28+ Irresistible Italian Bone-In Chicken Recipes for Every Meal

If you’re a fan of rich, savory flavors and tender chicken, you’re in for a treat. Italian cuisine has mastered the art of infusing dishes with bold herbs, spices, and the unmistakable taste of authentic cooking.

Bone-in chicken is often the star of many Italian meals, offering a deeper, more succulent flavor that boneless cuts just can’t compete with.

Whether you’re looking for a hearty main course or something new to add to your weekly dinner rotation, these 28+ Italian bone-in chicken recipes are guaranteed to satisfy your cravings.

From classic favorites to contemporary twists, you’ll find a recipe to suit every occasion and taste.

28+ Irresistible Italian Bone-In Chicken Recipes for Every Meal

Italian bone-in chicken recipes are the perfect way to bring the warmth of Italy to your kitchen.

With rich flavors, tender meat, and diverse options for every palate, you’ll never run out of exciting meals to try.

Whether you’re roasting, braising, or grilling, these 28+ recipes offer a variety of methods to make the most of your chicken.

So, get ready to indulge in these mouthwatering Italian dishes and impress your family and friends with every bite.

The possibilities are endless—buon appetito!

Italian Herb Roasted Chicken with Veggies

This Italian Herb Roasted Chicken with Veggies is a savory and aromatic keto-friendly dish, perfect for a low-carb lunch. The chicken is marinated in a blend of fresh herbs like rosemary, thyme, and oregano, then roasted until golden and crispy. Paired with roasted veggies such as zucchini, bell peppers, and cauliflower, it’s a wholesome and satisfying meal that keeps you within your keto goals.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 small zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cauliflower florets
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, rosemary, thyme, oregano, minced garlic, salt, and pepper.
3. Rub the chicken thighs with the herb mixture, ensuring they are well-coated. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
4. On a baking sheet, spread out the sliced zucchini, chopped bell pepper, and cauliflower florets.
5. Place the chicken thighs on the baking sheet, skin-side up, on top of the vegetables.
6. Roast in the oven for 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
7. Remove from the oven and garnish with fresh parsley before serving.

This Italian Herb Roasted Chicken with Veggies is a delightful dish that brings together the bold flavors of fresh herbs and roasted vegetables. The chicken remains juicy and tender, while the crispy skin adds texture and richness. As a low-carb, keto-friendly meal, it’s a perfect option for a fulfilling lunch that doesn’t compromise on taste or satisfaction. Whether you’re following a keto diet or simply looking for a delicious and healthy meal, this recipe will quickly become a favorite in your meal rotation.

Chicken Cacciatore (Hunter’s Chicken)

Chicken Cacciatore is a classic Italian dish that combines bone-in chicken with a rich tomato sauce, garlic, onions, olives, and herbs. This low-carb keto version avoids the traditional pasta but keeps all the flavor, making it a hearty and flavorful lunch option. The slow-cooked chicken absorbs all the aromatic sauce, creating a dish that’s both filling and comforting.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine (optional)
• 1/4 cup kalamata olives, pitted and sliced
• 1 tablespoon capers
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken and set it aside.
2. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes.
3. Add the crushed tomatoes, white wine (if using), olives, capers, oregano, and basil. Stir well and bring the sauce to a simmer.
4. Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
5. Cover the skillet and let the chicken simmer for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
6. Season with salt and pepper to taste, and garnish with fresh basil before serving.

Chicken Cacciatore is a perfect keto-friendly dish that’s brimming with Mediterranean flavors. The slow simmering of chicken in the tangy tomato sauce with olives and capers results in a dish that’s bursting with flavor. Despite being a low-carb option, it doesn’t lack in richness or heartiness. This dish makes for a wonderful, satisfying lunch that will keep you on track with your keto diet while enjoying an authentic Italian recipe.

