. Creamy Crack Chicken Soup

Creamy Crack Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT27M · Yield: [’10’, ’10 bowls’]

This creamy crack chicken soup is an easy dinner. Flavorful, filling and savory. Low carb, gluten-free and high protein

Ingredients

• 4 slices bacon (diced)
• 1 tbsp butter
• 1 white onion (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth (preferably low-sodium)
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried chives
• Salt and black pepper (to taste)
• 4 cups cooked chicken (shredded)
• 8 oz cream cheese
• 1 cup cheddar cheese (grated)
• 4 cups baby spinach
• 1/4 cup heavy cream
• Fresh dill (chopped for garnish)
• Green scallions (sliced for garnish)

Instructions

1. In a large pot, cook up diced bacon slices. It will take around 5 minutes
2. Remove the bacon, but leave the fat inside the bot.
3. Add in the butter and diced onion, and sauté until translucent. That will take around 3 minutes.
4. Add in the garlic and cook for 20 seconds. Then, pour in the chicken broth and scrape up all the browned bits on the bottom of the pot.
5. Add bay leaves, garlic, onion, dill, chives, salt, and black pepper. Lower the heat and let it simmer for 5 minutes.
6. Stir in the shredded chicken and let it simmer for another 5 minutes.
7. Now add cream cheese and cheddar cheese. Whisk until the cheese has melted and combined with the chicken broth.
8. Add the baby spinach and heavy cream and simmer for 3 minutes. Stir throughout.
9. Remove from the heat, then remove the bay leaves, add salt and pepper to taste.
10. Top up with diced bacon, chopped dill, and green scallions before serving.

10. Creamy Lemon Chicken

Creamy Lemon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

One-pan creamy lemon chicken dinner ready in just 25 minutes from start to finish! Perfect for busy week-nights, this dinner is family-friendly and low-carb. Golden crispy chicken smothered in an incredible creamy lemon sauce, serve over mashed potatoes, pasta, or rice.

Ingredients

• 3 large chicken breasts (boneless and skinless, sliced into thin cutlets)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (divided)
• 3 cloves garlic (minced)
• 1 cup chicken stock (or chicken broth)
• 1 cup heavy cream
• 4 teaspoons fresh lemon juice
• ½ cup parmesan cheese (grated)
• cooked pasta
• parsley (chopped)
• fresh lemon slices

Instructions

1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.
3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
4. Melt 1 tablespoon of butter, and saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.
6. Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

11. Chicken Florentine Soup

Chicken Florentine Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

My easy chicken Florentine soup recipe is a creamy, flavorful chicken spinach soup that’s both comforting and light. Ready in 20 minutes!

Ingredients

• 1 tbsp Unsalted butter ((or olive oil for dairy-free))
• 4 cloves Garlic ((minced))
• 1/2 large Onion ((diced))
• 2 tsp Italian seasoning
• 4 cups Chicken broth, reduced sodium
• 1 cup Heavy cream ((or full-fat coconut milk for dairy-free))
• 1 lb Shredded chicken ((~2 cups))
• 1 14-oz can Artichoke hearts ((drain and chop into bite-sized pieces))
• 1/2 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 10 oz Fresh spinach

Instructions

1. In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
2. Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
3. Add the chicken broth, cream, shredded chicken, and chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to your taste.
4. Increase the heat to high and bring the chicken florentine soup to a boil. Reduce heat and simmer for about 5 minutes.
5. Reduce the heat to low. Add the spinach and stir until wilted. Adjust salt and pepper again if needed.

12. Creamy Chicken Farro Soup

Creamy Chicken Soup Recipe (with Farro) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT38M · Yield: [‘8’]

This creamy chicken soup with chewy, nutty farro is comfort food that actually keeps you full. The roux-based broth is silky smooth without feeling heavy, perfect for a cold-weather weeknight dinner or meal prep.

