20 Easy Keto One-Pan Meal Ideas

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. Buttered Cod

Buttered Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

2. Keto Teriyaki Chicken With Sesame Seeds

Keto Teriyaki Chicken With Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/3 cup tamari or soy sauce (gluten-free if needed)
• 2 tablespoons sugar substitute (erythritol) or 1 tablespoon monk fruit sweetener
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• Optional: steamed broccoli for serving

Instructions

1. 1. Pat dry and cut chicken into bite-sized pieces.
2. 2. In a large skillet, heat oil over medium-high heat and brown the chicken; transfer to a plate.
3. 3. Add garlic and ginger to the pan and sauté 1 minute.
4. 4. Return chicken to the pan and whisk in tamari, sweetener, and vinegar; simmer until the sauce thickens and the chicken is cooked through, about 5–7 minutes.
5. 5. Remove from heat; stir in sesame oil and sesame seeds.
6. 6. Serve with steamed broccoli or cauliflower rice.

3. One-Pot Cheesy Taco Skillet

One-Pot Cheesy Taco Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef (or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 (14.5-ounce) can diced tomatoes with green chilies, drained
• 1/2 cup beef broth
• 1 cup shredded Mexican blend cheese
• 1 cup cooked corn or black beans (optional)
• Salt and pepper to taste
• Optional garnishes: chopped cilantro, sour cream

Instructions

1. 1. In a large skillet, brown the meat with onion and garlic; drain excess fat.
2. 2. Stir in taco seasoning and diced tomatoes; cook 1–2 minutes to bloom the spices.
3. 3. Add broth and optional beans or corn; simmer 5 minutes to blend flavors.
4. 4. Sprinkle cheese over the top; cover until melted, 2–3 minutes.
5. 5. Stir to combine; season with salt and pepper.
6. 6. Serve with optional toppings such as cilantro or sour cream.

4. Chicken and Mushroom Casserole

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

Ingredients

• 1 1/2 pounds boneless chicken breasts or thighs, cubed
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar or mozzarella
• 1 teaspoon thyme or parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C) and heat oil in a skillet; sauté onion and garlic until translucent.
2. 2. Add chicken and mushrooms; cook until lightly browned.
3. 3. Stir in broth and cream cheese; simmer until cheese melts and sauce thickens slightly.
4. 4. Stir in cream and season with salt, pepper, and thyme.
5. 5. Transfer to a baking dish; top with shredded cheese.
6. 6. Bake 20–25 minutes until chicken is cooked through and cheese is bubbly.

5. Cheesy Taco Cabbage Skillet

Cheesy Taco Cabbage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups roughly chopped green cabbage (about 4 cups shredded)
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon taco seasoning
• 1/2 cup beef broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions

1. 1. Brown beef with onion and garlic; drain fat.
2. 2. Stir in cabbage; cook until slightly softened, 5–6 minutes.
3. 3. Add tomatoes, taco seasoning, and broth; simmer 6–8 minutes.
4. 4. Sprinkle cheese over top; cover until melted, 2–3 minutes.
5. 5. Season with salt and pepper; garnish with cilantro.

6. Creamy Broccoli

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

Ingredients

• 4 cups broccoli florets (about 1 large head)
• 2 tablespoons cream cheese
• 1/2 cup milk (any kind)
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes

Instructions

1. 1. Blanch broccoli in salted water 2–3 minutes until bright green; drain.
2. 2. In a small saucepan, melt butter; add garlic and cook 1 minute.
3. 3. Stir in milk and cream cheese; whisk until smooth.
4. 4. Add broccoli; toss to coat and heat through; sprinkle parmesan on top.
5. 5. Season with salt, pepper, and optional red pepper flakes.

7. One-Skillet Chicken and Asparagus

One-Skillet Chicken and Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• Zest and juice of 1/2 lemon
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. 1. Season chicken with salt and pepper; brown in a large skillet with olive oil; remove and set aside.
2. 2. In the same pan, add asparagus and garlic; sauté 2–3 minutes.
3. 3. Return chicken to the pan; add broth, cream, and lemon zest; simmer until chicken is cooked through and sauce thickens.
4. 4. Stir in parmesan until melted; finish with lemon juice and adjust seasoning.
5. 5. Garnish with parsley and serve.

8. Cheesy Cabbage Sausage Skillet

Cheesy Cabbage Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb mild Italian sausage, casings removed
• 4 cups shredded green cabbage
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium heat and crumble the sausage; cook until browned.
2. Step 2: Add the onion and garlic; sauté until the onion is translucent and fragrant.
3. Step 3: Stir in the cabbage and pour in the broth; cook until the cabbage is tender-crisp.
4. Step 4: Reduce the heat and stir in the cream; sprinkle in the cheddar cheese and stir until melted and the sauce thickens.
5. Step 5: Season with salt, pepper, and paprika if using; serve hot.