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is a zesty and flavorful Italian dish that is both light and satisfying. With a delicious sauce made from lemon, garlic, and capers, this keto-friendly chicken dish is perfect for those seeking a quick yet elegant lunch. The rich lemon flavor perfectly complements the tender, juicy chicken, making it a delightful meal that’s easy to prepare.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice of 2 lemons
• 1/4 cup dry white wine
• 2 tablespoons capers
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet, skin-side down. Cook for 5-6 minutes per side until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the lemon juice, white wine, and chicken broth. Stir in the capers, and bring the sauce to a simmer, scraping up any bits from the bottom of the pan.
4. Let the sauce simmer for 2-3 minutes until slightly reduced.
5. Return the chicken to the skillet, spooning some of the sauce over the top. Simmer for another 5 minutes to allow the chicken to absorb the flavors.
6. Garnish with fresh parsley and serve.

Lemon Garlic Chicken Piccata is a vibrant and flavorful dish that brings the freshness of lemon and the brininess of capers into perfect harmony. The tender chicken, bathed in the tangy sauce, creates a mouthwatering meal that satisfies without the carbs. This dish makes an ideal lunch, offering a light yet flavorful option that fits beautifully into a keto lifestyle. If you’re craving

Italian Chicken Piccata with Asparagus

This Italian Chicken Piccata with Asparagus brings together the zesty flavors of lemon and capers with the crunch of fresh asparagus, creating a light yet satisfying keto-friendly dish. The combination of crispy-skinned, pan-seared chicken with a tangy lemon-caper sauce makes this meal a perfect choice for a quick and delicious lunch while keeping carbs in check.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• Juice of 2 lemons
• 1/4 cup dry white wine
• 2 tablespoons capers
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add another tablespoon of olive oil. Add the asparagus and cook for about 4-5 minutes, until tender but still crisp. Remove the asparagus and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the lemon juice, white wine, and chicken broth, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Stir in the capers and return the chicken to the skillet, spooning some sauce over the chicken. Cook for an additional 2-3 minutes.
6. Add the cooked asparagus back into the skillet and toss everything together.
7. Garnish with fresh parsley before serving.

Italian Chicken Piccata with Asparagus is a beautifully balanced dish that delivers bold flavors and bright acidity. The tender chicken paired with fresh asparagus and the tangy lemon-caper sauce creates an unforgettable lunch that is both healthy and keto-friendly. It’s an easy, flavorful meal that will keep you full and satisfied without the added carbs, making it a fantastic choice for anyone on a keto or low-carb diet.

Italian Roasted Chicken with Spinach and Ricotta

This Italian Roasted Chicken with Spinach and Ricotta offers a rich and flavorful low-carb dish perfect for lunch. The chicken is roasted until golden and crispy, then stuffed with a creamy spinach and ricotta filling, bringing an extra layer of flavor and moisture. This recipe is full of protein and healthy fats, making it ideal for anyone following a keto diet.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 cup spinach, cooked and chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic, salt, and pepper. Mix well.
3. Carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through.
4. Stuff each chicken breast with the spinach and ricotta mixture, securing with toothpicks if necessary.
5. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with Italian herbs, salt, and pepper, then sear them for 3-4 minutes on each side until golden.
6. Transfer the chicken to the oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove the toothpicks before serving and garnish with fresh basil, if desired.

This Italian Roasted Chicken with Spinach and Ricotta is a creamy, savory dish that combines the richness of cheese and spinach with the crispiness of roasted chicken. The flavors meld together beautifully, creating a fulfilling and satisfying lunch that fits perfectly into a keto lifestyle. Packed with protein and healthy fats, it’s a nutritious option for those seeking a low-carb meal that doesn’t sacrifice on taste.

Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is a comforting, creamy, and rich keto-friendly dish. The chicken is paired with tender broccoli and smothered in a rich homemade Alfredo sauce, all baked to perfection. This recipe replaces traditional pasta with low-carb vegetables, making it a fantastic choice for a keto lunch while satisfying your cravings for cheesy, creamy goodness.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 large head of broccoli, cut into florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and Italian seasoning, then sear them for 5-6 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the minced garlic and cook for about 1 minute. Add the heavy cream and bring to a simmer.
4. Stir in the Parmesan cheese and simmer for another 2-3 minutes until the sauce thickens. Remove from heat.
5. In a separate pot, blanch the broccoli florets in boiling water for 3-4 minutes until tender but still bright green. Drain and set aside.
6. In a baking dish, arrange the seared chicken thighs and top with the cooked broccoli.
7. Pour the Alfredo sauce over the chicken and broccoli, then sprinkle with shredded mozzarella cheese.
8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.

