Craving quick, satisfying dinners that won’t derail your keto lifestyle? Look no further than versatile ground chicken! From zesty skillet meals to comforting casseroles, these 20 delicious recipes transform simple ingredients into mouthwatering meals in minutes. Get ready to discover your new go-to favorites that make healthy eating feel effortless and exciting.
Keto Ground Chicken Stir-Fry with Vegetables
Tired of complicated keto dinners that leave you with a sink full of dishes? This keto ground chicken stir-fry is your new weeknight hero—it comes together in one pan and packs serious flavor without the carbs. You’ll love how the savory chicken plays off the crisp-tender veggies in every bite.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the perfect balance of flavor and not too much grease)
– 2 tbsp avocado oil (my high-heat favorite—it won’t smoke up your kitchen like olive oil sometimes does)
– 1 cup chopped broccoli florets (cut them small so they cook fast and evenly)
– 1/2 cup sliced bell peppers, any color (I use a mix for extra color and a slight sweetness)
– 1/4 cup chopped yellow onion (don’t skip this—it adds a nice aromatic base)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 tbsp soy sauce or coconut aminos (I reach for coconut aminos to keep it low-sodium and gluten-free)
– 1 tsp sesame oil (just a drizzle at the end makes all the difference)
– 1/2 tsp red pepper flakes (adjust to your spice tolerance—I add a pinch more for a kick)
Instructions
1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the ground chicken to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: If there’s excess liquid in the pan, drain it off now to help the chicken crisp up slightly.
5. Push the cooked chicken to one side of the skillet and add the remaining 1 tbsp avocado oil to the empty space.
6. Add the chopped onion and sliced bell peppers to the oil and sauté for 2 minutes until they start to soften.
7. Stir in the broccoli florets and cook for another 3 minutes, until bright green and slightly tender.
8. Tip: Don’t overcrowd the pan—if your skillet is small, cook the veggies in batches to keep them crisp.
9. Add the minced garlic and red pepper flakes to the skillet and stir everything together for 30 seconds until fragrant.
10. Pour in the soy sauce or coconut aminos, scraping the bottom of the pan to lift any browned bits.
11. Drizzle the sesame oil over the stir-fry and toss to combine all ingredients evenly.
12. Tip: Let the stir-fry sit untouched for 1 minute at the end to develop a light sear on the veggies.
13. Remove the skillet from the heat and serve immediately.
Keep it simple by scooping this straight into bowls, or get creative—it’s fantastic wrapped in butter lettuce cups for a crunchy, low-carb twist. The tender chicken and crisp veggies soak up the savory-sesame sauce beautifully, making each bite satisfying without feeling heavy.
Cheesy Keto Ground Chicken Stuffed Peppers
Ever have one of those days where you want something comforting but don’t want to derail your healthy eating? These cheesy keto stuffed peppers are my go-to solution—they’re packed with flavor, super satisfying, and come together with minimal fuss. You’ll love how the cheesy chicken filling pairs with the tender pepper shells.
Ingredients
– 4 large bell peppers, any color you like—I usually grab a mix for visual appeal
– 1 lb ground chicken, I find lean works best here to avoid excess grease
– 1 cup shredded mozzarella cheese, plus extra for topping because more cheese is always better
– 1/2 cup grated Parmesan cheese, the real stuff melts so much nicer
– 1/2 cup heavy cream, this makes the filling incredibly rich and creamy
– 1/4 cup chopped onion, I prefer yellow for their mild sweetness
– 2 cloves garlic, minced fresh—it really makes a difference in flavor
– 1 tbsp olive oil, extra virgin is my kitchen staple
– 1 tsp Italian seasoning, my homemade blend but store-bought works fine
– 1/2 tsp salt, I use sea salt for better flavor distribution
– 1/4 tsp black pepper, freshly ground if you have it
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Place pepper halves cut-side up on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add chopped onion and cook for 3-4 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 30 seconds more until aromatic.
7. Add ground chicken to the skillet, breaking it up with a wooden spoon as it cooks.
8. Cook chicken for 6-7 minutes until no pink remains, stirring occasionally.
9. Sprinkle salt, black pepper, and Italian seasoning over the chicken mixture.
10. Reduce heat to low and pour in heavy cream, stirring to combine.
11. Add mozzarella and Parmesan cheeses, stirring constantly until melted and creamy.
12. Remove skillet from heat and let filling cool slightly for 2 minutes.
13. Evenly divide chicken mixture among the pepper halves, packing it in firmly.
14. Top each stuffed pepper with additional mozzarella cheese.
15. Bake at 375°F for 20-25 minutes until peppers are tender and cheese is golden brown.
16. Let peppers rest for 5 minutes before serving—this helps the filling set perfectly.
Aren’t these just the ultimate comfort food? The peppers become wonderfully tender while the filling stays creamy and rich with that perfect cheesy pull. I love serving these with a simple side salad for a complete meal that feels indulgent but stays totally keto-friendly.
Keto Ground Chicken and Cauliflower Rice Bowl
Haven’t you had those days where you want something delicious and filling but don’t want the carb coma afterwards? This keto ground chicken and cauliflower rice bowl is my go-to solution—it comes together in under 30 minutes and keeps you satisfied for hours. You’ll love how the flavors meld together while staying completely low-carb.
