36+ Flavorful Keto Butter Chicken Thigh Recipes You Need to Try

If you’re on a keto diet and craving a flavorful, low-carb meal, then butter chicken is a must-try!

But why settle for just one recipe when you can explore a variety of creative ways to enjoy this creamy, rich dish?

Whether you’re a fan of classic flavors or looking to add a twist with ingredients like avocado, bacon, or sun-dried tomatoes, these 36+ keto butter chicken thigh recipes are sure to inspire your next meal.

Butter chicken thighs are not only tender and juicy but also versatile, making them a perfect choice for keto cooking.

These recipes are packed with healthy fats, low-carb vegetables, and rich, creamy sauces that satisfy your cravings without compromising your keto goals.

From spicy coconut variations to cheesy garlic parmesan, there’s a butter chicken thigh recipe for every mood and occasion. Dive in, and find your new favorite keto-friendly dinner option!

36+ Flavorful Keto Butter Chicken Thigh Recipes You Need to Try

With over 36 keto butter chicken thigh recipes at your fingertips, there’s no shortage of delicious, low-carb meals to enjoy.

These recipes offer a perfect balance of flavor and nourishment, ensuring that you can stick to your keto diet without missing out on indulgent dishes.

Whether you’re craving something creamy, spicy, or Mediterranean-inspired, the versatility of butter chicken allows you to experiment with endless variations.

So, the next time you’re planning your keto menu, remember that these butter chicken thigh recipes will not only keep you satisfied but also help you stay on track with your health goals.

Keto Butter Chicken Thighs with Creamy Coconut Sauce

Succulent chicken thighs simmered in a rich, creamy coconut-based sauce with bold spices. This keto-friendly dish is perfect for satisfying your cravings without derailing your low-carb lifestyle.

Ingredients

• 6 chicken thighs, skin-on and bone-in
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup full-fat coconut milk
• 2 tbsp tomato paste
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Begin by seasoning the chicken thighs generously with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken thighs, skin-side down, until golden and crispy, about 5-7 minutes per side. Remove the chicken and set aside.

In the same skillet, melt the remaining butter. Add onions, garlic, and ginger, sautéing until fragrant and translucent. Stir in the tomato paste, turmeric, garam masala, smoked paprika, and cayenne pepper. Cook the spices for a minute to release their aroma.

Pour in the coconut milk and mix well, creating a smooth and creamy sauce. Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is fully cooked and tender.

Garnish with fresh cilantro and serve hot. This dish pairs wonderfully with cauliflower rice or a side of sautéed spinach.

This keto butter chicken variation is a perfect balance of creamy, spicy, and savory flavors. The coconut milk not only adds richness but also keeps it dairy-free if needed. Every bite is a reminder that eating keto doesn’t mean sacrificing indulgent flavors.

Low-Carb Butter Chicken Thighs with Almond Cream

Tender chicken thighs in a velvety almond cream sauce packed with Indian spices, delivering a keto-approved feast with a nutty twist.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp ghee or clarified butter
• 1 medium onion, pureed
• 2 garlic cloves, minced
• 1 tsp grated ginger
• ½ cup blanched almond flour
• 1 ½ cups heavy cream
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• Salt and pepper to taste
• 1 tbsp lemon juice
• Chopped parsley for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of ghee in a skillet over medium-high heat. Sear the chicken until golden brown on both sides, then remove and set aside.

In the same skillet, add the remaining ghee. Sauté the onion puree, garlic, and ginger until golden. Mix in the almond flour and toast for a minute, then add the tomato paste, cumin, coriander, garam masala, and turmeric. Stir to combine.

Gradually pour in the heavy cream, stirring constantly to prevent lumps. Once the sauce is smooth, return the chicken thighs to the skillet. Cover and let it simmer over low heat for 20-25 minutes, until the chicken is tender and the sauce thickens.

Add a squeeze of lemon juice before serving and garnish with parsley. Serve with zucchini noodles or roasted vegetables for a complete keto meal.

This dish is a creamy delight that feels indulgent but keeps your macros in check. The almond flour not only enhances the creaminess but also adds a subtle nutty flavor, making every bite feel luxurious.

