37+ Mouthwatering Keto Chicken Cutlet Recipes You Need to Try

Chicken cutlets are a versatile and delicious protein that can be prepared in countless ways, making them a perfect addition to any meal plan—especially for those following a keto lifestyle.

Packed with protein and low in carbs, chicken cutlets lend themselves well to a variety of flavor profiles, from savory and spicy to light and refreshing.

If you’re looking to switch things up and add some variety to your keto meal rotation, you’re in for a treat!

We’ve gathered 37+ keto chicken cutlet recipes that are not only delicious but also easy to make.

Whether you’re craving a crispy, breaded cutlet or a tender, saucy option, these recipes are sure to satisfy your keto cravings while keeping your carb count low.

So, let’s dive into these keto-friendly chicken cutlet ideas to inspire your next meal.

37+ Mouthwatering Keto Chicken Cutlet Recipes You Need to Try

With over 37+ keto chicken cutlet recipes to explore, you’ll never run out of tasty ideas for your low-carb diet.

From crispy, Parmesan-coated cutlets to savory, garlic butter-filled options, these recipes prove that keto meals can be just as flavorful and satisfying as their high-carb counterparts.

Whether you’re preparing a weeknight dinner, meal prepping for the week, or looking for a crowd-pleasing dish, these chicken cutlet recipes are versatile enough to suit any occasion.

Plus, they’re all quick and easy to make, ensuring that you spend less time in the kitchen and more time enjoying your meal.

So, give these recipes a try and keep your keto journey exciting and delicious!

Crispy Parmesan Keto Chicken Cutlets

This keto-friendly take on classic crispy chicken cutlets delivers the perfect golden crunch without the carbs.

Using almond flour and grated Parmesan instead of traditional breadcrumbs, this dish is packed with flavor while keeping your macros in check. Pair it with a side of roasted veggies or a fresh salad for a complete meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into thin cutlets
1 cup almond flour
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 large egg
2 tablespoons heavy cream
3 tablespoons olive oil or avocado oil for frying

Instructions:

In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
In a separate bowl, whisk together the egg and heavy cream.
Dip each chicken cutlet into the egg mixture, then coat it evenly with the almond flour mixture.
Heat the oil in a large skillet over medium heat. Fry the chicken cutlets for about 3-4 minutes per side, or until golden brown and cooked through.
Transfer to a plate lined with paper towels to drain any excess oil.
Serve hot with a squeeze of fresh lemon juice or a side of sugar-free marinara sauce.

These crispy Parmesan keto chicken cutlets are a delicious way to enjoy a crunchy, satisfying meal without the guilt.

The combination of almond flour and Parmesan cheese creates a crispy, golden crust that rivals traditional breaded cutlets. Perfect for a weeknight dinner or meal prep, these cutlets will become a staple in your keto-friendly recipe collection.

Garlic Butter Keto Chicken Cutlets

For a rich, buttery flavor that melts in your mouth, these garlic butter chicken cutlets are the perfect keto-friendly dish.

Cooked in a luscious garlic butter sauce, this dish is both simple and indulgent. Serve it with sautéed spinach or mashed cauliflower for a low-carb feast.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
¼ cup chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

Instructions:

Season the chicken cutlets with salt, pepper, and paprika on both sides.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Sear the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Reduce heat to medium, add the remaining butter, and sauté garlic and red pepper flakes for about 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, stirring to deglaze the pan. Let the sauce simmer for 2 minutes.
Return the chicken cutlets to the skillet, spoon the garlic butter sauce over them, and cook for another minute.
Garnish with fresh parsley and serve hot.

This garlic butter chicken cutlet recipe is the perfect balance of savory, rich flavors with just the right hint of spice.

The buttery garlic sauce keeps the chicken moist and juicy, while the fresh lemon juice adds a bright contrast. This dish is quick to prepare, making it ideal for a cozy, home-cooked meal without spending hours in the kitchen.