Ingredients
– 1 lb ground chicken (I like using 93% lean for optimal flavor without being too greasy)
– 4 cups riced cauliflower (fresh works best, but frozen will do in a pinch)
– 1 medium yellow onion, diced (this adds such great sweetness when cooked down)
– 2 cloves garlic, minced (fresh is always better than jarred here)
– 2 tbsp avocado oil (my high-heat cooking staple)
– 1 tbsp soy sauce (or coconut aminos if you’re avoiding soy)
– 1 tsp smoked paprika (this gives that wonderful smoky depth)
– ½ tsp red pepper flakes (adjust based on your heat preference)
– Salt and black pepper to taste (I’m generous with both)
– Fresh parsley for garnish (the bright green makes it pop)
Instructions
1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent and slightly golden around the edges.
3. Add minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
4. Push onions and garlic to one side of the skillet and add ground chicken to the empty space.
5. Break up the chicken with a wooden spoon and cook for 6-7 minutes until no pink remains.
6. Season the chicken with smoked paprika, red pepper flakes, salt, and black pepper, stirring to combine evenly.
7. Transfer the chicken mixture to a bowl and set aside—don’t wipe the skillet clean as those browned bits add flavor.
8. Add remaining 1 tablespoon of avocado oil to the same skillet over medium heat.
9. Add riced cauliflower and cook for 5-6 minutes, stirring occasionally, until tender but still slightly firm.
10. Return the chicken mixture to the skillet with the cauliflower rice.
11. Drizzle soy sauce over everything and stir to combine thoroughly.
12. Cook for 2 more minutes to allow the flavors to meld together.
13. Remove from heat and garnish with fresh parsley.Finishing with fresh parsley not only adds color but a bright, herbal note that cuts through the richness. The cauliflower rice maintains just enough texture to feel satisfyingly rice-like while soaking up all the savory chicken flavors. Try topping it with a fried egg for extra protein or mixing in some chopped avocado for creaminess—it’s endlessly adaptable to whatever you’re craving.
Spicy Keto Ground Chicken Lettuce Wraps
Craving something flavorful but trying to keep it low-carb? These spicy keto ground chicken lettuce wraps come together in minutes and deliver that satisfying crunch you’re looking for. Perfect for busy weeknights when you want something healthy without sacrificing flavor.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the best texture)
– 1 tbsp avocado oil (my go-to for high-heat cooking)
– 1/2 cup diced yellow onion (freshly chopped works best here)
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easy grating)
– 2 tbsp coconut aminos (this gives that umami flavor without the soy)
– 1 tbsp sriracha (adjust this based on your heat preference)
– 1 tsp rice vinegar (just a splash brightens everything up)
– 1/4 cup chopped green onions (save the green parts for garnish)
– 8 large butter lettuce leaves (look for crisp, unblemished leaves)
– 1/4 cup chopped cilantro (fresh is always better than dried)
Instructions
1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add 1/2 cup diced yellow onion and cook for 3 minutes, stirring occasionally, until translucent.
3. Add 1 pound of ground chicken, breaking it apart with a wooden spoon, and cook for 5 minutes until no pink remains.
4. Stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant.
5. Pour in 2 tablespoons of coconut aminos, 1 tablespoon of sriracha, and 1 teaspoon of rice vinegar, stirring to combine thoroughly.
6. Cook the mixture for 2 more minutes, allowing the sauces to coat the chicken completely.
7. Remove the skillet from heat and stir in 1/4 cup of chopped green onions.
8. Carefully separate 8 large butter lettuce leaves, ensuring they remain intact for serving.
9. Spoon the chicken mixture evenly among the lettuce leaves.
10. Top each wrap with 1/4 cup of chopped cilantro before serving.
Finally, these wraps deliver a fantastic contrast between the cool, crisp lettuce and the warm, spicy chicken filling. The ginger and garlic really shine through, while the cilantro adds that fresh finish. For an extra kick, drizzle with more sriracha or serve with lime wedges on the side.
Keto Ground Chicken Zucchini Noodles
Now, if you’re craving something comforting but still want to keep things light, this keto ground chicken zucchini noodles recipe is your new best friend. It comes together in one pan and feels like a cozy hug in a bowl—perfect for those busy weeknights when you need dinner fast.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the best flavor without being too greasy)
– 2 medium zucchinis, spiralized into noodles (fresh is best, but frozen works in a pinch)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 2 cloves garlic, minced (don’t skimp—freshly minced makes all the difference)
– 1/2 cup marinara sauce (sugar-free is key here to keep it keto-friendly)
– 1/4 cup grated Parmesan cheese (the real stuff, not the powdery kind)
– 1 tsp Italian seasoning (my homemade blend beats the bottled version every time)
– Salt and black pepper (I’m generous with the pepper for a little heat)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground chicken to the skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
5. Add 1/2 cup marinara sauce and 1 tsp Italian seasoning, stirring to coat the chicken evenly.
6. Reduce heat to medium and let the sauce simmer for 3 minutes to meld the flavors.
7. Gently fold in the spiralized zucchini noodles, tossing with tongs to combine.
8. Cook for 2–3 minutes just until the zucchini softens slightly but still has a bit of crunch.
9. Sprinkle 1/4 cup grated Parmesan cheese over the top and season with salt and black pepper to taste.
10. Remove from heat and let it sit for 1 minute so the cheese melts into the sauce.
Creamy from the Parmesan and hearty from the chicken, this dish has a satisfying texture that’s neither too mushy nor too firm. The zucchini noodles hold their shape beautifully, making it feel like a real pasta swap without the carbs. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick, or serve it alongside a crisp green salad to round out the meal.
