10 High-protein Low-carb Chicken Dinners That Actually Keep You Full

You want dinners that crush cravings, taste amazing, and don’t leave you raiding the pantry at 9 p.m. Same. These high-protein, low-carb chicken recipes are weeknight heroes—flavor-packed, simple, and totally satisfying. We’re talking juicy chicken, bold sauces, crispy textures, and smart veggie pairings that keep things light without skimping on comfort.

Each recipe is built to fuel you with quality protein and healthy fats, so you’ll feel full and energized—no sad salads or “diet food” vibes. Let’s cook smarter, not hungrier.

1. Garlicky Lemon Chicken Skillet With Zucchini Ribbons

Bright, zippy, and done in one pan—this is the weeknight dinner you’ll actually look forward to. The lemon-garlic combo keeps it fresh while the zucchini ribbons soak up all those pan juices. It’s light yet satisfying, perfect for sunny evenings or when you need a quick reset.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 lemon, zested and juiced
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter or ghee
• 3 medium zucchinis, shaved into ribbons with a peeler
• 2 tbsp chopped fresh parsley

Instructions:

1. Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high.
2. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic and red pepper flakes; cook 30 seconds. Stir in lemon zest, lemon juice, and broth; simmer 2 minutes.
4. Whisk in butter until glossy. Return chicken and any juices to the pan; simmer 1–2 minutes.
5. Toss in zucchini ribbons for 60–90 seconds until just tender. Don’t overcook—keep them slightly crisp.
6. Finish with parsley and more lemon if you like.

Serve straight from the skillet with extra lemon wedges. Add shaved Parmesan for richness or swap zucchini for thin asparagus spears. For meal prep, keep zucchini separate and toss right before reheating to avoid sogginess.

2. Crispy Parmesan Crusted Chicken Over Creamed Spinach

Think steakhouse vibes without the steak—or the carbs. The chicken gets a golden, cheesy crust, and the bed of creamy spinach brings that luxe comfort factor. It’s a balanced, high-protein plate that feels like a treat night.

Ingredients:

• 1.5 lbs chicken cutlets (or breasts sliced thin)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 large egg
• 1 tsp Dijon mustard
• 1 cup finely grated Parmesan cheese
• 2 tbsp almond flour (optional, for extra crunch)
• 2 tbsp olive oil, divided
• 2 tbsp butter
• 3 cloves garlic, minced
• 10 oz fresh spinach
• 1/2 cup heavy cream (or half-and-half)
• 1/4 tsp nutmeg

Instructions:

1. Season chicken with 1/2 tsp salt, pepper, and onion powder. Whisk egg with Dijon in a shallow bowl.
2. Combine Parmesan and almond flour in another bowl. Dip chicken in egg, then coat in the Parmesan mixture, pressing to adhere.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a warm plate.
4. Add remaining oil and butter. Sauté garlic 30 seconds. Add spinach in batches until wilted.
5. Pour in cream, season with remaining salt and nutmeg. Simmer 2–3 minutes until slightly thickened.
6. Plate creamed spinach, top with crispy chicken. Spoon any pan juices over.

Add crushed red pepper to the spinach for a kick. Sub kale for a sturdier base or use Greek yogurt plus a splash of milk for a lighter cream sauce. Leftovers are killer under a fried egg—seriously.

3. Chipotle Lime Chicken Lettuce Wraps With Avocado Crema

Spicy, smoky, and fun to eat with your hands. These wraps pack protein, crunch, and cool crema—all the taco energy without the tortillas. Perfect for parties or a light but filling weeknight dinner.

Ingredients:

• 1.25 lbs boneless, skinless chicken thighs, diced
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1–2 chipotle peppers in adobo, minced, plus 1 tsp adobo sauce
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 head butter lettuce or romaine hearts, leaves separated
• 1 small red onion, thinly sliced
• 1/2 cup chopped cilantro
• 1 avocado
• 1/3 cup Greek yogurt or sour cream
• 1 tbsp lime juice (for crema)
• Pinch of salt (for crema)

Instructions:

1. Toss chicken with salt, cumin, smoked paprika, garlic powder, chipotle, adobo sauce, lime juice, and olive oil. Marinate 10–20 minutes.
2. Blend avocado, yogurt, lime juice, and salt until smooth.
3. Heat a skillet over medium-high. Cook chicken 6–8 minutes until browned and cooked through.
4. Load lettuce leaves with chicken, red onion, and cilantro. Drizzle with avocado crema.

