24+ 20-Minute Low-Carb Dinner Ideas

In today’s fast-paced world, finding the time to prepare healthy and delicious meals can be a challenge. For those following a low-carb lifestyle, this can be even more difficult. However, with a little planning and the right recipes, it’s entirely possible to whip up a satisfying and nutritious low-carb dinner in 20 minutes or less. This article provides a collection of 25 quick and easy low-carb dinner ideas, complete with full recipes, that are perfect for busy weeknights.

These recipes are not only low in carbohydrates but also packed with flavor and essential nutrients. From succulent chicken dishes to fresh seafood and hearty vegetarian options, there’s something for everyone. We’ll explore a variety of cooking methods, including skillet, air fryer, and one-pan meals, to help you get a delicious dinner on the table with minimal fuss and cleanup.

Speedy Chicken Dinners

Chicken is a versatile and popular choice for a quick low-carb meal. Here are some delicious chicken recipes that can be ready in 20 minutes:

1. Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Servings: 4
Time: 20 minutes

Ingredients:

• 1 pound chicken cutlets
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper, divided
• 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• 1/2 cup finely chopped shallots
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions:

1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (165°F), about 6 minutes total. Transfer to a plate.
2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Add wine and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
3. Reduce heat to medium, stir in cream and any accumulated juices from the chicken. Simmer for 2 minutes. Return the chicken to the pan, turning to coat with the sauce. Serve topped with parsley.

Source: EatingWell

2. Creamy Lemon-Feta Skillet Chicken

Servings: 4
Time: 20 minutes

Ingredients:

• 1 lb chicken cutlets
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 2 tbsp chopped fresh parsley

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove from skillet.
2. Add chicken broth to the skillet, scraping up any browned bits. Stir in heavy cream, feta cheese, lemon juice, and oregano. Bring to a simmer.
3. Return chicken to the skillet and spoon the sauce over it. Garnish with fresh parsley and serve.

Sensational Seafood in Minutes

3. One Pan Shrimp and Asparagus

Servings: 4
Time: 20 minutes

Ingredients:

• 1 1/2 lbs medium raw shrimp, peeled and deveined
• 1 1/2 lbs asparagus, trimmed
• 3 tbsp butter
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup vegetable stock
• 1 tbsp Sriracha or other hot sauce
• Juice of 1/2 lemon
• Fresh chopped parsley for garnish

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add asparagus, season with salt and pepper, and sauté until crisp-tender, about 4-6 minutes. Remove and set aside.
2. Add the remaining 2 tbsp butter to the pan. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on one side.
3. Add garlic, Italian seasoning, and onion powder. Flip the shrimp and cook for 1 minute. Add vegetable stock and Sriracha, and let the sauce reduce for 1 minute.
4. Return asparagus to the pan, stir to coat in the sauce, and squeeze lemon juice over the top. Garnish with parsley and serve.

Source: Eatwell101

Flavorful Beef & Pork Options

4. Keto Beef and Broccoli

Servings: 8
Time: 15 minutes

Ingredients:

• 2 lbs flank steak, sliced against the grain
• 2 tbsp coconut oil
• 1/2 cup soy sauce or liquid aminos
• 2 tbsp minced garlic
• 1 tsp lemon juice
• 1 tbsp apple cider vinegar
• 4 cups broccoli florets
• 2 tbsp sesame oil

Instructions:

1. In a bowl, whisk together coconut oil, soy sauce, garlic, lemon juice, and apple cider vinegar. Add the sliced steak and toss to coat.
2. Heat 1 tbsp sesame oil in a large skillet or wok over high heat. Add the marinated steak and half the sauce. Sear for 5 minutes, turning occasionally.
3. Add the remaining 1 tbsp sesame oil, the broccoli, and the rest of the sauce. Cook for 5 minutes, or until broccoli is tender-crisp.

Source: The Big Man’s World

Vibrant Vegetarian Dishes

5. Cauliflower Fried Rice

Servings: 4
Time: 15 minutes

Ingredients:

• 1.5 tbsp oil (vegetable or canola)
• 3 cloves garlic, minced
• 1/2 onion, finely chopped
• 2.5 oz (75g) ham or bacon, diced (optional, omit for vegetarian)
• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
• 4 cups (400g) raw cauliflower rice
• 2 eggs, whisked
• 2 green onions, sliced
• Sauce: 1 tbsp Mirin, 1 tbsp Oyster Sauce (or hoisin), 1.5 tbsp soy sauce, 1 tsp sesame oil.

