20+ Easy Keto Dinners Under 5g Net Carbs (I Love These!)

If dinner keeps sneaking up on you, this list is your safety net. I’m sharing 20+ easy keto dinners under 5g net carbs that I actually cook on weeknights, plus my go-to one-pan chicken you can make in 25 minutes.

Everything is simple, budget-friendly, and kid-approved at my house. Keep this page bookmarked for nights when the fridge looks empty but you still want a cozy, satisfying meal.

Why these keto dinners work

Every meal here keeps carbs tight with smart swaps like zucchini, cauliflower, and leafy greens while leaning on protein, healthy fats, and bold seasoning for flavor. When food tastes good, you won’t miss the starch. The featured skillet recipe below is creamy, garlicky, and filling with under 5g net carbs per serving.

Shortcuts matter on busy nights. I keep a few staples prepped: spiralized zucchini, grated parmesan, and cooked chicken. If you want a simple weekly plan, grab my favorite tips inside this easy keto meal prep guide. On a tight budget, you’ll also love the ideas in these frugal keto dinners.

Ingredients for Creamy Garlic Butter Chicken with Zucchini

Simple pantry spices, chicken thighs for juicy results, and a light cream-parmesan sauce keep carbs low without skimping on flavor.

• 1 1/2 lb boneless skinless chicken thighs, patted dry
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 tsp paprika
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/3 cup finely grated parmesan cheese
• 1 tbsp lemon juice, fresh
• 2 medium zucchini, spiralized (about 4 cups)
• 1 cup baby spinach, roughly chopped, optional
• fresh parsley, chopped, for garnish
• red pepper flakes, to taste, optional

How to make it step by step

One skillet, quick sear, build the sauce, and finish with zucchini so it stays tender-crisp.

1. Season the chicken on both sides with salt, pepper, and paprika.
2. Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear chicken 4 to 5 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate and tent loosely with foil.
3. Lower heat to medium. Add remaining 1 tablespoon butter and the garlic. Cook 30 seconds until fragrant, stirring so it does not brown.
4. Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.
5. Stir in heavy cream and parmesan. Simmer 2 to 3 minutes, stirring, until the sauce lightly thickens and looks glossy. Add lemon juice and any resting juices from the chicken. Taste and adjust salt and pepper.
6. Add spinach, if using, and cook 30 seconds until just wilted.
7. Return chicken to the pan and spoon sauce over it. Add spiralized zucchini and toss gently for 1 to 2 minutes over medium heat until just tender but still crisp.
8. Finish with parsley and red pepper flakes to taste. Serve hot with extra sauce spooned over each portion.

Storage, make-ahead, and reheating

Store leftovers in an airtight container for up to 4 days. The sauce thickens as it chills, so add a splash of broth or cream when reheating. Warm gently over medium-low heat on the stove for 3 to 5 minutes until hot and glossy, then toss in fresh zucchini for 1 minute just to soften.

If you like to prep, cook the chicken and sauce up to 3 days ahead and spiralize zucchini the day you serve. For more low-carb make-ahead ideas, peek at these easy keto meals for beginners or my quick 5-minute keto chicken bowl for lunch the next day.

Common mistakes to avoid

• Overcooking zucchini: Add it at the end and cook just until lightly wilted so it does not turn watery.
• Skipping the pan fond: After searing, scrape the browned bits with broth. That’s free flavor for the sauce.
• Using low-fat dairy: Heavy cream and parmesan help thicken the sauce without starch. Lower-fat swaps can split or taste thin.
• Crowding the pan: Sear chicken in a single layer for good browning. If needed, cook in two batches.
• Undersalting: Cream and zucchini mute flavors. Taste and adjust salt and pepper at the very end.

Variations and smart swaps

• Swap protein: Use boneless skinless chicken breasts, turkey cutlets, or shrimp. Adjust cook time so protein stays juicy.
• Add greens: Stir in a handful of baby spinach or chopped kale during the last minute of cooking.
• Lemon-herb twist: Add 1 teaspoon lemon zest and fresh thyme in place of paprika for a brighter sauce.
• Dairy-free: Replace butter with ghee or olive oil and the cream with full-fat coconut milk. Flavor shifts slightly but stays rich.
• Extra heat: Add red pepper flakes or a pinch of cayenne with the garlic.

What to serve with it

This skillet is great on its own, but a crisp side salad with cucumbers and olives balances the richness. If you want a bready bite for soaking up sauce, try these light and fluffy keto cloud bread rolls. For a bigger spread, add roasted asparagus or sautéed mushrooms tossed in butter and parsley.

Reader questions

How do I keep zucchini noodles from getting watery?

Cook them briefly at the very end. Salt the sauce to taste first, then toss in the zoodles for 1 to 2 minutes over medium heat. Pull the pan off the heat as soon as they soften. If you want them drier, sprinkle with a pinch of salt and pat dry before adding.

Can I use chicken breasts instead of thighs?

Yes. Slice large breasts in half horizontally so they cook evenly, then sear 3 to 4 minutes per side until just cooked through. Keep an eye on doneness so they stay juicy, and add a splash of broth if the pan looks dry.

Is heavy cream necessary for the sauce?

Heavy cream thickens without flour and keeps carbs low. You can use half-and-half in a pinch, but simmer a bit longer to reduce. For dairy-free, use full-fat coconut milk and finish with extra lemon juice for balance.

How can I make this even lower in carbs?

Use slightly less zucchini or swap part of it with sautéed shredded cabbage, which is very low in net carbs. Skip the spinach and keep garlic to 2 cloves. The sauce still tastes rich thanks to butter, cream, and parmesan.

Can I meal prep this for the week?

Yes. Store the chicken and sauce together and keep zucchini separate. Reheat the chicken and sauce gently, then toss in fresh zoodles for 1 minute so they stay crisp-tender. It keeps well up to 4 days.

A quick wrap-up

Keep dinner easy, low-carb, and truly satisfying. With a few pantry basics and this reliable skillet method, you’ll have a creamy, cozy meal on the table fast. Bookmark this list of easy keto dinners under 5g net carbs and rotate your favorites all month.