Keto Lemon Garlic Chicken – Bright, Juicy, and Weeknight Easy

This is the kind of dinner that makes the whole kitchen smell amazing. Keto Lemon Garlic Chicken is bright from fresh lemon, rich from butter, and packed with savory garlic. It’s quick enough for a weeknight, but it tastes like something you’d serve to guests.

The best part? It’s naturally low-carb without feeling restrictive. You’ll get juicy chicken, a silky pan sauce, and simple ingredients that pull their weight.

Keto Lemon Garlic Chicken - Bright, Juicy, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skin-on chicken thighs (or breasts; see notes below)
• Salt and pepper: For seasoning
• Olive oil: 1–2 tablespoons for searing
• Butter: 2 tablespoons, preferably unsalted
• Garlic: 4–6 cloves, minced
• Lemon: Zest and juice of 1 large lemon (plus extra slices for garnish, optional)
• Chicken broth: 1/2 cup, low-sodium
• Heavy cream: 2 tablespoons (optional, for a richer sauce)
• Fresh herbs: 2 tablespoons chopped parsley, or 1 tablespoon chopped thyme
• Red pepper flakes: A pinch for gentle heat (optional)
• Capers: 1 tablespoon, drained (optional, adds a pop of briny flavor)

Instructions

 

• Prep the chicken: Pat the chicken dry with paper towels. Season generously with salt and pepper on both sides. Dry chicken browns better and stays juicier.
• Preheat and heat the pan: Set your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high and add olive oil.
• Sear to build flavor: Place chicken in the hot pan, skin side down if using skin-on. Sear for 4–5 minutes until deep golden. Flip and sear the other side for 2–3 minutes.
• Add aromatics: Reduce heat to medium. Push chicken to the edges. Add butter to the center. When melted, stir in garlic and cook 30–45 seconds until fragrant, not browned.
• Deglaze: Pour in chicken broth. Scrape up the browned bits with a wooden spoon—this is flavor gold. Stir in lemon zest, lemon juice, and red pepper flakes. Add capers if using.
• Roast: Spoon sauce over the chicken. Transfer the skillet to the oven and roast 8–12 minutes, depending on thickness. Cook to 165°F (74°C) at the thickest part.
• Optional cream finish: Remove chicken to a plate. Place the skillet back over low heat and whisk in heavy cream. Simmer 1–2 minutes to thicken slightly.
• Toss and serve: Return chicken to the pan, coat with sauce, and scatter with fresh herbs. Taste and adjust salt, pepper, and lemon to your liking.
• Serve ideas: Pair with sautéed spinach, roasted asparagus, zucchini noodles, or cauliflower mash to keep it keto-friendly.

What Makes This Special

This recipe brings big flavor with minimal effort.

Lemon and garlic are a classic pairing that cut through the richness of the chicken and butter. A quick sear locks in moisture, and a short roast finishes the job without drying the meat. The pan sauce ties everything together, so every bite feels complete.

It’s reliable, flexible, and easy to scale up or down.

What You’ll Need

• Chicken: 4 boneless, skin-on chicken thighs (or breasts; see notes below)
• Salt and pepper: For seasoning
• Olive oil: 1–2 tablespoons for searing
• Butter: 2 tablespoons, preferably unsalted
• Garlic: 4–6 cloves, minced
• Lemon: Zest and juice of 1 large lemon (plus extra slices for garnish, optional)
• Chicken broth: 1/2 cup, low-sodium
• Heavy cream: 2 tablespoons (optional, for a richer sauce)
• Fresh herbs: 2 tablespoons chopped parsley, or 1 tablespoon chopped thyme
• Red pepper flakes: A pinch for gentle heat (optional)
• Capers: 1 tablespoon, drained (optional, adds a pop of briny flavor)

How to Make It

1. Prep the chicken: Pat the chicken dry with paper towels. Season generously with salt and pepper on both sides. Dry chicken browns better and stays juicier.
2. Preheat and heat the pan: Set your oven to 400°F (200°C).

   Heat a large oven-safe skillet over medium-high and add olive oil.

3. Sear to build flavor: Place chicken in the hot pan, skin side down if using skin-on. Sear for 4–5 minutes until deep golden. Flip and sear the other side for 2–3 minutes.
4. Add aromatics: Reduce heat to medium.

   Push chicken to the edges. Add butter to the center. When melted, stir in garlic and cook 30–45 seconds until fragrant, not browned.

