21 High Protein Dinners for Insulin Resistance

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. Crockpot Marry Me Chicken

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

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘4’, ‘4 chicken breasts with sauce’]

This meal is super easy to make with a crockpot, creamy and flavorful. The recipe is gluten-free, high in protein, and low in carbs, making it a guilt-free comfort food!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp virgin olive oil
• 1 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp dried thyme
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream (warmed slightly in the microwave)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil leaves (chopped)

Instructions

1. Season the chicken breasts evenly with the sea salt and black pepper. Heat the olive oil and butter together in a skillet over medium heat.
2. Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. Transfer the chicken to the crockpot, including any remaining butter and pan juices.
3. In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, smoked paprika, crushed red pepper, dried basil, dried oregano, and dried thyme. Stir well to combine, then pour the mixture evenly over the chicken in the crockpot.
4. Sprinkle the chopped sun-dried tomatoes over the top of the chicken. Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the chicken is fully cooked.
5. Once cooked, remove the chicken from the crockpot and set it aside, keeping it warm.
6. Warm up the heavy cream slightly in a microwave. Add the heavy cream and Parmesan cheese to the sauce in the crockpot. Stir until the sauce is smooth and creamy.
7. Return the chicken to the crockpot and spoon the sauce over the top. Let it sit on the warm setting for about 5–10 minutes to allow the flavors to come together.
8. Finish by sprinkling the chopped fresh basil over the chicken before serving.

2. Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 plates’]

This Slow Cooker Chicken is rich, creamy, and cheesy, infused with Italian herbs, garlic, and a subtle tang. High in protein, gluten-free, and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp dried parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 garlic cloves (minced)
• 2 10.5 oz cans cream of mushroom soup
• 8 oz cream cheese (softened)
• Chives (chopped)

Instructions

1. Add the chicken breasts into the slow cooker.
2. In a small bowl, combine Italian seasoning, onion powder, dried parsley, sea salt and black pepper.
3. Sprinkle the mix all over the chicken inside the crockpot.
4. Using a garlic press, press garlic cloves over the chicken and leave it there.
5. Now, pour the cream of mushroom soup over the chicken.
6. Cook on low for 6-8 hours. Shred the chicken with two forks and give it a mix.
7. Add in the cream cheese, stir and cook on high for 1 hour.
8. Give the cream cheese chicken another stir.
9. Sprinkle with chives before serving. Serve with rice, potatoes or salad.

3. Baked Pesto Mozzarella Chicken

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 chicken breasts’]

Cheesy, savory, and packed with earthy garlic flavors, this Baked Pesto Mozzarella Chicken is a high-protein, gluten-free, and low-carb dinner.

Ingredients

• 4 large chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp paprika
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• ½ cup basil pesto
• 8 oz fresh mozzarella (sliced)
• 1 cup cherry tomatoes (halved)

Instructions

1. Preheat the oven to 425F and spray a large casserole dish with cooking spray or cover with any other oil.
2. Place chicken on the baking dish in a single layer and drizzle with olive oil.
3. Cover chicken breasts with salt, black pepper, paprika, garlic powder and Italian seasoning. You’ll want to flip them to make sure both of sides of the chicken breast are covered with seasonings.
4. Cover both sides of the chicken breasts with basil pesto. Use a tablespoon to spread the pesto around. Use tongs to flip the breasts carefully to cover both sides.
5. Cover the chicken with mozzarella slices and halved cherry tomatoes.
6. Cover the casserole dish with foil. Bake in the oven covered for 25 minutes. Then, uncover and bake for another 10-15 minutes until the mozzarella melts and the chicken is fully cooked throughout.

4. Crockpot Butter Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 bowls’]

Rich, creamy slow cooker butter chicken with aromatic Indian spices. High in protein and gluten-free, this hands-off recipe requires minimal effort, just add ingredients and let the crockpot do the work!

Ingredients

• 16 oz tomato sauce
• 5 cloves garlic (minced)
• 2 tbsp fresh ginger (grated)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp honey
• 2 lbs chicken thighs
• 3 tbsp unsalted butter (cold and chopped)
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
2. Add the chicken thighs and coat them in the sauce.
3. Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
4. Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
5. Add the heavy cream to the crockpot and whisk to create a creamy sauce.
6. Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.