Spicy Cajun Keto Chicken Cutlets

If you love bold, zesty flavors, these spicy Cajun chicken cutlets will satisfy your taste buds while keeping things keto-friendly.

The smoky, spicy seasoning blend ensures each bite is packed with flavor, making this dish a standout in any meal rotation. Pair it with roasted Brussels sprouts or cauliflower rice for a complete low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
1 tablespoon chopped fresh parsley

Instructions:

In a small bowl, mix smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper.
Rub the seasoning mix evenly onto both sides of the chicken cutlets.
Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 3-4 minutes per side, until golden brown and cooked through.
Lower the heat, add butter to the skillet, and let it melt, basting the chicken with the butter.
Remove from heat, garnish with fresh parsley, and serve hot.

These spicy Cajun keto chicken cutlets bring just the right amount of heat and smokiness to your meal. The homemade seasoning blend ensures a depth of flavor that pairs beautifully with the crispy, golden texture of the chicken.

Whether you’re meal prepping or looking for a quick and delicious dinner, this recipe will keep your keto journey exciting and full of bold flavors.

Lemon Herb Keto Chicken Cutlets

This lemon herb keto chicken cutlet recipe is a light yet flavorful dish that brings a fresh and zesty taste to your plate. The combination of fresh lemon juice, garlic, and herbs creates a bright, aromatic flavor that perfectly complements the tender chicken.

This dish is perfect for a quick weeknight meal or a special dinner served with a side of steamed asparagus or zucchini noodles.

Ingredients:

2 boneless, skinless chicken breasts, sliced into thin cutlets
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
¼ cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley

Instructions:

Season the chicken cutlets with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Reduce heat to medium, add butter, and sauté garlic until fragrant, about 30 seconds.
Pour in chicken broth, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 2 minutes.
Return the chicken to the skillet, spooning the sauce over it, and cook for another minute.
Garnish with fresh parsley and serve hot.

This lemon herb chicken cutlet is a refreshing and light dish that bursts with citrusy flavor.

The combination of garlic and butter enhances the richness, while the lemon juice keeps the chicken bright and tender. It’s an easy and elegant dish that’s perfect for any occasion, making healthy eating both delicious and satisfying.

Cheesy Spinach-Stuffed Keto Chicken Cutlets

For a more indulgent twist, these cheesy spinach-stuffed chicken cutlets are a decadent keto meal packed with flavor.

The creamy spinach and cheese filling makes each bite rich and satisfying, while the crispy pan-seared chicken provides a delicious contrast. Serve with a side salad or roasted cauliflower for a complete low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets and butterflied
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
2 tablespoons butter

For the filling:

1 cup fresh spinach, chopped
½ cup shredded mozzarella cheese
2 tablespoons cream cheese, softened
1 clove garlic, minced
¼ teaspoon red pepper flakes (optional)

Instructions:

In a small bowl, mix the chopped spinach, mozzarella, cream cheese, garlic, and red pepper flakes until well combined.
Butterfly the chicken cutlets and season with salt, pepper, and paprika.
Stuff each cutlet with the spinach mixture, then secure with toothpicks.
Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through.
Remove from the skillet and let it rest for a minute before serving.

This cheesy spinach-stuffed chicken is a rich and satisfying dish that combines creamy, cheesy goodness with juicy, flavorful chicken.

It’s a fantastic way to enjoy a hearty keto-friendly meal without sacrificing flavor. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.

Pesto Crusted Keto Chicken Cutlets

This pesto-crusted chicken cutlet recipe is a simple yet delicious way to enjoy a flavorful, herbaceous meal while staying keto-friendly.

The combination of basil pesto and a crispy Parmesan crust creates a rich, savory dish that pairs perfectly with roasted vegetables or a fresh tomato salad.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
½ cup almond flour
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
2 tablespoons butter

Instructions:

Season the chicken cutlets with salt and black pepper.
In a shallow bowl, mix almond flour, Parmesan cheese, and garlic powder.
Brush each chicken cutlet with a thin layer of basil pesto, then coat in the almond flour mixture.
Heat olive oil and butter in a skillet over medium heat. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through.
Remove from heat and serve warm with extra pesto on the side.

