15 Quick Low-Carb Chicken Meals Ready in 30 Minutes

Busy weeknights call for simple chicken dinners that don’t sacrifice flavor for speed. These low-carb recipes prove you can enjoy satisfying meals without spending hours in the kitchen.

Each dish comes together in 30 minutes or less, making them perfect for your dinner rotation when time is tight.

01. Mediterranean Baked Smothered Chicken

Briny olives and tangy pepperoncini create an irresistible topping for tender baked chicken. This one-pan dinner brings bold Mediterranean flavors to your table effortlessly.

Ingredients: 4 boneless skinless chicken breasts, ½ cup sliced pepperoncini, ½ cup mixed olives, ½ cup diced tomatoes, ¼ cup olive oil, 3 cloves minced garlic, 1 teaspoon dried basil, ½ teaspoon dried oregano, salt and pepper to taste.

How To Make Mediterranean Baked Smothered Chicken

1. Preheat oven to 425°F. Season chicken breasts with salt and pepper, then place in a baking dish. The high heat will help create a golden exterior while keeping the inside juicy.

2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in tomatoes, basil, and oregano, cooking for 2 minutes to meld flavors.

3. Remove skillet from heat and stir in pepperoncini and olives. The residual heat will warm them through without making them mushy.

4. Spoon the olive mixture over chicken breasts, ensuring each piece is well-covered. Bake for 22-25 minutes until chicken reaches 165°F internally.

5. Let rest for 5 minutes before serving. The juices will redistribute, making every bite perfectly tender and flavorful.

02. Mediterranean Cauliflower Rice Bowls with Grilled Chicken

Fresh Mediterranean flavors combine with tender grilled chicken in these vibrant bowls. The cauliflower rice base keeps things light while delivering maximum satisfaction.

Ingredients: 4 boneless skinless chicken breasts, 1 bag frozen cauliflower rice, 1 cup cherry tomatoes, ½ cup kalamata olives, ½ cup crumbled feta cheese, 1 cucumber, ¼ cup olive oil, 2 tablespoons lemon juice, 2 teaspoons dried oregano, salt and pepper to taste.

How To Make Mediterranean Cauliflower Rice Bowls

1. Season chicken breasts with salt, pepper, and 1 teaspoon oregano. Heat a grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.

2. While chicken cooks, prepare the cauliflower rice according to package directions. I like to sauté it in a dry pan for 2-3 minutes to remove excess moisture and improve texture.

3. Dice cucumber and halve cherry tomatoes. Whisk olive oil, lemon juice, remaining oregano, salt, and pepper in a small bowl to create a bright dressing.

4. Let chicken rest for 3 minutes, then slice into strips. Divide cauliflower rice among bowls, top with chicken, vegetables, olives, and feta. Drizzle with dressing before serving.

03. Everything Bagel Chicken Tenders over Fresh Greens

Crispy chicken tenders get an upgrade with everything bagel seasoning for extra crunch and flavor. Served over fresh salad greens, this makes a satisfying low-carb dinner.

Ingredients: 1½ pounds chicken tenderloins, 1 cup panko breadcrumbs, 3 tablespoons everything bagel seasoning, 2 large eggs, ½ cup flour, 6 cups mixed salad greens, ¼ cup olive oil, 2 tablespoons balsamic vinegar, salt and pepper to taste.

How To Make Everything Bagel Chicken Tenders

1. Set up your breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with everything bagel seasoning in the third.

2. Pat chicken tenders dry and season lightly with salt. Dredge each tender in flour, dip in eggs, then coat thoroughly with the seasoned breadcrumbs, pressing gently to help coating adhere.

3. Heat ¼ inch of oil in a large skillet over medium-high heat. When oil shimmers, add tenders without crowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F.

4. Transfer tenders to paper towels to drain briefly. Toss salad greens with olive oil and balsamic vinegar, then divide among plates.

5. Top each salad with warm chicken tenders and serve immediately. The contrast between crispy chicken and fresh greens is absolutely perfect.

04. Pan-Seared Chicken with Creamy Spinach Red Pepper Sauce

Tender chicken cutlets swim in a luscious cream sauce loaded with spinach and roasted red peppers. This restaurant-quality dish comes together in just minutes.

Ingredients: 4 chicken cutlets, 1 jar roasted red peppers, 4 cups fresh baby spinach, ¾ cup heavy cream, 3 cloves minced garlic, 2 tablespoons olive oil, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Pan-Seared Chicken with Creamy Spinach Red Pepper Sauce

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and tent with foil. In the same skillet, add garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the chicken.

3. Add drained roasted red peppers to the skillet and cook for 1 minute. Pour in heavy cream and bring to a gentle simmer, stirring to combine all the flavors.

