CORE RECIPE · THE UNWIND
High-Protein Keto Chicken Pâté with Tarragon, Chives, Capers, Dried Lemon Peel and Mustard
A creamy homemade chicken pâté made with chicken breast and cottage cheese, with a distinctive herbal flavour, the pleasant acidity of capers and the gentle sharpness of classic mustard. No mayonnaise, no chicken liver and no unnecessary additives.
net carbs
Recipe for 6 servings
Recipe at a glance
Detailed nutrition
| Display | kcal | Protein | Fat | Total carbs | Fibre | Net carbs |
|---|---|---|---|---|---|---|
| Whole recipe | ~697 | ~108.4 g | ~21.6 g | ~13.4 g | ~2.0 g | ~11.4 g |
| Per 100 g | ~127 | ~19.7 g | ~3.9 g | ~2.4 g | ~0.4 g | ~2.1 g |
| Per serving, 1/6 | ~116 | ~18.1 g | ~3.6 g | ~2.2 g | ~0.3 g | ~1.9 g |
Net carbohydrate = total carbohydrate − fibre. Salt is not included in the energy or macronutrient calculation. The calculation assumes 2% fat cottage cheese, 3.5 g tarragon, 40 ml broth, 3 g garlic, 0.3 g black pepper and an estimated finished pâté weight of 550 g. Raw lemon peel was used as a proxy for 1 g dried lemon peel because a comparable official generic record could not be verified. Product labels and the measured final weight take precedence.
Shopping list
Ingredients
Prepare ahead
Prepare the chicken a day ahead in homemade bone broth
You can gently cook the chicken breast a day ahead in homemade bone broth, including broth made with long beef bones. This prepares both the meat and the liquid needed to adjust the pâté’s texture in advance. Remove the cooked breast from the broth, cool it quickly, store it covered at no more than 4°C and use it in the recipe the next day. The centre of the meat must reach 74°C, and the cooked chicken must be refrigerated within two hours. View the homemade bone broth recipe.
UNWIND EATS · GOOD TO KNOW
For an especially smooth pâté, begin blending while the chicken is still slightly warm, but not hot. Add the broth gradually: you can always add another spoonful of liquid, and it is easier to loosen a pâté that is too thick than to correct one that is too thin. Add the tarragon, chives and capers only at the end and pulse them briefly so that their flavour stays fresh and the mixture does not turn uniformly green.
Serving
Serving suggestions
Serve the pâté thoroughly chilled with cucumber slices, celery sticks, baby lettuce leaves or thin strips of pepper. It also works well as a filling for lettuce cups. Include the chosen vegetable accompaniment in your total daily carbohydrate intake.
Food safety
Storage
Store the pâté in a clean, sealed container in the refrigerator at no more than 4°C and use it within 3–4 days. Because it contains cooked chicken and fresh cheese, do not leave it at room temperature for longer than two hours. Always use clean utensils when serving. You may freeze it in small airtight portions and thaw it in the refrigerator, although cottage cheese can make the texture slightly grainier or more watery after thawing.
Step by step
Method
Poach the chicken breast.
Place the chicken breast in a saucepan and pour over enough water or bone broth to cover it completely. Bring the liquid to a gentle simmer, then reduce the heat. Poach the chicken gently for approximately 15–20 minutes, or until the centre reaches 74°C. Remove the meat from the liquid, allow it to cool slightly, then cut it into smaller pieces.
Prepare the aromatic base.
Finely chop the shallot. Heat the olive oil in a frying pan and cook the shallot slowly over low to medium heat until translucent and soft. Add the chopped garlic and cook for approximately 30 seconds more. Do not allow the garlic to brown.
Make the creamy pâté.
Add the cooked chicken, cottage cheese, sautéed shallot and garlic to a food processor. Add 1 teaspoon of classic mustard and ½ teaspoon of dried lemon peel. Blend until smooth. With the machine running, gradually add 30–50 ml of bone broth until the pâté is creamy and spreadable.
Add the herbs and capers.
Finely chop the fresh tarragon and chives. Add them to the pâté with the drained capers and freshly ground black pepper. Pulse briefly so that the herbs and capers are distributed evenly. Taste and add salt if needed, remembering that the mustard and capers already contribute saltiness.
