One-Pan Chicken with Roasted Radishes
Why This Is Strictly Keto
Radishes lose their peppery bite when browned in butter and roasted, turning tender and mild like little red potatoes, so the plate has all the comfort of chicken and potatoes without the starch. The pan sauce is built from white wine, vinegar, chicken stock and butter — no flour or cream needed.
Ingredients
- 1 3/4 pounds boneless, skinless chicken tenders
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon avocado oil
- 4 tablespoons butter, divided
- 8 ounces radishes (about 1 3/4 cups), halved or quartered
- 1/4 teaspoon dried thyme
- 4 large green onions, cut into 1-inch lengths
- 1 tablespoon white wine vinegar
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- Fresh thyme sprigs, for garnish (optional)
Instructions
Preheat and season: Preheat the oven to 475°F (245°C). Pat the chicken dry and season both sides lightly with salt and pepper.
Brown the chicken: Heat the avocado oil and 1 tablespoon of butter in an oven-safe skillet over medium heat. Brown the chicken in a single layer, without crowding, then transfer it to a plate.
Brown the radishes: Add 1 tablespoon of butter to the pan, add the radishes, season lightly, and brown for about 6 minutes.
Roast: Add the green onions, then return the chicken and its juices to the skillet. Roast in the oven for 12–17 minutes, until the thickest part of the chicken reaches 160°F (71°C).
Plate: Divide the chicken and vegetables among four plates, leaving the drippings in the pan.
Make the pan sauce: Set the skillet over medium heat, add the vinegar and scrape up the browned bits. Simmer until thickened, then add the wine and dried thyme and simmer until slightly thickened. Add the stock, bring to a simmer, and reduce by half.
Finish the sauce: Off the heat, whisk in the remaining 2 tablespoons of butter. Season to taste, spoon over the chicken and vegetables, and garnish with thyme sprigs. Serve right away.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~340 kcal | 16g | 39g | 3g |
Tips
- Use an oven-safe skillet with a metal handle — plastic handles will melt at 475°F.
- Milder red radishes taste most like potatoes; daikon looks like peeled potatoes once roasted.
- Serve the sauce immediately — it can separate if it sits in the hot pan.
- To prep ahead, halve the radishes and cut the green onions up to a day in advance and keep them in airtight containers.
- Pair with a green salad dressed with olive oil and red wine vinegar.
