This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes.
Ingredients in Peanut Chicken Skillet
Ingredient Notes
How to Make Peanut Butter Chicken
Step by Step Directions
STEP 1: Season the chicken breasts with a little salt and pepper on both sides. Heat a large skillet over medium-high heat. Add the butter and olive oil. Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.
STEP 2: Reduce heat to medium-low and add the red peppers and garlic to the skillet. Sauté for an additional 5 minutes, or until the peppers are crisp-tender and the garlic is fragrant.
STEP 3: In a mixing bowl, combine the chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
STEP 4: 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 or until thickened. Sprinkle green onions over top before serving.
Recipe Tips and Variations
Frequently Asked Questions
I recommend using a thicker peanut butter. The natural varieties are very oily and do not work well with this sauce.
Some peanut butter is very high in added sugars, making it high in carbs. Just be sure to check the nutrition labels and read the ingredients.
Yes, but I recommend using the thickest almond butter you can find. It may be necessary to reduce the amount of chicken stock in order for the sauce to still thicken.
What to Serve with this Keto Peanut Butter Chicken
More Keto Chicken Recipes
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Low Carb Peanut Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes.
Ingredients
- 1 ½ pounds chicken breast, cut into tender sizes pieces
- sea salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- ¾ cup chicken stock
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce or coconut aminos (get it here)
- ½ teaspoon crushed red pepper flakes
- 3 green onions, sliced on a bias
- fresh torn cilantro, optional as garnish
- crushed peanuts, optional as garnish
- lime wedges, for serving
Instructions
- Season the chicken breasts with a little salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add the butter and olive oil. Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.
- Reduce heat to medium-low and add the red peppers and garlic to the skillet. Sauté for an additional 5 minutes, or until the peppers are crisp-tender and the garlic is fragrant.
- In a mixing bowl, combine the 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 or until thickened.
- Sprinkle green onions, cilantro, and peanuts over top before serving, if using
Notes
- Net carbs per serving: 8.25g
- Storage: Store leftover Peanut Butter Chicken in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this in a pan on the stovetop and adding a splash of chicken stock and a couple tablespoons of peanut butter to help revive the sauce.
- Add more veggies: This is also delicious with mushrooms, asparagus or broccoli added.
- Sub shrimp: This peanut sauce also works well with shrimp. Since shrimp cook so fast, you can just sauté them right in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Saute
- Cuisine: Asian
Nutrition
- Calories: 502
- Fat: 33g
- Carbohydrates: 12g
- Fiber: 3.75g
- Protein: 44g
** Recipe Originally Posted on March 3rd 2016 - Recipe Updated on April 28th 2022**
Tamara says
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!
Jamie says
This was AMAZING!!! everyone loved it and it was super easy!! Can't wait to make it again!
plasterer bristol says
This turned out delcious. One of my favorites a great recipe. Thanks for sharing.
simon
Katie says
This looks amazing! Currently looking for keto meals to make in batch and freeze, would this be freezable?
Peace Love and Low Carb says
Personally I haven't tried freezing this one. If you try it and it reheats well, be sure to let us know. 🙂
Raquel says
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.
Edith says
Absolutely wonderful! Right at the top list of my favorites.
Thank you
Naomi says
I adore your recipes and THISSSS was no exception. Outstanding.
Linda says
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!
Rhonda Morenzoni says
Flippin AMAZING! !! SOOOOO Delish!!! Thank you! !!
Shoe Queen says
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!
Peace Love and Low Carb says
Yay! So happy that you liked it. Thank you so much for taking the time to come back and let me know. 🙂