4. Add spinach to the cream sauce and stir until wilted, about 1-2 minutes. The spinach will cook down significantly and turn the sauce a beautiful green color.

5. Return chicken to the skillet and simmer for 2 minutes to heat through. Stir in Parmesan cheese just before serving for extra richness and flavor.

05. Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Rich sun-dried tomato cream sauce transforms simple chicken cutlets into an elegant dinner. The flavorful oil from the tomatoes adds depth to every bite.

Ingredients: 4 chicken cutlets, 1 jar sun-dried tomatoes in oil, ¾ cup heavy cream, 3 cloves minced garlic, 2 tablespoons fresh basil, ¼ cup white wine, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1. Drain sun-dried tomatoes, reserving 2 tablespoons of the oil. Chop tomatoes into small pieces and set aside. Season chicken cutlets with salt and pepper on both sides.

2. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.

3. Remove chicken to a plate and cover with foil. Add garlic to the same skillet and cook for 30 seconds until fragrant, being careful not to burn it.

4. Pour in white wine to deglaze the pan, scraping up any browned bits. Add chopped sun-dried tomatoes and heavy cream, bringing mixture to a gentle simmer.

5. Stir in fresh basil and Parmesan cheese, then return chicken to the skillet. Simmer for 2-3 minutes until sauce thickens slightly and chicken is heated through.

6. Taste and adjust seasoning with salt and pepper. The sauce should be rich, creamy, and bursting with sun-dried tomato flavor.

06. Grilled Chicken with Peach and Brie Topping

Sweet grilled peaches and creamy brie cheese create an elegant topping for perfectly grilled chicken. This sophisticated combination is surprisingly simple to prepare.

Ingredients: 4 boneless skinless chicken breasts, 2 large peaches, 4 ounces brie cheese, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme, ¼ cup chopped walnuts, salt and pepper to taste.

How To Make Grilled Chicken with Peach and Brie Topping

1. Preheat grill to medium-high heat. Slice peaches into thick wedges, removing pits. Cut brie into thin slices, leaving the rind on for texture and flavor.

2. Brush chicken breasts with olive oil and season generously with salt and pepper. Grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.

3. During the last few minutes of cooking, place peach wedges on the grill. Cook for 2-3 minutes per side until they develop beautiful grill marks and become slightly caramelized.

4. Remove chicken from grill and immediately top each breast with brie slices. The heat from the chicken will begin melting the cheese perfectly.

5. Arrange grilled peaches over the brie and drizzle with honey. Sprinkle with fresh thyme and chopped walnuts for added texture and flavor before serving.

07. Creamy Chicken and Wild Mushroom Skillet

Earthy mushrooms and tender chicken come together in a rich, creamy sauce that’s pure comfort food. Any variety of mushrooms works beautifully in this versatile recipe.

Ingredients: 4 boneless skinless chicken thighs, 1 pound mixed mushrooms, ¾ cup heavy cream, ½ cup chicken broth, 1 large onion, 3 cloves minced garlic, 2 tablespoons butter, 1 tablespoon fresh thyme, salt and pepper to taste.

How To Make Creamy Chicken and Wild Mushroom Skillet

1. Slice onion and cut mushrooms into bite-sized pieces. Season chicken thighs with salt and pepper, then cook in a large skillet over medium-high heat for 5-6 minutes per side until golden brown.

2. Remove chicken to a plate and add butter to the same skillet. Sauté onion for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.

3. Add mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden brown. The mushrooms will shrink considerably as they cook.

4. Stir in garlic and thyme, cooking for 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.

5. Return chicken to the skillet and simmer for 8-10 minutes until sauce thickens and chicken is heated through. The sauce should coat the back of a spoon nicely.

08. Quick Chicken Cutlets with Zucchini Noodles

Tender chicken cutlets pair perfectly with fresh zucchini noodles in a creamy tomato sauce. This low-carb dinner proves you don’t need pasta for satisfaction.

Ingredients: 4 chicken cutlets, 2 packages spiralized zucchini noodles, 1 can crushed tomatoes, ½ cup heavy cream, 3 cloves minced garlic, 2 tablespoons olive oil, ¼ cup fresh basil, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Quick Chicken Cutlets with Zucchini Noodles

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 3-4 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and cover with foil. Add garlic to the same skillet and cook for 30 seconds until fragrant, being careful not to let it burn.

3. Pour in crushed tomatoes and bring to a simmer. Cook for 3-4 minutes to reduce slightly, then stir in heavy cream to create a rich, pink sauce.

4. Add zucchini noodles to the sauce and toss gently for 1-2 minutes just until heated through. Don’t overcook or the noodles will become mushy and watery.

