keto chicken

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 2 tbsp Olive Oil
• 1/2 cup Chicken Broth
• 2 tbsp Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Thyme
• 2 cloves Garlic, minced
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large skillet over medium-high heat, heat olive oil.
3. Season chicken thighs with salt and pepper.
4. Sear chicken for 3-4 minutes per side until browned.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth and lemon juice. Bring to a simmer.
7. Stir in rosemary and thyme.
8. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
9. Remove from oven and let rest for 5 minutes before serving.

Notes

• For a brighter flavor, add a pinch of red pepper flakes.
• This recipe is best served with a side of roasted vegetables like broccoli or asparagus.
• To keep the chicken moist during baking, cover the skillet with a lid for the last 10 minutes of cooking.
• Storing: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.