This easy keto garlic butter chicken with broccoli is a quick one-pan lunch packed with juicy chicken, buttery garlic flavor, and tender broccoli. It’s low in carbs, high in protein, and ready in about 25 minutes—perfect for busy weekdays.
Ingredients :
Servings: 2
- 400 g (14 oz) boneless skinless chicken thighs, diced (about 3 cups)
- 250 g broccoli florets (about 4 cups)
- 30 g unsalted butter (2 tbsp)
- 15 ml olive oil (1 tbsp)
- 15 g garlic, minced (4 cloves)
- 5 g paprika (1 tsp)
- 2 g onion powder (½ tsp)
- 2 g Italian seasoning (½ tsp)
- 3 g salt (½ tsp)
- 2 g black pepper (½ tsp)
- 15 g grated Parmesan (¼ cup)
- Fresh parsley, chopped (optional)
Instructions :
Step 1
Heat olive oil in a large skillet over medium-high heat.
Step 2
Season the chicken with paprika, onion powder, Italian seasoning, salt, and black pepper.
Step 3
Cook the chicken for 6–8 minutes until golden brown and cooked through.
Step 4
Add the butter and minced garlic. Stir for about 1 minute until fragrant.
Step 5
Add the broccoli florets. Cover with a lid and cook for 5–6 minutes until tender-crisp.
Step 6
Sprinkle with grated Parmesan and gently toss everything together.
Step 7
Finish with fresh parsley and serve immediately while hot.
Nutrition :
Serving Size: Approximately 360 g
- Calories: 525 kcal
- Protein: 40 g
- Carbohydrates: 8 g
- Fat: 37 g
Tips :
- Chicken thighs stay juicier than chicken breast and are ideal for keto meals.
- Don’t overcook the broccoli—it should stay bright green with a slight bite.
- Add crushed red pepper flakes for extra heat.
- This recipe stores well in the refrigerator for up to 3 days, making it great for meal prep.
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