Creamy Keto Ground Chicken Alfredo
Ugh, you know those nights when you’re craving something creamy and comforting but don’t want the carb coma? This creamy keto ground chicken alfredo hits all those cozy pasta vibes without the guilt.
Ingredients
– 1 lb ground chicken (I like the 93% lean kind for better texture)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 3 cloves garlic, minced (fresh is always better than jarred!)
– 1 cup heavy cream (go for the good stuff – it makes all the difference)
– 1/2 cup grated Parmesan cheese (the real deal, not the shaky can)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked if you have it)
– 1/4 tsp nutmeg (just a pinch – trust me, it’s the secret weapon)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add ground chicken and break it apart with a wooden spoon into small crumbles.
3. Cook chicken for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant but not burned.
5. Pour in heavy cream and bring to a gentle simmer, which should take about 2 minutes.
6. Stir in grated Parmesan cheese continuously until completely melted and smooth, about 3 minutes.
7. Add salt, black pepper, and nutmeg, stirring to combine thoroughly.
8. Let the sauce simmer on low heat for 4-5 minutes until it thickens enough to coat the back of a spoon.
9. Remove from heat and let rest for 2 minutes before serving.
The sauce clings beautifully to zucchini noodles or shirataki pasta, creating that classic alfredo creaminess with a satisfying savory depth from the well-seasoned chicken. I love serving this over roasted spaghetti squash for extra veggie power, and the nutmeg adds this subtle warmth that makes it feel extra special.
Keto Ground Chicken Meatballs with Marinara
Zesty and satisfying, these keto ground chicken meatballs are about to become your new weeknight hero. You get all the comfort of classic meatballs without the carb-heavy breadcrumbs, making them perfect for when you’re craving something hearty but want to keep it light. They come together quickly and pair beautifully with a simple marinara for a meal that feels indulgent but stays on track.
Ingredients
– 1 lb ground chicken (I like using a mix of dark and white meat for extra flavor)
– 1/4 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 1/4 cup almond flour (this is my go-to keto binder)
– 1 large egg, preferably at room temperature for easier mixing
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp extra virgin olive oil (my everyday cooking oil)
– 2 cups marinara sauce (pick your favorite jarred brand to save time)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, Parmesan cheese, almond flour, egg, minced garlic, oregano, salt, and black pepper.
3. Use your hands to mix everything until just combined—be careful not to overwork the meat or your meatballs will become tough.
4. Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a 1-inch meatball.
5. Repeat with the remaining mixture, placing the meatballs about 1 inch apart on the prepared baking sheet.
6. Drizzle the olive oil over the meatballs and use your hands to gently coat them—this helps them brown nicely in the oven.
7. Bake for 15 minutes at 400°F until the meatballs are firm and lightly golden on the outside.
8. While the meatballs bake, heat the marinara sauce in a saucepan over medium heat until it begins to simmer.
9. Transfer the baked meatballs directly into the simmering marinara sauce using a slotted spoon.
10. Reduce the heat to low and let the meatballs simmer in the sauce for 5 minutes to absorb the flavors. Great served over zucchini noodles or alongside a crisp salad, these meatballs are tender with a subtle garlic-Parmesan flavor that shines through the rich marinara. The almond flour gives them a satisfying texture that holds up beautifully without any graininess.
Keto Ground Chicken and Avocado Salad
Ugh, you know those days when you want something healthy but actually satisfying? This keto ground chicken and avocado salad is my go-to when I need a quick, protein-packed meal that doesn’t taste like diet food.
Ingredients
– 1 lb ground chicken (I like the 93% lean kind for better flavor)
– 2 ripe avocados (go for ones that yield slightly when gently pressed)
– 1/4 cup mayonnaise (Duke’s is my absolute favorite for keto recipes)
– 2 tbsp fresh lime juice (freshly squeezed makes all the difference)
– 1/4 cup diced red onion (soak in cold water for 10 minutes if you want milder flavor)
– 1/4 cup chopped cilantro (flat-leaf parsley works if you’re one of those cilantro-haters)
– 1 tsp garlic powder
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground chicken to the hot skillet, breaking it apart with a wooden spoon.
3. Cook the chicken for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Sprinkle 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt over the chicken.
