10 Low-carb Air Fryer Chicken Dinners You’ll Crave Every Single Week

You know those nights when you want something fast, flavorful, and won’t blow your carbs? That’s where these air fryer chicken dinners swoop in like culinary superheroes. We’re talking crispy edges, juicy centers, and flavors that punch above their weight—without a pile of breadcrumbs or sugar.

From zesty lemon-pepper magic to creamy jalapeño popper vibes, these low-carb dinners hit hard on taste and keep things light. Each one is weeknight-friendly, meal-prep approved, and honestly kind of addictive. Grab your air fryer and let’s make dinner the best part of your day.

1. Crispy Lemon-Pepper Chicken Thighs With Garlic Herb Butter

When you want maximum flavor with minimal fuss, this is the move. The skin gets shatteringly crisp in the air fryer, while the meat stays juicy thanks to those glorious thighs. A quick swirl of garlicky herb butter at the end makes it restaurant-level awesome.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 tsp lemon pepper seasoning (no sugar added)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely chopped
• Lemon wedges, for serving

Instructions:

1. Pat the thighs dry really well (this is key for crispy skin). In a bowl, combine salt, black pepper, lemon pepper, garlic powder, and onion powder.
2. Rub thighs with olive oil, then coat evenly with the seasoning mix. Preheat the air fryer to 390°F (200°C) for 3 minutes.
3. Place thighs skin-side down in the basket. Air fry for 12 minutes. Flip skin-side up and cook another 10–12 minutes, until the skin is crisp and the internal temp hits 165°F (74°C).
4. Meanwhile, melt butter in a small pan. Add garlic and cook 30 seconds until fragrant. Stir in lemon zest and parsley.
5. Brush the hot chicken with the garlic herb butter and rest 3 minutes.

Serve with roasted asparagus or a quick side salad. Want a twist? Add a pinch of crushed red pepper to the butter or swap parsley for dill. If you’re meal prepping, keep the butter separate and drizzle right before eating.

2. Buffalo Chicken Bites With Blue Cheese Dip (No Bread Needed)

All the spicy, tangy buffalo vibes without the carbs or mess. These bites cook lightning-fast and make a killer game-day plate or quick dinner with celery and cucumber sticks. The creamy blue cheese dip cools things down and keeps it low-carb.

Ingredients:

• 1 1/2 lbs chicken breast, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp avocado oil
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp melted butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional for extra heat)

Blue Cheese Dip:

• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Toss chicken with salt, pepper, garlic powder, and avocado oil. Preheat air fryer to 390°F (200°C).
2. Air fry chicken in a single layer for 7–9 minutes, shaking halfway, until browned and cooked through.
3. Whisk hot sauce, melted butter, smoked paprika, and cayenne. Toss cooked chicken in the buffalo sauce.
4. Stir together dip ingredients until creamy. Adjust salt and lemon to taste.

Serve with celery, cucumber, and radish for crunch. Not into blue cheese? Swap for ranch. For extra crispiness, air fry the sauced bites for 1–2 minutes more—just watch they don’t dry out.

3. Parmesan-Herb Chicken Cutlets With Zucchini Ribbons

Thin, crispy, and insanely satisfying without a breadcrumb in sight. Almond flour and grated Parmesan make a golden crust that stays low-carb and full of flavor. Pile them on lemony zucchini ribbons for a whole dinner on one plate.

Ingredients:

• 1 lb chicken cutlets (or breast sliced thin, pounded to 1/2 inch)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1/3 cup almond flour
• 1/3 cup finely grated Parmesan
• 1/2 tsp garlic powder
• 1 egg, beaten
• Olive oil spray
• 2 medium zucchinis, shaved into ribbons with a peeler
• 1 tbsp olive oil (for zucchini)
• 1 tbsp lemon juice
• 1 tbsp chopped basil or parsley
• Pinch of red pepper flakes (optional)

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Mix almond flour, Parmesan, and garlic powder in a shallow bowl. Place beaten egg in another bowl.
2. Dip chicken in egg, then press into the almond-Parmesan mix to coat. Preheat air fryer to 380°F (193°C).
3. Spray the basket and cutlets lightly with olive oil. Air fry 6–8 minutes, flipping halfway, until golden and 165°F (74°C) inside.
4. Toss zucchini ribbons with olive oil, lemon juice, herbs, and a pinch of salt. Add red pepper flakes if you like heat.

Serve the cutlets over the zucchini with extra squeeze of lemon. Want even more crunch? Add crushed pork rinds to the coating. Leftovers make an amazing low-carb chicken “parm” with a spoon of marinara and mozzarella on top.

4. Chili-Lime Chicken Drumsticks With Cilantro Crema

Drumsticks are cheap, fun to eat, and crazy juicy in the air fryer. This version brings smoky chili, tangy lime, and a cool crema you’ll want to spoon on everything. Perfect for a crowd or low-effort meal prep.