This pesto-crusted chicken cutlet is a vibrant and flavorful dish that brings an Italian-inspired twist to a classic meal.

The pesto adds a fragrant, herby touch, while the Parmesan and almond flour create a crispy, golden crust. It’s a delicious and easy meal that’s perfect for keto dieters looking for a new favorite dish.

Bacon-Wrapped Keto Chicken Cutlets

For a deliciously savory twist, these bacon-wrapped keto chicken cutlets bring together juicy chicken, crispy bacon, and a hint of smokiness.

The bacon keeps the chicken moist while adding an extra layer of crunch and flavor. Serve this dish with a side of roasted Brussels sprouts or a creamy cauliflower mash for a satisfying low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
4-6 slices of bacon
1 tablespoon olive oil
1 tablespoon butter

Instructions:

Season the chicken cutlets with salt, black pepper, garlic powder, and smoked paprika.
Wrap each cutlet with a slice or two of bacon, making sure to cover the entire piece.
Heat olive oil in a large skillet over medium heat. Sear the bacon-wrapped chicken for 3-4 minutes per side until golden brown.
Lower the heat, add butter to the skillet, and cover with a lid to finish cooking for another 5 minutes, allowing the bacon to crisp up.
Remove from heat and let the chicken rest for a minute before serving.

These bacon-wrapped keto chicken cutlets are a fantastic way to enjoy a rich, smoky, and satisfying meal while keeping your carb count low.

The crispy bacon adds an irresistible texture and flavor, making this dish perfect for a comforting and hearty dinner.

Almond-Crusted Keto Chicken Cutlets

If you’re craving crispy chicken without the carbs, this almond-crusted keto chicken cutlet recipe is a must-try.

The nutty, crunchy coating delivers a satisfying texture while keeping the dish completely keto-friendly. Serve with a side of roasted green beans or a creamy keto ranch dip for extra flavor.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 cup finely ground almonds or almond meal
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 large egg
2 tablespoons heavy cream
2 tablespoons olive oil for frying

Instructions:

In a shallow bowl, combine the ground almonds, salt, black pepper, garlic powder, onion powder, and Italian seasoning.
In a separate bowl, whisk the egg and heavy cream.
Dip each chicken cutlet into the egg mixture, then coat thoroughly with the almond mixture.
Heat olive oil in a large skillet over medium heat. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through.
Transfer to a plate lined with paper towels to drain excess oil. Serve hot.

This almond-crusted keto chicken cutlet is a fantastic alternative to traditional breaded cutlets, offering a crunchy and satisfying texture with a hint of nuttiness.

The seasoning blend enhances the flavor, making this dish both simple and delicious for any keto-friendly meal plan.

Buffalo Keto Chicken Cutlets

For those who love a little heat, these buffalo keto chicken cutlets pack a spicy punch while staying low in carbs.

Coated in a tangy buffalo sauce and seared to perfection, this dish is ideal for anyone craving a bold and zesty meal. Pair it with a side of celery sticks and keto ranch dressing for the ultimate experience.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter
¼ cup hot sauce (such as Frank’s RedHot)
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional for extra heat)
1 tablespoon chopped fresh parsley (for garnish)

Instructions:

Season the chicken cutlets with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden brown and cooked through.
Reduce the heat to low and add butter to the skillet. Let it melt, then pour in the hot sauce and cayenne pepper. Stir to combine.
Coat the chicken cutlets in the buffalo sauce, allowing them to absorb the flavor.
Garnish with fresh parsley and serve hot with a side of keto-friendly ranch or blue cheese dressing.

These buffalo keto chicken cutlets are perfect for spice lovers looking for a flavorful and satisfying dish.

