Low Carb Italian Chicken Recipes
KETO LOW CARB CHICKEN AND PEPPERS RECIPE
This Chicken and Peppers recipe is incredibly easy to make, tastes delicious and can be made keto and low carb friendly.
Provided by Penny
Categories Chicken Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F.
- Place the sliced peppers and onions into the bottom of a 9X13 pan.
- Place chicken on top of peppers and onions. Sprinkle with salt and pepper.
- In a bowl combine the crushed tomatoes, garlic, pesto and balsamic vinegar together. Pour over the top of the chicken.
- Bake at 400 F for 30 minutes.6. Top the chicken with the mozzarella cheese and bake until melted and the chicken is cooked through (temp 165 F).
Nutrition Facts : ServingSize 1 g, Calories 271 kcal, Carbohydrate 12 g, Protein 31 g, Fat 11 g, Fiber 3 g
ITALIAN DRESSING CHICKEN
Italian dressing chicken is one of the easiest and most delicious chicken recipes. Chicken breasts are marinated in Italian salad dressing then topped with parmesan cheese and baked until incredibly juicy and flavorful. You will LOVE this recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 3
Steps:
- Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
- Remove the chicken from the fridge then preheat your oven to 420 degrees.
- Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.
Nutrition Facts : ServingSize 1 chicken breast, Calories 324 kcal, Sugar 6 g, Sodium 906 mg, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 8 g, Protein 29 g, Cholesterol 83 mg, UnsaturatedFat 12 g
ITALIAN CHICKEN - LOW CARB
Steps:
- Preheat oven to 375
- Cut your chicken into strips and put in baking dish. Salt and pepper your chicken.
- Cut your peppers into strips and place on top of the chicken.
- Cut your onion into strips and place on top of chicken/peppers.
- Toss all with olive oil.
- Add Italian seasoning and garlic. Mix all ingredients well.
- Bake for 30-40 minutes - stirring 1/2 way through.
- Take out of oven and sprinkle the top with mozzarella cheese. Broil for 2 minutes to melt and bubble the cheese.
- Take out of oven and sprinkle with dried parsley.
- For low carb - eat as is. If you are not eating low carb you can eat it on garlic toasted buns as a sandwich.
GENAW LOW CARB ITALIAN CHICKEN CASSEROLE
The sauce is very creamy, but has an almost pizza-like flavor. Very good with some kind of vegetable in it, such as zucchini or broccoli. I added fresh mushrooms and fresh zucchini. The zaar may calculate a different carb count but according to the site I got this from: Per Serving: 412 Calories; 29g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Provided by pferde01
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the chicken in a greased 8x6" baking pan; toss with 1/2 teaspoon garlic powder to coat.
- In a medium bowl, whisk the cream cheese, tomato sauce, 1/2 teaspoon garlic powder and Italian seasoning until smooth. This is where I added my extra veggies as well.
- Pour the sauce over the chicken and top with the parmesan cheese. Bake at 350º 25-30 minutes.
- Do not freeze.
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- Wash the peppers and place together with the onion and garlic. Put a large dinner plate near the stove for the chicken and mushrooms. Ready two cutting boards - one for the chicken and the other for the vegetables. Have the sherry and chicken broth ready.
- Dry the chicken breasts. Slice the chicken breasts in half lengthwise, then cut into strips on the bias. Pour 1 tablespoon of oil over the chicken strips and mix. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix oil and seasoning into the chicken. ( I used my hands)
- Put a large saute pan over medium heat and let it get good and hot. Add 2 tablespoon of oil and roll it around the pan to coat. Add 1/2 - 1/3 of the chicken strips and brown in batches, cooking all the way through. Add oil to the pan before the next batch, if needed. Remove the browned chicken strips to a large dinner plate. Make sure to get them nice and brown - the bottom of the pan should have a nice golden brown color when finished.
- Next, add 1-2 more tablespoons of oil to the pan and begin browning 1/2 of the mushrooms. Brown both sides. Remove the mushrooms from the pan, adding them to the chicken. Add more oil and brown the remaining mushrooms. They don't need babysitting, so this is the time to thinly slice the peppers, onions, and garlic, putting them together in a bowl, or on a plate, or just leaving them on the cutting board. Remove the last of the mushrooms to the plate and add the vegetables to the pan.
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