This Low Carb Garlic Butter Chicken is the kind of weeknight dinner that makes everyone happy. It’s rich, savory, and incredibly satisfying—without a pile of carbs. You get juicy chicken with a golden sear, a silky garlic butter sauce, and a bright pop of lemon and herbs.
The whole dish comes together fast, and you only need one skillet. Whether you’re cooking for two or feeding a family, this one is a keeper.
Low Carb Garlic Butter Chicken - Simple, Juicy, and Full of Flavor
Ingredients
- Chicken breasts (boneless, skinless) or chicken thighs
- Salt and black pepper
- Garlic powder and onion powder
- Paprika (smoked or sweet)
- Olive oil or avocado oil
- Unsalted butter
- Fresh garlic cloves
- Chicken broth (low-sodium)
- Lemon (for juice and zest)
- Fresh parsley (or thyme)
- Grated Parmesan cheese (optional, but recommended)
- Red pepper flakes (optional, for a little heat)
Instructions
- Pound or slice the chicken: If using thick chicken breasts, slice them lengthwise into cutlets or pound to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.
- Season well: Pat dry, then season both sides with salt, pepper, garlic powder, onion powder, and paprika. Don’t be shy—the seasoning makes the crust delicious.
- Preheat the skillet: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
- Sear the chicken: Cook without moving for 3–4 minutes until golden on the first side. Flip and cook 2–4 minutes more, until the internal temperature hits 165°F (74°C). Transfer to a plate and tent with foil.
- Make the garlic butter base: Lower heat to medium. Add 2–3 tablespoons butter to the skillet. Stir in minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
- Build the sauce: Pour in chicken broth and simmer 2–3 minutes, scraping up browned bits. Add a squeeze of lemon juice, a pinch of red pepper flakes if using, and a little lemon zest for brightness.
- Finish the sauce: Stir in a small handful of grated Parmesan to thicken slightly (optional). Taste and adjust with salt, pepper, or more lemon.
- Return the chicken: Add the chicken back to the pan with any juices. Spoon sauce over the top and simmer 1–2 minutes to coat and rewarm.
- Garnish and serve: Turn off heat. Sprinkle with chopped parsley or thyme. Serve hot with your favorite low-carb sides like roasted broccoli, sautéed zucchini, or a crisp salad.
What Makes This Recipe So Good
- Fast and beginner-friendly: You’ll get dinner on the table in about 30 minutes, with simple steps and pantry ingredients.
- Low carb without compromise: It’s rich and satisfying thanks to butter, garlic, and parmesan, but stays low in carbs.
- One-skillet cleanup: Everything cooks in the same pan, so cleanup is a breeze.
- Great texture: The chicken sears to a golden crust while staying juicy inside.
- Flexible and family-approved: Add veggies, swap herbs, or adjust spice to suit your crowd.
Shopping List
- Chicken breasts (boneless, skinless) or chicken thighs
- Salt and black pepper
- Garlic powder and onion powder
- Paprika (smoked or sweet)
- Olive oil or avocado oil
- Unsalted butter
- Fresh garlic cloves
- Chicken broth (low-sodium)
- Lemon (for juice and zest)
- Fresh parsley (or thyme)
- Grated Parmesan cheese (optional, but recommended)
- Red pepper flakes (optional, for a little heat)
How to Make It
- Pound or slice the chicken: If using thick chicken breasts, slice them lengthwise into cutlets or pound to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.
- Season well: Pat dry, then season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Don’t be shy—the seasoning makes the crust delicious.
- Preheat the skillet: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
- Sear the chicken: Cook without moving for 3–4 minutes until golden on the first side.
Flip and cook 2–4 minutes more, until the internal temperature hits 165°F (74°C). Transfer to a plate and tent with foil.
- Make the garlic butter base: Lower heat to medium. Add 2–3 tablespoons butter to the skillet.
Stir in minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
- Build the sauce: Pour in chicken broth and simmer 2–3 minutes, scraping up browned bits. Add a squeeze of lemon juice, a pinch of red pepper flakes if using, and a little lemon zest for brightness.