5. Creamy Pesto Chicken with Roasted Tomatoes

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy pesto chicken is rich and flavorful, with juicy chicken, roasted tomatoes, aromatic garlic, and nutty parmesan. It’s high-protein, low-carb, and gluten-free.

Ingredients

• 1 1/2 cups grape tomatoes
• 4 tbsp olive oil (divided)
• Salt and black pepper (to taste)
• 1 tbsp garlic powder
• 1 tbsp paprika powder
• 4 large chicken breasts (skinless and boneless)
• 1/2 yellow onion (chopped)
• 4 cloves garlic (minced)
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 tsp red chili pepper flakes

Instructions

1. Preheat the oven to 400F. Add grape tomatoes to the baking sheet with parchment paper, cover with 2 tbsp olive oil, salt and black pepper. Toss to cover the tomatoes, spread them around the baking sheet, and roast in the oven for 20 minutes.
2. While the tomatoes are roasting, combine garlic powder, paprika powder, salt, and black pepper in a small bowl.
3. Cover the chicken breasts with the mixture of spices on both sides.
4. Heat up a shallow Dutch oven or a large skillet over medium-high heat. Add in the 2 tbsp of olive oil and cook chicken breasts for 5 minutes on each side until they brown up.
5. Remove the chicken and set it aside. Add chopped onion to the same skillet and cook for 3-5 minutes until the onion looks caramelized. Then, add in the garlic and cook for another 30s.
6. Add in the pesto, give it a mix, then pour in the heavy cream and add parmesan cheese and red chili pepper flakes. Stir and bring to a simmer.
7. Now add the chicken breasts back into the skillet and roasted tomatoes. Cook until the chicken is fully cooked. Serve immediately.

6. Mediterranean Chicken Bake

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

Recipe details: Prep: PT7M · Cook: PT40M · Total: PT57M · Yield: [‘4’, ‘4 chicken breasts’]

Get all the vibrant flavors of Kalamata olives, cherry tomatoes, and feta cheese in this easy-to-make recipe. This recipe is low-carb (only 9 grams of net carbs), high in protein, and gluten-free.

Ingredients

• 4 chicken breasts (boneless, skinless)
• Salt and black pepper (to taste)
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 cups cherry tomatoes (halved)
• 1 cup Kalamata olives (pitted and halved)
• 1 large red onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 6 cloves garlic (minced)
• 1/4 cup extra virgin olive oil
• 1/4 cup feta cheese (crumbled)
• Fresh parsley (chopped)
• Sliced lemon

Instructions

1. Preheat your oven to 400F and lightly grease a 9×13 casserole dish.
2. Place the chicken breasts in the dish. Season both sides with salt, black pepper, paprika, dried oregano, thyme, and basil.
3. Add the cherry tomatoes, olives, red onion, bell pepper, and garlic around the chicken. Drizzle everything with olive oil and gently toss the vegetables to coat.
4. Bake for 35–40 minutes, or until the chicken is fully cooked.
5. Once done, remove from the oven and sprinkle the feta cheese over the top.
6. Garnish with fresh parsley and sliced lemon.

7. Baked Crack Chicken

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

Recipe details: Prep: PT20M · Cook: PT31M · Total: PT51M · Yield: [‘4’, ‘4 chicken breasts’]

This crack chicken is cheesy, buttery and flavorful. A filling and satisfying dinner. The recipe is keto-friendly, with just 3.4g of net carbs , high protein and gluten-free.

Ingredients

• 4 slices thick-cut bacon (diced)
• 2 tbsp butter
• 4 chicken breasts (boneless and skinless)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper (to taste)
• ½ cup cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried dill
• ½ tsp dried chives
• ½ cup cheddar cheese (shredded)
• Fresh dill (chopped)
• Green onion (chopped)

Instructions Chicken

1. Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
2. Pound your chicken breasts to around ¼-1/2 inch thickness. You can wrap it in a cling film to avoid splashing.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken. Rub it in and set aside.
4. Heat up a large frying pan to medium-high heat, and cook diced bacon until it’s crispy. Remove bacon from the pan, but leave the fat in it. Set the bacon aside.
5. Add 1 tbsp of butter to the frying pan with the bacon fat in it. Add in your chicken breasts. Cook on one side for 2-3 minutes until chicken breasts have browned.
6. Flip the chicken breasts and add another 1 tbsp of butter to the frying pan. Cook until browned – about 2-3 minutes.
7. Remove the chicken breasts from the frying pan, place them in the baking dish, and set aside.

