21 High Protein Low Carb Recipes with 40G+ Protein

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 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.

2. 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.

3. Crockpot Sesame Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’, ‘6 bowls’]

It’s slightly sweet, savory, and ridiculously tender. This crockpot sesame chicken is easy to make, it’s gluten-free, high in protein, and perfect when you need a quick meal.

Ingredients

• 1 ½ lbs chicken breast (boneless and skinless)
• 1 ½ lbs chicken thighs (boneless and skinless)
• 4 cloves minced garlic
• ½ cup coconut aminos
• ¼ cup honey
• ⅓ cup ketchup (low sugar)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp sesame seeds
• 2 scallions (chopped)

Instructions

1. In a small bowl, combine minced garlic, coconut aminos, honey, ketchup, and rice vinegar.
2. In a separate small bowl, stir the cornstarch and water until smooth, then whisk it into the sauce we’ve just mixed together until fully combined.
3. Place the chicken breasts and thighs into the slow cooker. Pour the sauce evenly over the chicken, gently shifting the pieces so the sauce coats the bottom and sides as well.
4. Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is tender, easily shredded, and reaches an internal temperature of at least 165F.
5. Shred the chicken into bite-sized pieces directly in the slow cooker. Sprinkle with sesame seeds and sliced green onions, then serve warm. It will go perfectly with rice.

4. Cheesy French Onion Chicken

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

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘3’, ‘3 chicken breasts’]

This French Onion Chicken Bake delivers all the rich flavor—caramelized onions, garlic, and melty cheese in every bite. Low Carb and High in Protein.

Ingredients

• 3 chicken breasts (boneless and skinless)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp oregano
• A pinch crushed chili pepper flakes
• Salt and black pepper (to taste)
• 2 tbsp butter (unsalted)
• 5 large yellow onions (thinly sliced)
• 1/4 cup chicken broth
• 4 cloves garlic (minced)
• 1 cup mozzarella cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F. Spray a casserole dish with oil.
2. Pound chicken breasts to thin them out a little bit, season them with garlic powder, onion powder, oregano, chili pepper flakes salt, and black pepper. Go easy on the salt as other ingredients will have it. Place chicken breasts inside the casserole dish.
3. Place a skillet over medium-high heat. Add in the butter and let it melt. Add in the onions and cook them until they’re caramelized, occasionally giving them a stir. Once the pan starts getting dry, pour in the chicken broth to prevent it from burning, continue stirring until the onions brown up fully.
4. Finally, add in the minced garlic and cook for 30s until fragrant. Remove from heat and the onion cool down for 5 minutes.
5. Take the caramelized onion and place it on top of each chicken breast, covering them. Sprinkle with mozzarella cheese and bake in the oven for 20-25 minutes. The cheese should be bubbling and, most importantly, the chicken breasts should be fully cooked.
6. Broil for 2 minutes so the cheese turns slightly golden. Remove from the oven and garnish with fresh parsley before serving.

5. Low Carb Chicken Fajita Soup

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Dive into this hearty chicken fajita soup! Keto, gluten-free, and packed with creamy goodness, bold heat, and lots of flavor—perfect for a high-protein meal.

Ingredients

• 1 tbsp butter
• 1 yellow onion (chopped)
• 1 green bell pepper (diced)
• 1/2 green chilli (finely chopped)
• 4 garlic cloves (minced)
• 2 cups chicken broth
• 6 oz cream cheese
• 2 14.5 oz cans diced tomatoes
• ½ cup heavy cream
• 3 tbsp taco seasoning
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• Salt and black pepper (to taste)
• Shredded cheddar cheese
• Avocado sliced
• Limes (sliced)
• Sour cream
• Fresh cilantro

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the butter, chopped onion, green bell pepper. Cook for 3-5 minutes until the onion softens.
2. Add in green chili and garlic and cook for another 30 seconds.
3. Lower the heat and add chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning into the pot. Whisk all the ingredients until one smooth texture.
4. Add in the shredded cooked chicken and stir the pot. Cook for 10 minutes until the cheese completely melts and the chicken heats up.
5. Salt and pepper the soup once finished.
6. Top up with cheddar, avocado slices, lime slices, sour cream, and fresh cilantro before serving.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. Creamy Tuscan Chicken

Creamy Tuscan 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 servings’]

This Creamy Tuscan Chicken recipe is easy to make and comes out so juicy and flavorful in a sauce flavorful from sun-dried tomatoes, parmesan cheese, spinach and garlic.