5. Stir the spices into the chicken and cook for 1 more minute until fragrant.
6. Transfer the cooked chicken to a large bowl and let it cool for 10 minutes.
7. While chicken cools, cut 2 avocados in half, remove pits, and scoop flesh into the bowl.
8. Add 1/4 cup mayonnaise, 2 tbsp lime juice, 1/4 cup diced red onion, and 1/4 cup chopped cilantro.
9. Gently mash and mix everything together until well combined but still slightly chunky.
10. Season with additional salt and black pepper to your preference.
11. Refrigerate the salad for at least 15 minutes before serving to let flavors meld.
Seriously, the creamy avocado mixed with the savory spiced chicken creates this amazing texture that’s both hearty and refreshing. I love scooping it up with crunchy romaine leaves or stuffing it into low-carb tortillas for an easy lunch – it keeps me full for hours without that heavy feeling.
Keto Ground Chicken Taco Skillet
Finally found a weeknight dinner that’s both delicious and keto-friendly? This ground chicken taco skillet is your new go-to—it comes together in one pan and satisfies those taco cravings without the carbs. You’ll love how easy cleanup is, too.
Ingredients
– 1 lb ground chicken (I find lean works best here)
– 1 tbsp avocado oil (my favorite for high-heat cooking)
– 1 small yellow onion, diced
– 1 bell pepper, any color, chopped (I usually grab red for sweetness)
– 2 cloves garlic, minced
– 1 packet taco seasoning (check labels for hidden sugars)
– 1 cup shredded cheddar cheese
– ½ cup chicken broth
– Fresh cilantro for garnish (don’t skip this—it makes the dish pop)
Instructions
1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground chicken and break it apart with a wooden spoon, cooking for 5–7 minutes until no pink remains.
3. Stir in the diced onion and chopped bell pepper, cooking for 4–5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
5. Sprinkle the taco seasoning packet evenly over the mixture and stir to coat everything.
6. Pour in ½ cup chicken broth, scraping any browned bits from the bottom of the skillet.
7. Reduce heat to low and simmer for 3–4 minutes until the liquid reduces slightly.
8. Turn off the heat and evenly sprinkle 1 cup shredded cheddar cheese over the top.
9. Cover the skillet with a lid for 2–3 minutes to melt the cheese completely.
10. Garnish with fresh cilantro leaves before serving.
Keep this skillet warm for latecomers—it holds heat beautifully. The melted cheese creates a creamy layer over the spiced chicken, while the bell peppers add a slight crunch. Try scooping it onto crisp lettuce cups or topping with a dollop of sour cream for extra coolness.
Keto Ground Chicken Stuffed Mushrooms
Sometimes you need a party appetizer that feels indulgent but won’t derail your healthy eating goals. These keto ground chicken stuffed mushrooms are perfect for game day or casual gatherings, and they come together with minimal fuss. You’ll love how the savory filling pairs with the earthy mushroom caps.
Ingredients
– 16 large cremini mushrooms (look for ones with deep caps that will hold plenty of filling)
– 1 lb ground chicken (I prefer 93% lean for the best texture)
– 1/2 cup grated Parmesan cheese (the freshly grated kind melts so much better)
– 1/4 cup finely chopped yellow onion (this adds just the right sweetness)
– 2 cloves garlic, minced (fresh is always worth the extra minute)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tsp dried oregano (crush it between your palms to release the oils)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (save a little for garnish at the end)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully remove the stems from all 16 mushrooms and set the caps aside.
3. Finely chop the mushroom stems—they’ll add great flavor to your filling.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the chopped onion and cook for 3 minutes until it becomes translucent.
6. Add the minced garlic and chopped mushroom stems, cooking for another 2 minutes.
7. Tip: Don’t crowd the pan—this ensures everything browns properly instead of steaming.
8. Push the vegetable mixture to one side of the skillet and add the ground chicken.
9. Break up the chicken with a wooden spoon and cook for 5-6 minutes until no pink remains.
10. Stir in the dried oregano, salt, and black pepper until well combined.
11. Remove the skillet from heat and let the mixture cool for 5 minutes.
12. Mix in the grated Parmesan cheese and chopped parsley until everything is incorporated.
13. Brush the outside of each mushroom cap with the remaining tablespoon of olive oil.
14. Spoon the chicken mixture evenly into all 16 mushroom caps, mounding it slightly.
15. Tip: Press the filling down gently so it stays put during baking.
16. Arrange the stuffed mushrooms on your prepared baking sheet.
17. Bake at 375°F for 18-20 minutes until the mushrooms are tender and the filling is golden.
18. Tip: For extra browning, broil for the final 1-2 minutes while watching closely.
19. Remove from oven and let rest for 3 minutes before serving.
Perfectly savory with a satisfying meaty texture, these stuffed mushrooms deliver big flavor in every bite. The Parmesan creates a lovely golden crust while the mushrooms become wonderfully tender. Try serving them alongside a crisp green salad for a complete low-carb meal that everyone will enjoy.