The Chicken and Broccoli Alfredo Bake is the ultimate keto comfort food—rich, cheesy, and satisfying without the carbs. The tender chicken and crispy broccoli are enveloped in a creamy Alfredo sauce, creating a harmonious and flavorful dish that will leave you feeling full and content. This bake is perfect for a keto lunch, combining protein, healthy fats, and low-carb vegetables into a single delicious and comforting meal.

Italian Stuffed Chicken Breasts with Pesto

These Italian Stuffed Chicken Breasts with Pesto are a mouthwatering low-carb lunch option, filled with the bright flavors of basil pesto and creamy mozzarella. The chicken breasts are stuffed, seared until golden, and baked to perfection, resulting in a deliciously savory and satisfying dish that fits beautifully into a keto diet. The pesto adds an aromatic touch, making this a quick yet gourmet meal.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1 cup fresh mozzarella, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Carefully cut a pocket into each chicken breast, being careful not to cut through the sides.
3. Stuff each pocket with pesto and shredded mozzarella cheese. Secure with toothpicks if necessary.
4. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and oregano, then sear the chicken breasts for 3-4 minutes per side until golden brown.
5. Transfer the chicken breasts to a baking dish and sprinkle the tops with grated Parmesan cheese.
6. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Garnish with fresh basil, if desired, before serving.

The Italian Stuffed Chicken Breasts with Pesto offer a perfect balance of flavors, from the rich, creamy mozzarella to the fragrant pesto. The seared chicken skin adds texture and the Parmesan cheese gives the dish an extra layer of richness. This keto-friendly dish is not only easy to make but also elegant enough for special occasions. It’s a perfect choice for a satisfying low-carb lunch that feels indulgent without the extra carbs.

Baked Chicken Parmesan (Keto Style)

This Baked Chicken Parmesan (Keto Style) is a healthier, low-carb version of the classic Italian dish. Instead of breadcrumbs, we use almond flour to create a crispy, golden crust, and the chicken is smothered in marinara sauce and melted mozzarella cheese. It’s a delicious, cheesy, and savory dish that’s perfect for a keto lunch or dinner, offering all the flavors of traditional Chicken Parmesan without the carbs.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, combine the almond flour, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Coat the chicken breasts in the almond flour mixture, pressing gently to ensure it sticks.
4. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
5. Transfer the chicken to a baking dish. Spoon marinara sauce over each chicken breast, then top with shredded mozzarella cheese.
6. Bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Baked Chicken Parmesan (Keto Style) brings all the comfort and flavor of the classic dish while keeping it keto-friendly and low in carbs. The almond flour coating provides a crunchy texture, while the marinara sauce and mozzarella cheese create that perfect cheesy, savory bite. This dish is ideal for a satisfying, guilt-free lunch or dinner, proving that you don’t need to compromise on flavor to stick to a keto diet.

Italian Chicken and Zucchini Skillet

This Italian Chicken and Zucchini Skillet is a quick and easy keto meal packed with fresh vegetables and bold Italian flavors. The chicken is cooked to perfection in a skillet, then combined with sautéed zucchini, garlic, and fresh herbs. This low-carb dish is light yet filling, making it an excellent choice for a nutritious lunch without the need for complicated preparation.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium zucchinis, sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried basil
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and Italian seasoning.
2. Place the chicken in the skillet, skin-side down, and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Add the zucchini slices and cook for about 4-5 minutes until tender but still slightly crisp.
5. Stir in the cherry tomatoes and cook for another 2-3 minutes, allowing them to soften slightly.
6. Return the chicken to the skillet and let it warm through, allowing the flavors to meld.
7. Garnish with fresh basil or parsley before serving.

This Italian Chicken and Zucchini Skillet is a fresh, flavorful, and easy-to-make dish that highlights the versatility of chicken and the delicate flavor of zucchini. The garlic, Italian seasoning, and basil infuse the meal with vibrant, savory notes, making it a perfect keto-friendly lunch. With minimal ingredients and preparation, this dish is ideal for those looking for a quick and healthy meal that doesn’t sacrifice on flavor. It’s a great way to stay on track with your low-carb goals while enjoying a delicious and satisfying lunch.