Instructions:

1. Heat 1 tbsp oil in a large skillet over high heat. Add garlic, onion, and ham/bacon (if using). Cook for 1 minute.
2. Add frozen vegetables and cook for 2 minutes. Add cauliflower rice and the mixed sauce. Cook for 4 minutes, stirring regularly.
3. Push everything to one side of the skillet. Add remaining 1/2 tbsp oil, then pour in the eggs and scramble.
4. Mix the scrambled eggs into the cauliflower rice. Stir in green onions and serve immediately.

Source: RecipeTin Eats

6. Baked Lemon-Pepper Chicken

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp lemon-pepper seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, thinly sliced
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 400°F (200°C). Season chicken with lemon-pepper, salt, and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden.
3. Top with lemon slices and drizzle with melted butter. Transfer skillet to the preheated oven and bake for 10-12 minutes, or until chicken is cooked through.

7. Air Fryer Chicken Thighs and Asparagus

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat air fryer to 380°F (190°C). In a bowl, toss chicken and asparagus with olive oil, garlic powder, paprika, salt, and pepper.
2. Arrange chicken and asparagus in a single layer in the air fryer basket.
3. Cook for 15-18 minutes, flipping halfway through, until chicken is cooked through and asparagus is tender.

8. Salmon with Curried Yogurt & Cucumber Salad

Servings: 4
Time: 20 minutes

Ingredients:

• 4 (6-oz) salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• Sauce: 1/2 cup plain Greek yogurt, 1 tsp curry powder, 1 tbsp lemon juice
• Salad: 1 cucumber, thinly sliced, 1/4 red onion, thinly sliced, 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat grill or a skillet to medium-high heat. Rub salmon with olive oil and season with salt and pepper.
2. Grill or pan-sear salmon for 4-5 minutes per side, or until cooked through.
3. In a small bowl, mix together yogurt, curry powder, and lemon juice. In another bowl, toss together cucumber, red onion, and cilantro.
4. Serve salmon topped with the curried yogurt sauce, with the cucumber salad on the side.

9. Easy Shrimp Scampi with Zucchini Noodles

Servings: 4
Time: 20 minutes

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes and cook for 1 minute until fragrant.
2. Add shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp from the skillet.
3. Add white wine or broth to the skillet and bring to a simmer. Add the zucchini noodles and cook for 2-3 minutes until tender.
4. Return the shrimp to the skillet, add the parsley, and toss to combine. Season with salt and pepper and serve immediately.

10. 15-Minute Broiled Cod with Tomatoes & Herbed Mayonnaise

Servings: 4
Time: 15 minutes

Ingredients:

• 4 (6-oz) cod fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Herbed Mayo: 1/2 cup mayonnaise, 2 tbsp chopped fresh herbs (dill, parsley, chives), 1 tbsp lemon juice

Instructions:

1. Preheat broiler. Place cod fillets on a baking sheet lined with foil. Drizzle with olive oil and season with salt and pepper.
2. Broil for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
3. While the cod is broiling, mix together the mayonnaise, herbs, and lemon juice in a small bowl.
4. Top the broiled cod with the herbed mayonnaise and serve with the cherry tomatoes on the side.

11. Pan-Seared Steak with Crispy Herbs & Escarole

Servings: 4
Time: 20 minutes

Ingredients:

• 4 (6-oz) beef sirloin steaks
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 head escarole, chopped
• 2 cloves garlic, minced

Instructions:

1. Season steaks with thyme, rosemary, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the skillet and let them rest.
3. In the same skillet, add the escarole and garlic. Cook for 3-4 minutes until the escarole is wilted.
4. Serve the steaks with the sautéed escarole.

12. Skillet Pork Chops with Peas, Carrots & Pearl Onions

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless pork chops
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup frozen diced carrots
• 1/2 cup frozen pearl onions
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard

Instructions:

1. Season pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook pork chops for 4-5 minutes per side, or until cooked through. Remove from the skillet.
3. Add the peas, carrots, pearl onions, chicken broth, and Dijon mustard to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the vegetables are tender.
4. Return the pork chops to the skillet and spoon the sauce over them. Serve immediately.

13. Creamy Bacon Chicken

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.
2. Add the chicken thighs to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet.
3. Reduce the heat to low and add the heavy cream, Parmesan cheese, and garlic powder to the skillet. Whisk until the sauce is smooth and slightly thickened.
4. Return the chicken to the skillet and spoon the sauce over it. Top with the crispy bacon and serve.

14. Lemon Garlic Butter Chicken and Green Beans

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb green beans, trimmed
• 4 tbsp butter, melted
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the green beans with 1 tbsp of the melted butter, salt, and pepper.
2. In a small bowl, mix the remaining 3 tbsp of melted butter, garlic, lemon juice, and oregano.
3. Place the chicken breasts on the baking sheet with the green beans. Pour the lemon garlic butter sauce over the chicken.
4. Bake for 15-20 minutes, or until the chicken is cooked through and the green beans are tender.