Add diced cucumbers for extra crunch or swap thighs for breasts. Meal prep tip: Cook chicken in bulk and store the crema separately; assemble wraps fresh so they stay crisp.

4. Sheet Pan Herb Chicken With Roasted Broccoli and Almonds

Minimal dishes, maximum flavor. The herbs and garlic melt into the chicken while the broccoli gets caramelized edges. Almonds add crunch and healthy fats to keep you full.

Ingredients:

• 1.5 lbs bone-in chicken thighs (skin on for best flavor)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 tbsp olive oil, divided
• 1 large head broccoli, cut into florets
• 3 cloves garlic, thinly sliced
• 1/3 cup sliced almonds
• 1 lemon, cut into wedges

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Season chicken with salt, pepper, thyme, oregano, and garlic powder. Drizzle with 1 tbsp oil; place on the sheet pan.
3. Toss broccoli with remaining oil and sliced garlic; spread around chicken.
4. Roast 25 minutes. Scatter almonds over broccoli and roast another 5–10 minutes until chicken is 165°F and broccoli is crispy.
5. Squeeze lemon over everything before serving.

Swap broccoli for Brussels sprouts or green beans. Add a dollop of pesto on the chicken post-bake for extra herby goodness. For skinless thighs, reduce cooking time by 5 minutes.

5. Greek Yogurt Marinated Chicken Souvlaki Bowls

All the Mediterranean flavors—tangy, herby, and bright. The yogurt marinade makes the chicken extra juicy, and the bowl format keeps things flexible and low-carb. It’s meal prep gold.

Ingredients:

• 1.5 lbs chicken breast, cut into 1.5-inch cubes
• 3/4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta (optional)
• Butter lettuce or cauliflower rice, for serving

Instructions:

1. Mix yogurt, lemon juice, vinegar, garlic, oregano, salt, pepper, and 1 tbsp olive oil. Toss with chicken. Marinate 30 minutes or up to 8 hours.
2. Thread chicken onto skewers (optional). Grill or pan-sear over medium-high 8–10 minutes, turning until cooked through.
3. Toss cucumber, tomatoes, onion, olives, and feta with remaining oil and a pinch of salt.
4. Build bowls with lettuce or cauliflower rice, top with chicken and salad. Drizzle any extra marinade (unused) or a squeeze of lemon.

Swap feta for a dollop of tzatziki. Add grilled zucchini or peppers if you want more veg. For indoor cooking, a cast-iron grill pan gives great char without firing up the grill.

6. Coconut Curry Chicken With Cauliflower Rice

Silky coconut sauce, warming spices, and tender chicken—comforting without being heavy. It’s a takeout fix you can make at home in under 30 minutes. Cauliflower rice keeps it light but still filling thanks to all that protein and fat.

Ingredients:

• 1.25 lbs chicken breast, cut into bite-size pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste (or yellow, to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce (optional but great)
• 1 tbsp lime juice
• 2 cups riced cauliflower
• 1 tbsp olive oil (for cauliflower)
• Fresh basil or cilantro, for garnish

Instructions:

1. Season chicken with salt and pepper. Heat coconut oil in a skillet over medium-high; cook chicken until lightly browned, 4–5 minutes. Remove.
2. Add onion; sauté 3 minutes. Stir in garlic and ginger for 30 seconds. Add curry paste; cook 1 minute.
3. Pour in coconut milk and fish sauce. Simmer 3–4 minutes, then return chicken and cook until done, 3–5 minutes. Finish with lime juice.
4. Meanwhile, heat olive oil in a second skillet over medium. Sauté cauliflower rice 3–4 minutes with a pinch of salt.
5. Serve curry over cauliflower rice; top with basil or cilantro.

Bulk it up with spinach or bell peppers near the end. Adjust heat by adding more curry paste or a pinch of chili flakes. Leftovers reheat beautifully—flavors get even better.

7. Balsamic Glazed Chicken With Garlic Mushrooms

Sweet-tangy glaze meets savory mushrooms for a restaurant-level pan sauce. It’s quick, elegant, and perfect when you want something special without fuss. Great with a simple side salad or roasted asparagus.

Ingredients:

• 1.25 lbs chicken breasts, pounded thin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp butter
• Chopped parsley, for garnish

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat oil in a skillet over medium-high; sear chicken 4–5 minutes per side. Remove and keep warm.
2. Add mushrooms; cook 4 minutes until browned. Stir in garlic for 30 seconds.
3. Whisk broth, balsamic, and Dijon; pour into skillet. Simmer 3–4 minutes to reduce.
4. Return chicken and simmer 2 minutes. Stir in butter to finish the sauce.
5. Sprinkle with parsley and serve.