Ingredients

• 1 tablespoon extra virgin olive oil
• 3/4 cups dry farro
• 4 cups unsalted chicken stock
• 1/4 cup (½ stick) unsalted butter
• 1 diced yellow onion ((about 1 1/4 cups))
• 2 diced celery stalks ((about 3/4 cup))
• 1 large peeled and diced carrot ((about 3/4 cup))
• 2 minced garlic cloves
• 1 tablespoon minced thyme
• 2 teaspoons minced sage
• 1/4 cup all purpose flour
• 1 1/2 cups whole milk
• 3 cups cooked and shredded chicken
• salt and pepper to taste

Instructions

1. Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
2. Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
3. While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
4. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
5. Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
6. Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 3 to 4 minutes or until the mixture begins to thicken.
7. Once the mixture is thick enough to coat the back of a wooden spoon, transfer mixture to the farro and stock mixture and stir to combine. Add shredded chicken and season with salt and pepper.
8. Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.

13. Lemon Chicken Piccata

Lemon Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy coated lemon chicken piccata is tangy, refreshing and flavorful. Made in just one pan in 30 minutes, it makes for a perfect keto, high protein and gluten-free dinner.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 1/4 cup almond flour
• 2 tbsp olive oil
• 4 tbsp salted butter (divided)
• 1/2 cup heavy cream
• 1/4 cup capers (drained)
• 2 lemons
• Fresh parsley (chopped)
• Salt and black pepper (to taste)

Instructions

1. Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.
2. Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.
3. Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.
4. Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.
5. Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.

14. Creamy Chicken in White Wine Sauce

Creamy Chicken in White Wine Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It’s ready in only 30 minutes for an impressive yet simple meal.

Ingredients

• 2 large chicken breasts
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• Flour (for dredging)
• 1 tablespoon olive oil
• 3 tablespoons butter (divided)
• 1/2 cup dry white wine
• 1/3 cup chicken broth
• 1 pinch Herbs de Provence ((or Italian seasoning))
• 1/2 cup heavy/whipping cream
• Chopped fresh parsley, for serving (optional)

Instructions

1. Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they’re nicely coated.
2. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn’t be fully cooked yet).
3. Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
4. Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
5. Add the cream and the chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

15. Marry Me Chicken Pasta

Marry Me Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This Marry Me Chicken Pasta combines tender chicken, sun-dried tomatoes, and a rich parmesan garlic cream sauce tossed with pasta. Easy, healthy and high-protein.

Ingredients

• 2 cups dried penne pasta
• 1 lb chicken breasts (skinless and boneless, diced)
• 2 tbsp olive oil (divided)
• 1/2 large yellow onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream
• ½ cup Parmesan cheese (grated)
• 1 tbsp pesto
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red chili pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Basil leaves

Instructions

1. Cook penne pasta according to the packaging instructions until it’s al dente. Then drain and set aside.
2. While pasta is cooking, in a small bowl, combine all of the seasonings. Then cover the chicken with them, toss so all of the sides of the chicken pieces are covered.
3. While pasta is cooking, place a large skillet over medium-high heat and add in 1 tbsp of olive oil. Add in the chicken and cook for 5-8 minutes until the chicken has fully cooked.
4. Remove the chicken from the skillet and set aside.
5. Add another 1 tbsp of olive oil into the skillet. Add the onion and cook until translucent. It should take 3-4 minutes. Then, add in the garlic and sun-dried tomatoes and cook for another 1 minute.
6. Now, pour in the heavy cream, add Parmesan cheese and pesto. Keep on stirring to combine all of the ingredients.
7. Add in the cooked pasta into the skillet, stir to cover with the sauce and let it simmer until the sauce thickens.
8. Return the chicken to the skillet, let it warm up for 1-2 minutes, and remove the skillet from the stove.
9. Garnish with basil leaves before serving.

16. Creamy Parmesan Chicken

Creamy Chicken in Parmesan Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 halves of chicken breasts’]

Cream and cheese, packed with flavor and deliciousness, and made just in one pan. This meal is creamy, high-protein, low-carb, and gluten-free.

