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white skillet full of chicken, with a peanut butter sauce, red bell peppers, green onions and cilantro

Low Carb Peanut Chicken Skillet

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free


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. 


Units Scale
  • 1 1/2 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
  • 3/4 cup chicken stock
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce or coconut aminos (get it here)
  • 1/2 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


  1. Season the chicken breasts with a little salt and pepper on both sides.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle green onions, cilantro, and peanuts over top before serving, if using


  • 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


  • Calories: 502
  • Fat: 33g
  • Carbohydrates: 12g
  • Fiber: 3.75g
  • Protein: 44g

Keywords: keto chinese food, asian keto recipes, low carb copycat chinese, low carb one pot meal, peanut butter chicken, asian chicken dishes