This keto orange chicken skillet meal is a one-pan recipe that’s perfect for busy moms and dads who don’t have a lot of time to prepare complicated meals. It teaches you how to make everything from scratch, complete with an outstanding homemade orange sauce that’s OMG-good!
How to Prep Your Chicken Thighs to Make This Keto Chicken Skillet
When making this recipe, the very first thing that you’ll want to do is a bit of prep work in order to prepare your chicken thighs.
- Prepare the chicken. Use paper towels to pat the chicken thighs dry. Then, season the thighs with salt and black pepper.
- Prepare the egg mixture. Combine 2 large eggs and the unsweetened almond milk in a shallow dish.
- Prepare the dredging mixture. In a separate shallow plate, combine the coconut flour and ½ teaspoon of salt.
- Coat the chicken. Dip each piece of chicken into the egg mixture before then dredging in the coconut flour mixture.
- Prepare the frying pan. Add about one inch of cooking oil (we recommend extra virgin olive oil) to a heavy, deep frying pan and heat the oil to 350℉.
- Cook the chicken. Add the chicken thighs (being careful not to overcrowd the pan), and cook for approximately 8-10 minutes or until they turn golden brown.
- Drain. Remove the chicken from the pan and drain all but approximately one tablespoon of oil from the pan. Put the pan back over medium heat when finished.
How to Make a Keto Orange Chicken Skillet
After frying the chicken thighs, you’ll be all set to prepare the homemade orange sauce. Here’s how to make it:
- Combine the ingredients. Add the freshly squeezed orange juice, orange zest, rice wine vinegar, soy sauce, a low carb granulated sweetener like Stevia, minced garlic cloves, sugar-free ketchup, and water to a bowl and mix to combine.
- Whisk. Add the xanthan gum and whisk quickly. Make sure there are no clumps.
- Simmer. Pour the sauce into the same cooking pan that you used for the chicken thighs and bring to a simmer while stirring frequently. Cook until the sauce has thickened to your liking.
- Add the chicken. Add the chicken thighs back into the skillet and spoon the sauce over the top.
- Cook. Cook the chicken for an additional 1-2 minutes.
- Garnish. Remove the chicken from the heat and sprinkle with sliced green onions.
- Serve. Serve the orange chicken skillet with cauliflower rice.
2 Quick Tips for Cooking Chicken Skillets
Here are a couple of useful tips to keep in mind when cooking chicken skillets in order to make sure that they turn out perfectly every time:
- Don’t be afraid to use dark meat. Many people shy away from dark cuts of meat when making skillets in favor of boneless, skinless chicken breasts instead. Don’t make that mistake. There’s a reason why this recipe uses chicken thighs.
Dark meat cuts of chicken retain a ton of moisture when frying, making them an ideal choice for skillet recipes like this one.
- Give the chicken time to rest. After you’re done cooking the chicken, set it on a plate for about 5 minutes to rest. That should be an adequate amount of time for the juices to circulate throughout the chicken before serving.
Can I Freeze This Keto Orange Chicken Skillet?
This recipe is an ideal candidate for a make ahead meal, but it isn’t such a great pick for freezing any leftovers.The reason for that is you can definitely freeze both your chicken and your orange sauce separately, but I wouldn’t recommend freezing them together.
If you have already combined the chicken and sauce, then you’ll want to keep any leftovers stored in airtight containers in the fridge for up to 3-4 days.
(you may also like: Keto Garlic Chicken Skillet with Red Onions and Mushrooms)
Addictive (And Healthy) Keto Orange Chicken Skillet
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
For the chicken:
- 6 chicken thighs (bone in, skin on)
- 2 tbsp unsweetened almond milk
- 2 large eggs
- ½ cup coconut flour
- salt and black pepper to taste
- oil of choice for frying
For the sauce:
- ½ cup fresh-squeezed orange juice
- 1 tbsp orange zest
- 2 tbsp rice wine vinegar
- 3 tbsp soy sauce
- ¼ cup granulated Stevia or other low carb granulated sweetener
- ½ inch fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 tbsp sugar-free ketchup
- ¼ cup water
- ½ teaspoon xanthan gum
- sliced green onions
- Pat the chicken dry with paper towels.
- Season with salt and black pepper to taste.
- In a shallow dish combine the eggs and almond milk.
- In another shallow plate combine the coconut flour and ½ teaspoon of salt.
- Dip each chicken piece in the egg mixture then dredge in the coconut flour mixture.
- Add about an inch of oil to a heavy, deep frying pan.
- Heat the oil to 350ºF.
- Add the chicken, being careful not to overcrowd the pan, and cook for 8 to 10 minutes per side,
- or until golden brown.
- Remove the chicken from the pan.
- Drain all but 1 tablespoon of the oil from the pan.
- Put the pan back over medium heat.
- To make the sauce, in a bowl combine all the ingredients except xanthan gum.
- Add the xanthan gum and whisk quickly.
- Pour the sauce in a pan and bring to a simmer, stirring frequently.
- Cook until thickened to your liking.
- Add the chicken back to the skillet and spoon the sauce over the top.
- Cook for 1-2 minutes.
- Remove from the heat.
- Sprinkle with sliced green onions and serve with cauliflower rice.