Ingredients:

• 8 chicken drumsticks (about 2 lbs)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp avocado oil
• 1 lime, zested and juiced

Cilantro Crema:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 cup cilantro, finely chopped
• 1 small garlic clove, grated
• Pinch of salt

Instructions:

1. Pat drumsticks dry. Mix salt, pepper, chili powder, smoked paprika, cumin, garlic powder, avocado oil, lime zest, and half the lime juice.
2. Coat drumsticks with the spice paste. Preheat air fryer to 390°F (200°C).
3. Air fry 22–25 minutes, turning once, until deeply browned and juices run clear (165°F/74°C).
4. Mix crema ingredients in a bowl. Adjust salt and lime.
5. Toss cooked drumsticks with the remaining lime juice for brightness.

Serve with sliced avocado, cucumbers, and cherry tomatoes. Want it hotter? Add chipotle powder. These reheat well in the air fryer for 4–5 minutes at 360°F.

5. Garlic-Parmesan Chicken Wings With Lemon Aioli

These wings are for garlic lovers. They’re crisp, savory, and coated in buttery Parmesan goodness that feels indulgent but stays low-carb. The lemon aioli takes it over the top and doubles as a dip for veggies.

Ingredients:

• 2 lbs chicken wings (drumettes and flats), patted very dry
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp baking powder (aluminum-free, helps crispiness)
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/3 cup finely grated Parmesan
• 1 tbsp chopped parsley

Lemon Aioli:

• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, grated
• Pinch of salt and pepper

Instructions:

1. Toss wings with salt, pepper, baking powder, garlic powder, and olive oil. Preheat air fryer to 400°F (205°C).
2. Air fry in a single layer 22–26 minutes, shaking every 7–8 minutes, until blistered and crisp.
3. Melt butter in a pan, add garlic for 30 seconds. Toss wings with butter, Parmesan, and parsley.
4. Stir aioli ingredients until smooth.

Serve immediately with the aioli and lemon wedges. For extra crunch, air fry 2 more minutes after saucing. Swap parsley for chives or add crushed red pepper if you like a kick.

6. Creamy Pesto-Stuffed Chicken Breasts With Cherry Tomatoes

Stuffed chicken sounds fancy but it’s shockingly easy. You get juicy chicken with a melty, herby center and roasted tomatoes that burst in the air fryer. It’s weeknight-friendly but tastes like date night.

Ingredients:

• 2 large chicken breasts (about 1.5 lbs), butterflied
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3 tbsp prepared basil pesto (no sugar added)
• 2 oz cream cheese, softened
• 1/3 cup shredded mozzarella
• 1 cup cherry tomatoes
• 1 tsp olive oil
• Toothpicks or kitchen twine

Instructions:

1. Season chicken inside and out with salt, pepper, and garlic powder. Mix pesto, cream cheese, and mozzarella until smooth.
2. Spread filling inside each breast and secure with toothpicks. Toss tomatoes with olive oil and a pinch of salt.
3. Preheat air fryer to 370°F (188°C). Place chicken and tomatoes in the basket.
4. Air fry 16–20 minutes, flipping once, until chicken reaches 165°F (74°C). Rest 5 minutes.

Plate with the roasted tomatoes and any juices. Add a drizzle of balsamic vinegar (just a touch) if you like. For variety, try sun-dried tomato pesto or add chopped spinach to the filling.

7. Moroccan-Spiced Chicken Breast With Cauliflower “Couscous”

Transport yourself with warm spices and bright citrus without leaving low-carb territory. The chicken comes out tender with a gorgeous crust, and the fluffy cauliflower “couscous” hits all the right notes with almonds and herbs.

Ingredients:

• 1 1/2 lbs chicken breast, pounded to even thickness
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1 tbsp olive oil
• 1 lemon, cut into wedges

Cauliflower “Couscous”:

• 1 medium head cauliflower, riced (about 4 cups)
• 1 tbsp olive oil
• 1/4 cup slivered almonds
• 2 tbsp chopped parsley
• 2 tbsp chopped mint (optional)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mix salt, pepper, cumin, coriander, paprika, turmeric, cinnamon, and olive oil into a paste. Rub all over the chicken. Rest 10 minutes while you preheat to 380°F (193°C).
2. Air fry 12–15 minutes, flipping once, until 165°F (74°C). Squeeze lemon over the chicken.
3. For the “couscous,” toast almonds in olive oil in a skillet until golden. Add riced cauliflower and cook 3–4 minutes until tender-crisp.
4. Stir in parsley, mint, lemon juice, salt, and pepper.

Serve chicken sliced over the cauliflower with extra lemon. Add olives or chopped preserved lemon if you’re feeling fancy. Leftovers are killer cold, too.