Spicy Keto Butter Chicken Thighs with Cauliflower Rice

A fiery take on butter chicken featuring perfectly cooked chicken thighs and a bold, flavorful sauce served over low-carb cauliflower rice.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 3 tbsp butter
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 fresh green chilies, sliced
• 1 cup tomato puree
• ½ cup heavy cream
• 2 tbsp Greek yogurt
• 1 tsp cumin powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 3 cups cauliflower rice, cooked
• Fresh mint leaves for garnish

Instructions

Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs until golden and crisp, about 7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter and sauté onions, garlic, ginger, and green chilies until fragrant. Stir in the tomato puree, cumin, red chili powder, turmeric, and salt. Cook the mixture until the oil begins to separate.

Lower the heat and stir in heavy cream and Greek yogurt, ensuring a smooth and rich sauce. Return the chicken thighs to the skillet, spooning the sauce over them. Cover and cook on low heat for 25 minutes, until the chicken is fully cooked.

Serve hot over a bed of cauliflower rice and garnish with mint leaves.

For those who love a kick of spice, this keto butter chicken offers the perfect balance of heat and creaminess. The cauliflower rice soaks up the rich sauce beautifully, making this a complete and satisfying meal.

Keto Butter Chicken Thighs with Spinach and Cream

A rich and creamy butter chicken recipe featuring tender chicken thighs cooked in a smooth, spiced sauce with fresh spinach. It’s a low-carb version that’s both filling and flavorful.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup spinach, chopped
• 1 ½ cups heavy cream
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown, about 6-7 minutes per side. Remove and set aside.

In the same skillet, melt the remaining butter. Add chopped onion and garlic, cooking until softened and fragrant. Stir in the tomato paste, cumin, garam masala, paprika, and turmeric. Cook for 1-2 minutes, allowing the spices to bloom.

Pour in the heavy cream and stir to combine. Let the sauce simmer on low heat for 5 minutes. Add chopped spinach and cook until wilted. Return the chicken thighs to the skillet and let everything simmer together for 10-15 minutes, ensuring the chicken is fully cooked and tender.

Garnish with fresh cilantro before serving. This dish pairs beautifully with roasted vegetables or a simple side salad for a complete keto meal.

This buttery chicken dish has a comforting, creamy texture, with spinach adding both color and nutritional value. The flavors are rich and aromatic, offering a satisfying meal without any carbs.

Keto Butter Chicken Thighs with Zucchini Noodles

Tender chicken thighs cooked in a spiced butter sauce, served over low-carb zucchini noodles. A perfect keto option for those looking to indulge without compromising on their diet.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp garam masala
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• 1 cup canned tomato puree
• 1 cup heavy cream
• Salt and pepper to taste
• 2 large zucchinis, spiralized into noodles
• Fresh parsley for garnish

Instructions

Heat 2 tablespoons of ghee or butter in a skillet over medium-high heat. Season the chicken thighs with salt and pepper and sear them until golden and crispy on both sides, about 7 minutes per side. Remove and set aside.

In the same skillet, add the remaining ghee or butter. Sauté the onions, garlic, and ginger until softened and fragrant. Stir in the garam masala, smoked paprika, and turmeric, cooking for another minute.

Add the tomato puree and heavy cream, and stir to combine. Bring the sauce to a gentle simmer for 5 minutes, then return the chicken thighs to the skillet. Cover and simmer for 20 minutes, until the chicken is cooked through.

While the chicken simmers, lightly sauté the zucchini noodles in a separate pan with a bit of olive oil for 2-3 minutes, just until slightly tender.

Serve the chicken over the zucchini noodles, spooning the creamy sauce on top. Garnish with fresh parsley.

This dish is a delightful twist on butter chicken, with zucchini noodles providing a satisfying, low-carb alternative to traditional rice. The rich, spiced sauce coats the chicken perfectly, making every bite flavorful and indulgent.