Ingredients

• 2 chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp oregano (divided)
• 3 tbsp butter (divided)
• 1 medium onion (finely chopped)
• 4 cloves garlic (minced)
• 1 cup sun-dried tomatoes (drained and chopped)
• 1/2 cup chicken broth (low sodium)
• 1/2 cup heavy cream
• 1/3 cup Parmesan (grated)
• 1 cup spinach
• Parsley (chopped)

Instructions

1. Season chicken breasts with salt, black pepper, and 1 tsp oregano.
2. Place a large skillet over high heat and add 2 tbsp of butter to it with some of the oil left after draining the sun-dried tomatoes.
3. Add in the chicken breasts and cook for 4 minutes on each side until browned. Once the chicken breasts have fully cooked and are no longer white, remove them from the pan and set them aside.
4. To make the sauce, lower the heat and add the remaining 1 tbsp of butter into the same pan. Add in the onion, garlic, the remaining 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes until onion softens.
5. Pour in the chicken broth, heavy cream, and Parmesan cheese. Mix to combine until the sauce is smooth. Let it simmer for 2-3 minutes, and add some salt and black pepper to taste.
6. Add in the spinach, stir, and cook until it wilts. It will take around 2-3 minutes.
7. Add chicken breasts back into the pan, cover them with the sauce, and let them cook until they heat up for 3-5 minutes.
8. Garnish with chopped parsley before serving.

17. Creamy Baked Chicken

Creamy Baked Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Juicy baked chicken in a creamy garlic-Parmesan sauce with spinach and herbs. High-protein, Low Carb and Gluten-Free—an easy weeknight dinner!

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1/3 cup sundried tomatoes (chopped and drained)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• ¼ tsp sea salt
• 1/4 cup Parmesan (grated)
• 1/2 cup spinach (chopped)
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1/2 tsp red chili pepper flakes
• 1/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F and prepare a casserole dish.
2. Pound the chicken breasts to thin them out, make sure they’re similar thickness.
3. Place chicken breasts inside the casserole dish.
4. In a small bowl, combine all the chicken seasoning ingredients.
5. Drizzle the chicken with olive oil and rub the chicken breasts with the seasoning mixture. Cover them with sundried tomatoes.
6. In a bowl, whisk together heavy cream, chicken broth, garlic powder, and sea salt.
7. Pour the heavy cream mixture over the chicken and sprinkle with Parmesan cheese to cover all the chicken breasts.
8. Bake in the oven for 25-30 minutes until the chicken is fully cooked. Once finished, remove from the oven.
9. Stir the spinach into the sauce and cover the baking dish with foil for another 5-10 minutes to let the spinach wilt.

18. Creamy Chicken with Sun-Dried Tomatoes

Creamy Chicken with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT26M · Total: PT31M · Yield: [‘4’, ‘4 chicken thighs’]

This creamy chicken is made in just one pan. Delicious, creamy, tomatoey and full of flavors. Keto, high-protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 4 chicken thighs (boneless, skinless (or chicken breasts))
• Salt and black pepper (to taste)
• 2 cloves garlic (minced)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• ¼ tsp red pepper flakes
• ½ cup sun-dried tomatoes (drained and thinly sliced)
• 1 cup chicken stock
• ½ cup heavy cream
• ¼ cup Parmesan (grated)
• 1 tbsp cornstarch
• ¼ fresh basil leaves (chopped)

Instructions

1. Heat up the skillet to medium-high heat and add olive oil. Brown up the chicken thighs for 2-3 minutes on each side. Salt and pepper them. Remove them from the skillet and set aside.
2. Now, add minced garlic, Italian seasoning, oregano, red pepper flakes and sun-dried tomatoes into the skillet. Sauté for 2-3 minutes.
3. Pour in the chicken stock and heavy cream, and add in the parmesan. Add the cornstarch and start whisking immediately to disperse it throughout the cream.
4. Add the chicken thighs back into the skillet, cover them with the sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until the chicken thighs are fully cooked; it will depend on their size. The bigger the chicken thigh, the longer it will take for it to cook. Stir every few minutes to make sure the sauce doesn’t burn to the skillet.
5. Once fully cooked, stir in fresh basil leaves and remove from the heat. Serve warm, and make sure to spoon the sauce over each chicken thigh. Sprinkle some parmesan, sun-dried tomatoes, and basil on top before eating for the extra flavor.

19. Creamy Peach Chicken

Creamy Peach Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’, ‘5 People’]

Chicken breasts are seared to lock in the juices, then served over a delicious, creamy peach sauce made with white wine and fresh herbs, for an amazing combination of sweet and savory.

