Low Carb Savory Chicken Chops
Satisfy your cravings for bold flavors while staying on track with this Low Carb Savory Chicken Chops recipe! Featuring tender, juicy boneless chicken thighs seasoned with paprika, garlic, and fresh rosemary, this dish is elevated by a luscious pan sauce made with butter, chicken broth, and a bright splash of lemon juice. The chicken is perfectly seared for a golden, crispy finish and simmered to perfection for maximum flavor. Served alongside vibrant, tender-crisp green beans, this wholesome, gluten-free meal is ready in just 40 minutes and perfect for busy weeknights. With its keto-friendly ingredients and simple cooking techniques, this recipe is an irresistible option for anyone looking for a delicious low-carb dinner that doesn’t skimp on taste or nutrition.
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Recipe Information
Ingredients
- 4 pieces boneless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon fresh rosemary
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 0.5 cup chicken broth
- 200 grams green beans
Instructions
Begin by mincing the garlic and coarsely chopping the fresh rosemary. Set them aside.
Pat the chicken thighs dry with paper towels to ensure better browning. Season both sides with salt, black pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down if applicable, and sear them for about 5 minutes until the skin is crisp and golden.
Flip the chicken thighs and sear the other side for another 5 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add butter. Once melted, reduce the heat to medium and add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze it and lift any browned bits.
Return the chicken thighs to the skillet, reducing the heat to low. Cover the skillet and simmer the chicken for about 10 minutes, ensuring they are cooked through. An internal temperature of 165°F (74°C) indicates the chicken is done.
While the chicken is simmering, blanch the green beans in a pot of salted boiling water for 3 minutes or until tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking process.
Once the chicken is done, serve it hot with the sautéed green beans on the side, spooning the herbed pan sauce over the chicken for added flavor.
Optionally, garnish with additional fresh rosemary before serving.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2189 mg | 95% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
