Keto Herb-Crusted Chicken with Pan Juices is a simple low-carb dinner made with juicy chicken breasts coated in fresh herbs and roasted until golden. Finished with natural pan juices instead of heavy sauce, this easy keto chicken recipe is perfect for weeknight meals and clean low-carb eating.

About This Recipe

Keto Herb-Crusted Chicken with Pan Juices is a clean, flavorful low-carb dinner that proves simple ingredients can deliver impressive results. Instead of relying on heavy sauces or cheese, this recipe lets fresh herbs and proper roasting do the work. The chicken is coated in a coarse herb mixture that forms a lightly crisp crust while the inside stays juicy and tender.

Using chicken breasts keeps the dish lean, while olive oil and herbs add richness without adding carbs. As the chicken roasts, natural pan juices develop in the bottom of the skillet or baking dish. These juices capture the flavor of the herbs, garlic, and browned chicken, creating a light, savory finish that enhances the meat without overpowering it.

This recipe is ideal when you want something that feels elevated but requires very little effort. Everything goes into one pan, making cleanup easy and the cooking process stress-free. Because there’s no thick sauce, the chicken reheats well and maintains its texture, making it suitable for meal prep or leftovers.

Serve this herb-crusted chicken with roasted vegetables, cauliflower mash, or a crisp green salad for a complete keto meal. It’s a reliable, repeatable recipe that fits perfectly into a low-carb lifestyle while still feeling satisfying and balanced.

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Why You’ll Love This Recipe

• Fresh herb flavor without heavy sauce
• Juicy, tender chicken breasts
• Naturally keto and low-carb
• One-pan oven-baked dinner
• Light yet satisfying
• Great for meal prep
• Clean, simple ingredients
• Family-friendly recipe

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Ingredients

• 1.5 lb chicken breast
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Lemon wedges, for serving (optional)

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Instructions

1. Preheat oven to 400°F.
2. Pat chicken breasts dry with paper towels.
3. In a bowl, mix olive oil, garlic, parsley, thyme, rosemary, salt, pepper, and garlic powder.
4. Rub the herb mixture evenly over the chicken breasts.
5. Place chicken in a skillet or baking dish.
6. Roast for 25–30 minutes until internal temperature reaches 165°F.
7. Remove from oven and rest 5 minutes, spooning pan juices over the chicken.
8. Serve with lemon wedges if desired.

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Nutrition (per serving)

• Calories: 360
• Fat: 22g
• Protein: 36g
• Net Carbs: 2g

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FAQ

• Q: Can I use chicken thighs instead?
  A: Yes, but cook time may increase slightly.
• Q: Is this dish dry without sauce?
  A: No. The pan juices keep the chicken moist.
• Q: Can I make this dairy-free?
  A: Yes. The recipe is naturally dairy-free.
• Q: Does this reheat well?
  A: Yes, especially when reheated with pan juices.
• Q: Can I use dried herbs?
  A: Yes, but reduce amounts by half.

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Variations & Substitutions

• Add lemon zest to the herb mix
• Use oregano instead of thyme
• Add crushed red pepper for heat
• Finish with herb butter (keto)
• Grill instead of oven-roast

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Serving Suggestions

• Roasted broccoli or asparagus
• Cauliflower mash
• Simple green salad
• Zucchini ribbons

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Honey-Mustard Chicken Bake (Sugar-Free)
• Keto Lemon Herb Chicken Orzo-Style Soup (Low Carb)

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