The buttery hot sauce coating creates a deliciously bold flavor, while the crispy sear on the chicken keeps every bite juicy and tender. Whether served as a main course or chopped over a salad, this dish is sure to become a favorite.

Crispy Coconut Keto Chicken Cutlets

For a tropical twist, these crispy coconut keto chicken cutlets offer a delightful crunch with a hint of sweetness.

The shredded coconut creates a golden, crispy coating that pairs perfectly with the juicy chicken inside. Serve these with a side of cauliflower rice or a cucumber salad for a fresh, low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 cup unsweetened shredded coconut
½ cup almond flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 large egg
2 tablespoons heavy cream
2 tablespoons coconut oil for frying

Instructions:

In a shallow bowl, mix shredded coconut, almond flour, garlic powder, salt, and black pepper.
In a separate bowl, whisk the egg and heavy cream together.
Dip each chicken cutlet into the egg mixture, then coat evenly with the coconut-almond flour mixture.
Heat coconut oil in a skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil. Serve hot.

These crispy coconut keto chicken cutlets are perfect for those craving a crunchy texture with a hint of tropical sweetness.

The combination of coconut and almond flour creates a satisfying crunch while keeping the dish keto-friendly. It’s an ideal recipe for anyone looking for a quick, flavorful meal that feels indulgent yet healthy.

Mushroom Cream Sauce Keto Chicken Cutlets

For a rich and creamy dish, these keto chicken cutlets are smothered in a luxurious mushroom cream sauce.

The savory sauce, made with butter, cream, and earthy mushrooms, creates a comforting dish that’s perfect for a special dinner or a satisfying weeknight meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced mushrooms
1 clove garlic, minced
1 cup heavy cream
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped

Instructions:

Season the chicken cutlets with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter and sauté sliced mushrooms for about 5 minutes, until softened. Add minced garlic and cook for another 1 minute.
Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 3-4 minutes until it thickens slightly.
Stir in Parmesan cheese and return the chicken to the skillet. Spoon the sauce over the chicken and cook for an additional 2 minutes.
Garnish with fresh parsley and serve hot.

These mushroom cream sauce keto chicken cutlets are a creamy, indulgent dish that feels like comfort food without the carbs.

The rich, savory mushroom sauce pairs beautifully with the tender chicken, making it a perfect option for a cozy dinner. It’s both filling and flavorful, ideal for anyone craving a hearty keto meal.

Herbed Goat Cheese Stuffed Keto Chicken Cutlets

These herbed goat cheese stuffed keto chicken cutlets offer a delightful combination of creamy cheese and flavorful herbs wrapped in juicy, tender chicken.

The rich goat cheese filling melts perfectly inside the chicken, making for a deliciously indulgent yet low-carb meal. Pair with a side of roasted vegetables or a green salad for a complete meal.

Ingredients:

2 boneless, skinless chicken breasts, butterflied
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil

For the filling:

½ cup goat cheese, crumbled
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
1 tablespoon olive oil

Instructions:

In a small bowl, mix goat cheese, basil, parsley, and lemon zest together to create the filling.
Season the chicken breasts with salt, black pepper, and garlic powder.
Stuff each butterflied chicken breast with the goat cheese mixture and fold it back together. Secure with toothpicks if necessary.
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown and cooked through.
Remove from the skillet and let the chicken rest for a minute before serving.

These herbed goat cheese stuffed keto chicken cutlets are a perfect way to enjoy rich, creamy cheese with the savory flavors of fresh herbs.

The goat cheese adds a tangy and creamy texture to the chicken, creating a satisfying and elegant dish. This recipe is ideal for anyone looking to indulge in a flavorful yet healthy meal on their keto diet.

Mustard Herb Keto Chicken Cutlets

For a bold and tangy flavor, these mustard herb keto chicken cutlets are a perfect choice.

