Quick Keto Garlic Butter Chicken & Zucchini Skillet
A fast, one-pan keto dinner with juicy chicken, tender zucchini and bell pepper, and a bright garlic butter Parmesan sauce.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 2 medium zucchini halved lengthwise and sliced 1/2-inch thick
- 1 red bell pepper sliced
- 2 cups baby spinach
- 1 lemon zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes optional
- fresh parsley chopped, for garnish
Instructions
- Pat chicken dry and season with salt, pepper, and paprika. Prep zucchini, bell pepper, garlic, and lemon so everything is ready to go.
- Heat a large skillet over medium-high heat. Add olive oil, then the chicken in a single layer; cook 4 to 5 minutes, turning once, until browned and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30 seconds until fragrant.
- Add zucchini and bell pepper. Cook 3 to 4 minutes, stirring occasionally, until zucchini is just tender with light color. Avoid overcooking.
- Return chicken and any juices to the pan. Add lemon zest, 1 tablespoon lemon juice, and red pepper flakes if using; toss to coat.
- Sprinkle Parmesan over the skillet and stir until it melts into a glossy sauce, 30 to 60 seconds. Add spinach and cook just until wilted, about 30 seconds.
- Taste and adjust with more salt, pepper, or lemon if needed. Remove from heat, garnish with parsley, and serve hot.
Notes
- If your skillet is small, cook the chicken in two batches for better browning.
- Use yellow squash, broccoli, or asparagus if that’s what you have.
- For extra sauce, add 2 to 3 tablespoons chicken broth with the lemon juice.
- Swap thighs for chicken breast and reduce cook time slightly to prevent drying.