9. Pork Chop with Mushroom Cream Sauce

Pork Chop with Mushroom Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops, about 1 inch thick
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Dijon mustard (optional)

Instructions

1. Step 1: Season the pork chops and pat dry. In a skillet, heat the olive oil and butter over medium-high heat; sear the chops until browned on both sides and nearly cooked through; remove from the pan.
2. Step 2: In the same skillet, add the mushrooms and cook until they release their liquid and brown.
3. Step 3: Add the garlic and cook briefly until fragrant.
4. Step 4: Deglaze with the chicken broth, scraping up any browned bits; simmer for a few minutes.
5. Step 5: Stir in the cream and Dijon mustard (if using); bring to a gentle simmer and reduce slightly.
6. Step 6: Return the pork chops to the pan; cook until they are fully cooked and the sauce coats them.
7. Step 7: Stir in Parmesan, adjust seasoning, and serve.

10. Tuscan Chicken With Sun-dried Tomatoes and Creamy Garlic Sauce

Tuscan Chicken With Sun-dried Tomatoes and Creamy Garlic Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 8 oz sun-dried tomatoes in oil, drained and sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Step 1: Season the chicken and sear in a skillet with olive oil until browned on both sides; remove and set aside.
2. Step 2: In the same skillet, add garlic and sun-dried tomatoes; sauté for 1–2 minutes.
3. Step 3: Pour in the chicken broth and cream; bring to a simmer and stir in Italian seasoning.
4. Step 4: Return the chicken to the pan and simmer until cooked through and the sauce thickens slightly.
5. Step 5: Add spinach and cook until wilted; stir in Parmesan until melted and glossy.
6. Step 6: Season to taste and garnish with fresh basil if desired.

11. Bacon Cheeseburger Skillet

Bacon Cheeseburger Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 6 slices bacon, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup shredded cheddar cheese
• 1/2 cup beef broth
• 1/4 cup ketchup
• 1 tablespoon yellow mustard
• Salt and pepper to taste
• 1 tablespoon butter (or use bacon fat)
• Optional: pickles for topping

Instructions

1. Step 1: In a large skillet, cook bacon until crisp; transfer to a plate and reserve 1–2 tablespoons of the fat.
2. Step 2: Add butter (or use the reserved bacon fat) and sauté onion and garlic until translucent.
3. Step 3: Add ground beef and cook until browned; season with salt and pepper.
4. Step 4: Pour in beef broth, ketchup, and mustard; simmer until the mixture thickens slightly.
5. Step 5: Return the cooked bacon to the pan; sprinkle with cheddar and stir until melted.
6. Step 6: Serve hot, with optional toppings if desired.

12. Sesame Chicken and Broccoli

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

Ingredients

• 1 pound chicken breast pieces
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 1 tablespoon sesame seeds for garnish
• Salt and pepper to taste

Instructions

1. Step 1: Heat sesame oil in a large skillet and cook chicken until browned and cooked through; remove.
2. Step 2: Add broccoli and a splash of water; stir-fry until bright and crisp-tender.
3. Step 3: In a bowl, whisk together soy sauce, honey, rice vinegar, and broth.
4. Step 4: Return chicken to the pan and pour in the sauce; simmer until the sauce lightly thickens.
5. Step 5: Stir in the cornstarch slurry and cook until glossy and thickened.
6. Step 6: Garnish with sesame seeds, season to taste, and serve.

13. Chicken Thighs with Creamed Spinach

Chicken Thighs with Creamed Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in chicken thighs, skin on
• 1 tablespoon olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 10 ounces fresh spinach
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Step 1: Season the chicken thighs and brown in a skillet with olive oil until the skin is crisp and the meat is cooked halfway; remove.
2. Step 2: In the same skillet, sauté onion and garlic until soft.
3. Step 3: Add spinach and cook until wilted.
4. Step 4: Pour in cream and broth; simmer until the mixture slightly thickens.
5. Step 5: Return the chicken to the pan; simmer until cooked through.
6. Step 5: Stir in Parmesan, season, and serve.

14. Creamy Mustard Pork Chops with Sauteed Vegetables

Creamy Mustard Pork Chops with Sauteed Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 cups mixed vegetables (bell peppers, zucchini, mushrooms)
• Salt and pepper to taste
• 1 teaspoon dried thyme

Instructions

1. Step 1: Sear pork chops in a skillet with a splash of oil until browned; remove and set aside.
2. Step 2: In the same pan, sauté the vegetables until tender-crisp; season lightly.
3. Step 3: Deglaze with chicken broth and bring to a light simmer.
4. Step 4: Add cream and both mustards; simmer until the sauce thickens.
5. Step 5: Return pork chops to the pan; cook until they are fully cooked and the sauce coats the chops.
6. Step 6: Season to taste and serve.

15. Salmon in Roasted Pepper Sauce

Salmon in Roasted Pepper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 red bell peppers
• 1/2 onion
• 2 garlic cloves
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Roast the peppers, onion, and garlic until the skins are charred; remove and let cool.
2. Step 2: Remove skins from peppers and blend with a little broth and cream to form a smooth sauce (or chop peppers finely and simmer in the sauce).
3. Step 3: Season the salmon with salt and pepper and sear in olive oil until golden.
4. Step 4: Pour the pepper sauce over the salmon and simmer briefly to meld flavors.
5. Step 5: Garnish with parsley if desired and serve.

