Ingredients
- 4 boneless, skinless chicken thighs
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional garnish)
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side, until golden and cooked through to 165°F internally. Transfer chicken to a plate.
- Reduce heat to medium-low. Add butter and garlic to the same skillet and cook 30–45 seconds, scraping up the browned bits.
- Pour in chicken broth and simmer 2–3 minutes. Add heavy cream and Parmesan, stirring until the sauce is smooth and slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes more so the chicken absorbs the sauce.
- Finish with parsley and serve hot.
Nutrition per serving
Serving size1 chicken thigh with sauce (about 200g)
Servings4 servings
Calories450
Total carbs2g
Fiber0g
Sugar1g
Added sugar0g
Net carbs2g
Protein25g
Fat35g
Calories and macros are approximate per chicken thigh with sauce. Net carbs = total carbs minus fiber.
Fits this plan because…
Keto matchKeto Creamy Garlic Butter Chicken keeps the recipe positioned in the Keto lane with a clearly labeled calorie count, net-carb target, protein, fat, and serving size.