5. Return chicken to the skillet and sprinkle with fresh basil and Parmesan cheese. Serve immediately while the zucchini noodles still have a slight bite to them.

09. Grilled Chicken with Red Pepper Pecan Romesco

This Spanish-inspired romesco sauce combines smoky grilled peppers with toasted pecans for incredible depth. The sauce elevates simple grilled chicken to restaurant status.

Ingredients: 4 boneless skinless chicken breasts, 3 large red bell peppers, 2 large tomatoes, ½ cup toasted pecans, 3 cloves garlic, 2 tablespoons sherry vinegar, ¼ cup olive oil, 1 teaspoon smoked paprika, salt and pepper to taste.

How To Make Grilled Chicken with Red Pepper Pecan Romesco

1. Preheat grill to medium-high heat. Season chicken breasts with salt and pepper, then grill for 6-7 minutes per side until internal temperature reaches 165°F.

2. While chicken cooks, place whole red peppers and tomatoes on the grill. Char peppers on all sides until skin is blackened, about 12-15 minutes total. Grill tomatoes for 3-4 minutes per side.

3. Place charred peppers in a bowl and cover with plastic wrap for 10 minutes. This steaming process makes the skins easy to remove. Peel away blackened skin and remove seeds.

4. In a food processor, combine peeled peppers, grilled tomatoes, toasted pecans, garlic, sherry vinegar, and smoked paprika. Pulse until chunky, not completely smooth.

5. With processor running, slowly drizzle in olive oil until sauce reaches desired consistency. Season with salt and pepper, then serve over sliced grilled chicken.

10. Kung Pao Chicken with Colorful Bell Peppers

This healthier version of the takeout favorite features tender marinated chicken and crisp bell peppers. A quick marinade infuses incredible flavor while keeping the chicken incredibly tender.

Ingredients: 1½ pounds boneless skinless chicken thighs, 2 bell peppers, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 2 teaspoons sesame oil, 3 cloves minced garlic, 1 teaspoon red pepper flakes, ¼ cup roasted peanuts, 2 green onions.

How To Make Kung Pao Chicken with Bell Peppers

1. Cut chicken thighs into bite-sized pieces and place in a bowl. Whisk together soy sauce, rice vinegar, cornstarch, and sesame oil, then toss with chicken. Let marinate for 10 minutes while preparing vegetables.

2. Slice bell peppers into strips and chop green onions. The marinade will tenderize the chicken while adding incredible flavor to every bite.

3. Heat a large skillet or wok over high heat until smoking. Add marinated chicken with all the marinade and cook for 4-5 minutes, stirring frequently until chicken is nearly cooked through.

4. Add bell peppers, garlic, and red pepper flakes to the skillet. Continue cooking for 3-4 minutes until peppers are crisp-tender and chicken is completely cooked.

5. Remove from heat and stir in roasted peanuts and green onions. The residual heat will warm the garnishes without making them soggy. Serve immediately over cauliflower rice.

11. One-Pan Hungarian Chicken Paprikash

This simplified version of the Hungarian classic delivers all the comfort of the original in half the time. Tender chicken and mushrooms swim in a rich, paprika-scented cream sauce.

Ingredients: 4 chicken cutlets, 8 ounces sliced mushrooms, 1 large onion, ¾ cup sour cream, ½ cup chicken broth, 2 tablespoons sweet paprika, 2 tablespoons butter, 1 tablespoon flour, 2 tablespoons fresh dill, salt and pepper to taste.

How To Make One-Pan Hungarian Chicken Paprikash

1. Season chicken cutlets with salt and pepper. Cook in a large skillet over medium-high heat for 4-5 minutes per side until golden brown and cooked through. Remove to a plate.

2. Add butter to the same skillet and sauté sliced onion for 4-5 minutes until softened. Add mushrooms and cook for another 5 minutes until they release their moisture and become golden.

3. Sprinkle flour and paprika over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste and bloom the paprika’s flavor.

4. Gradually whisk in chicken broth, scraping up any browned bits. The mixture will thicken as it simmers, creating a rich base for the sauce.

5. Reduce heat to low and stir in sour cream until smooth. Return chicken to the skillet and simmer gently for 3-4 minutes to heat through.

6. Garnish with fresh dill before serving. The herb adds a bright note that perfectly complements the rich, creamy paprika sauce.

12. Asian Chicken and Cabbage Salad Bowls

Crunchy cabbage provides the perfect low-carb base for these protein-packed salad bowls. The sesame dressing ties everything together with rich, nutty flavor.

Ingredients: 1 pound cooked chicken breast, 1 bag coleslaw mix, ¼ cup sesame oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, ¼ cup sesame seeds, ¼ cup sliced almonds, 2 green onions, salt and pepper to taste.

