Looking for a recipe for One Pan Chicken and Veggies that’s Keto friendly and Low-Carb? This one fits the bill! This recipe makes succulent chicken tenders accompanied with radishes. The radishes help satisfy that craving for potatoes, while keeping the dish low carb. It includes lightly roasted green onions or scallions and a thyme-infused sauce.
The Recipe for One Pan Chicken and Veggies
This recipe may be easy, but it has a sophisticated flavor profile your family will love. We brown chicken and radishes to perfection, then we add in the green onions and roast them together to create a melange of aromas.
When the chicken breasts are done and the radishes are tender, we remove the skillet from the oven and plate the vegetables and the meat. I like to make a bed of vegetables, then arrange the chicken tenders over the top.
Next, we use all of the flavor left in the pan to make a creamy, thyme-infused sauce. We drizzle this sauce over the chicken and vegetables, and sprinkle a few fresh thyme leaves over the top, and we have a meal that the whole family will enjoy.
This recipe uses only one skillet, so cleanup is a breeze. Just be sure that you use a skillet that is oven-safe. A skillet with plastic handles won’t work as the handles will melt in the oven.
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Can I make this recipe for One Pan Chicken and Veggies ahead of time?
This is not a recipe that I recommend making ahead of time, but you could prep the veggies beforehand to make it go faster. To prep the radishes, simply cut the radishes in halves (if small) or quarters (if large). Next, place them in an airtight container and refrigerate.
You may also prep the green onions ahead of time. Simply cut them into one inch lengths. I like to cut them on a diagonal as this provides more visual interest. Once cut, you can put them in an airtight container and refrigerate until ready to use.
Once cut, the vegetables do lose freshness faster, so I recommend doing the prep work no more than one day ahead for the best results. However, they will last longer than this–up to 3 days.
What radishes should I use for this keto-friendly One Pan Chicken and Veggies recipe?
The type of radishes you use is up to you! I used a rainbow variation because I like the added color. You could also use all red radishes which gives a similar appearance to red potatoes. White, daikon radishes will give an appearance of peeled potatoes.
Radishes also vary a bit in the intensity of flavor. If you want them to seem more like potatoes, use radishes with a mild flavor. Those who enjoy more intense radish notes will enjoy this dish more if they use radishes with a bit of a “bite”.
What foods go well with chicken and vegetables?
This recipe can be an entire meal on its own, but if you’d like to fill out the plate to provide more variety, I recommend pairing it with a simple green salad. You could top the salad simply using olive oil and balsamic or red wine vinegar. Red wine vinegar is a bit lower in carbs. Other dressing options are this recipe for Low-Carb Bacon Vinaigrette, or our Low-Carb Blue Cheese Dressing.
If you are looking for a more adventurous salad, check out our Grilled Romaine with Cucumber Dill Dressing. Grilling the romaine brings out flavors I never knew were hiding in this vegetable!
Many people enjoy a bread option with their meal. While most of these are high in carbs, there are some low carb options out there. These days, grocery stores are carrying more and more keto-friendly breads, tortillas and biscuits. Any of these would work well alongside this chicken dish.
If you’re like me and prefer homemade baked goods fresh from the oven, you might want to try our Low-Carb Sour Cream Biscuits. These biscuits get rave reviews and most people find they make a satisfying substitute for wheat-based biscuits. If your prefer your biscuits loaded with cheese, you will enjoy these Low-Carb Cheddar Biscuits .
These keto-friendly rolls fro Big Man’s world, or our tortillas would make wonderful options as well.
Final words
This recipe makes a wonderful option when you have a limited time to make a meal, but want something satisfying and elegant. This comforting meal will taste like you spent hours in the kitchen and have a sink full of dishes. I won’t tell if you don’t! Enjoy!
-Annissa
Looking for a recipe for One Pan Chicken 🍗 and Veggies that’s Keto friendly and Low-Carb? This one fits the bill! This recipe makes succulent chicken tenders accompanied with roasted radishes and green onions. 🧅 It’s all topped off with a creamy thyme infused sauce.
One Pan Chicken and Veggies (Keto Friendly | Low Carb)
Looking for a recipe for One Pan Chicken and Veggies that's Keto friendly and Low-Carb? This one fits the bill! This recipe makes succulent chicken tenders accompanied with radishes. The radishes help satisfy that craving for potatoes, while keeping the dish low carb. It includes lightly roasted green onions or scallions and a thyme-infused sauce.
Ingredients
- 1.75 pound boneless skinless chicken tenders
- sea salt*
- black pepper* freshly ground
- 1 tablespoon avocado oil
- 4 tablespoons butter (quantity divided)
- 8 ounces radishes cut into quarters if large, halves if small (about 1¾ cup)
- ¼ teaspoon dried thyme
- 4 large green onions cut into 1" lengths
- 1 tablespoon white wine vinegar
- ¼ cup white wine
- ½ cup chicken stock
- a few sprigs fresh thyme for garnish (optional)
Instructions
Preheat oven to 475º Fahrenheit. Dry chicken breasts and lightly sprinkle both sides with salt and pepper. Set aside.
Heat a large, oven-proof skillet over medium heat. Add avocado oil and one tablespoon butter. When butter has melted, add the chicken breasts to the skillet. Arrange so they are not touching. When the first side is browned, turn to brown the other side. Remove to a plate.
Add a second tablespoon of butter to the pan. When butter has melted, add radishes and lightly sprinkle with salt and pepper. Brown radishes for about 6 minutes. Add green onions and chicken (along with any drippings that settled on the plate. Transfer skillet to the preheated oven. Roast until the thickest part of the chicken measures 160º Fahrenheit using a meat thermometer--about 12-17 minutes.
Divide the vegetables and the chicken among four plates, leaving the drippings in the pan.
Return the skillet to the stovetop at medium heat. Add the white wine vinegar. Scrape up any browned bits. Simmer until thickened. Stir in white wine and the dried thyme. Simmer until thickened slightly. Add the stock and return to a simmer. Simmer until reduced by half.
Remove the skillet from the heat. Whisk in the butter to create a sauce. Taste and adjust seasoning adding more salt and pepper if desired.
Spoon sauce over the chicken and vegetables on the plates. Do not allow sauce to sit in the hot pan or it will separate. Garnish with thyme sprigs.
Recipe Notes
*I did not include salt and pepper in nutritional calculations as the amount will vary due to variations in desire for salt.
