Keto Lemon Pepper Chicken Thigh Skillet (20 Minutes) is an easy low-carb dinner made with crispy pan-seared chicken thighs, fresh lemon slices, and cracked black pepper. This quick keto chicken recipe skips flour and cream while delivering bright, bold flavor in one skillet—perfect for fast weeknight meals.
About This Recipe
Keto Lemon Pepper Chicken Thigh Skillet is a fast, low-carb dinner built around bold seasoning and simple technique. Chicken thighs are seasoned generously with lemon pepper and seared skin-side down until deeply golden and crisp, creating rich flavor without breading or flour.
The chicken cooks in its own rendered fat, keeping the meat juicy while forming a flavorful base in the skillet. Fresh lemon slices are added to the pan, releasing citrus oils and acidity that balance the richness of the chicken.
Light pan juices form naturally as the chicken finishes cooking, creating a glossy sauce that coats the thighs without turning heavy or creamy. The result is a clean, satisfying keto chicken dinner with strong lemon-forward flavor.
This recipe is designed for busy weeknights when you want something fast but flavorful. Everything cooks in one skillet in about 20 minutes, making cleanup minimal and results reliable.
Keto Lemon Pepper Chicken Thigh Skillet works well on its own or paired with simple low-carb sides for a complete meal.
Why You’ll Love This Recipe
- One-skillet keto dinner
- Crispy chicken thighs
- Bold lemon pepper flavor
- No flour or cream
- Naturally low carb
- Minimal cleanup
Ingredients
- 1½ lb bone-in, skin-on chicken thighs
- 1½ tsp lemon pepper seasoning
- ½ tsp salt
- 2 tbsp olive oil
- 1 lemon, sliced
- ½ tsp cracked black pepper
Instructions
- Pat chicken thighs dry and season evenly with lemon pepper seasoning and salt.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs skin-side down and cook for 7–8 minutes until skin is golden and crisp.
- Flip chicken and cook for 5–6 minutes until cooked through.
- Add lemon slices to the skillet and cook for 1–2 minutes, turning once.
- Spoon pan juices over the chicken and sprinkle with cracked black pepper.
- Remove from heat and serve immediately.
Nutrition (per serving)
- Calories: ~450
- Fat: ~34 g
- Protein: ~32 g
- Net Carbs: ~2 g
FAQ
- Can I use boneless thighs?
Yes, but bone-in skin-on gives the best flavor. - Is this spicy?
No, it’s citrusy and peppery, not spicy. - Does this reheat well?
Yes, reheat gently to keep the chicken juicy. - Can I use chicken breasts?
Yes, but adjust cooking time to avoid drying out.
Variations & Substitutions
- Add garlic cloves to the skillet
- Use lemon zest for extra citrus
- Swap olive oil for butter
- Add fresh parsley before serving
Serving Suggestions
- Serve with sautéed green beans
- Pair with roasted broccoli
- Add a simple side salad
Keto Lemon Pepper Chicken Thigh Skillet (20 Minutes)
Ingredients
- 1½ lb bone-in (skin-on chicken thighs)
- 1½ tsp lemon pepper seasoning
- ½ tsp salt
- 2 tbsp olive oil
- 1 lemon (sliced)
- ½ tsp cracked black pepper
Instructions
- Pat chicken thighs dry and season evenly with lemon pepper seasoning and salt.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs skin-side down and cook for 7–8 minutes until skin is golden and crisp.
- Flip chicken and cook for 5–6 minutes until cooked through.
- Add lemon slices to the skillet and cook for 1–2 minutes, turning once.
- Spoon pan juices over the chicken and sprinkle with cracked black pepper.
- Remove from heat and serve immediately.
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!
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