Ketogenic meals with chicken thighs for those on a budget

Step-by-Step Instructions and Preparation Tips

Pat the chicken thighs dry with paper towels to help the skin crisp properly.
Season both sides of the chicken with salt, pepper, garlic powder, smoked paprika, thyme, and chili flakes if using.
Heat olive oil in a large skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 6–8 minutes until the skin is golden and crispy.
Flip the chicken and cook for another 5 minutes.
Reduce heat to medium, add butter and minced garlic to the pan, and stir gently.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Cover and simmer for 20–25 minutes, until the chicken is fully cooked and tender.
Remove the lid and simmer uncovered for 3–5 minutes to slightly thicken the sauce.
Spoon the pan sauce over the chicken before serving.

Let the chicken rest at room temperature for 10 minutes before cooking for more even results.
Avoid overcrowding the pan to ensure proper browning.
If using an oven-safe skillet, you can finish the chicken in a 375°F oven for even cooking.
Adjust seasoning at the end rather than oversalting early.
Leftover pan sauce can be stored and reused over vegetables or cauliflower rice.

Continue to Page 4 for common questions and related recipe ideas.