One-Pan Keto Lemon Garlic Chicken

The one-pan keto lemon garlic chicken features succulent bone-in, skin-on chicken thighs seared to perfection in olive oil and butter, infused with zesty lemon, fragrant garlic, and a savory blend of herbs. Crispy skin encases juicy meat for a satisfying, restaurant-quality texture, while lemon brightens and tenderizes without adding carbs. With everything cooked in a single skillet, this fuss-free, strictly keto dish is perfect for busy weeknights, effortless meal prep, or impressing guests with minimal cleanup.

Course Dinner, Main Course

Cuisine American, Mediterranean

Keyword Chicken, gluten free, keto, lemon garlic, low-carb, one pan, skillet

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 390kcal

Equipment

Large oven-safe skillet or sauté pan
Mixing bowl
Tongs
microplane or grater for lemon zest
measuring spoons

Ingredients

Chicken

2 pounds bone-in, skin-on chicken thighs about 6 to 8 medium thighs, patted dry
1 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter

Lemon Garlic Marinade and Pan Sauce

3 cloves garlic minced
1 tablespoon lemon zest from 1 large lemon
3 tablespoons fresh lemon juice from 1 large lemon
1/4 cup chicken broth low-sodium, no sugar added
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary crushed between your fingers
1/4 teaspoon crushed red pepper flakes optional, for gentle heat
2 tablespoons fresh parsley chopped, for garnish
4 slices lemon thinly sliced, for serving

Instructions

Pat the chicken thighs very dry with paper towels and season all over with the salt and black pepper.
In a small bowl whisk together the minced garlic, lemon zest, lemon juice, chicken broth, dried oregano, dried thyme, dried rosemary, and crushed red pepper flakes until well combined.
Add half of the lemon garlic mixture to a shallow dish, place the seasoned chicken thighs skin side up in the dish, and spoon some of the mixture over the flesh side, letting them marinate while you preheat the pan, up to 30 minutes if time allows.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is melted and the fat is shimmering.
Place the chicken thighs in the hot skillet skin side down and sear without moving them until the skin is deep golden brown and crisp, about 6 to 8 minutes.
Flip the chicken thighs skin side up, pour the remaining lemon garlic mixture around the thighs, and add the lemon slices to the pan.
Reduce the heat to medium low, cover the skillet loosely with a lid or foil, and cook until the chicken is cooked through and the juices run clear, about 15 to 20 minutes, spooning pan juices over the chicken once or twice as it cooks.
Remove the cover for the last few minutes of cooking to allow the skin to re-crisp slightly and the pan sauce to reduce to a glossy consistency.
Transfer the chicken thighs to plates, spoon the lemon garlic pan sauce over the top, garnish with chopped fresh parsley and additional lemon slices, and serve immediately with your favorite keto side dishes.

Notes

For even crispier skin, you can finish the chicken under a preheated broiler for 2 to 3 minutes, watching closely to prevent burning. If you prefer to bake after searing, transfer the skillet to a 400°F oven and roast until the chicken reaches an internal temperature of 165°F, usually 15 to 20 minutes depending on thigh size. This dish pairs beautifully with roasted broccoli, sautéed zucchini, cauliflower rice, or a simple green salad to keep the entire meal keto friendly. Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently in a skillet over low heat with a splash of broth to keep the meat juicy.

Nutrition