Low Carb Garlic Butter Chicken Thighs – Juicy, Simple, and Weeknight-Friendly

This is the kind of dinner that makes you look forward to cooking. Tender chicken thighs seared until golden, finished in a buttery garlic sauce, and ready in under 40 minutes. It’s rich, comforting, and surprisingly light on carbs.

If you’re watching your carbs or just love big flavor with minimal fuss, this one’s a keeper. Serve it with a simple side, and you’ve got a satisfying meal any night of the week.

Low Carb Garlic Butter Chicken Thighs - Juicy, Simple, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5–6 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon lemon juice (plus extra wedges for serving)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons chopped fresh parsley (or chives)

Instructions

 

• Prep the chicken: Pat the chicken thighs very dry with paper towels. Dry skin means better browning and crispier results.
• Season generously: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the mixture all over the chicken, especially under any loose skin.
• Heat the pan: Set a large skillet (cast iron works great) over medium-high heat. Add the olive oil and heat until shimmering.
• Sear the thighs: Place chicken thighs skin-side down. Don’t crowd the pan; work in batches if needed. Cook without moving for 6–8 minutes, until the skin is deeply golden and crisp.
• Flip and render: Turn the thighs and cook the other side for 4–6 minutes. Transfer to a plate. They won’t be fully cooked yet—this is okay.
• Make the garlic butter base: Lower heat to medium. Add the butter to the pan. Once melted, stir in the minced garlic and red pepper flakes. Cook for 30–60 seconds until fragrant, not browned.
• Deglaze and brighten: Pour in the chicken broth and lemon juice. Scrape up brown bits from the bottom of the pan with a wooden spoon. That’s flavor you don’t want to lose.
• Return the chicken: Nestle the thighs back into the sauce, skin-side up. Spoon some sauce over the top without soaking the skin, so it stays crisp.
• Finish cooking: Reduce heat to medium-low, cover, and cook for 8–12 minutes, or until the internal temperature reaches 175–185°F. Dark meat is best when cooked a bit higher—it turns silky and tender.
• Uncover and reduce: Remove the lid for the last 2–3 minutes to let the sauce thicken slightly. Taste and adjust salt and lemon as needed.
• Garnish and serve: Sprinkle with chopped parsley. Serve with sautéed greens, roasted broccoli, or cauliflower mash to keep it low carb.

What Makes This Special

This recipe leans on a few pantry staples to deliver restaurant-level flavor. Bone-in, skin-on chicken thighs stay juicy and crisp, while garlic butter brings that classic, cozy taste.

A quick pan sauce—brightened with lemon and a hint of stock—ties everything together. It’s low carb without feeling restrictive, and it uses one skillet for easy cleanup. Best of all, it’s flexible enough for meal prep or a casual dinner with friends.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5–6 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon lemon juice (plus extra wedges for serving)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons chopped fresh parsley (or chives)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken thighs very dry with paper towels.

   Dry skin means better browning and crispier results.

2. Season generously: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the mixture all over the chicken, especially under any loose skin.
3. Heat the pan: Set a large skillet (cast iron works great) over medium-high heat. Add the olive oil and heat until shimmering.
4. Sear the thighs: Place chicken thighs skin-side down.

   Don’t crowd the pan; work in batches if needed. Cook without moving for 6–8 minutes, until the skin is deeply golden and crisp.

5. Flip and render: Turn the thighs and cook the other side for 4–6 minutes. Transfer to a plate.

   They won’t be fully cooked yet—this is okay.

6. Make the garlic butter base: Lower heat to medium. Add the butter to the pan. Once melted, stir in the minced garlic and red pepper flakes.

   Cook for 30–60 seconds until fragrant, not browned.

7. Deglaze and brighten: Pour in the chicken broth and lemon juice. Scrape up brown bits from the bottom of the pan with a wooden spoon. That’s flavor you don’t want to lose.
8. Return the chicken: Nestle the thighs back into the sauce, skin-side up.

   Spoon some sauce over the top without soaking the skin, so it stays crisp.