Ingredients

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ground black pepper (to taste)
• 4 large chicken breasts
• 2 tablespoons oil (reserved from sun-dried tomatoes)
• 2 tablespoons butter
• 1 tablespoon flour
• 1 ½ cups low sodium chicken broth
• ½ cup heavy cream
• 1 (8.5-oz) jar sun-dried tomatoes (drained (2 tablespoons oil reserved for chicken))
• 1 teaspoon Italian seasoning
• ½ teaspoon dried garlic powder
• ground black pepper (to taste)
• 3 cups baby spinach
• ⅓ cup grated parmesan cheese

Instructions

1. Combine all seasonings for chicken in a small bowl. Rub all over chicken to season.
2. Heat oil in a large skillet over medium-high heat (careful, may splatter). Add chicken and brown about 2 minutes on either side, until nicely colored (chicken doesn’t have to cook through yet). Remove and set aside on a plate.
3. Return skillet to medium-low heat (do not drain or wipe skillet). Add butter and melt. Remove skillet from heat and stir flour into melted butter until smooth. Return to medium-low heat and cook 1-2 minutes, until frothy.
4. Gradually whisk chicken broth into skillet, making sure to keep any lumps from forming. Stir in cream, tomatoes, Italian seasoning, garlic powder and ground black pepper.
5. Return chicken to skillet, turning a few times to coat with sauce. Bring to a simmer over medium heat, then reduce heat to a gentle simmer and cover skillet with a lid. Simmer chicken for 5-10 minutes, checking from time to time to stir sauce, until chicken reaches an internal temperature of 165°F.
6. Remove chicken and keep warm on a plate. Stir baby spinach and parmesan cheese into sauce and simmer until spinach has wilted, 1-2 minutes. Check for seasoning, then serve with chicken.

12. 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!

13. Buffalo Chicken Cottage Cheese Bowl

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 bowls’]

This Buffalo Chicken Cottage Cheese Bowl delivers spicy buffalo flavor with creamy cottage cheese—high in protein, low in carbs, and keto-friendly!

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 4 tbsp Buffalo wing sauce
• 1 cup cottage cheese
• 2 small stalks celery (diced)
• 1 carrot (shredded)
• 4 tbsp Ranch dressing
• Green onion (chopped)

Instructions

1. Add chicken breasts to a saucepan, submerge them in water, and place the pan over medium-high heat. Bring the water to a boil and lower the heat, boiling until the chicken is fully cooked. It should take around 10 minutes.
2. Remove the chicken from the saucepan and shred it with two forks.
3. Add Buffalo wing sauce to the chicken and toss until the chicken is well coated.
4. Divide cottage cheese, celery, carrot, and chicken into 2 bowls. Drizzle with Ranch dressing and sprinkle with chopped green onion. Salt and pepper if needed.

14. 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.

15. Crockpot Mississippi Chicken

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

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’, ‘6 plates’]

This juicy, tender chicken is slow-cooked with ranch seasoning, savory gravy, and tangy pepperoncini for a flavor-packed dish everyone will love. It’s high protein, low-calorie and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix
• 1/2 cup butter (unsalted)
• 1 cup pepperoncini peppers (sliced and drained)
• 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

1. Add the chicken breasts to the slow cooker. Cover with the ranch seasoning and gravy mix.
2. Place butter on top of the seasoned chicken, and add pepperoncini peppers. Cover with pepper juice.
3. Cook on high heat for up to 4 hours or on low heat for 6-8 hours. Shred the chicken with two forks before serving.
4. Serve with rice, potatoes, egg noodles, or a salad for a healthier version!

16. Mozzarella Stuffed Chicken Breast with Pesto

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

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

17. 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.

18. 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!

19. 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.

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. 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.

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.