Keto Ground Chicken and Spinach Casserole
Craving something cozy and comforting but still keeping it low-carb? This keto ground chicken and spinach casserole is your new weeknight hero—it’s hearty, cheesy, and so simple to throw together when you’re short on time.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the perfect balance)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, finely chopped (sweet varieties work great here)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– 5 oz fresh spinach (one of those clamshell containers is perfect)
– 1 cup heavy cream (full-fat gives the richest sauce)
– 1 cup shredded mozzarella cheese (I always grab the pre-shredded to save time)
– ½ cup grated Parmesan cheese (the real stuff, not the canned powder)
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper (freshly ground if you have it)
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Add 1 lb ground chicken, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
6. Add 5 oz fresh spinach in handfuls, wilting each batch before adding more, about 3-4 minutes total.
7. Pour in 1 cup heavy cream, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper, stirring to combine.
8. Simmer the mixture for 2-3 minutes until the sauce slightly thickens.
9. Transfer everything to the prepared baking dish and spread evenly.
10. Sprinkle 1 cup mozzarella and ½ cup Parmesan evenly over the top.
11. Bake at 375°F for 18-20 minutes until the cheese is golden and bubbly.
12. Let it rest for 5 minutes before serving—this helps the layers set nicely.
Zesty, creamy, and packed with savory goodness, this casserole delivers a satisfying chew from the melted cheese against the tender chicken and spinach. Try serving it over cauliflower rice for a complete meal, or scoop it up with crisp romaine leaves for a fun, low-carb twist.
Keto Ground Chicken Pizza Crust
Oh my goodness, if you’re craving pizza but trying to keep things low-carb, you’ve got to try this game-changing crust. It’s made with ground chicken and comes together surprisingly easily—no fancy ingredients required. You’ll be amazed at how crispy and satisfying it turns out.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the best texture)
– 1 large egg (room temperature helps it bind better with the chicken)
– 1/2 cup grated Parmesan cheese (the fresh-grated kind makes all the difference)
– 1 tsp Italian seasoning (my homemade blend beats the store-bought stuff every time)
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 2 tbsp olive oil (extra virgin is my go-to for that fruity flavor)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the ground chicken, egg, Parmesan cheese, Italian seasoning, garlic powder, and salt.
3. Mix everything thoroughly with your hands until well combined—don’t be shy about getting in there!
4. Place the chicken mixture onto the prepared baking sheet and press it into a 10-inch circle about 1/4-inch thick.
5. Drizzle the olive oil evenly over the top of the chicken crust.
6. Bake at 400°F for 15 minutes until the edges start turning golden brown.
7. Carefully flip the crust using two spatulas—this helps it cook evenly on both sides.
8. Return to the oven and bake for another 10 minutes until firm and lightly browned.
9. Remove from oven and let cool for 5 minutes before adding your favorite toppings.
Get ready for a crust that’s surprisingly sturdy with a satisfying crispness around the edges. The Parmesan gives it a subtle savory note that pairs perfectly with any toppings you love—try loading it up with fresh mozzarella and basil for a caprese twist.
Keto Ground Chicken and Cheese Quesadillas
Now, if you’re craving something cheesy and satisfying but want to keep it low-carb, these keto ground chicken and cheese quesadillas are about to become your new favorite. They come together in minutes and hit all the right spots—think melty, savory, and totally guilt-free. You won’t even miss the tortillas, I promise!
Ingredients
– 1 lb ground chicken (I like using 93% lean for the best texture)
– 1 cup shredded cheddar cheese (freshly shredded melts so much better than pre-shredded)
– 1/2 cup shredded Monterey Jack cheese (this combo gives the perfect gooey pull)
– 1/4 cup diced red onion (for a little sharpness and crunch)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp chili powder (I use mild, but feel free to kick it up)
– 1/2 tsp garlic powder (because everything’s better with garlic)
– 1/2 tsp cumin (adds that warm, earthy flavor)
– 4 low-carb tortillas (the 6-inch size works perfectly here)
– Salt to taste (I usually add about 1/2 tsp)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1/4 cup diced red onion and cook for 2 minutes until slightly softened.
3. Add 1 lb ground chicken, breaking it up with a spatula into small crumbles.
4. Cook the chicken for 5-6 minutes until no pink remains, stirring occasionally.
5. Sprinkle in 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp cumin, and 1/2 tsp salt.
6. Stir to coat the chicken evenly and cook for 1 more minute to bloom the spices.
7. Remove the skillet from heat and transfer the chicken mixture to a bowl.
8. Wipe the skillet clean with a paper towel and return it to medium heat.
9. Place one low-carb tortilla in the dry skillet and sprinkle 1/4 cup cheddar cheese evenly over half of it.
10. Spoon one-quarter of the chicken mixture over the cheese.
11. Top the chicken with 2 tbsp Monterey Jack cheese.
12. Fold the empty half of the tortilla over the filling and press down gently with your spatula.
13. Cook for 2-3 minutes until the bottom is golden brown and crispy.
14. Carefully flip the quesadilla using a wide spatula.
15. Cook for another 2-3 minutes until the second side is golden and the cheese is fully melted.
16. Transfer to a cutting board and repeat with remaining tortillas and filling.
17. Let each quesadilla rest for 1 minute before slicing into wedges. Perfectly crisp on the outside with a molten cheesy center, these quesadillas deliver serious comfort without the carbs. Pair them with a dollop of sour cream or fresh pico de gallo for dipping, and watch them disappear in minutes.