The combination of Dijon mustard, fresh herbs, and spices creates a deliciously tangy crust on the chicken, while keeping it tender and juicy inside. Serve with a side of roasted vegetables or a refreshing green salad for a complete, low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
2 tablespoons Dijon mustard
1 tablespoon olive oil
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped

Instructions:

In a small bowl, mix Dijon mustard, olive oil, garlic powder, thyme, salt, and black pepper.
Coat the chicken cutlets with the mustard mixture, making sure each piece is evenly covered.
Heat a large skillet over medium-high heat. Add a little olive oil and cook the chicken for 3-4 minutes per side until golden brown and cooked through.
Remove from heat and sprinkle with fresh parsley before serving.

These mustard herb keto chicken cutlets are packed with bold flavors and are incredibly easy to make.

The tangy Dijon mustard crust adds a deliciously zesty kick to the chicken, making it a perfect addition to your keto meal rotation. Whether for a quick weeknight dinner or a special occasion, these cutlets are sure to impress.

Balsamic Glazed Keto Chicken Cutlets

If you’re craving a dish that’s both savory and slightly sweet, these balsamic glazed keto chicken cutlets will satisfy your taste buds.

The balsamic vinegar creates a rich glaze that coats the chicken beautifully, infusing it with a deep, tangy flavor. This dish pairs perfectly with sautéed greens or mashed cauliflower for a complete meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup balsamic vinegar
2 tablespoons chicken broth
1 tablespoon fresh thyme leaves

Instructions:

Season the chicken cutlets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter and balsamic vinegar. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Add chicken broth and fresh thyme, stirring to combine.
Return the chicken to the skillet, spooning the balsamic glaze over the cutlets. Cook for another 2 minutes to allow the flavors to meld.
Serve hot, drizzled with the balsamic glaze.

These balsamic glazed keto chicken cutlets are a perfect balance of sweet and savory, making them a flavorful and elegant option for a low-carb dinner.

The tangy glaze gives the chicken a unique depth of flavor that will elevate any meal. Perfect for a special occasion or a weeknight dinner, this recipe is simple yet indulgent.

Zucchini Parmesan Keto Chicken Cutlets

For a light and veggie-packed option, these zucchini Parmesan keto chicken cutlets offer a fresh twist on a classic dish.

Grated zucchini is mixed with Parmesan cheese to create a flavorful, low-carb crust that keeps the chicken tender and juicy. Serve these cutlets with a side of roasted cherry tomatoes or a mixed greens salad for a wholesome keto meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 medium zucchini, grated
½ cup grated Parmesan cheese
1 tablespoon almond flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 large egg
1 tablespoon olive oil for frying

Instructions:

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a shallow bowl, mix the grated zucchini, Parmesan cheese, almond flour, garlic powder, salt, and black pepper.
In another bowl, whisk the egg.
Dip each chicken cutlet into the egg mixture, then coat thoroughly with the zucchini-Parmesan mixture.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
Remove from the skillet and drain on paper towels before serving.

These zucchini Parmesan keto chicken cutlets are a fresh and flavorful option that packs in vegetables while keeping the meal light and satisfying.

The crispy, cheesy crust pairs wonderfully with the tender chicken, creating a dish that’s both nutritious and indulgent. Perfect for those looking to add more veggies to their keto diet without compromising on taste.

Garlic Butter Keto Chicken Cutlets

If you’re craving a rich, buttery dish, these garlic butter keto chicken cutlets will hit the spot.

The savory garlic butter sauce infuses each bite of chicken with deep, satisfying flavors. Paired with a side of sautéed greens or roasted cauliflower, this dish makes for a delicious and easy keto meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped

Instructions:

Season the chicken cutlets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter and sauté the garlic until fragrant, about 1 minute.
Add fresh thyme and cook for an additional 30 seconds.
Return the chicken to the skillet and spoon the garlic butter sauce over the cutlets. Cook for another minute to let the chicken absorb the flavors.
Garnish with fresh parsley and serve hot.