9. Finish cooking: Reduce heat to medium-low, cover, and cook for 8–12 minutes, or until the internal temperature reaches 175–185°F. Dark meat is best when cooked a bit higher—it turns silky and tender.
10. Uncover and reduce: Remove the lid for the last 2–3 minutes to let the sauce thicken slightly. Taste and adjust salt and lemon as needed.
11. Garnish and serve: Sprinkle with chopped parsley.

    Serve with sautéed greens, roasted broccoli, or cauliflower mash to keep it low carb.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Keep the sauce separate if you want to maintain skin crispness.
• Reheat: Warm in a skillet over medium-low heat with a splash of broth to loosen the sauce. For crisp skin, reheat thighs skin-side down in a lightly oiled pan for a few minutes.
• Freeze: Freeze chicken and sauce in a freezer-safe container for up to 2 months.

  Thaw overnight in the fridge before reheating.

Health Benefits

• Low carb and satiating: With minimal carbs and high-quality protein, this dish supports stable energy and reduces cravings.
• Healthy fats: Olive oil and butter contribute to satiety and flavor. If you prefer, use grass-fed butter or ghee for a richer profile.
• Micronutrients: Garlic and parsley add antioxidants and vitamins. Dark meat also contains iron, zinc, and B vitamins.
• Blood sugar-friendly: No added sugars or flour, making it a good fit for low-carb and keto styles of eating when paired with non-starchy sides.

Pitfalls to Watch Out For

• Steaming instead of searing: If the pan is crowded or the chicken is wet, the skin won’t crisp.

  Dry the chicken and sear in batches.

• Burning the garlic: Garlic cooks fast. Add it after the butter melts and keep the heat moderate to avoid bitterness.
• Underseasoning: Thighs are forgiving but need salt. Taste the sauce and adjust before serving.
• Over-reducing the sauce: If the pan looks dry, add a splash of broth.

  You want a glossy, spoonable sauce.

• Skin going soggy: Don’t fully submerge the skin in the sauce. Keep it above the liquid when finishing.

Variations You Can Try

• Herb-forward: Add thyme or rosemary sprigs to the pan while simmering for an earthy twist.
• Creamy version: Stir in 2–3 tablespoons heavy cream at the end for a velvety sauce that’s still low carb.
• Lemon-pepper: Increase lemon juice to 2 tablespoons and add extra cracked black pepper for a bright, zesty profile.
• Mushroom upgrade: Sauté 8 ounces sliced mushrooms in the butter before adding garlic for a hearty, steakhouse-style sauce.
• Bone-in vs. boneless: Use boneless, skinless thighs if you prefer. Sear 3–4 minutes per side, then simmer 6–8 minutes until done.
• Air fryer assist: Air-fry seasoned thighs at 400°F for 18–22 minutes, then toss with a quick stovetop garlic butter sauce.

Can I Use Chicken Breasts Instead?

Yes, but adjust the timing.

Use boneless, skinless breasts, sear 4–5 minutes per side, then simmer gently until they reach 160–165°F. Be careful not to overcook, as breasts dry out faster than thighs.

Is This Recipe Keto-Friendly?

It is. The sauce uses butter, broth, and lemon, with no flour.

Keep sides low carb—think zucchini noodles, asparagus, or a simple salad.

What If I Don’t Have Chicken Broth?

Use water and an extra pinch of salt, or a splash of dry white wine plus water. The garlic and butter carry the flavor well.

How Do I Know the Chicken Is Done?

Use an instant-read thermometer. Thighs are ideal at 175–185°F for tender, pull-apart meat.

The juices should run clear, and the skin should be golden.

Can I Make This Dairy-Free?

Yes. Swap butter for ghee if tolerated, or use a dairy-free butter alternative. You can also use all olive oil, though you’ll lose some of the classic buttery richness.

What Sides Work Best?

Try sautéed green beans, roasted Brussels sprouts, cauliflower mash, or a crisp arugula salad with lemon and olive oil.

Keep it simple so the sauce can shine.

Wrapping Up

Low Carb Garlic Butter Chicken Thighs deliver big flavor with everyday ingredients. The skin is crisp, the meat stays juicy, and the sauce is the kind you’ll want to spoon over everything. Keep this as a reliable weeknight staple, and tweak it with herbs, cream, or mushrooms when you want something a little different.

Simple, satisfying, and always a hit.