16. Dirty Cauliflower Rice Recipe with Ground Meat

Dirty Cauliflower Rice Recipe with Ground Meat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups cauliflower rice
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon Cajun seasoning
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)
• 2 tablespoons chopped green onions

Instructions

1. Step 1: Heat oil in a skillet; cook onion and garlic until softened.
2. Step 2: Add ground beef and brown until cooked through; season with salt and pepper.
3. Step 3: Stir in tomato paste and the spices to bloom their flavors.
4. Step 4: Add cauliflower rice and beef broth; cook until the cauliflower is tender and flavors meld.
5. Step 5: Stir in cheddar cheese (if using) and green onions; adjust seasoning and serve.

17. Creamy Tuscan Chicken

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

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, sliced
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Step 1: Season the chicken and sear in olive oil until browned; remove and set aside.
2. Step 2: Add garlic to the pan and sauté until fragrant.
3. Step 3: Add sun-dried tomatoes and cook for 1–2 minutes.
4. Step 4: Pour in chicken broth and cream; simmer until slightly thickened.
5. Step 5: Add spinach and cook until wilted; return chicken to the pan and simmer until cooked through.
6. Step 6: Stir in Parmesan and Italian seasoning; season to taste and serve.

18. Pork Chops with Garlic Butter & Mushrooms

Pork Chops with Garlic Butter & Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine or chicken broth (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1. Pat the pork chops dry and season both sides with salt and pepper.
2. 2. In a large skillet, heat the olive oil over medium-high heat and sear the chops until browned, about 3–4 minutes per side. Transfer to a plate and tent with foil.
3. 3. In the same skillet, add 2 tablespoons butter and sauté mushrooms until golden and their moisture evaporates.
4. 4. Add minced garlic and cook 30 seconds more, then pour in the wine or broth to deglaze the pan.
5. 5. Stir in the remaining 2 tablespoons butter and thyme until the sauce is glossy and slightly thickened.
6. 6. Return the pork chops to the pan and cook until they reach an internal temperature of 145°F (63°C), about 2–4 minutes.
7. 7. Spoon garlic butter mushrooms over the chops, garnish with parsley, and serve.

19. One Pan Cheesy Jalapeño Chicken

One Pan Cheesy Jalapeno Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 chicken breasts’]

One-pan cheesy jalapeño chicken – a hassle free dinner anyone can make. It’s a quick, flavorful, and satisfying meal that requires minimal effort. Keto, high protein and gluten-free.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 white onion (finely chopped)
• 2 jalapenos (seeded and diced)
• 3 garlic cloves (minced)
• 1/4 cup heavy cream
• 1/3 cup chicken broth
• 2 oz cream cheese
• 1 cup cheddar cheese (shredded)
• Sliced jalapenos (for garnish)

Instructions

1. Combine cumin, paprika, chili, garlic, salt and black pepper in a small bowl.
2. Rub all sides of the chicken breasts with the mixture of spices.
3. Heat up a large skillet to medium-high heat. Add olive oil. Brown the chicken breasts in the skillet for 2-3 minutes on each side and set them aside.
4. Add butter to the skillet. Then, onion, jalapenos and garlic. Sauté for about 3-4 minutes.
5. Pour in the heavy cream, chicken broth, cream cheese and reduce the heat to low. Stir the mixture until the cream cheese melts. Around 2-3 minutes.
6. Add 1/2 cup of cheddar cheese and stir it in.
7. Now, add in the chicken breasts and cover with the remaining 1/2 cup of cheddar cheese.
8. Place a lid on the skillet and simmer over low heat for 6-8 minutes. Remove from heat and garnish with slices of jalapenos on top.

20. Sausage and Cabbage Skillet

One Pan Cheesy Jalapeno Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 chicken breasts’]

One-pan cheesy jalapeño chicken – a hassle free dinner anyone can make. It’s a quick, flavorful, and satisfying meal that requires minimal effort. Keto, high protein and gluten-free.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 white onion (finely chopped)
• 2 jalapenos (seeded and diced)
• 3 garlic cloves (minced)
• 1/4 cup heavy cream
• 1/3 cup chicken broth
• 2 oz cream cheese
• 1 cup cheddar cheese (shredded)
• Sliced jalapenos (for garnish)

Instructions

1. Combine cumin, paprika, chili, garlic, salt and black pepper in a small bowl.
2. Rub all sides of the chicken breasts with the mixture of spices.
3. Heat up a large skillet to medium-high heat. Add olive oil. Brown the chicken breasts in the skillet for 2-3 minutes on each side and set them aside.
4. Add butter to the skillet. Then, onion, jalapenos and garlic. Sauté for about 3-4 minutes.
5. Pour in the heavy cream, chicken broth, cream cheese and reduce the heat to low. Stir the mixture until the cream cheese melts. Around 2-3 minutes.
6. Add 1/2 cup of cheddar cheese and stir it in.
7. Now, add in the chicken breasts and cover with the remaining 1/2 cup of cheddar cheese.
8. Place a lid on the skillet and simmer over low heat for 6-8 minutes. Remove from heat and garnish with slices of jalapenos on top.

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.