Cream Cheese

1. In a small bowl, combine all of the cream cheese ingredients.
2. Top up each chicken breast with around 2 tbsp of cream cheese and spread it out evenly.

Topping and Garnish

1. Add half of the diced bacon on top of each chicken breast.
2. Sprinkle with cheddar cheese and bake in the oven for 15-17 minutes until the chicken is fully cooked through and the cheese has slightly browned on top.
3. Garnish with the other half of the diced bacon, fresh dill, and green onion. This is where you can sprinkle additional black pepper and salt over the top.

8. One Pan Balsamic Chicken

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

Recipe details: Prep: PT10M · Cook: PT26M · Total: PT41M · Yield: [‘4’, ‘4 chicken breasts’]

This aromatic balsamic chicken is cheesy, tangy, flavorful and full of nutrition. With whooping 61g of protein per serving, it makes for a delicious, quick dinner. Gluten-free and high protein

Ingredients

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 8 oz fresh mozzarella
• 2 cups grape tomatoes (halved)
• 2 tbsp fresh basil (chopped)
• 2 tbsp vegetable oil
• 2 lb chicken breasts (boneless and skinless, pounded to even thickness)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix together balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, onion powder, garlic powder and Dijon mustard.
3. In a separate bowl, tear mozzarella into pieces with your hands. Add in the grape tomatoes and chopped basil. Season with salt and black pepper. Toss all of the ingredients together to combine.
4. Heat up a large, oven-safe skillet over medium-high heat. Add vegetable oil and let it heat up.
5. Season the chicken with salt and black pepper, and add to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown.
6. Give the balsamic vinegar mixture another swirl and pour it over the chicken. Let it come to a simmer, and scrape off any browning off the pan.
7. Remove the pan from the heat, cover the chicken with the mozzarella mixture, and bake in the oven uncovered for 18-23 minutes until the chicken is fully cooked.
8. Let it sit for 3-5 minutes before serving. Enjoy!

9. Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!

Ingredients

• 2 cups cherry tomatoes (diced)
• 1 medium white onion (chopped)
• 1 large jalapeño (chopped)
• A bunch of cilantro (chopped)
• 1/2 lime (juiced)
• 1/2 tsp salt (divided)
• 2 lbs chicken breast (boneless and skinless, diced)
• 1/2 tsp cumin
• 1 tsp paprika powder
• 1 tbsp garlic powder
• 1/4 tsp red chili pepper flakes
• 1/4 tsp black pepper
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
2. In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
3. Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
4. Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
5. Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
6. Garnish with extra cilantro before serving.

10. 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.

11. Fajita Chicken Casserole

Fajita Chicken Casserole 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’]

Cheesy fajita chicken casserole recipe that’s perfect for family dinner. Low carb, high protein, and gluten-free!

Ingredients

• 4 small chicken breasts (skinless, boneless)
• 1 tbsp olive oil
• 1 red bell pepper (seeded and cut into strips)
• 1 green bell pepper (seeded and cut into strips)
• 1 yellow onion (finely chopped)
• 1 cup mozzarella (shredded)
• Fresh cilantro (chopped)
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F. Spray a baking dish with oil.
2. In a small bowl, combine Fajita seasoning ingredients. Use most of it to cover the chicken breasts, but leave a little bit aside for vegetables.
3. Place chicken breasts in the baking dish and drizzle with olive oil. Now, top them up with bell peppers and onion. Sprinkle with the remaining Fajita seasoning.
4. Finally, top them up with shredded mozzarella.
5. Bake in the oven for 25-30 minutes until the chicken is cooked through. It will depend on how thick the chicken breasts are; the thicker they are, the longer they’ll take to cook.
6. Once cooked, broil for 2 minutes to crisp up the top. Garnish with cilantro before serving.

12. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

13. Crockpot Pesto Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 chicken breasts’]

This crockpot pesto chicken is a simple slow cooker recipe with tender chicken, basil pesto, and parmesan. It is high protein, low carb and gluten-free.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 cup pesto
• Sea salt and black pepper (to taste)
• 4 tbsp pesto
• 1 Roma tomato (chopped)
• 2 tbsp parmesan (grated)

Instructions

1. Add the chicken breasts into a crockpot. Seasoning with Italian seasoning, salt, and black pepper on all sides.
2. Cover the chicken breasts with pesto using a tablespoon, covering all of the chicken.
3. Cook for 4-5 hours on low heat until the chicken fully cooks through. 2 hours in, check whether the chicken is not dry. If dry, pour in some vegetable broth and continue checking accordingly.
4. Cover the chicken with a little bit more pesto (1 tbsp per chicken breast) or any other sauce you love. Top up with chopped tomato and grated parmesan. Serve with rice, potatoes, pasta, or vegetables.

14. 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.

15. Baked Caesar Chicken

Baked Caesar 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: [‘5’, ‘5 chicken breasts’]

Thi Baked Caesar Chicken is creamy, cheesy, and crispy. A low-carb and high protein meal everyone will love.

Ingredients

• 2 lbs chicken breast (boneless, skinless, thin)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 tbsp creamy Caesar dressing
• 1 cup parmesan (shredded)
• 1 cup Caesar-style croutons (crushed into crumbs)
• 1 tbsp butter (melted)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F and prepare a casserole dish.
2. Pound the chicken breasts if they’re not thin and place them in a casserole dish. Sprinkle with salt and black pepper.
3. Spread creamy Caesar dressing on the chicken breasts and sprinkle with parmesan cheese all over the chicken breasts.
4. In a small bowl, combine crushed croutons with melted butter.
5. Sprinkle the crouton mixture over the cheese and bake in the oven for 20-30 minutes until the chicken fully cooks. If the cheese and croutons are browning up too much, just cover the casserole dish with foil.
6. Sprinkle with chopped parsley and serve.

16. Chicken Mozzarella Bake

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

Recipe details: Prep: PT15M · Cook: PT34M · Total: PT49M · Yield: [‘4’, ‘4 chicken breasts’]

This Chicken Mozzarella Bake is cheesy, savory, and flavorful. It’s a high-protein dinner recipe you can make in just one pan. Just pop this gluten-free chicken dinner into the oven, and 30 minutes later you’ve got yourself a perfect keto dish!

Ingredients

• 4 small chicken breasts (skinless, boneless, thin or pounded out)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• Salt & black pepper (to taste)
• 2 tbsp extra virgin olive oil
• 1 can chopped tomatoes (16 oz)
• 3 garlic cloves (minced)
• 1/2 red onion (finely chopped)
• 2 tsp oregano
• salt and black pepper to taste
• 1 cup grated mozzarella
• A few basil leaves (chopped for garnish)

Instructions

1. Preheat the oven to 375F.
2. Take your chicken breasts. Make sure the breasts you use are smaller and thinner, if not, pound them out to ensure they have flavor later on.
3. On a cutting board, make cuts on one side of the chicken breasts without fully cutting through. This will help for the seasonings to get inside the meat.
4. Flip your chicken breasts on the board and sprinkle with half of the garlic powder, onion powder, Italian seasoning, salt and black pepper. Rub the seasoning in.
5. Place your chicken breasts into a baking dish with the cut-up side facing up.
6. Sprinkle with the remainder of the seasonings so both sides are covered. Drizzle with olive oil.
7. Rub it in like you did with the other side. The more seasoning gets inside the cuts, the more flavor there’ll be.
8. In a bowl mix together sauce ingredients: chopped tomatoes, minced garlic, red onion, oregano, salt and black pepper.
9. Cover chicken breasts with tomato sauce and sprinkle with grated mozzarella.
10. Bake in the oven for 25-30 minutes. Broil for 2 minutes afterwards to golden up the cheese. Make sure it doesn’t burn, so watch the oven.
11. Serve with chopped basil sprinkled over the top.

17. Caprese Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘4’, ‘4 chicken breasts’]

Enjoy melted mozzarella, sweet tomatoes, and tangy balsamic in every bite. This high-protein, gluten-free, and low-carb meal is perfect for a healthy dinner, and it packs nearly 60g of protein per serving!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese
• Fresh basil (chopped)
• 2 tbsp chicken broth (low sodium)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp basil pesto
• 1 tbsp honey
• 1 tsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 425F and lightly grease a 9×13-inch baking dish.
2. Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker ends with a meat mallet or a small pan until the chicken is even in thickness. This helps it cook evenly.
3. Place the chicken breasts in the prepared baking dish.
4. Prepare the sauce in a small bowl. Whisk together the chicken broth, balsamic vinegar, olive oil, pesto, honey, cornstarch, minced garlic, salt, and black pepper.
5. Pour the sauce over the chicken and scatter the cherry tomatoes around the chicken in the dish.
6. Bake for 18–22 minutes until the chicken is fully cooked.
7. Top each chicken breast with mozzarella. Switch the oven to broil and cook for 1–2 minutes, just until the cheese melts and becomes slightly golden.
8. Sprinkle with fresh chopped basil before serving.