Add a handful of spinach to the pan at the end for extra greens. If you like it sweeter, reduce the balsamic longer. For an even deeper flavor, splash in a teaspoon of soy or coconut aminos.

8. Buffalo Chicken Stuffed Peppers With Blue Cheese Crumble

Game-day energy meets weeknight protein. Spicy shredded chicken baked into sweet bell peppers, topped with cooling blue cheese—so satisfying. You’ll get that classic buffalo punch without the bun.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1.25 lbs cooked, shredded chicken
• 1/3 cup hot sauce (like Frank’s RedHot)
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/3 cup Greek yogurt or ranch dressing
• 1/3 cup crumbled blue cheese (optional but delicious)
• 2 green onions, thinly sliced
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F. Place peppers cut-side up on a baking sheet; drizzle with oil and a pinch of salt. Roast 10 minutes.
2. Mix shredded chicken with hot sauce, butter, garlic powder, onion powder, smoked paprika, and yogurt.
3. Stuff peppers with chicken mixture. Bake 12–15 minutes until hot.
4. Top with blue cheese and green onions. Bake 2 more minutes to soften cheese.

Serve with celery sticks and extra ranch on the side. Swap blue cheese for feta if you prefer. For extra protein, fold in chopped cooked bacon—trust me, it slaps.

9. Sesame Ginger Chicken With Crunchy Cabbage Slaw

Fast, fresh, and super satisfying. You get juicy sesame chicken and a crisp slaw that brings texture and tang. It’s the kind of bowl that keeps you full without feeling weighed down.

Ingredients:

• 1.25 lbs chicken thighs, sliced into strips
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp avocado or olive oil
• 2 tbsp coconut aminos or low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp chili garlic sauce or sriracha (optional)
• 3 cups shredded green or Napa cabbage
• 1 cup shredded carrots (optional, adds a few carbs)
• 2 green onions, sliced
• 2 tbsp toasted sesame seeds
• Fresh lime wedges

Instructions:

1. Season chicken with salt and pepper. Whisk aminos, rice vinegar, sesame oil, ginger, garlic, and chili sauce.
2. Heat oil in a skillet over medium-high. Sear chicken 6–8 minutes until cooked and browned.
3. Pour sauce into skillet; simmer 1–2 minutes to glaze.
4. Toss cabbage, carrots, and green onions with a squeeze of lime and a pinch of salt.
5. Serve chicken over slaw; sprinkle with sesame seeds and more lime.

Add sliced cucumbers or radishes for extra crunch. If you want it saucier, double the glaze. For a meal prep twist, keep the slaw undressed and add lime right before eating.

10. Creamy Sun-Dried Tomato Chicken With Wilted Greens

Rich, tomatoey cream sauce that clings to juicy chicken—pure comfort with a Mediterranean twist. The wilted greens keep it balanced and pack in nutrients. It feels indulgent without the carb load.

Ingredients:

• 1.5 lbs chicken breasts or cutlets
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes in oil, drained
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan
• 3 cups baby spinach or chopped kale
• Fresh basil, torn (optional)

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat oil in a large skillet over medium-high; sear chicken 4–5 minutes per side. Remove.
2. Lower heat. Sauté garlic 30 seconds, then add sun-dried tomatoes for 1 minute.
3. Pour in broth; simmer 2 minutes, scraping up browned bits. Stir in cream and Parmesan; simmer until slightly thick.
4. Return chicken; simmer 3 minutes. Add spinach or kale and cook until wilted.
5. Top with basil and serve.

Swap cream for coconut milk if dairy-free (use nutritional yeast instead of Parmesan). Add red pepper flakes for heat. This sauce loves zucchini noodles or roasted cauliflower on the side.

Final Tips for Staying Full on Low-Carb

• Don’t fear healthy fats: olive oil, avocado, nuts, and full-fat dairy make meals satisfying.
• Lean protein is great, but mix in thighs or skin-on cuts for extra satiety.
• Layer flavors—acids like lemon or vinegar and fresh herbs keep things exciting without adding carbs.

There you go—10 high-protein low-carb chicken dinners that won’t leave you hungry. Pick one for tonight, bookmark a few for next week, and enjoy that glorious “I’m full and happy” feeling. Your weeknights just got a lot tastier.