Garlic Butter Chicken for Keto Weight Loss - Simple, Juicy, and Flavor-Packed

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

1.5–2 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon garlic powder
2 tablespoons olive oil (or avocado oil)
4 tablespoons unsalted butter, divided
4–6 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional, for a little heat)
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice (plus extra wedges for serving)
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Lemon zest, to finish (optional)

Season the chicken: Pat the chicken dry. Mix salt, pepper, paprika, and garlic powder, then rub it all over the chicken.
Sear it: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and tent with foil.
Make the garlic butter base: Lower heat to medium. Add 2 tablespoons butter to the skillet. Stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
Deglaze: Pour in chicken broth and lemon juice. Scrape up browned bits from the pan with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
Finish the sauce: Stir in thyme and parsley. Swirl in the final tablespoon of butter for a silky finish. Taste and adjust salt and lemon.
Coat the chicken: Return chicken to the pan and spoon sauce over the top. Let it simmer 1–2 minutes so the flavors meld.
Serve: Top with extra parsley and a little lemon zest if you like. Spoon sauce over each piece when plating.

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