Crispy Keto Herb Chicken Thighs with Lemon Butter

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Golden, skin-on chicken thighs with a savory herb crust, finished in a fragrant lemon-butter sauce — high in protein and low in carbs. This American-inspired chicken recipe (keto, high protein), ready in about 30 minutes, pairs chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp butter
• 1 tbsp lemon juice
• 2 tbsp fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 12 oz chicken thighs (skin-on, bone-in) completely dry with paper towels to ensure crispiness, then season evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, 1/2 tsp dried thyme, and 1/2 tsp dried rosemary.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering and just starting to smoke, about 2 minutes, then place chicken thighs skin-side down without crowding.
3. Step 3: Cook undisturbed for 8-10 minutes until skin is deep golden brown and crispy, lifting a corner to check for a golden crust without burning.
4. Step 4: Flip thighs and cook for 5-7 minutes more, until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
5. Step 5: Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes while discarding all but 1 tbsp of rendered fat from the skillet.
6. Step 6: Add 2 tbsp butter, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley to the skillet, stirring constantly over medium heat until butter melts and sauce becomes fragrant, about 1 minute.
7. Step 7: Return chicken to the skillet, spooning herb butter sauce over the top, and cook for 1 minute to reheat and coat evenly.