Chicken Marsala (Keto Style)

This Keto-friendly Chicken Marsala is a rich and flavorful dish made with tender, bone-in chicken breasts cooked in a savory Marsala wine sauce. The sauce, made with mushrooms, butter, and a touch of fresh herbs, creates a perfect balance of depth and richness. This low-carb version replaces flour with almond flour for a crisp, golden crust, making it ideal for a keto lunch or dinner.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/2 cup almond flour
• 1 tablespoon olive oil
• 1/2 cup Marsala wine (dry)
• 1 cup chicken broth
• 1 cup mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Coat the chicken breasts in almond flour, pressing gently to adhere.
3. Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken with salt and pepper, then sear the chicken breasts for 4-5 minutes per side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until softened.
5. Add the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 5-6 minutes until it thickens slightly.
6. Return the chicken to the skillet, spooning the sauce over the top. Add butter to the sauce and let it melt.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Garnish with fresh parsley before serving.

Keto Chicken Marsala offers the classic flavors of the Italian favorite without the carbs, making it a perfect dish for those following a low-carb lifestyle. The Marsala wine sauce brings an earthy depth of flavor, while the seared chicken remains juicy and tender. This dish is a sophisticated yet easy-to-make keto lunch that will impress both family and guests, offering a comforting, rich meal without compromising on your dietary goals.

Italian Lemon and Garlic Chicken with Roasted Tomatoes

This Italian Lemon and Garlic Chicken with Roasted Tomatoes is a simple yet elegant dish that combines bright citrus, fragrant garlic, and roasted tomatoes. The chicken is marinated in a flavorful lemon-garlic sauce and roasted alongside fresh tomatoes, creating a light and satisfying keto-friendly meal. Perfect for a quick and healthy lunch, this dish offers bold flavors without being overly heavy.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 pint cherry tomatoes, halved
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Place the chicken thighs in a shallow dish or Ziploc bag and pour the marinade over them. Let the chicken marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Arrange the marinated chicken thighs on a baking sheet. Scatter the halved cherry tomatoes around the chicken.
5. Roast in the preheated oven for 35-40 minutes or until the chicken is golden and the internal temperature reaches 165°F (74°C).
6. Garnish with fresh parsley before serving.

he Italian Lemon and Garlic Chicken with Roasted Tomatoes is a flavorful, low-carb dish that combines the freshness of lemon and garlic with the sweetness of roasted tomatoes. This meal is simple yet bursting with vibrant Mediterranean flavors, making it a perfect option for a keto lunch that doesn’t compromise on taste. The chicken stays juicy and tender, and the roasted tomatoes add a burst of sweetness and depth to the dish. It’s a satisfying, healthy choice for anyone looking to enjoy a light, keto-friendly lunch.

Italian Chicken and Spinach Bake

This Italian Chicken and Spinach Bake is a creamy, cheesy keto meal packed with spinach, chicken, and Italian herbs. The dish is baked until bubbly and golden, offering a rich and satisfying lunch that’s low in carbs. With a combination of creamy ricotta, mozzarella, and Parmesan cheeses, this bake provides all the comforting flavors of an Italian dish while staying keto-friendly.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach, wilted and chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and dried oregano. Sear the chicken for 3-4 minutes per side until golden brown. Set aside.
3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, garlic, basil, oregano, salt, and pepper. Stir in the chopped spinach.
4. Place the chicken breasts in a baking dish and spread the spinach and cheese mixture evenly over the top of each breast.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
6. Serve hot, garnished with additional Parmesan cheese or fresh herbs if desired.

This Italian Chicken and Spinach Bake is a comforting, cheesy, and keto-friendly meal that’s sure to please. The combination of chicken and a creamy spinach filling creates a rich, flavorful dish that is both satisfying and low in carbs. The cheesy topping and the savory spices make this bake a great option for a hearty lunch or dinner. It’s a simple and flavorful way to enjoy a keto diet without compromising on taste, making it an excellent choice for those seeking a low-carb, filling meal.

