Looking for a fast, healthy, and flavorful dinner that’s ready in under 30 minutes? This low carb chicken skillet recipe is perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen. Using just one pan, you can prepare a satisfying dinner that’s both light and filling.
This meal is naturally low in carbohydrates, making it ideal for keto and low carb diets. However, if you want to add some extra carbs, it pairs wonderfully with rice, noodles, or mashed potatoes.
The best part about this recipe is how adaptable it is. Whether you prefer chicken, turkey, pork, or even fish, you can easily switch proteins while keeping the same delicious flavor. Plus, the mix of fresh vegetables adds color, nutrients, and a satisfying crunch to every bite.
Why This Skillet Dinner Works
- Quick and Easy: From prep to plate in about 22 minutes.
- One Pan Wonder: Minimal cleanup, no extra dishes.
- Customizable: Swap proteins or vegetables to match what you have on hand.
- Family Friendly: Mild flavors everyone will enjoy.
- Healthy and Low Carb: Great for keto or low carb meal plans.
Ingredients That Make It Special
- Olive Oil: Extra virgin olive oil gives the chicken and vegetables a light, rich flavor. You can use regular olive oil if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts sliced into cutlets cook quickly and evenly. You can also use thighs for a juicier texture.
- Italian or Tuscan Seasoning: Herbs like basil, oregano, rosemary, and thyme bring savory depth to the chicken.
- Green Vegetables: Green beans and asparagus are quick-cooking, but feel free to substitute broccoli, zucchini, or any other preferred green vegetable.
- Garlic: Freshly minced garlic adds a warm, aromatic flavor.
- Cherry Tomatoes: Optional, but they add a pop of color and sweetness.
- Parmesan Cheese: Optional, but a sprinkle on top adds richness and a hint of indulgence.
Recommended Tools
- Chopping board and knife
- Large skillet or frying pan
- Tongs or spatula for cooking
Having a few essential tools and ingredients ready makes weeknight cooking smooth and stress-free.
How to Cook the Chicken
Start by seasoning the chicken cutlets with Italian or Tuscan seasoning, salt, and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook until golden brown and fully cooked through (165°F in the thickest part). Remove from the skillet and keep warm while preparing the vegetables.
Preparing the Vegetables
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans and asparagus, cooking until just tender. Add the minced garlic and cook for about 30 seconds until fragrant. Then, stir in the cherry tomatoes, season with salt and pepper, and cook for a few more minutes until heated through.
This simple cooking method ensures the vegetables remain vibrant and slightly crisp while absorbing some of the flavors from the chicken.
Print
Quick Low Carb Chicken Skillet Dinner
- Total Time: 22 min
Ingredients
2 tablespoons olive oil (divided)
2 large boneless, skinless chicken breasts, sliced into 4 cutlets
Salt and pepper, to taste
1 tablespoon Italian seasoning (or Tuscan seasoning)
8 ounces green beans, trimmed
8 ounces asparagus, woody ends removed
2 cloves garlic, minced
½ cup cherry tomatoes, halved
Optional:
¼ cup grated Parmesan cheese, for serving
Instructions
For the Chicken
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Season the chicken cutlets with Italian or Tuscan seasoning, salt, and pepper.
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Add the chicken to the skillet and cook for 5–6 minutes per side, or until fully cooked and golden brown (165°F in the thickest part).
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Remove the chicken from the skillet and set aside, keeping it warm.
For the Vegetables
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Heat the remaining tablespoon of olive oil in the same skillet over medium heat.
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Add the green beans and asparagus, cooking until tender but still crisp.
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Stir in the minced garlic and cook for about 30 seconds.
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Add the cherry tomatoes, season with salt and pepper, and cook for 2–3 minutes until warmed through.
To Serve
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Divide the cooked vegetables among four plates.
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Top with the cooked chicken cutlets.
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Sprinkle with grated Parmesan cheese if desired.
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Serve immediately and enjoy.
Notes
- Chicken Temperature: Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before eating.
- Vegetable Substitutions: Swap in any green vegetables you prefer, like broccoli, zucchini, or bell peppers. The recipe is highly flexible.
- Freezing Instructions: You can freeze this dish before cooking. Wrap tightly in foil and plastic wrap. Thaw and cook as directed when ready.
- Prep Time: 2 min
- Cook Time: 20 min
