I bet chicken isn’t the first thing that comes to mind when you think of peanut butter, but I assure you that this Low Carb Peanut Chicken Skillet will soon be a family favorite.
I know when you think of peanut butter, chicken is not usually the next thing that comes to mind. If we were playing a word association game, you would likely answer with jelly. But trust me when I tell you that it is equally as good paired with chicken. We love to serve this low carb peanut chicken skillet with a side of cauliflower rice, or vegetable noodles.
Check out some of my other favorite low carb skillet recipes:
- Chicken Sausage and Vegetable Skillet
- Corned Beef Hash Breakfast Skillet
- Brussels Sprouts, Sweet Potato and Bacon Hash
- Creamy Herbed Bacon and Egg Skillet
- Sausage, White Cheddar, and Heirloom Tomato Frittata
- Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
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Low Carb Peanut Chicken Skillet
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 Servings
Print Recipe
Pin RecipeIngredients
- 1 1/2 lb chicken breast, cut into tender sizes pieces
- sea salt and pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 1 red bell pepper (about 3.5 oz), julienned
- 3 cloves garlic, minced
- 3/4 cup chicken stock
- 1/3 cup natural peanut butter, creamy
- 3 tbsp soy sauce or coconut aminos (get it here)
- 1/2 tsp crushed red pepper flakes
- 3 green onions, chopped
Instructions
- Season the chicken breasts with a little salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add butter and olive oil.
- Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.
- Reduce heat to medium-low and add the red peppers and garlic to the skillet.
- Saute for an additional 5 minutes. (Be careful not to scorch the garlic)
- In a mixing bowl, combine chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
- Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer.
- Let simmer, stirring frequently for 5 minutes.
- Sprinkle green onions over top before serving.
Notes
Per Serving – Calories: 502 | Carbs: 12 g | Fat: 33 g| Protein: 44 g | Fiber: 3.75 g | Net Carbs: 8.25 g
I made this dish tonight, and WOW! This was really good, and was very much enjoyed by myself and the husband. I served it on zucchini zoodles, and also added some crushed peanuts on top for garnish. What a great protein packed dish that was quick and easy for Monday night cooking. Definitely a keeper! Thank you for a yummy Monday!
Yay! So happy that you liked it. Thank you so much for taking the time to come back and let me know. 🙂
Flippin AMAZING! !! SOOOOO Delish!!! Thank you! !!
This was amazing and it’s definitely going into my permanent rotation! I substituted chili garlic sauce for the red pepper flakes and added a small zucchini and some green beans. For those in the family not eating low carb, take out your poarstion and stir in one package of udon noodles to the remainder. It was the perfect amount and extended the dish considerably. Thank you for this one!
I adore your recipes and THISSSS was no exception. Outstanding.
Absolutely wonderful! Right at the top list of my favorites.
Thank you
This is a winner!. Even my picky eater ate this dish. I served it for the kids with rice but ate mine over Zoodles and Broccoli. I added carrots and browned the chicken in coconut oil instead of butter, and I may add some butternut squash or sweet potato next time.
This looks amazing! Currently looking for keto meals to make in batch and freeze, would this be freezable?
Personally I haven’t tried freezing this one. If you try it and it reheats well, be sure to let us know. 🙂
This turned out delcious. One of my favorites a great recipe. Thanks for sharing.
simon
This was AMAZING!!! everyone loved it and it was super easy!! Can’t wait to make it again!
I made this for supper tonight. It is SO good. Thank you for another winning recipe! I’ve lost 88 pounds eating low carb. My husband has lost about the same amount. We’re both so happy eating this way. You’ve really helped us have some special suppers with all your creative ideas. Thank you!
Made this tonite, very easy & tasty. As we use little salt I did find it saltyif you are a low sodium person use low sodium soy & stock. Definitely will make again
I’m confused if I cut the chicken up in pieces like the recipe says or keep whole like the picture ?
It is cut into tenders sized pieces as stated in the recipe and featured in the picture.
Licking out my bowl right now. I will have leftovers the next three days for lunch. Already looking forward to it.
Yummy as usual! Love your recipes, Kyndra
This is amazing! Hubby and I both enjoyed it very much. I used refined coconut oil instead of butter and added a bit of grated ginger, because I it, very tasty! I didn’t use as much oil, but it still turned out great. We’ll definitely have this again!
Hi. Any idea how I could make this with powdered peanut butter? That’s all I have right now. Thanks!
You can do it as a 1 for 1 exchange. Rehydrate enough of the powder to match the quantity called for in the recipe
I made this last night and was surprised at how good it is. I served it over shirataki noodles. I also used boneless chicken thighs instead breasts.
I absolutely love this. Added zucchini and a little bit more red pepper flakes. It was absolutely amazing. Definitely a keeper.
Awesome. So happy you enjoyed it!!
This recipe is quite tasty but I’ll offer one warning. The sauce was nice and creamy until I raised the heat to boil. It then began to separate. I believe this is more an issue with “natural” peanut butter. It looked so much better before the separation. Keep an eye on it and don’t let it get too hot after you pour the sauce in. Thanks for the recipe!
Made this last night but as a stir fry in the wok with lots of yummy crisp veges with it as well, it was a huge hit!
My daughter said this morning to make all future stirfrys with that sauce!
Can’t get enough of your recipes!
This is my very first low carb dinner made and this is absolutely amazing. Loved the fresh flavors and how quickly this came together. And this was even better the next day for lunch.
Husband and toddler (they had theirs over rice) devoured this and the hubs has already requested this again.
Love your site, newsletter, and all your recipes, looking forward to trying many more (pork eggroll in a bowl is tonight).
Thank you so much! So happy that they whole family enjoyed it.
Man oh man this was so so yummy. My super picky teenage son loved it…no leftovers now!
Many areas in Asia use Peanuts and Peanut Butter . Such as Chicken and Beef Sate served with Peanut Sauce. Spicier the better. Peanut Sayce is served with many things. Cannot wait to try your version.
Made it tonight with family. Big success- almost no leftovers I’m sorry to report.! I omitted the red pepper flakes and onions per spouse’s request but otherwise followed recipe exactly. Thanks for a great low-carb dish.
I adore anything in peanut sauce so I’ve been meaning to make this for awhile now and finally did tonight. My sauce did some weird separatey thing so it didn’t look as pretty as your pictures but MAN WAS IT DELICIOUS! This one’s going in the keeper pile! Thanks!
★★★★★
This is lovely, and SO easy! Brilliant for a busy weeknight meal. Made it exactly as written and it worked like a charm. I might even try this with chicken thighs, I think that could take this to the next level. Thanks for yet another fantastic recipe 🙂
★★★★★
Holy crap this was AMAZEBALLS!!! Served it over Cauliflower rice and my husband didn’t even know there was no real rice. It’s soaked up the peanut sauce wonderfully and he was thrilled there was a serving for leftovers for him tomorrow when he gets home from work. I highly recommend everyone make this!
This dish was beautiful. Would probably reduce the soy sauce next time but amazing dish all the same. Great recipe 😁😁
★★★★
This is wonderful! As someone else suggested, I used chicken thighs and added some ginger along with the garlic and peppers. I also had some coconut milk to use up so I added that along with some water and a chicken stock cube instead of chicken stock, added a few drops of Stevia for that typical hint of sweetness you get in satay sauces, and garnished with some fresh coriander… that sounds like a lot of changes, but it wasn’t really! 🙂 I didn’t find it too salty at all, but then again I do like my food well salted. Thank you so much for the yummy recipes, this is perfect for a weeknight, it’s so easy to make.
★★★★★