Keto Lemon Garlic Chicken
Juicy pan-seared chicken thighs in a silky lemon-garlic butter sauce, ready in just 30 minutes. At only 3.2g net carbs per serving, this bright, savory keto dinner delivers restaurant-quality flavor with simple pantry staples and one skillet to clean up.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Bright lemon, mellow roasted garlic, and a silky Parmesan-cream sauce turn humble chicken thighs into a 30-minute keto dinner that tastes like it came from a restaurant. It all happens in one skillet, so cleanup is as easy as the cooking.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (about 6 thighs)
- 3 tbsp salted butter, divided
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/3 cup chicken broth
- 3 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- 1
Pat the chicken thighs dry and season both sides with the salt, pepper, and Italian herbs.
- 2
Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate.
- 3
Lower the heat to medium and add the remaining 2 tbsp butter. Add the minced garlic and cook 30-60 seconds until fragrant, stirring so it doesn't brown.
- 4
Pour in the chicken broth, lemon juice, and lemon zest, scraping up the browned bits. Simmer 2 minutes to reduce slightly.
- 5
Stir in the heavy cream and Parmesan and simmer 2-3 minutes until the sauce thickens enough to coat a spoon.
- 6
Return the chicken and any resting juices to the skillet, spoon the sauce over the top, and warm through for 1-2 minutes. Garnish with fresh parsley and serve.
Tips & notes
- Boneless skinless chicken breasts work too — pound them to even thickness and reduce the sear time to about 4 minutes per side to avoid drying them out.
- Serve over cauliflower rice, zucchini noodles, or a simple green salad to keep the whole plate keto while soaking up the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth so the sauce doesn't break.
Log this recipe in one tap
Save keto lemon garlic chicken to CarbMeNot and track its 3.2g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto lemon garlic chicken?
- Each serving has 3.2g net carbs (3.6g total carbs minus 0.4g fiber), 472 calories, 35g protein, and 35g fat. This recipe makes 4 servings.
- Can I make this dairy-free?
- Yes. Swap the butter for olive oil or a dairy-free butter, replace the heavy cream with full-fat coconut cream, and use 2 tbsp of nutritional yeast in place of the Parmesan. The flavor shifts slightly but stays creamy and keto-friendly.
- What should I serve with keto lemon garlic chicken?
- Cauliflower rice, zucchini noodles, mashed cauliflower, roasted broccoli, or a crisp green salad all pair well and add minimal carbs while catching the lemon-garlic sauce.