- Finish the sauce: Stir in a small handful of grated Parmesan to thicken slightly (optional).
Taste and adjust with salt, pepper, or more lemon.
- Return the chicken: Add the chicken back to the pan with any juices. Spoon sauce over the top and simmer 1–2 minutes to coat and rewarm.
- Garnish and serve: Turn off heat. Sprinkle with chopped parsley or thyme.
Serve hot with your favorite low-carb sides like roasted broccoli, sautéed zucchini, or a crisp salad.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days. Keep the chicken with some extra sauce so it stays moist.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat with a splash of broth, or microwave in short bursts.
Avoid overcooking to keep the chicken tender.
Benefits of This Recipe
- Low in carbs, high in satisfaction: Butter and protein make this filling without being heavy on carbs.
- Protein-rich: Chicken provides a solid protein boost to keep you full longer.
- Simple ingredients: Most items are pantry staples, so you can make this anytime.
- Meal prep friendly: Reheats well and the flavors deepen after a day.
- Versatile: Easy to pair with veggies, cauliflower rice, or zucchini noodles.
Pitfalls to Watch Out For
- Overcooking the chicken: Use a meat thermometer and pull at 165°F. Thin cutlets cook fast.
- Burning the garlic: Add garlic after lowering the heat and cook briefly. Burnt garlic tastes bitter.
- Under-seasoning: Chicken needs bold seasoning for a great crust.
Taste the sauce and adjust at the end.
- Skipping the fond: Those browned bits in the pan are pure flavor—scrape them into the sauce.
- Too little sauce: If it reduces too much, add a splash more broth and whisk in a pat of butter.
Recipe Variations
- Creamy version: Add 1/4 cup heavy cream to the sauce after the broth reduces. Simmer briefly until silky.
- Herb-forward: Swap parsley for fresh thyme, rosemary, or basil. Stir in herbs off the heat to keep them fresh.
- Lemon-parmesan twist: Increase lemon zest and double the Parmesan for a brighter, cheesier finish.
- Spicy kick: Add extra red pepper flakes or a pinch of cayenne to the garlic butter.
- Mushroom upgrade: Sauté sliced mushrooms after searing the chicken, then proceed with the sauce.
- Thighs instead of breasts: Use boneless, skinless thighs for richer flavor.
Cook a bit longer per side.
- Veggie add-ins: Toss in spinach at the end to wilt, or add blanched green beans to the sauce.
FAQ
Is this recipe keto-friendly?
Yes. It’s naturally low in carbs and high in fat and protein. If you’re strict keto, check your broth and Parmesan for added carbs and keep portions of lemon juice modest.
Can I use frozen chicken?
Thaw it completely first for an even sear and proper cooking.
Pat it very dry before seasoning to help the crust form.
What can I use instead of chicken broth?
You can use vegetable broth or a mix of water and a little bouillon. Just taste and adjust salt since some bouillons are salty.
How do I keep the chicken juicy?
Pound to an even thickness, sear over medium-high heat, and don’t overcook. Resting the chicken briefly while you make the sauce also helps retain juices.
Can I make this dairy-free?
Yes.
Use a dairy-free butter alternative or olive oil. Skip the Parmesan, or use a dairy-free grated topping. The sauce will be lighter but still tasty.
What sides go well with this?
Great low-carb options include roasted asparagus, sautéed zucchini, cauliflower rice, mashed cauliflower, or a crisp green salad with vinaigrette.
Can I bake this instead?
You can.
Sear the chicken quickly for color, then finish in a 375°F oven for 8–10 minutes, or until it reaches 165°F. Make the sauce on the stovetop and pour over before serving.
How spicy is it?
It’s mild by default. Add red pepper flakes or cayenne for heat, or leave them out for a gentle, garlicky flavor.
Final Thoughts
Low Carb Garlic Butter Chicken is the kind of meal that feels special but doesn’t demand much from you.
It’s quick, comforting, and flexible enough to match whatever you have on hand. Keep this one in your weeknight rotation, and you’ll always have a reliable, crowd-pleasing dinner ready to go. Simple ingredients, big flavor—exactly what busy nights need.