These garlic butter keto chicken cutlets are the epitome of comfort food, offering rich, savory flavors that pair beautifully with the tender chicken.

The garlic butter sauce is the perfect complement, making this a simple yet indulgent meal that’s perfect for keto diets.

Cajun Spiced Keto Chicken Cutlets

If you like a bit of heat, these Cajun spiced keto chicken cutlets will bring the flavor and spice.

The bold, smoky spices in the Cajun seasoning create a crispy, flavorful crust, while the chicken remains juicy and tender inside. Serve with a side of avocado salad or roasted Brussels sprouts for a satisfying, low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon Cajun seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice

Instructions:

Season the chicken cutlets with Cajun seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through.
Add butter to the skillet, allowing it to melt and coat the chicken.
Drizzle with lemon juice and cook for an additional 1-2 minutes to allow the flavors to meld.
Serve hot, garnished with additional Cajun seasoning if desired.

These Cajun spiced keto chicken cutlets are a flavorful, spicy dish that adds a bold kick to your meal.

The seasoning creates a beautifully crisp crust, while the chicken stays moist and tender. If you love a little heat, this dish will quickly become a favorite on your keto meal plan.

Greek-Style Keto Chicken Cutlets

Inspired by the flavors of Greece, these Greek-style keto chicken cutlets are marinated in a mix of olive oil, lemon, and herbs, then seared to perfection.

The fresh, bright flavors are complemented by the crisp chicken, making it a great low-carb option for any meal. Pair with a side of tzatziki or a cucumber salad for a refreshing keto feast.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped

Instructions:

In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
Coat the chicken cutlets in the marinade and let them sit for at least 30 minutes.
Heat a large skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden brown and cooked through.
Remove from heat and garnish with fresh parsley before serving.

These Greek-style keto chicken cutlets bring the bright, herbaceous flavors of Mediterranean cuisine to your keto table.

The lemon and oregano marinade gives the chicken a fresh, zesty flavor, while the quick searing locks in all the juiciness. This dish is both light and satisfying, perfect for any time of the day.

Parmesan Crusted Keto Chicken Cutlets

These Parmesan crusted keto chicken cutlets are crispy, savory, and satisfying.

The combination of almond flour and grated Parmesan creates a rich, golden-brown crust that adds flavor and texture to the chicken. Serve them with a simple side salad or roasted zucchini for a low-carb, keto-friendly meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ cup grated Parmesan cheese
¼ cup almond flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 large egg
2 tablespoons olive oil for frying

Instructions:

In a shallow bowl, combine the grated Parmesan, almond flour, garlic powder, salt, and black pepper.
In another bowl, whisk the egg.
Dip each chicken cutlet into the egg mixture, then coat thoroughly with the Parmesan and almond flour mixture.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through.
Transfer to a plate lined with paper towels to drain any excess oil and serve hot.

These Parmesan crusted keto chicken cutlets are a delicious and crunchy alternative to traditional breaded chicken.

The Parmesan and almond flour coating offers a low-carb, crispy exterior while the chicken remains juicy and tender. A simple yet satisfying dish that’s perfect for a keto diet.

Lemon Garlic Keto Chicken Cutlets

These lemon garlic keto chicken cutlets are bursting with fresh, tangy flavors.

The combination of lemon and garlic creates a zesty, aromatic sauce that infuses the chicken with delicious flavor. It’s a simple yet elegant dish, perfect for a light and refreshing keto meal. Pair with a side of sautéed spinach or roasted cauliflower for a complete meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter

Instructions:

Season the chicken cutlets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes, until fragrant.
Add lemon zest, lemon juice, and fresh thyme. Stir well to combine.
Return the chicken to the skillet and spoon the lemon garlic sauce over the chicken. Cook for an additional 2 minutes to allow the flavors to meld.
Serve hot, garnished with additional fresh thyme if desired.

These lemon garlic keto chicken cutlets are a fresh and flavorful way to enjoy chicken.

