Description
A quick and flavorful skillet chicken dish made with garlic, butter, and herbs. This low carb recipe is perfect for weeknight dinners and pairs well with vegetables or cauliflower rice.
Ingredients
4 boneless skinless chicken breasts (about 700 g / 1.5 lb)
2 tablespoons olive oil (30 ml)
4 tablespoons unsalted butter (56 g)
6 cloves garlic, minced
1 teaspoon sea salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon paprika (2 g)
1 teaspoon Italian seasoning (2 g)
1/2 teaspoon onion powder (1 g)
1 tablespoon fresh parsley, chopped (5 g)
1 tablespoon lemon juice (15 ml)
1/4 teaspoon chili flakes (optional)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, paprika, Italian seasoning, and onion powder.
Heat olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 5–6 minutes per side until golden brown.
Reduce heat to medium-low and add butter, minced garlic, and chili flakes to the pan.
Allow the butter to melt and spoon the garlic butter over the chicken repeatedly.
Cook for another 3–4 minutes until the chicken reaches an internal temperature of 74°C (165°F).
Add lemon juice and chopped parsley.
Let the chicken rest for 5 minutes before serving.
Notes
Use fresh garlic for the best flavor.
Chicken thighs can be substituted for chicken breasts.
Serve with cauliflower rice, roasted broccoli, or zucchini noodles for a complete low carb meal.
Allow the chicken to rest before slicing to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes