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Lazy Keto Chicken Dinner - A Simple, One-Pan Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional but great for flavor)
  • 3 cups broccoli florets (fresh or thawed frozen, well-drained)
  • 1 small zucchini, sliced into half-moons (about 1.5 cups)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 3 ounces cream cheese, room temperature and cubed
  • 1/3 cup heavy cream
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley (optional)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Season the chicken: In a bowl, toss chicken with 1 tablespoon oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Coat evenly.
  2. Sear the chicken: Heat a large skillet over medium-high. Add the seasoned chicken and cook 5–7 minutes, stirring a few times, until browned and cooked through. Transfer to a plate and keep warm.
  3. Cook the veggies: In the same skillet, add remaining 1 tablespoon oil. Add broccoli and zucchini with a pinch of salt. Cook 4–5 minutes until tender-crisp and lightly browned.
  4. Add aromatics: Push veggies to the edges. Melt butter in the center and add minced garlic. Cook 30 seconds until fragrant, then stir everything together.
  5. Make the creamy base: Pour in chicken broth and simmer 1 minute. Reduce heat to medium-low. Stir in cream cheese until smooth, then add heavy cream.
  6. Add the cheese: Stir in mozzarella and parmesan until melted and silky. If the sauce seems too thick, splash in a bit more broth. If too thin, simmer 1–2 minutes to reduce.
  7. Finish with brightness: Return chicken and any juices to the skillet. Stir to coat. Add lemon juice and parsley. Taste and adjust salt and pepper. Add red pepper flakes for a little heat if you like.
  8. Serve: Spoon into bowls and eat as is, or serve over cauliflower rice or sautéed spinach for extra veg.