03/24/2025
Here's a delicious Keto Garlic Butter Chicken with Roasted Brussels Sprouts recipe that is low-carb, high-fat, and packed with flavor!
Keto Garlic Butter Chicken with Roasted Brussels Sprouts
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts (or 4 small)
2 tbsp olive oil
3 tbsp unsalted butter
3 cloves garlic, minced
1 tsp paprika
½ tsp onion powder
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
1 tbsp fresh lemon juice
¼ cup chicken broth
¼ cup heavy cream
¼ cup grated Parmesan cheese
For the Roasted Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp smoked paprika
¼ cup grated Parmesan cheese
Directions:
Step 1: Roast the Brussels Sprouts
Preheat oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until well coated.
Spread them out evenly on a baking sheet, cut side down, for crispier edges.
Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
Sprinkle with Parmesan cheese during the last 5 minutes of roasting.
Step 2: Cook the Chicken
While the Brussels sprouts are roasting, slice the chicken breasts in half lengthwise to create thinner cutlets. (If using small chicken breasts, keep them whole.)
Season both sides of the chicken with paprika, onion powder, thyme, salt, black pepper, and red pepper flakes.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. (Internal temp should reach 165°F (74°C).)
Remove the chicken from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium and add butter.
Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
Stir in heavy cream, Parmesan cheese, and lemon juice, whisking until smooth. Let it simmer for 2-3 minutes until slightly thickened.
Step 4: Assemble and Serve
Return the cooked chicken to the skillet, spooning the sauce over the top.
Simmer for another 2 minutes, letting the chicken absorb the flavors.
Serve the chicken with roasted Brussels sprouts on the side. Drizzle extra sauce over everything for a rich, buttery finish.
Nutritional Info (Per Serving):
Calories: ~420
Fat: ~32g
Protein: ~30g
Carbs: ~6g
Fiber: ~2g
Net Carbs: ~4g
Tips for Success:
For extra crispy Brussels sprouts: Broil for the last 1-2 minutes.
Want more fat? Add an extra tablespoon of butter to the sauce.
Meal prep tip: Store leftovers in airtight containers for up to 4 days.
Enjoy your keto-friendly, creamy, and flavorful Garlic Butter Chicken with Roasted Brussels Sprouts!