Ingredients

• 4-5 chicken breasts (approximately 600-700g of chicken)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion (diced)
• ⅓ cup white wine
• 1 ¾ cups sliced peaches (2-3 peaches or 250g)
• 1 tablespoon grainy Dijon mustard
• 1 teaspoon maple syrup
• 1 cup heavy cream
• Salt and pepper (to taste)
• Fresh thyme (optional)

Instructions

1. Season the chicken breasts on both sides with salt and pepper. Heat the butter and olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 5–7 minutes per side, depending on their thickness, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are particularly thick, they may take closer to 8–10 minutes per side. Once cooked, remove the chicken from the pan and rest.
2. If necessary, add a little more butter to the pan. Add the onions and cook until translucent and softened. Pour in the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes to allow the wine to reduce.
3. Peel the peaches, then slice them into wedges. Add the mustard, maple syrup, sliced peaches, heavy cream, salt, and pepper to the pan. Stir to combine and cook until the sauce has reduced slightly and coats the back of a spoon, and the peaches are tender. Take a moment now to taste the sauce and adjust for seasoning.
4. To serve, slice the chicken breasts crosswise into thick slices and arrange them over the creamy peach sauce. Sprinkle with fresh thyme and serve hot.

20. Creamy Chicken Pasta Soup

Creamy Chicken Pasta Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT36M · Yield: [‘8’, ‘8 bowls’]

Rich and creamy one-pot chicken pasta soup that’s ready in under an hour. It’s high protein and full of flavor.

Ingredients

• 1 tbsp olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (diced)
• 1 medium celery stalk (diced)
• 3 garlic cloves (minced)
• 1 lb cooked chicken breast (shredded)
• 4 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 cup cream cheese (softened)
• 1 1/2 cups shredded cheddar cheese
• 2 cups ditalini pasta (uncooked, or any other pasta)
• 2 cups spinach (roughly chopped)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Place a Dutch oven over medium-high heat. Add olive oil, white onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.
2. Add in the garlic and sauté for another 30 seconds.
3. Add cooked chicken and continue cooking for another 3 minutes.
4. Then, pour in the chicken broth, heavy cream, and cream cheese. Give it a stir.
5. Cover the Dutch oven and bring to a boil, then lower the heat and simmer for 15 minutes.
6. Now, add in the cheddar cheese, pasta, and simmer until the pasta is cooked. Ditalini usually takes another 10 minutes to fully cook.
7. Finally, add spinach and simmer for a couple of minutes until it wilts.
8. Remove from heat, add sea salt and black pepper. Stir it in.
9. Garnish with parmesan cheese when serving.

21. Creamy Garlic Butter Chicken with Spinach

Creamy Garlic Butter Chicken with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 chicken thighs’]

Indulge in creamy garlic butter chicken with spinach and crispy bacon—keto-friendly and high in protein!

Ingredients

• 6 chicken thighs (boneless and skinless)
• Salt and black pepper (to taste)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small yellow onion (finely chopped)
• 6 cloves garlic (minced)
• 1/3 cup chicken broth
• 1/2 cup diced crispy bacon (cooked)
• 1 cup heavy cream
• 3/4 cup milk
• 1 tbsp Italian seasoning
• 1 tsp oregano
• A pinch crushed chili pepper flakes
• 3 cups baby spinach leaves
• 1/2 cup Parmesan cheese (grated)
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. Season chicken thighs with salt and black pepper.
2. Place a large skillet over medium-high heat. Add in olive oil and sear the chicken thighs for 5-8 minutes on each side until cooked through. Remove the chicken from the skillet and set aside.
3. Now, add the butter into the skillet and let it heat up with all the chicken juices left inside the pan. Add in the onion and garlic and cook for about 1 minute.
4. Pour in chicken broth and reduce the heat to low. Now, add in the bacon and cook for 1-2 minutes.
5. Pour in the heavy cream and milk and stir all the ingredients inside the skillet. Add in the Italian seasoning, oregano, crushed chili pepper flakes, salt, and black pepper to taste.
6. Now, add the baby spinach and let it wilt. Add parmesan cheese and stir well.
7. Finally, combine cornstarch with water in a small bowl, and pour it into the skillet, mix it well quickly until the sauce thickens up.
8. Add the cooked chicken thigh back into the skillet, cover them with sauce and let them simmer until they heat up. Serve immediately with your favorite side dish.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.