Welcome to my kitchen, friends! Today I'm sharing one of my absolute favorite weeknight recipes that has saved me countless times when I need something nutritious but don't have hours to spend cooking. This low carb dinner chicken dish combines lean protein with fresh vegetables for a complete meal that comes together in just one pan.
The combination of Italian-seasoned chicken cutlets with crisp green beans, tender asparagus, and juicy cherry tomatoes creates a colorful plate that's as beautiful as it is delicious. I'm not saying this is addictive, but I've made it three times this week!
What I love most about this low carb dinner chicken recipe is how adaptable it is. You can swap vegetables based on what's in season or what you have in your fridge, making it perfect for busy weeknights when a grocery store run just isn't happening.
What you'll love about this low carb dinner chicken
- Quick preparation - From start to finish, you'll have dinner on the table in under 30 minutes
- Nutritionally balanced - High protein, low carbs, and loaded with fiber-rich vegetables for a complete meal
- One-pan wonder - Minimal cleanup means more time to enjoy your evening after dinner
Recipe Ingredients
Everything you need for this low carb dinner chicken comes together beautifully with simple, fresh ingredients that create maximum flavor with minimal effort.
- Olive oil
- Chicken breasts
- Salt and pepper
- Italian seasoning
- Green beans
- Asparagus
- Garlic
- Cherry tomatoes
- Parmesan cheese (optional)
Ingredients notes
- Chicken breasts - Look for organic, free-range chicken when possible for the best flavor and quality. Cutting them into cutlets helps them cook more quickly and evenly.
- Italian seasoning - You can substitute Herbes de Provence for a slightly different but equally delicious flavor profile with lavender notes.
- Fresh vegetables - While frozen vegetables can work in a pinch, fresh vegetables will give you the best texture and flavor in this quick-cooking dish.
How to make low carb dinner chicken
For the complete, detailed recipe with exact measurements, scroll down to the printable recipe card. Here's a quick overview of how this simple dish comes together:
- Prepare the chicken - Season chicken cutlets with Italian seasoning, salt, and pepper
- Cook the chicken - Sear in olive oil for 3-4 minutes per side until golden and cooked through
- Cook the vegetables - In the same pan, sauté green beans and asparagus until tender-crisp
- Add aromatics - Stir in garlic and cherry tomatoes until fragrant and slightly softened
- Assemble and serve - Place chicken over vegetables and top with optional Parmesan cheese
Pro tips
It's so simple, even a beginner can nail it, but these professional tips will take your low carb dinner chicken to restaurant-quality levels!
- Pat the chicken dry with paper towels before seasoning to ensure a beautiful golden-brown sear
- Don't overcrowd the pan when cooking the chicken - work in batches if necessary
- Allow the chicken to rest for 5 minutes before serving to keep it juicy and tender
- For extra flavor, deglaze the pan with a splash of white wine or chicken broth before adding the vegetables
Storage and Reheating
This low carb dinner chicken recipe is perfect for meal prep and makes excellent leftovers. Here's how to store and enjoy it later:
- Refrigeration - Store in an airtight container for up to 3 days. Check out my guide to food storage containers for the best options.
- Freezing - While the chicken freezes well, the vegetables may become soggy when thawed. If freezing, consider separating components.
- Reheating - Warm gently in a skillet with a splash of water or broth, or microwave at 70% power to prevent the chicken from becoming tough.
Additions & Substitutions
Additions:
- Add a sprinkle of red pepper flakes for a spicy kick
- Include sliced mushrooms for an earthy flavor and extra nutrients
- Squeeze fresh lemon juice over the finished dish for brightness
- Drizzle with balsamic glaze for a touch of sweetness
Substitutions:
- Swap chicken for turkey cutlets or firm white fish for a different protein option
- Replace green beans with broccoli florets or zucchini slices
- Use dried herbs if fresh aren't available (reduce quantity by half)
- Substitute nutritional yeast for Parmesan cheese to make it dairy-free
FAQs about this low carb dinner chicken
Yes, but thaw completely and pat dry before cooking. Frozen chicken won't sear properly and may release too much liquid, resulting in steamed rather than seared chicken.
Cauliflower rice, a simple green salad, or roasted radishes make excellent low-carb accompaniments. For those not strictly following a low-carb diet, quinoa or brown rice work well.
Replace chicken with extra-firm tofu or tempeh. Press tofu well before cooking and follow the same seasoning and cooking instructions, reducing cooking time to about 2 minutes per side.
What Can I Serve with this low carb dinner chicken?
This versatile low carb dinner chicken recipe is essentially a complete meal on its own, but if you'd like to round it out for heartier appetites or a special occasion, consider adding a simple side dish.
A crisp green salad with a light vinaigrette or a cup of clear broth-based soup makes a lovely starter. For those not strictly following a low-carb eating plan, a slice of crusty artisan bread to soak up the delicious pan juices would be divine.
If you try this recipe, I'd be thrilled if you'd leave a comment below or tag me on social media! Your feedback helps other readers and honestly makes my day.
You May Also Like
- Another quick meal: High-Protein Chicken Dinner
- More low-carb ideas: Low-Carb Chicken Guide
- Easy one-pan cooking: One-Pan Chicken & Spinach
- Try baking chicken: Baked Chicken Recipes
Low Carb Chicken Dinner
Equipment
- Large Skillet
Ingredients
Chicken and Vegetables
- 2 tablespoon olive oil divided
- 2 large chicken breasts cut into 4 cutlets
- salt and pepper to taste
- 1 tablespoon Italian seasoning or Herbes de Provence
- 8 oz green beans trimmed
- 8 oz asparagus woody ends removed
- 2 cloves garlic minced
- 0.5 cup cherry tomatoes halved
- 0.25 cup Parmesan cheese optional, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken cutlets with Italian seasoning, salt, and pepper.
- Add the chicken to the hot skillet and cook on each side until cooked through (about 3 to 4 minutes per side). Remove and keep warm.
- Add the remaining olive oil to the skillet, cook green beans and asparagus until tender.
- Stir in the garlic and cook for 30 seconds until fragrant. Add cherry tomatoes, season with salt and pepper, cook until softened.
- Serve vegetables with chicken on top, sprinkle with Parmesan cheese if desired.
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