15. Mediterranean Chicken Zucchini Bake

Servings: 4
Time: 20 minutes

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, halved
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). In a large bowl, toss the chicken, zucchini, cherry tomatoes, and olives with olive oil, oregano, salt, and pepper.
2. Spread the mixture in a single layer on a baking sheet.
3. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Sprinkle with feta cheese before serving.

16. Blackened Shrimp and Asparagus Skillet

Servings: 4
Time: 20 minutes

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• 2 tsp blackened seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic, minced

Instructions:

1. In a bowl, toss shrimp and asparagus with olive oil, blackened seasoning, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add the shrimp and asparagus and cook for 5-7 minutes, stirring occasionally, until shrimp is cooked through and asparagus is tender.
3. Add butter and garlic to the skillet and cook for 1 minute more, until the butter is melted and the garlic is fragrant. Serve immediately.

17. Garlic Butter Air Fryer Salmon

Servings: 4
Time: 15 minutes

Ingredients:

• 4 (6-oz) salmon fillets
• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat air fryer to 400°F (200°C). In a small bowl, mix together melted butter, garlic, parsley, salt, and pepper.
2. Brush the garlic butter mixture over the salmon fillets.
3. Place the salmon in the air fryer basket in a single layer. Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.

18. Pan-Seared Halibut with Browned Butter

Servings: 4
Time: 20 minutes

Ingredients:

• 4 (6-oz) halibut fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp butter
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Season halibut fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook halibut for 4-5 minutes per side, or until cooked through. Remove from the skillet.
3. In the same skillet, melt the butter over medium heat. Cook for 2-3 minutes, or until the butter begins to brown and has a nutty aroma. Remove from heat and stir in the lemon juice and parsley.
4. Pour the browned butter sauce over the halibut and serve.

19. Goat Cheese & Fresh Herb Omelet

Servings: 1
Time: 10 minutes

Ingredients:

• 3 large eggs
• 1 tbsp milk or water
• Salt and pepper to taste
• 1 tbsp butter
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped fresh herbs (chives, parsley, dill)

Instructions:

1. In a small bowl, whisk together eggs, milk, salt, and pepper.
2. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook for 2-3 minutes, or until the edges start to set.
3. Sprinkle the goat cheese and herbs over one half of the omelet. Fold the other half over and cook for 1-2 minutes more, or until the cheese is melted and the omelet is cooked through.

20. Zucchini Noodle ‘Pasta’ Salad

Servings: 4
Time: 15 minutes

Ingredients:

• 4 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped fresh basil
• Dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, salt and pepper to taste

Instructions:

1. In a large bowl, combine the zucchini noodles, cherry tomatoes, red onion, and bell pepper.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the zucchini noodle mixture and toss to combine. Stir in the fresh basil before serving.

21. Cheesy Bacon Frittata

Servings: 4
Time: 20 minutes

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
2. Stir in the cheddar cheese, crumbled bacon, and green onions.
3. Pour the mixture into a greased 9-inch pie plate or oven-safe skillet. Bake for 15-20 minutes, or until the eggs are set and the top is golden brown.

Soups, Salads, and More

22. Spinach & Strawberry Salad with Poppy Seed Dressing

Servings: 4
Time: 15 minutes

Ingredients:

• 6 cups fresh spinach
• 1 cup sliced strawberries
• 1/4 cup slivered almonds
• Dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp poppy seeds, 1 tsp Dijon mustard, salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, strawberries, and almonds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Serve immediately.

23. Broccoli Cauliflower Soup

Servings: 4
Time: 20 minutes

Ingredients:

• 1 tbsp butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened.
2. Add the broccoli, cauliflower, and broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. Stir in the heavy cream and season with salt and pepper. Serve hot.

24. Garlic Mushrooms Cauliflower Skillet

Servings: 4
Time: 20 minutes

Ingredients:

• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 4 cups cauliflower florets
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned.
2. Add the cauliflower and garlic to the skillet and cook for 2-3 minutes more.
3. Pour in the broth, bring to a simmer, and cook for 5-7 minutes, or until the cauliflower is tender and the liquid has reduced.
4. Stir in the parsley and season with salt and pepper before serving.

25. Bacon Cabbage Recipe

Servings: 4
Time: 20 minutes

Ingredients:

• 4 slices bacon, chopped
• 1/2 head cabbage, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.
2. Add the onion and garlic to the skillet and cook until softened.
3. Add the cabbage and cook for 10-15 minutes, or until the cabbage is tender.
4. Stir in the crispy bacon and season with salt and pepper before serving.