The tangy lemon and aromatic garlic sauce create a mouthwatering glaze, making each bite deliciously satisfying. This dish is light, bright, and perfect for those on a keto diet looking for something both refreshing and fulfilling.

Spinach and Feta Stuffed Keto Chicken Cutlets

For a Mediterranean-inspired meal, these spinach and feta stuffed keto chicken cutlets are the perfect choice.

The combination of spinach, creamy feta, and herbs creates a flavorful filling inside tender chicken breasts. This dish is not only delicious but also packed with nutrients, making it a great low-carb option for dinner.

Ingredients:

2 boneless, skinless chicken breasts, butterflied
1 cup fresh spinach, chopped
½ cup feta cheese, crumbled
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter

Instructions:

In a small bowl, mix the chopped spinach, crumbled feta, garlic powder, oregano, salt, and black pepper.
Stuff each butterflied chicken breast with the spinach and feta mixture. Secure with toothpicks or kitchen twine.
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side, until golden brown.
Add butter to the skillet and cook the chicken for another 5-6 minutes, allowing the cheese to melt and the chicken to cook through.
Remove from the skillet and let the chicken rest for a minute before serving.

These spinach and feta stuffed keto chicken cutlets are an indulgent yet healthy option for your keto meal plan.

The savory spinach and tangy feta filling adds incredible flavor, making this dish both satisfying and delicious. Whether you serve it with a side of roasted vegetables or a crisp salad, this dish is sure to become a favorite.

Bacon-Wrapped Keto Chicken Cutlets

For a rich and savory option, these bacon-wrapped keto chicken cutlets combine the smoky flavor of bacon with tender chicken.

The bacon helps lock in moisture while adding a delightful crispiness on the outside. Serve with a side of roasted asparagus or a creamy cauliflower mash for a well-rounded, indulgent keto meal.

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 tablespoon fresh rosemary, chopped

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, black pepper, and garlic powder.
Wrap each chicken breast with 3 slices of bacon, securing the ends with toothpicks.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the bacon-wrapped chicken breasts for 2-3 minutes on each side, until the bacon begins to crisp.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the bacon is crispy.
Remove from the oven and sprinkle with fresh rosemary before serving.

These bacon-wrapped keto chicken cutlets are a perfect choice for anyone who loves the rich, smoky flavor of bacon.

The bacon keeps the chicken moist while adding a satisfying crunch, making this a delicious and filling keto meal. It’s perfect for a weeknight dinner or a special occasion.

Buffalo Ranch Keto Chicken Cutlets

If you’re a fan of bold, spicy flavors, these buffalo ranch keto chicken cutlets are the perfect match.

The tangy buffalo sauce and creamy ranch seasoning come together to create a spicy yet cooling flavor profile that pairs perfectly with crispy chicken. Serve with a side of celery and a blue cheese dip for a classic buffalo-inspired meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
½ cup buffalo sauce
2 tablespoons ranch seasoning mix
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter

Instructions:

In a shallow bowl, combine buffalo sauce, ranch seasoning mix, garlic powder, salt, and black pepper.
Coat the chicken cutlets in the buffalo ranch mixture and let them marinate for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through.
Add butter to the skillet and toss the chicken in the sauce for an additional 1-2 minutes.
Serve the buffalo ranch keto chicken cutlets with celery sticks and a side of blue cheese dressing, if desired.

These buffalo ranch keto chicken cutlets are a spicy, creamy treat for those who love bold flavors.

The buffalo sauce gives the chicken a tangy kick, while the ranch seasoning balances the heat with a creamy, herby flavor. This dish is perfect for anyone craving a spicy, keto-friendly meal.

Avocado Lime Keto Chicken Cutlets

These avocado lime keto chicken cutlets are fresh, light, and packed with flavor.

