If you’re searching for a quick, mouth-watering keto dinner, this Garlic Butter Chicken Skillet is your new go-to. Succulent chicken thighs are seared to golden perfection, then bathed in a rich, garlicky butter sauce with a hint of fresh herbs. This dish delivers maximum flavour with minimal carbs, making it ideal for anyone following a low-carb or ketogenic lifestyle.
Why is this recipe a winner? The combination of juicy chicken and aromatic garlic butter creates a comforting, restaurant-quality meal in under 30 minutes. It’s perfect for busy weeknights or a special weekend treat, and the whole family will love it—even those not following keto!
To make it, you’ll simply season and sear the chicken, then build a quick pan sauce with butter, garlic, and herbs. Everything comes together in one pan for easy clean-up. Serve with your favourite keto sides for a complete meal that’s both satisfying and nourishing.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 24 g
- Carbs: 2 g
- Energy: 340 kcal
Ingredients
- 4 large Chicken thighs (bone-in, skin-on) (about 800g total)
- 60g Butter (unsalted)
- 5 Garlic cloves (finely minced)
- 80ml Chicken stock (or bone broth)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Olive oil
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Equipment Needed
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
- Measuring jug
Steps
- Pat chicken thighs dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Once hot, add chicken thighs skin-side down.
- Sear chicken for 5–6 minutes until the skin is deep golden and crisp. Flip and cook another 5 minutes.
- Reduce heat to medium-low. Push chicken to one side of the pan. Add butter and minced garlic to the empty space.
- Sauté garlic in butter for 1 minute until fragrant but not browned.
- Pour in chicken stock. Swirl pan to combine, spooning some sauce over the chicken.
- Simmer uncovered for 8–10 minutes, or until chicken is cooked through (juices run clear, 75°C internal temp).
- Sprinkle chopped parsley over the chicken. Spoon garlic butter sauce over each piece before serving.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Butter → Ghee or dairy-free butter alternative — For dairy-free option
- Chicken thighs → Chicken breasts — Reduce cooking time by 2–3 minutes
Serving Ideas
- Steamed broccoli – adds colour and soaks up the garlic butter sauce.
- Cauliflower mash – a creamy, low-carb alternative to potatoes.
- Sautéed spinach – quick, nutritious, and pairs well with the rich sauce.
Additional Info
Chefs Tips
- Patting the chicken dry helps achieve crispier skin.
- Let the chicken rest for a few minutes before serving for juicier meat.
- Use fresh garlic for the best flavour.
Variations
- Add a squeeze of lemon juice to the sauce for brightness.
- Stir in a pinch of chilli flakes for a gentle heat.
- Swap parsley for fresh thyme or rosemary for a different herb profile.
Troubleshooting
- If the garlic browns too quickly, lower the heat to prevent bitterness.
- If the sauce reduces too much, add a splash more stock to loosen.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Reheat gently to maintain juiciness.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat in a covered pan over low heat, adding a splash of water or stock if needed.
Ingredient Spotlight
Chicken thighs: Bone-in, skin-on thighs stay juicy and develop a deliciously crisp skin when seared.
Garlic: Fresh garlic infuses the butter with rich, aromatic flavour.
Butter: Butter creates a silky, flavourful sauce that’s perfect for keto diets.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Reduce the cooking time by 2–3 minutes to prevent them drying out.
Is this recipe suitable for meal prep?
Absolutely. Store cooked chicken in the fridge for up to 3 days and reheat gently before serving.
Can I make this dairy-free?
Yes, swap the butter for ghee or a dairy-free butter alternative.
What sides go well with garlic butter chicken?
Steamed broccoli, sautéed spinach, or cauliflower mash are all excellent low-carb options.
How do I know when the chicken is cooked?
The juices should run clear and the internal temperature should reach 75°C.
Garlic Butter Chicken Skillet – Juicy, Flavourful & Easy
Ingredients
- 4 large Chicken thighs (bone-in, skin-on) (about 800g total)
- 60g Butter (unsalted)
- 5 Garlic cloves (finely minced)
- 80ml Chicken stock (or bone broth)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Olive oil
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Instructions
- Pat chicken thighs dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Once hot, add chicken thighs skin-side down.
- Sear chicken for 5–6 minutes until the skin is deep golden and crisp. Flip and cook another 5 minutes.
- Reduce heat to medium-low. Push chicken to one side of the pan. Add butter and minced garlic to the empty space.
- Sauté garlic in butter for 1 minute until fragrant but not browned.
- Pour in chicken stock. Swirl pan to combine, spooning some sauce over the chicken.
- Simmer uncovered for 8–10 minutes, or until chicken is cooked through (juices run clear, 75°C internal temp).
- Sprinkle chopped parsley over the chicken. Spoon garlic butter sauce over each piece before serving.
Allergens & Swaps
Allergens: dairy
- Butter → Ghee or dairy-free butter alternative — For dairy-free option
- Chicken thighs → Chicken breasts — Reduce cooking time by 2–3 minutes
Nutrition (per serving)
- Protein: 28 g
- Fat: 24 g
- Carbs: 2 g
- Energy: 340 kcal
