Description
Bright, garlicky, and unbelievably juicy, this Keto Lemon Garlic Chicken is your new meal-prep hero. You’ll toss chicken thighs with pantry spices, lemon, fresh garlic, and a knob of butter, then let the Instant Pot or slow cooker do the work. The result: tender, shreddable chicken with a silky lemon-garlic sauce—perfect over cauliflower rice, zucchini noodles, or a simple green salad. Low carb, high flavor, and weeknight easy.
Ingredients
- 6-8 chicken thighs (boneless skinless or bone-in)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups rich chicken broth (low-sodium preferred)
- 4 garlic cloves, thinly sliced or minced
- Zest of 1 fresh lemon
- Juice of 1 fresh lemon
- 1/4 cup unsalted grass-fed butter, cubed
- 1/2-1 teaspoon kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- Fresh parsley & lemon slices, for garnish (optional)
Instructions
-
Prep the aromatics
Mince or thinly slice the garlic. Zest the lemon (avoid the white pith), then juice it. Set aside. -
Season the chicken
Place thighs in the Instant Pot insert or slow-cooker basin. Sprinkle with garlic powder, onion powder, salt, and pepper to coat. -
Add flavor boosters
Scatter fresh garlic, lemon zest, and butter over the chicken. Pour lemon juice on top, then pour the broth around the chicken (to avoid rinsing off seasonings). -
Cook to perfection
• Instant Pot — Boneless thighs: Manual HIGH pressure 8 minutes (10 minutes if frozen). Optional: Sear 2–3 minutes per side on Sauté first; then pressure-cook 6 minutes.
• Instant Pot — Bone-in thighs: Manual HIGH pressure 10 minutes (15 minutes if frozen). If seared first, pressure-cook 8 minutes.
• Slow Cooker: LOW 6–8 hours or HIGH 3–4 hours, until the chicken is fork-tender. -
Finish & serve
Let Instant Pot release pressure naturally 5 minutes, then quick release. Taste and adjust salt/pepper. Garnish with parsley and lemon slices. Spoon sauce over the chicken and serve with your favorite low-carb sides.
Notes
- Meal-prep smart: This makes 6 servings. Portion chicken with sauce into airtight containers; refrigerate up to 4 days or freeze up to 2 months.
- Sauce texture: For a thicker, glossy sauce, simmer the cooking liquid on Sauté (Instant Pot) or in a saucepan for 5–8 minutes to reduce; whisk in ⅛ tsp xanthan gum only if you prefer extra body.
- Fat level: For higher-fat keto macros, add 1–2 tbsp olive oil or an extra 2 tbsp butter. For dairy-free, swap butter with ghee or olive oil.
- Protein swap: Boneless, skinless chicken breasts work; reduce pressure time to 6 minutes (Instant Pot) to avoid overcooking.
- Flavor add-ins (still keto): Capers, a pinch of red pepper flakes, or a sprig of fresh thyme.
- Serving ideas: Cauliflower rice, roasted asparagus, sautéed zucchini noodles, or a crisp arugula salad.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Instant Pot, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 218 kcal
- Fat: 12 g
- Carbohydrates: 2 g
- Protein: 25 g