The creamy avocado pairs beautifully with the zesty lime, while the tender chicken absorbs all the bright, tangy flavors. Serve with a side of Mexican-style cauliflower rice or a simple lettuce salad for a refreshing, low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 ripe avocado, mashed
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped

Instructions:

In a small bowl, mash the avocado and mix it with lime juice, garlic powder, salt, and black pepper.
Season the chicken cutlets with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through.
Once the chicken is cooked, remove it from the skillet and spread the avocado lime mixture over the top of each cutlet.
Garnish with fresh cilantro and serve hot.

These avocado lime keto chicken cutlets are a perfect light and refreshing option.

The creamy avocado provides a rich texture while the lime adds a bright, tangy flavor, making this dish both satisfying and refreshing. It’s a great choice for anyone seeking a healthy and flavorful keto meal.

Pesto Keto Chicken Cutlets

These pesto keto chicken cutlets are infused with the vibrant, herbal flavors of homemade pesto, making them a delicious and aromatic option.

The pesto sauce, made with fresh basil, garlic, and Parmesan, coats the chicken, creating a flavorful crust while keeping the chicken moist and tender. This dish is perfect when paired with a side of zucchini noodles or a simple salad.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1/2 cup homemade or store-bought pesto
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon pine nuts, toasted (optional)

Instructions:

Season the chicken cutlets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the pesto sauce and cook for 1-2 minutes until fragrant.
Return the chicken to the skillet, spoon pesto over the cutlets, and let them simmer in the sauce for an additional 2 minutes to soak up the flavors.
Serve with a sprinkle of toasted pine nuts for added crunch (optional).

These pesto keto chicken cutlets are bursting with fresh, herby flavors that elevate the chicken to a whole new level.

The pesto sauce creates a rich and flavorful coating while keeping the chicken juicy, making it a deliciously satisfying meal.

Ranch-Crusted Keto Chicken Cutlets

For a simple and satisfying meal, these ranch-crusted keto chicken cutlets offer a perfect balance of flavors.

The almond flour and ranch seasoning create a crispy, savory crust on the chicken, while the inside remains tender and juicy. Serve with a side of creamy coleslaw or a cucumber salad for a low-carb, flavorful dinner.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1/2 cup almond flour
2 tablespoons ranch seasoning mix
1 egg, beaten
2 tablespoons olive oil
1 tablespoon fresh chives, chopped (optional)

Instructions:

In a shallow bowl, mix almond flour and ranch seasoning.
Dip each chicken cutlet into the beaten egg, then coat it in the almond flour mixture.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through.
Remove from the skillet and set aside.
Garnish with chopped fresh chives and serve hot.

These ranch-crusted keto chicken cutlets are incredibly flavorful and easy to make.

The ranch seasoning adds a savory, herby touch that pairs wonderfully with the crunchy almond flour coating. This dish is sure to be a family favorite, offering a simple and satisfying low-carb meal.

Coconut-Curry Keto Chicken Cutlets

These coconut-curry keto chicken cutlets offer a unique flavor profile with a combination of coconut milk and curry spices.

The aromatic spices give the chicken a fragrant, mildly spicy kick, while the coconut milk adds creaminess. This dish is perfect for anyone looking for an exotic, flavorful keto dinner that’s both satisfying and rich.

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon curry powder
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon salt
½ teaspoon black pepper
¼ cup coconut flour
1/4 cup coconut milk
2 tablespoons olive oil

Instructions:

In a shallow bowl, combine coconut flour, curry powder, garlic powder, turmeric, salt, and black pepper.
Coat each chicken cutlet with the coconut flour and spice mixture.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through.
Once the chicken is cooked, reduce heat and add coconut milk to the skillet. Simmer for 1-2 minutes, allowing the coconut milk to thicken slightly.
Serve the chicken with the coconut-curry sauce drizzled on top, and garnish with fresh cilantro if desired.

These coconut-curry keto chicken cutlets are a flavorful, aromatic dish that combines the richness of coconut milk with the warm spices of curry.

The dish is a unique twist on traditional keto chicken cutlets and is perfect for anyone looking to spice up their keto meals.