18. One Pan Cheesy Jalapeno 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.

19. Cajun Chicken with Sweet Peppers

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

Recipe details: Prep: PT5M · Cook: PT32M · Total: PT37M · Yield: [‘4’, ‘4 chicken breasts’]

This cheesy chicken is spicy and earthy, packed with nutrition and flavors. Most importantly, it’s one of the easiest dinners you’ll ever make requiring very little prep. It’s high-protein with 51g of protein per chicken breast, low carb and gluten-free.

Ingredients

• 2 long sweet peppers (thinly sliced)
• 4 small chicken breasts
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• ¼ tsp salt
• 1/8 tsp black pepper
• 6 cloves garlic (minced)
• 1 cup cream cheese
• ½ cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 375 and spray a baking dish with oil.
2. Cover the baking dish with sliced peppers and place chicken breasts on top of them.
3. In a small bowl, combine smoked paprika, onion powder, cayenne pepper, oregano, salt and black pepper.
4. Sprinkle the chicken with mixture of spices and minced garlic, do make sure you leave enough to cover both sides of the chicken. Rub the garlic and spices into them to increase the flavor.
5. Top each chicken breast with around 2 tbsp of cream cheese. Make sure to use up all of the cream cheese.
6. Sprinkle the baking dish with cheddar cheese.
7. Bake in the oven for 25-30 minutes until the chicken is cooked through. Broil for 2 minutes to golden up the cheese.
8. Place some of the pepper slices on top of the chicken breasts before serving. Enjoy!

20. Low Carb Chicken Mushroom Soup

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This low carb chicken mushroom soup is packed with tender chicken, earthy mushrooms, and rich creamy flavors. It’s keto, high in protein and gluten-free.

Ingredients

• 2 tbsp olive oil
• 2 ½ lb chicken breasts (diced into 1-inch cubes)
• 1 lb baby button mushrooms (sliced)
• 1 lb baby Bella mushrooms (sliced)
• 1 large yellow onion (finely chopped)
• 8 garlic cloves (minced)
• 2 tsp dried thyme
• 2 tsp ground Marjoram
• 5 tbsp grape juice
• 5 cups chicken broth
• 6 oz cream cheese
• ½ cup Parmesan cheese (grated)
• ⅓ cup cheddar cheese (shredded)
• Leftover mushroom (pan-fried)
• Cheddar cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
2. Remove the chicken from the pot and set aside.
3. Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
4. Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
5. Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
6. Add cream cheese, Parmesan, and cheddar and whisk to mix well.
7. Pan-fry the mushroom you set aside, if any, before using it as garnish.
8. Garnish with the mushroom, cheddar cheese, and fresh parsley.

21. Lazy Pesto Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

Get all the delicious earthy flavor of basil pesto mixed with gooey mozzarella cheese. This dish is simple, high protein, low-carb, gluten-free, and packed with 40 grams of protein.

Ingredients

• 4 chicken breasts (boneless and skinless)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup basil pesto (divided)
• 1 cup mozzarella (shredded)

Instructions

1. Preheat your oven to 375F. Lightly grease a 9×12-inch baking dish with cooking spray
2. Slice each chicken breast lengthwise into three strips. Season the chicken pieces with salt and black pepper.
3. Spread ¼ cup of the pesto evenly across the bottom of the dish.
4. Arrange the chicken strips in the dish and spread the remaining ¼ cup pesto over the top.
5. Cover the dish with aluminum foil and bake for 25 minutes.
6. Remove the foil, sprinkle the mozzarella cheese over the chicken, and return the dish to the oven uncovered. Bake for an additional 5 minutes, or until the cheese melts and the chicken is fully cooked.
7. For a lightly golden top, you can broil for 2–3 minutes at the end.

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.