Chill and serve.
Transfer the pâté to a clean container with a lid. Refrigerate it promptly and chill thoroughly for at least 1 hour before serving. Serve garnished with fresh chives and a few capers.
The role of ingredients
Why these ingredients
Tarragon and chives
Tarragon contributes a refined, slightly anise-like aroma, while chives add a fresh, gently onion-like note. Add both at the end and pulse only briefly.
Capers, lemon and mustard
Capers provide saltiness and acidity, dried lemon peel adds concentrated citrus aroma, and classic mustard contributes gentle sharpness and additional acidity.
Chicken breast and cottage cheese
Chicken breast creates the high-protein base, while cottage cheese adds creaminess and further protein without requiring a large quantity of butter, cream or mayonnaise.
Shallot, garlic and bone broth
Slowly softened shallot and garlic create an aromatic, subtly sweet base. Bone broth supplies moisture, spreadability and savoury depth.
Adapt the recipe
Substitutions and tips
- Keep the cooking liquid at a barely perceptible simmer. Vigorous boiling dries the outside of the chicken breast more quickly and makes a silky pâté harder to achieve.
- Start with 30 ml of broth. Add the remainder in 5–10 ml increments until the pâté is smooth and spreadable; it will firm up slightly as it chills.
- If the cottage cheese is very wet, drain it briefly before use. If it is drier, the pâté will probably need closer to 50 ml of broth.
- Use 3 g tarragon for a gentler flavour or 4 g for a more pronounced herbal note.
- Measure the capers and mustard before seasoning with salt. Both ingredients, as well as the broth, may contain a substantial amount of sodium.
- Pink peppercorns could work as a delicate garnish, but they are not part of the base recipe. Nutmeg is omitted because it would overshadow the fresh profile of tarragon, chives, lemon and capers.
Good to know
Frequently asked questions
Can I prepare the chicken breast a day ahead?
Yes. The most practical approach is to poach it in homemade bone broth the day before, cool it quickly and store it covered at no more than 4°C. Use a little of the same broth when blending the pâté the next day. The chicken must reach 74°C and be refrigerated within two hours. [2][3]
Why does the pâté become firmer after chilling?
Chilled proteins and fats create a more cohesive texture. Add the broth cautiously and assess the final spreadability only after the pâté has chilled.
Is this recipe suitable for a keto diet?
One sixth of the recipe contains approximately 1.9 g net carbohydrate according to the calculation used. The suitability of the full meal and day depends on the serving size, accompaniments, products used and the individual’s dietary plan.
How should I store the pâté?
Store it in a clean, sealed container in the refrigerator at no more than 4°C and use it within 3–4 days. Do not leave it at room temperature for longer than two hours and always use clean utensils when serving. [2][3]
Can I freeze the pâté?
You can freeze it in small airtight portions and thaw it in the refrigerator, although the cottage cheese may give it a slightly grainier or more watery texture after thawing. The USDA lists approximately four months as the best-quality freezing period for prepared chicken dishes; because of its texture, this pâté is best enjoyed fresh. [3]
Sources, methodology and limitations
- USDA FoodData Central — official food composition database
- FDA — safe minimum internal temperature of 74°C for poultry
- USDA FSIS — Chicken from Farm to Table: chilling, storage and freezing
- ANSES–Ciqual 2025 — official French food composition database
- Feasting at Home — culinary reference for tarragon, capers and lemon zest
- High-Protein Chicken Toast Spread — culinary reference for chicken and cottage cheese
Save recipe
High-Protein Keto Chicken Pâté with Tarragon, Chives, Capers, Dried Lemon Peel and Mustard
- 400 g raw skinless, boneless chicken breast
- 150 g cottage cheese
- 25 g shallot
Place the chicken breast in a saucepan and pour over enough water or bone broth to cover it completely. Bring the liquid to a gentle simmer, then reduce the heat. Poach the chicken gently for approximately 15–20 minutes, or until the centre reaches 74°C. Remove the meat from the liquid, allow it to cool slightly, then cut it into smaller pieces.
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