5. Deglaze: Pour in chicken broth.

   Scrape up the browned bits with a wooden spoon—this is flavor gold. Stir in lemon zest, lemon juice, and red pepper flakes. Add capers if using.

6. Roast: Spoon sauce over the chicken.

   Transfer the skillet to the oven and roast 8–12 minutes, depending on thickness. Cook to 165°F (74°C) at the thickest part.

7. Optional cream finish: Remove chicken to a plate. Place the skillet back over low heat and whisk in heavy cream. Simmer 1–2 minutes to thicken slightly.
8. Toss and serve: Return chicken to the pan, coat with sauce, and scatter with fresh herbs.

   Taste and adjust salt, pepper, and lemon to your liking.

9. Serve ideas: Pair with sautéed spinach, roasted asparagus, zucchini noodles, or cauliflower mash to keep it keto-friendly.

Keeping It Fresh

Leftovers keep well and taste even better the next day. Store chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce.

You can freeze cooked chicken and sauce for up to 2 months, but skip the cream if you plan to freeze, then add cream after reheating to avoid splitting.

Benefits of This Recipe

• Keto-friendly: Very low in carbs and high in satisfying fat.
• Fast and simple: On the table in about 30 minutes with pantry staples.
• Versatile: Works with thighs or breasts, with or without cream, and welcomes add-ins.
• Meal-prep ready: Reheats well and stays flavorful for days.
• Balanced flavor: Lemon brightens, garlic deepens, butter rounds everything out.

What Not to Do

• Don’t rush the sear: Pale chicken means less flavor. Give it time to brown.
• Don’t burn the garlic: Bitter garlic ruins the sauce. Keep heat moderate when adding it.
• Don’t overcook: Use a thermometer.

  Dry chicken is hard to fix.

• Don’t skimp on seasoning: Lemon needs salt to shine. Taste and adjust at the end.
• Don’t drown it in lemon juice: Balance matters. Start with one lemon, then add more to taste.

Variations You Can Try

• Chicken breasts: Use 2 large breasts, halved horizontally into cutlets for quicker, even cooking.

  Reduce oven time to 6–8 minutes.

• Creamy parmesan: Stir in 2 tablespoons grated Parmesan with the cream for a thicker, silkier sauce.
• Herb-forward: Swap parsley for dill or basil. Thyme adds cozy notes; dill brings freshness.
• Lemon butter only: Skip broth and reduce lemon juice slightly for a bolder, richer sauce.
• Olive-and-caper twist: Add sliced green olives with the capers for a briny, Mediterranean vibe.
• Extra heat: Add more red pepper flakes or a pinch of cayenne for spice lovers.
• Dairy-free: Replace butter with ghee or more olive oil and skip the cream.

FAQ

Is this recipe truly keto?

Yes. It’s naturally low in carbs, especially when served with keto sides like zucchini noodles, sautéed greens, or cauliflower mash.

The fat from butter and chicken helps keep it filling and satisfying.

Can I use bottled lemon juice?

You can, but fresh juice and zest make a noticeable difference. Fresh lemon adds brightness and aroma you won’t get from a bottle.

What if I don’t have an oven-safe skillet?

Sear the chicken in a regular pan, then transfer it and the sauce to a small baking dish to finish in the oven. Return everything to the pan for the final sauce step if needed.

How do I keep chicken breasts from drying out?

Slice them into thinner cutlets, sear quickly, and reduce oven time.

Pull them at 160°F and rest a few minutes; carryover heat brings them to 165°F.

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate with the sauce. Reheat gently on the stove with a splash of broth.

Add fresh herbs and an extra squeeze of lemon before serving to wake up the flavors.

What sides work best?

Sautéed spinach, roasted broccoli, grilled asparagus, or cauliflower rice are all great. They catch the sauce and keep the meal low-carb.

Can I substitute thighs for drumsticks or bone-in pieces?

Absolutely. Bone-in pieces need a longer oven time—typically 20–25 minutes depending on size.

Always rely on the thermometer to confirm doneness.

In Conclusion

Keto Lemon Garlic Chicken is simple cooking done right: crisp sear, bright lemon, and a garlicky butter sauce you’ll want to spoon over everything. It’s quick, reliable, and easy to customize, whether you like it creamy, herby, or extra tangy. Keep this one in your weeknight rotation and you’ll always have a satisfying, low-carb dinner that tastes fresh and effortless.