How To Make Asian Chicken and Cabbage Salad Bowls

1. If using raw chicken, season with salt and pepper and cook in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let cool, then slice into strips.

2. While chicken cools, whisk together sesame oil, rice vinegar, soy sauce, and honey in a large bowl. This dressing should be well-balanced with nutty, tangy, and slightly sweet notes.

3. Add coleslaw mix to the dressing and toss well to coat every strand. The cabbage will begin to soften slightly as it absorbs the flavorful dressing.

4. Divide dressed cabbage among serving bowls and top with sliced chicken. The contrast between the crunchy vegetables and tender protein is absolutely perfect.

5. Sprinkle each bowl with sesame seeds, sliced almonds, and chopped green onions. These garnishes add extra crunch and visual appeal to the finished dish.

13. Quick Chicken Cutlets with Creamy Pesto Sauce

Store-bought pesto gets a creamy upgrade in this quick weeknight dinner. The rich sauce pairs beautifully with golden-brown chicken cutlets for restaurant-quality results.

Ingredients: 4 chicken cutlets, ½ cup prepared basil pesto, ½ cup heavy cream, ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons pine nuts, salt and pepper to taste.

How To Make Quick Chicken Cutlets with Creamy Pesto Sauce

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and tent with foil to keep warm. Add garlic to the same skillet and cook for 30 seconds until fragrant, being careful not to burn it.

3. Pour in heavy cream and bring to a gentle simmer. The cream will begin to thicken slightly as it heats, creating the perfect base for the pesto.

4. Whisk in basil pesto until smooth and well combined. The sauce should be a beautiful pale green color with rich, herby flavor throughout.

5. Return chicken to the skillet and simmer for 2 minutes to heat through. Sprinkle with Parmesan cheese and pine nuts just before serving for extra richness and texture.

14. Lemon Garlic Chicken with Fresh Green Beans

Bright lemon and aromatic garlic transform simple chicken cutlets into something special. Cooking the green beans in the same pan saves time and adds incredible flavor.

Ingredients: 4 chicken cutlets, 1 pound fresh green beans, ¼ cup olive oil, 4 cloves minced garlic, 2 lemons, 2 tablespoons butter, ¼ cup white wine, 2 tablespoons fresh parsley, salt and pepper to taste.

How To Make Lemon Garlic Chicken with Green Beans

1. Trim green beans and cut into 2-inch pieces. Season chicken cutlets with salt and pepper, then cook in olive oil over medium-high heat for 4-5 minutes per side until golden brown.

2. Remove chicken to a plate and add green beans to the same skillet. Cook for 4-5 minutes, stirring occasionally, until bright green and crisp-tender.

3. Add garlic to the green beans and cook for 30 seconds until fragrant. The residual heat and oil will cook the garlic perfectly without burning it.

4. Pour in white wine to deglaze the pan, scraping up any browned bits. Add butter and the juice of both lemons, swirling to create a silky sauce.

5. Return chicken to the skillet and toss everything together for 1-2 minutes to heat through. The lemon brightens every bite while the garlic adds depth.

6. Garnish with fresh parsley and serve immediately. The herbs add color and a fresh note that perfectly complements the bright lemon garlic flavors.

15. Classic Chicken Florentine

Tender chicken cutlets rest atop a bed of creamy spinach in this elegant yet simple dish. Using cornstarch instead of cheese keeps the sauce light while maintaining richness.

Ingredients: 4 chicken cutlets, 10 ounces fresh baby spinach, ¾ cup heavy cream, ½ cup chicken broth, 2 tablespoons cornstarch, 3 cloves minced garlic, 2 tablespoons olive oil, ¼ teaspoon nutmeg, salt and pepper to taste.

How To Make Classic Chicken Florentine

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and cover with foil. Add garlic to the same skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

3. Add baby spinach to the skillet in batches, stirring as each batch wilts down. The spinach will reduce dramatically in volume as it cooks.

4. Whisk cornstarch into chicken broth until smooth, then pour into the skillet with the spinach. Add heavy cream and nutmeg, bringing mixture to a gentle simmer.

5. Cook for 2-3 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon. The cornstarch will create a silky, smooth texture.

6. Return chicken to the skillet, nestling cutlets into the creamy spinach. Simmer for 2 minutes to heat through, then serve immediately while hot and creamy.

Final Thoughts

These quick chicken dinners prove that eating low-carb doesn’t mean sacrificing flavor or satisfaction. Each recipe delivers restaurant-quality results in your own kitchen.

Keep these recipes handy for those busy weeknights when you need something delicious and nutritious on the table fast.