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
- 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
** Recipe Originally Posted on March 3rd 2016 - Recipe Updated on April 28th 2022**
Marla says
I really enjoyed this especially as leftovers! I paired it with Riced Palmini (Hearts of Palms) and it was a satisfying and filling meal.
Carrie says
So good and easy to make!
Lisa Pizzuto Whittaker says
We love love love this recipe. The flavors compliment each other and provide a wonderfully easy, tasty weeknight dinner. We serve it over fresh baby spinach! Yum!
Note: I leave out the crushed red pepper flakes and substitute the bell peppers for sugar snap peas (since I cannot have nightshades.)
Jenn Ruff says
Our family favorite!! So full of flavor, quick and easy. We love that it calls for ingredients that we always have on hand.
Tonya says
One of my favorite recipes! It's quick and easy, and SO delicious!
Jeff says
These flavors are amazing and a quick easy one pot recipe that you can turn into other things! I made mine into a keto pad thai!
Denette says
Love this recipe! It is one of our favorites!
Denise says
One of my favorites to make from your site. Thanks!
Lori l. says
I just wanted to comment that I LOVE this dish.. going forward, I will skip salting the chicken as I use coconut aminos instead of soy and that substitution makes it a bit salty. The recipe literally couldn’t be any easier. Thank you!
Dawn Krenner says
One of the best chicken dishes I've ever made!