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Keto Garlic Butter Chicken Thighs – Juicy, Savory, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil or avocado oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, finely minced
  • 1/3 cup chicken broth (low-sodium)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional for depth)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)

Method
 

  1. Pat dry and season. Pat the chicken thighs dry with paper towels to help crisp the skin. Mix salt, pepper, smoked paprika, and garlic powder, then season the thighs on both sides.
  2. Heat the pan. Set a large skillet over medium-high heat and add the oil. When it shimmers, place the thighs skin side down.
  3. Render and crisp. Cook without moving for 7–9 minutes until the skin is deeply golden and crisp. Reduce heat to medium if the skin is darkening too fast.
  4. Flip and finish cooking. Flip the thighs and cook 6–8 minutes more, until the internal temperature reaches 165°F at the thickest part.
  5. Rest the chicken. Transfer the thighs to a plate and tent loosely with foil.
  6. Make the garlic butter sauce. Pour off excess fat, leaving about 1 tablespoon in the pan. Add butter and melt over medium heat. Stir in the garlic and cook 30–45 seconds until fragrant, not browned.
  7. Deglaze and brighten. Add chicken broth, lemon juice, Dijon (if using), and thyme. Simmer 2–3 minutes, scraping up browned bits, until slightly reduced.
  8. Coat and serve. Return the chicken to the skillet skin side up. Spoon sauce over the meat (avoid the skin to keep it crisp). Sprinkle with parsley and serve with lemon wedges.