Italian Chicken Cacciatore

Italian Chicken Cacciatore is a classic, hearty dish that delivers bold, rustic flavors with tender bone-in chicken simmered in a rich tomato-based sauce with peppers, onions, and herbs. This keto-friendly version skips the carbs from traditional pasta, instead focusing on the juicy chicken and vibrant, vegetable-filled sauce. It’s a perfect low-carb lunch that’s both satisfying and flavorful, full of Mediterranean flair.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then sear them in the skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
2. In the same skillet, add the sliced onion, bell peppers, and garlic. Cook for 5-6 minutes until the vegetables begin to soften.
3. Pour in the white wine (if using) and let it reduce for 2-3 minutes. Add the crushed tomatoes, oregano, basil, and salt and pepper to taste. Stir well.
4. Return the chicken thighs to the skillet, spooning some sauce over the chicken. Reduce heat, cover, and simmer for 25-30 minutes, until the chicken is cooked through and tender.
5. Garnish with fresh parsley before serving.

Italian Chicken Cacciatore is a rich, flavorful dish that combines tender chicken with a savory, tomato-based sauce filled with vegetables. The deep flavors of the tomatoes and wine (if using) bring the dish together beautifully, while the herbs add a touch of classic Italian flair. This keto version allows you to indulge in the flavors of this traditional dish without the extra carbs, making it a perfect option for a satisfying low-carb lunch that feels comforting and hearty.

Italian Grilled Chicken Salad with Avocado

This Italian Grilled Chicken Salad with Avocado is a refreshing and light keto lunch packed with protein, healthy fats, and vibrant Mediterranean flavors. The grilled chicken is paired with creamy avocado, fresh greens, and a tangy lemon-oregano vinaigrette that adds a burst of flavor. This salad is the ideal option for a low-carb, nutritious, and satisfying lunch that doesn’t sacrifice on taste.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 6 cups mixed greens (arugula, spinach, etc.)
• 1 avocado, sliced
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Fresh basil for garnish

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, pepper, and dried oregano.
2. Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C). Remove from the grill and set aside to rest.
3. In a large salad bowl, toss the mixed greens, avocado slices, cucumber, and cherry tomatoes.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
5. Slice the grilled chicken into strips and arrange on top of the salad. Drizzle with the lemon-oregano dressing.
6. Garnish with fresh basil before serving.

This Italian Grilled Chicken Salad with Avocado is the perfect balance of fresh and satisfying ingredients. The grilled chicken provides lean protein, while the creamy avocado adds healthy fats and a rich texture. The zesty lemon-oregano vinaigrette ties everything together with a bright, tangy finish. This salad is ideal for a light, refreshing keto lunch that is both filling and flavorful, making it a great choice for anyone on a low-carb diet.

Chicken Alfredo Zucchini Noodles (Keto Style)

This Chicken Alfredo Zucchini Noodles (Keto Style) takes the creamy richness of traditional Chicken Alfredo and swaps out pasta for zucchini noodles to create a low-carb, keto-friendly version. The chicken is cooked in a rich, creamy Alfredo sauce, and the zucchini noodles are lightly sautéed to provide the perfect base for this indulgent yet guilt-free meal. It’s an ideal lunch for anyone craving a comforting, cheesy dish without the carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and Italian seasoning. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, bring to a simmer, and cook for 3-4 minutes until the sauce thickens slightly.
4. Stir in the Parmesan and mozzarella cheeses, continuing to cook until the cheese melts into a creamy sauce.
5. While the sauce is simmering, heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
6. Slice the chicken thighs and add them to the skillet with the Alfredo sauce. Add the zucchini noodles and toss everything together to coat.
7. Serve with fresh parsley and additional Parmesan if desired.

Chicken Alfredo Zucchini Noodles (Keto Style) is the perfect combination of creamy, cheesy indulgence and fresh, low-carb ingredients. The zucchini noodles serve as a satisfying, tender base for the rich Alfredo sauce, while the chicken adds a protein-packed punch. This keto-friendly version of the classic dish lets you enjoy all the flavors of Chicken Alfredo without the guilt, making it an excellent choice for a filling and delicious low-carb lunch.

Note: More recipes are coming soon