Keto Ground Chicken Egg Roll in a Bowl
Oh my goodness, you have to try this keto ground chicken egg roll in a bowl—it’s basically all the delicious filling from your favorite takeout egg rolls, but without the wrapper and carbs. I make this at least once a week because it’s so quick and satisfying, and you’ll love how the flavors come together in one skillet. Seriously, it’s a game-changer for busy nights when you’re craving something savory and healthy.
Ingredients
– 1 lb ground chicken (I like using lean ground chicken for less grease)
– 1 tbsp avocado oil (extra virgin olive oil works too, but avocado has a higher smoke point)
– 1/2 cup chopped yellow onion (I always keep these pre-chopped in the fridge for speed)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 4 cups coleslaw mix (the bagged kind with shredded cabbage and carrots saves so much time)
– 2 tbsp coconut aminos (soy sauce is fine, but I prefer coconut aminos for a slightly sweeter, gluten-free option)
– 1 tsp sesame oil (don’t skip this—it gives that authentic Asian takeout aroma)
– 1/2 tsp ground ginger (fresh grated ginger is amazing if you have it, but dried works in a pinch)
– 2 green onions, sliced (I save these for garnish to keep them crisp and bright)
Instructions
1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until it shimmers lightly.
2. Add 1/2 cup chopped yellow onion and sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 2 cloves minced garlic and cook for 1 minute exactly to avoid burning and unlock its fragrance.
4. Add 1 lb ground chicken to the skillet, breaking it up with a spatula into small crumbles as it cooks.
5. Cook the chicken for 6-8 minutes, stirring frequently, until it’s fully browned and no pink remains. Tip: If there’s excess liquid, drain it off for a crispier texture.
6. Mix in 4 cups coleslaw blend and cook for 4-5 minutes, tossing often, until the cabbage wilts slightly but still has a bit of crunch.
7. Pour in 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/2 tsp ground ginger, stirring to coat everything evenly.
8. Simmer the mixture for 2-3 minutes on medium heat to let the flavors meld together. Tip: Taste and adjust seasoning here—if you like it saltier, add a pinch more coconut aminos.
9. Remove the skillet from the heat and sprinkle with 2 sliced green onions. Tip: For extra freshness, squeeze a wedge of lime over the top before serving.
10. Serve immediately while hot. Crunchy from the cabbage and savory from the seasoned chicken, this bowl feels like a cozy hug with every bite. Try topping it with a fried egg for a protein boost or scooping it into lettuce cups for a fun, handheld twist.
Keto Ground Chicken and Broccoli Stir-Fry
Tired of complicated keto dinners that take forever? This ground chicken and broccoli stir-fry comes together in minutes and keeps you satisfied without the carb crash. You’ll love how the flavors meld together in this one-pan wonder.
Ingredients
– 1 lb ground chicken (I like the 93% lean kind for better flavor)
– 4 cups broccoli florets (fresh works best for that crisp-tender bite)
– 2 tbsp avocado oil (my high-heat cooking favorite)
– 3 cloves garlic, minced (don’t skimp – fresh makes all the difference)
– 1 tbsp grated ginger (keep some frozen grated ginger in your freezer for emergencies)
– ¼ cup coconut aminos (so much better than soy sauce for keto)
– 1 tbsp rice vinegar (that tang really brightens everything up)
– ½ tsp red pepper flakes (adjust to your heat preference)
– 2 green onions, sliced (save the green parts for garnish)
Instructions
1. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until it shimmers.
2. Add ground chicken to the hot skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook chicken for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: Don’t overcrowd the pan – cook in batches if needed for proper browning.
5. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
6. Add remaining 1 tablespoon avocado oil to the same skillet over medium heat.
7. Add broccoli florets and cook for 3 minutes, stirring frequently, until bright green.
8. Tip: Cut broccoli into uniform-sized pieces so everything cooks evenly.
9. Push broccoli to one side of the skillet and add minced garlic and grated ginger to the empty space.
10. Cook garlic and ginger for 30 seconds until fragrant but not browned.
11. Return cooked chicken to the skillet and stir everything together.
12. Pour in coconut aminos and rice vinegar, scraping up any browned bits from the pan bottom.
13. Sprinkle in red pepper flakes and stir to combine all ingredients thoroughly.
14. Cook for 2 more minutes until the sauce thickens slightly and coats everything.
15. Tip: Let the stir-fry sit for 1 minute off heat before serving – this helps the flavors marry.
16. Remove from heat and garnish with sliced green onions.
Just made this for dinner and the tender chicken with crisp-tender broccoli creates such a satisfying texture contrast. The savory coconut aminos and ginger give it that takeout vibe without the guilt. Try serving it over cauliflower rice or wrapped in lettuce cups for a fun twist!
Keto Ground Chicken Parmesan Bake
Unbelievably, this keto ground chicken parmesan bake comes together faster than ordering takeout. You get all that classic Italian comfort without the carb crash, and it’s perfect for those busy weeknights when you’re craving something hearty but healthy.
