A Keto Chicken Skillet a la Portuguesa

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Keto Portuguese Chicken Skillet

A simple, super tasty, Portuguese-style keto skillet chicken dish that's low in carbohydrates, paleo, and Whole30Ⓡ.


This post contains affiliate links. If you buy through them, their cost will remain the same, but Beauty and the Foodie may receive a fee or a small commission. Disclosure and privacy policy.

An all-in-one frying pan keto Portuguese-style chicken meal that's packed with spice flavors and citrus accents in the marinade. My stylized low carb version of a classic Portuguese chicken dish called Piri Piri.

I made the recipe in a cast iron skillet for the traditional outdoor grill. I also made it a little less spicy and marinated it for a little less time, but without sacrificing flavor.

Chicken Simply made in a pan that can safely go from the stove to the oven.

Follow us on PINTEREST!

You can make this dish in a cast iron skillet, oven safe skillet, or roasting pan. I used a cast iron skillet that can go from stove to oven.

I also included a little zucchini and red pepper on the plate, making it a full meal in a pan. Less dishes and cleaning, for me, it is always a victory!

A Keto Chicken Skillet a la Portuguesa


  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon of avocado oil or olive oil
  • 4 lemon wedges
  • 1 ½ cup diced zucchini
  • â…“ cup diced red bell pepper


  • ¼ cup olive oil
  • 3 tablespoons of lime juice
  • 1 tablespoon of red wine vinegar
  • 3 garlic cloves, peeled and minced
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons of paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon of salt
  • ¼ teaspoon black pepper


  1. Place all of the marinade ingredients in a large bowl and beat until combined. Add chicken thighs to marinade and rotate to coat. Cover the container with plastic wrap and refrigerate for 2 to 4 hours.
  2. Preheat oven to 400 ° F (204 ° C).
  3. Heat 1 tablespoon of avocado oil in a cast iron skillet or ovenproof skillet over medium-high heat.
  4. Add chicken to skillet and brown both sides of chicken until golden brown (about 4 minutes per side). Once golden, put out the fire.
  5. Add zucchini and red peppers to skillet arranged around chicken. Pour any extra marinade from the bowl over the chicken and top the chicken with lemon wedges.
  6. Put the pan in the oven and bake for 30 to 35 minutes or until the internal temperature of the chicken reaches 165 F to 170F.
  7. Remove the pan from the oven and let sit for 8 minutes and serve.

Nutritional data: Servings: 4, Serving Size: 1 Large Chicken Leg (225g) with ¼ of vegetables, serving amounts Rer- Cal: 439, carbohydrates: 7 g, Net carbs: 5 g, Fiber: 2 g, Fat: 26 g, Saturated fat: 4 g, Protein: 45 g, Sugars: 3 g.

* All nutritional data are estimates based on the products I used. *

Bacon Chicken Cabbage Frying Pan Garlic Mushrooms Sauteed Chicken Baked Mexican Chicken Low Carb Baked Greek Chicken



0 Compartir