8. Jalapeño Popper Chicken Thighs (Cheesy, Creamy, And Low-Carb)

It tastes like your favorite jalapeño poppers crashed into juicy chicken. Cream cheese keeps things luscious, while jalapeños and cheddar bring the heat and tang. It’s bold, cozy, and absolutely weeknight-worthy.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 oz cream cheese, softened
• 1/3 cup shredded sharp cheddar
• 2 fresh jalapeños, seeded and finely chopped
• 2 slices cooked bacon, crumbled (optional but excellent)
• 1 tbsp chopped chives or green onion
• Olive oil spray

Instructions:

1. Season thighs with salt, pepper, and garlic powder. Mix cream cheese, cheddar, jalapeños, bacon, and chives.
2. Spread the mixture on top of each thigh. Preheat air fryer to 375°F (191°C).
3. Lightly spray basket. Place thighs cheese-side up and air fry 13–16 minutes until 170°F (77°C) and nicely browned on top.

Serve with a crisp salad or roasted broccoli. For extra spice, keep some jalapeño seeds. Swap cheddar for pepper jack if you want more zing. Trust me, leftovers reheat like a dream.

9. Greek Chicken Souvlaki Bowls With Tzatziki

Bright, herby, and endlessly fresh. These souvlaki-style skewers bring the Mediterranean to your kitchen without the pita. Add crisp cucumbers, tomatoes, and creamy tzatziki for a light but satisfying bowl.

Ingredients:

• 1 1/2 lbs chicken breast, cut into 1 1/2-inch cubes
• 1 1/2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Wooden skewers, soaked (optional)

Tzatziki:

• 3/4 cup Greek yogurt (full-fat)
• 1/2 cup cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• 1 tbsp chopped dill
• Salt and pepper to taste

Bowl Add-Ins (choose a few):

• Cucumber slices
• Cherry tomatoes
• Kalamata olives
• Red onion, thinly sliced
• Shredded lettuce
• Cauliflower rice (optional)

Instructions:

1. Mix oil, lemon juice, zest, garlic, oregano, salt, and pepper. Toss with chicken and marinate 20–30 minutes if you can. Thread onto skewers or cook as chunks.
2. Preheat air fryer to 390°F (200°C). Cook 8–10 minutes, flipping once, until charred in spots and cooked through.
3. Stir tzatziki ingredients together and season to taste.
4. Build bowls with veggies, cauliflower rice if using, chicken, and a big dollop of tzatziki.

Sprinkle with extra dill or oregano to finish. Add feta if your carbs allow a little. For smoky depth, sub half the lemon juice with red wine vinegar—seriously delicious.

10. Coconut-Lime Chicken Tenders With Chili Almond Crunch

Crunchy, tropical, and totally low-carb thanks to almond flour and coconut flakes. These tenders are kid-friendly but exciting enough for grown-ups. The lime keeps it bright while a touch of chili wakes everything up.

Ingredients:

• 1 1/2 lbs chicken tenders (or breast cut into strips)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 egg + 1 tbsp water (for egg wash)
• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne (optional)
• Olive or avocado oil spray
• 1 lime, cut into wedges

Chili Almond Crunch (optional topper):

• 2 tbsp sliced almonds, chopped
• 1 tsp olive oil
• Pinch of chili flakes
• Pinch of salt

Instructions:

1. Season chicken with salt and pepper. Beat egg with water in a shallow bowl.
2. Mix almond flour, coconut, garlic powder, chili powder, and cayenne in another bowl.
3. Dip chicken in egg wash, then press into the coconut-almond mixture. Preheat air fryer to 380°F (193°C).
4. Spray basket and tenders lightly. Air fry 8–10 minutes, flipping once, until golden and 165°F (74°C).
5. For the crunch topper: toast almonds with olive oil, chili flakes, and salt in a small pan until golden. Sprinkle over tenders.
6. Squeeze lime over everything before serving.

Pair with a quick cabbage slaw and a simple mayo-lime dipping sauce. Swap coconut for crushed pork rinds if you’re coconut-averse. These re-crisp beautifully in the air fryer for 3–4 minutes at 360°F.

Air Fryer Success Tips

• Dry your chicken well for better browning.
• Don’t overcrowd the basket—space equals crisp.
• Flip halfway for even color and texture.
• Use a thermometer. Aim for 165°F (74°C) for breasts and 170°F (77°C) for thighs.
• Let it rest a few minutes so juices settle.

Low-Carb Sides That Love Chicken

• Cauliflower mash with chives and butter
• Roasted green beans with lemon zest
• Simple arugula salad with olive oil and parmesan
• Charred broccoli with garlic and chili flakes
• Creamy cucumber salad with dill

You’ve got ten low-carb air fryer chicken dinners ready to rock your weeknights. Mix and match, meal prep a couple, and keep that air fryer humming. Which one are you making first? My vote: those lemon-pepper thighs—then jalapeño popper night for the win.