Ingredients
- 1 lb ground chicken (I like using 93% lean for the best texture)
- 1 cup low-sugar marinara sauce (Rao’s is my absolute favorite here)
- 1 cup shredded mozzarella cheese (freshly shredded melts so much better than pre-shredded)
- ½ cup grated parmesan cheese (the real stuff from the refrigerated section, not the shelf-stable kind)
- 1 large egg (I always use room temperature eggs for better binding)
- ¼ cup almond flour (this gives that perfect crispy topping)
- 1 tbsp Italian seasoning (my homemade blend has extra oregano)
- 1 tsp garlic powder (because everything’s better with garlic)
- ½ tsp salt (I use fine sea salt for even distribution)
- 2 tbsp olive oil (extra virgin is my go-to for that fruity flavor)
Instructions
- Preheat your oven to 375°F and grease an 8×8 inch baking dish with 1 tablespoon of olive oil.
- In a large mixing bowl, combine the ground chicken, egg, almond flour, Italian seasoning, garlic powder, and salt until fully incorporated.
- Press the chicken mixture evenly into the prepared baking dish to form your base layer.
- Bake the chicken base for 15 minutes at 375°F until the edges start pulling away from the sides.
- Remove the dish from the oven and carefully pour off any excess liquid that has accumulated.
- Spread the marinara sauce evenly over the cooked chicken layer using the back of a spoon.
- Sprinkle the shredded mozzarella cheese evenly over the marinara sauce.
- Top with the grated parmesan cheese, covering the entire surface.
- Drizzle the remaining 1 tablespoon of olive oil over the cheese topping.
- Return the dish to the oven and bake for 20 minutes at 375°F until the cheese is golden and bubbly.
- Let the bake rest for 5 minutes before slicing to allow the layers to set properly.
Fresh from the oven, you’ll love how the crispy cheese topping gives way to tender chicken beneath. The flavors meld together beautifully with that classic parmesan tang against the rich marinara. For a complete meal, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Keto Ground Chicken and Bacon Wrapped Jalapeños
Craving something spicy, cheesy, and totally keto-friendly? You’ve got to try these bacon-wrapped jalapeños stuffed with seasoned ground chicken. They’re the perfect game day snack or easy weeknight dinner that feels indulgent without the guilt.
Ingredients
– 8 medium jalapeños (I look for ones that sit flat for easier stuffing)
– 1 lb ground chicken (the 93% lean kind works great here)
– 8 slices thick-cut bacon (applewood smoked gives amazing flavor)
– 1 cup shredded sharp cheddar cheese (I always buy blocks and shred myself for better melt)
– 2 tbsp cream cheese, softened (leave it out for 30 minutes first)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp onion powder
– ¼ tsp black pepper
– ¼ tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each jalapeño in half lengthwise and use a small spoon to scrape out all seeds and membranes.
3. In a medium bowl, combine ground chicken, cheddar cheese, cream cheese, garlic powder, smoked paprika, onion powder, black pepper, and salt.
4. Mix everything with your hands until well combined—this gives you the best control over texture.
5. Spoon the chicken mixture into each jalapeño half, mounding it slightly above the edges.
6. Wrap one slice of bacon around each stuffed jalapeño, tucking the ends underneath.
7. Arrange the wrapped jalapeños on your prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 22-25 minutes until the bacon is crispy and the chicken reaches 165°F on an instant-read thermometer.
9. Let them rest for 5 minutes on the baking sheet before serving—this helps the filling set perfectly.
Get ready for that incredible combo of spicy, smoky, and cheesy in every bite. The crispy bacon gives way to tender chicken and melted cheese, while the jalapeño provides just the right kick. Try serving these with a cool ranch dip or crumbling them over a salad for an easy meal upgrade.
Keto Ground Chicken Coconut Curry
Ready for a cozy dinner that comes together in no time? You’re going to love this keto ground chicken coconut curry—it’s creamy, comforting, and perfect for those busy weeknights when you want something satisfying without the fuss. Seriously, it’s become my go-to when I’m craving something warm and flavorful but don’t feel like spending hours in the kitchen.
Ingredients
– 1 lb ground chicken (I like using 93% lean for the best texture)
– 1 tbsp avocado oil (my favorite for high-heat cooking)
– 1 medium yellow onion, finely diced (about 1 cup)
– 3 garlic cloves, minced (fresh is always better here)
– 1 tbsp fresh ginger, grated (trust me, it makes a huge difference over powdered)
– 1 tbsp curry powder (I use a mild one, but feel free to spice it up)
– 1 tsp ground turmeric
– 1 (13.5 oz) can full-fat coconut milk (don’t shake the can—we’ll use the thick cream first)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp sea salt
– ½ tsp black pepper
– 2 cups fresh spinach (packed—it wilts down a lot)
– 2 tbsp fresh cilantro, chopped (for garnish, but it adds such a fresh pop)
Instructions
1. Heat a large skillet over medium-high heat and add 1 tbsp avocado oil.
2. Add 1 lb ground chicken to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: If there’s excess liquid, drain it off for a richer flavor.
5. Add 1 diced yellow onion and cook for 4–5 minutes, stirring, until softened and translucent.
6. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle in 1 tbsp curry powder, 1 tsp turmeric, 1 tsp sea salt, and ½ tsp black pepper, stirring to coat everything evenly.
