Garlic Butter Chicken Thighs with Bacon Green Beans (Keto Dinner)
Searing the chicken first builds a fond that seasons the green beans, and finishing everything together in the oven means the chicken finishes cooking through while the beans stay crisp-tender, all in one pan and under an hour.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 4 slices bacon, chopped
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lb green beans, trimmed
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp fresh thyme leaves
- 1/4 cup grated parmesan
- 3/4 tsp salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 534
- Protein
- 43g
- Carbs
- 9g
- Fat
- 36g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- 2Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear 5-6 minutes per side, undisturbed, until deeply golden. Transfer to a plate.
- 3Add the chopped bacon to the same skillet and cook, stirring occasionally, until crisp, about 4 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat behind.
- 4Lower the heat to medium, add the butter and garlic, and cook, stirring, for 30 seconds until fragrant but not browned.
- 5Add the green beans and toss to coat in the garlic butter and bacon fat, cooking for 3 minutes.
- 6Push the green beans to one side of the skillet and nestle the seared chicken thighs back in. Pour the chicken broth and lemon juice over everything and scatter the thyme leaves on top.
- 7Transfer the skillet to the oven and roast for 12-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are crisp-tender.USDA safe minimum for poultry: 165°F (74°C)
- 8Remove from the oven, sprinkle the bacon and parmesan over the green beans, and let rest for 5 minutes before serving.
Tips & variations
- Swap the chicken thighs for boneless breasts if preferred, but reduce the oven time to 8-10 minutes since breasts cook faster and dry out more easily.
- Asparagus or broccolini work as a 1:1 swap for the green beans; add them raw at the same point in step 5.
- For extra heat, add a pinch of red pepper flakes with the garlic in step 4.
- Serve over cauliflower rice to soak up the pan sauce without adding carbs.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second bursts; the green beans will lose some crispness but the flavor holds.
Tips from the Tulo kitchen
- A cast iron or other heavy oven-safe skillet holds its heat better during the oven step, which keeps the chicken cooking evenly instead of stalling when the pan first hits the oven's temperature.
- Check the chicken's internal temperature at the thickest part of the thigh, not near the edge, since that's the last spot to reach 165°F.
FAQ
How many net carbs are in this keto dinner?
Each serving has roughly 6-7g net carbs, mostly from the green beans and garlic, which fits comfortably within most keto daily limits.
Can I use bone-in chicken thighs instead?
Yes, but increase the oven time to 20-25 minutes and confirm doneness with a thermometer, since bone-in thighs take longer to reach 165°F.
What sides pair well with this besides cauliflower rice?
A simple side salad with olive oil and vinegar, or roasted radishes, both stay low-carb and don't compete with the garlic butter sauce.
Can I prep this ahead for meal prep?
Sear the chicken and cook the bacon a day ahead, then refrigerate separately; finish the green beans and oven step fresh so they don't turn mushy from sitting.
