Lemon-Herb Keto Chicken with Creamy Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs seared to golden perfection and bathed in a rich, tangy garlic-herb cream sauce, perfect for a quick weeknight dinner that stays under 10g net carbs per serving. This French-inspired chicken recipe (keto, high protein), ready in about 30 minutes, pairs boneless chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook undisturbed for 5 minutes until golden brown and crisp.
  3. Step 3: Flip chicken, reduce heat to medium, and cook for 6-7 minutes more until internal temperature reaches 165°F (74°C) and juices run clear.
  4. Step 4: Remove chicken to a plate and tent loosely with foil. Pour off all but 1 tbsp fat from the skillet.
  5. Step 5: Add minced garlic to the skillet over medium heat and cook for 45 seconds until fragrant but not browned.
  6. Step 6: Stir in heavy cream, lemon juice, thyme, and capers, then simmer gently for 2 minutes until slightly thickened and coats the back of a spoon.
  7. Step 7: Return chicken to the skillet, spooning sauce over it, and cook for 1 minute to reheat thoroughly.

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