Forget complicated meal plans and bland “health food.” This is rich, fast, and unapologetically satisfying. We’re talking juicy chicken, a tidal wave of garlic, and a glossy butter sauce that clings to every bite. One pan, minimal carbs, maximum flavor—because who has time for sad, dry chicken?
If you want weeknight ease with date-night flavor, this Keto Buttery Garlic Chicken is your secret weapon.
What Makes This Recipe So Good
- Big flavor, tiny effort: The garlic-butter combo does the heavy lifting, while a quick sear locks in succulence. You’ll feel like a pro with almost no work.
- Keto-friendly and indulgent: High in healthy fats, low in carbs, and totally satisfying. No sugar spikes, no guilt—just buttery bliss.
- One pan wonder: Minimal cleanup means more time for eating (or Netflix, we don’t judge).
- Flexible format: Use breasts, thighs, or tenders.
Make it spicy, lemony, or herby—this recipe plays well with your cravings.
- Family-approved: Even the non-keto folks will devour it. Pro tip: serve with mashed cauliflower for you, and rice for them.
What You’ll Need (Ingredients)
- 1.5–2 lbs boneless, skinless chicken (breasts, thighs, or tenders)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons unsalted butter
- 6–8 cloves garlic, finely minced (yes, go big)
- 1/3 cup low-sodium chicken broth (or dry white wine if not strict keto)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (optional but clutch)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1–2 teaspoons fresh lemon zest (optional, for brightness)
How to Make It – Instructions
- Prep the chicken: Pat chicken dry with paper towels. Slice large breasts horizontally into cutlets for even cooking.
Season both sides with salt, pepper, paprika, onion powder, and red pepper flakes.
- Heat the pan: In a large skillet over medium-high, add olive oil. When it shimmers, it’s go time.
- Sear to golden: Lay chicken in a single layer. Sear 3–4 minutes per side (thighs may need an extra minute).
Remove to a plate. Keep those brown bits—they’re flavor gold.
- Build the sauce: Lower heat to medium. Add butter to the pan.
When melted, add garlic. Stir 30–60 seconds until fragrant. Don’t burn it unless you enjoy regret.
- Deglaze: Pour in chicken broth (or wine).
Scrape up the browned bits. Whisk in lemon juice and Dijon. Simmer 2 minutes to reduce slightly.
- Finish the chicken: Return chicken to the pan with any juices.
Spoon sauce over the top. Simmer 3–5 minutes until cooked through (internal temp 165°F). Sauce should be glossy and slightly thickened.
- Brighten it up: Stir in parsley and lemon zest.
Taste and adjust salt/pepper. If you want richer, add another pat of butter. YOLO, but keto.
- Serve: Plate chicken and spoon over extra sauce.
Pair with sautéed spinach, roasted asparagus, zucchini noodles, or cauliflower mash.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days. Keep the sauce—it keeps the chicken moist.
- Freezer: Freeze in portions with sauce for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over low heat with a splash of broth, or microwave in short bursts.
Avoid drying it out; this isn’t jerky.
Nutritional Perks
- Low carb: Roughly 3–4g net carbs per serving (depends on broth and mustard). Perfect for keto or low-carb eating.
- High protein: Chicken delivers steady energy and satiety without spiking blood sugar.
- Healthy fats: Butter and olive oil help with nutrient absorption and keep you full. Flavor with benefits?
Yes, please.
- Micronutrients: Garlic brings antioxidants; parsley adds vitamin K and freshness; lemon supports brightness and digestion.
Pitfalls to Watch Out For
- Overcooking: Dry chicken ruins the party. Use a thermometer and pull at 165°F.
- Burning garlic: It turns bitter fast. Keep heat moderate once butter hits the pan.
- Too salty: If your broth is salty, reduce added salt.
Taste at the end—your palate is the boss.
- Watery sauce: If the sauce doesn’t thicken, simmer 1–2 minutes longer. A tiny knob of butter can emulsify it nicely.
- Flavor imbalance: Too sharp? Add a splash of cream or extra butter.
Too rich? More lemon juice. Easy fix.
Variations You Can Try
- Creamy garlic version: Stir in 1/4 cup heavy cream at the end for a lush, velvety sauce.
Restaurant vibes unlocked.
- Herb-loaded: Swap parsley for basil, thyme, or rosemary. Fresh herbs = fresh swagger.
- Parmesan twist: Add 1/4 cup grated Parmesan to the sauce off heat for nutty depth. Keep stirring to melt smoothly.
- Spicy kick: Increase red pepper flakes or add a dash of hot sauce.
Your taste buds, your rules.
- Mushroom upgrade: Sauté 1 cup sliced mushrooms after searing chicken, then proceed. Umami for days.
- Bacon bonus: Cook chopped bacon first, remove, and use the fat to sear chicken. Finish with bacon crumbles on top.
IMO, elite.
- Lemon-caper piccata vibes: Add 1–2 tablespoons capers and extra lemon juice. Bright, briny, bold.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicy and are more forgiving.
Just cook a minute or two longer and still aim for 165°F internal temperature.
Is this recipe dairy-free if I skip butter?
Not as written. You can replace butter with ghee (if tolerated) or a high-quality olive oil, but you’ll miss that buttery richness. Still tasty, just different.
What can I serve this with to keep it keto?
Great options: cauliflower mash, roasted broccoli, garlicky green beans, sautéed spinach, zucchini noodles, or a crisp side salad with olive oil and lemon.
How do I make the sauce thicker?
Reduce it longer over medium heat, whisk in a small extra pat of butter to emulsify, or add a splash of heavy cream for a richer, thicker finish.
No flour needed.
Can I meal prep this?
Yes. Cook as directed, portion with sauce, and store 3–4 days in the fridge. It reheats well and plays nicely with batch-cooked veggies.
FYI, it’s great over cauliflower rice.
What if I don’t have Dijon mustard?
Skip it or use a tiny pinch of dry mustard. Dijon adds subtle tang and body, but the dish won’t collapse without it.
Will wine kick me out of ketosis?
Using a small amount to deglaze generally cooks off most alcohol and adds minimal carbs. If you’re strict, stick to chicken broth.
Your macros, your call.
The Bottom Line
Keto Buttery Garlic Chicken is fast, flexible, and wildly flavorful—exactly what weeknights need. With juicy chicken, a punchy garlic-butter sauce, and simple ingredients, it delivers big satisfaction without the carb baggage. Master the sear, don’t burn the garlic, and let lemon and butter do their thing.
Dinner hero status: unlocked.
