Herb-Crusted Keto Chicken with Lemon-Garlic Butter
Coated in a crispy herb crust, served with a rich lemon-garlic butter sauce that melts into the meat for a satisfying low-carb meal. This American-inspired keto recipe (high protein, low carb), ready in about 35 minutes, pairs boneless chicken breasts, avocado oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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
- 4 (6 oz each) boneless chicken breasts
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp lemon zest
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 2 tbsp, finely chopped fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken breasts dry with paper towels, then season both sides evenly with 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 tsp lemon zest.
- Step 2: Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 3 minutes per side until golden brown and crispy, then transfer skillet to a preheated 400°F (200°C) oven.
- Step 3: Bake for 12-15 minutes until internal temperature reaches 165°F (74°C), then remove from oven. Add 2 tbsp butter and 1 tbsp lemon juice to the skillet, swirling to combine, and cook over medium heat for 1 minute until butter is melted and fragrant.
- Step 4: Return chicken to skillet, spooning sauce over top, and cook for 1 minute to absorb flavors. Sprinkle with 2 tbsp fresh parsley and serve immediately.