8. Open the can of coconut milk without shaking it, and scoop out the thick cream from the top into the skillet.
9. Tip: Reserve the thinner liquid for later to adjust consistency if needed.
10. Cook for 2 minutes, stirring, until the cream melts and blends with the spices.
11. Pour in 1 cup chicken broth and the remaining coconut milk from the can, stirring to combine.
12. Bring the curry to a gentle simmer, then reduce heat to low and cook uncovered for 10 minutes.
13. Tip: Let it bubble lightly—this helps the flavors meld without overcooking the chicken.
14. Stir in 2 cups fresh spinach and cook for 2–3 minutes, just until wilted.
15. Remove from heat and garnish with 2 tbsp chopped cilantro. Buttery and rich from the coconut milk, this curry has a velvety texture that clings to every bite. The spinach adds a subtle freshness, making it great served over cauliflower rice or alongside roasted veggies for a complete meal.
Keto Ground Chicken Stuffed Bell Peppers
Let’s be real—sometimes you need a dinner that’s both healthy and seriously satisfying. These keto ground chicken stuffed bell peppers hit that sweet spot perfectly, packing flavor without the carbs. You’ll love how simple they come together on even the busiest weeknight.
Ingredients
- 4 large bell peppers, any color you like—I usually grab a mix for a pop of color
- 1 lb ground chicken, I find lean works best here
- 1 cup shredded mozzarella cheese, because extra cheese is always a good idea
- 1/2 cup grated Parmesan cheese, the real stuff makes all the difference
- 1/2 cup diced yellow onion, finely chopped so it blends right in
- 2 cloves garlic, minced—fresh is my go-to for maximum flavor
- 1/2 cup sugar-free marinara sauce, check labels to keep it truly keto
- 2 tbsp olive oil, extra virgin is my favorite for roasting
- 1 tsp dried oregano, crush it between your palms to wake up the oils
- 1/2 tsp salt, I use fine sea salt for even distribution
- 1/4 tsp black pepper, freshly ground if you have it
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Slice each bell pepper in half lengthwise and remove all seeds and membranes.
- Brush the inside of each pepper half lightly with 1 tablespoon of olive oil.
- Place pepper halves cut-side up on the prepared baking sheet.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add diced onion and cook for 4-5 minutes until translucent and fragrant.
- Add minced garlic and cook for 1 minute more until golden but not browned.
- Add ground chicken to the skillet, breaking it up with a wooden spoon as it cooks.
- Cook chicken for 6-8 minutes until no pink remains, stirring occasionally.
- Drain any excess liquid from the skillet—this keeps the filling from getting soggy.
- Stir in marinara sauce, oregano, salt, and black pepper until well combined.
- Remove skillet from heat and mix in 1/2 cup of the mozzarella cheese.
- Spoon the chicken mixture evenly into each pepper half, packing it gently.
- Sprinkle remaining mozzarella and Parmesan cheese over the tops.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
- Let rest for 5 minutes before serving—this helps the filling set perfectly.
Getting that first bite is pure joy—the peppers soften just enough while keeping a slight crunch, and the cheesy topping forms the most satisfying golden crust. These are fantastic straight from the oven, but I sometimes slice them into smaller pieces for a fun appetizer at gatherings. Ground chicken stays wonderfully moist, making each pepper half feel like a complete, comforting meal.
Keto Ground Chicken and Pesto Spaghetti Squash
Perfect for those busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. You’re going to love how this keto ground chicken and pesto spaghetti squash comes together with minimal effort. It’s one of those meals that feels fancy but is actually super simple to make.
Ingredients
- 1 medium spaghetti squash – I look for one that feels heavy for its size
- 1 lb ground chicken – I prefer 93% lean for the best texture
- 1/2 cup basil pesto – homemade or store-bought both work great
- 2 tbsp olive oil – extra virgin is my go-to for better flavor
- 1/2 cup grated Parmesan cheese – freshly grated melts so much better
- 2 cloves garlic – minced fine, I always use fresh here
- 1/2 tsp salt – I use sea salt for cleaner flavor
- 1/4 tsp black pepper – freshly cracked makes a difference
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
- Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with half the salt.
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 35-40 minutes until the flesh easily shreds with a fork.
- While squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.
- Add the ground chicken to the hot skillet, breaking it up with a wooden spoon.
- Cook the chicken for 6-8 minutes until no pink remains, stirring occasionally.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Remove the skillet from heat and stir in the pesto, remaining salt, and black pepper.
- Once squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Combine the shredded squash with the chicken pesto mixture in the skillet.
- Stir in the Parmesan cheese until everything is well combined and heated through.
Keep in mind that the spaghetti squash strands should be tender but still have a slight bite to them. This dish delivers amazing savory flavors from the pesto and Parmesan that pair perfectly with the mild chicken. Try serving it topped with extra Parmesan and fresh basil leaves for a restaurant-worthy presentation at home.
Summary
Delicious, diverse, and downright easy—these keto ground chicken recipes are your ticket to quick, satisfying meals. Whether you’re meal prepping or whipping up dinner in a flash, there’s something here for every craving. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the keto love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