Keto Butter Chicken Thighs with Avocado Cream Sauce

A creamy, keto-friendly take on butter chicken, featuring avocado and cilantro in the sauce. The chicken thighs are perfectly spiced, and the avocado cream adds a fresh, cooling touch.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup chicken broth
• 1 avocado, peeled and pitted
• ½ cup sour cream
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.

In the same skillet, melt the remaining butter. Add the onion, garlic, and ginger, cooking until softened. Stir in the cumin, coriander, and garam masala, cooking for another minute.

Add the chicken broth and simmer for 5 minutes to reduce slightly. Remove from heat and set aside to cool for a few minutes.

In a blender, combine the avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.

Return the chicken to the skillet, spooning some of the creamy avocado mixture over it. Stir in the remaining avocado cream sauce and cook for another 5-7 minutes, ensuring everything is heated through.

Garnish with fresh cilantro and serve.

The combination of the creamy avocado sauce and the spiced chicken makes this dish wonderfully refreshing yet indulgent. The avocado adds a smooth texture and a boost of healthy fats, making this dish a great choice for a satisfying keto meal.

Keto Butter Chicken Thighs with Roasted Garlic and Rosemary

This flavorful butter chicken recipe combines aromatic rosemary and roasted garlic to create a comforting, savory dish. The creamy sauce perfectly complements the succulent chicken thighs, making it a keto-friendly favorite.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 3 tbsp butter
• 6 cloves garlic, roasted
• 1 tbsp fresh rosemary, chopped
• 1 medium onion, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground thyme
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Instructions

Preheat your oven to 375°F (190°C). Roast the garlic by placing the whole garlic cloves on a baking sheet and roasting them for 20-25 minutes, until soft and golden. Squeeze the roasted garlic out of the skins and set aside.

Heat 2 tablespoons of butter in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, and sear them until golden brown on both sides, about 7 minutes per side. Remove the chicken and set aside.

In the same skillet, melt the remaining butter. Add the chopped onion and fresh rosemary, sautéing for about 3-4 minutes until softened. Stir in the roasted garlic, tomato paste, paprika, and thyme, allowing the spices to release their aroma for 1-2 minutes.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes to thicken slightly. Return the chicken thighs to the skillet, spooning the sauce over them. Reduce the heat to low and simmer for 20-25 minutes, until the chicken is tender and fully cooked.

Garnish with fresh rosemary sprigs and serve hot.

This dish combines the richness of butter with the earthy depth of roasted garlic and rosemary. The creamy sauce is ideal for dipping or pairing with a side of cauliflower rice or mashed cauliflower, offering a satisfying keto experience with every bite.

Keto Butter Chicken Thighs with Pesto Cream Sauce

An Italian twist on classic butter chicken, this recipe incorporates a pesto-infused cream sauce for a bold, herby flavor. The chicken thighs absorb the creamy pesto goodness, making this keto-friendly dish a must-try.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 2 tbsp pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground paprika
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden and cooked through, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes. Stir in the paprika, followed by the pesto and heavy cream. Mix well to create a smooth sauce, and let it simmer for 5-7 minutes until the sauce thickens slightly.

Add lemon juice to the sauce and season with salt and pepper to taste. Return the chicken thighs to the skillet and spoon the sauce over the chicken. Cook for an additional 5 minutes, allowing the flavors to meld together.

Garnish with fresh basil before serving.

The pesto cream sauce adds an herbaceous and savory element to this keto butter chicken, making it a unique take on the classic. The creamy texture paired with the aromatic pesto ensures every bite is packed with flavor, perfect for anyone following a low-carb diet.

Keto Butter Chicken Thighs with Mushrooms and Thyme

Tender chicken thighs cooked in a buttery sauce with earthy mushrooms and fresh thyme. This keto-friendly recipe is rich in flavor and perfect for a cozy dinner.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 cup chicken broth
• 1 ½ cups heavy cream
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and garlic until softened, about 3-4 minutes. Add the sliced mushrooms and cook until tender and browned, about 5 minutes. Stir in the dried thyme and cook for another minute.

Pour in the chicken broth and bring it to a simmer. Let the broth reduce by half, then stir in the heavy cream and Dijon mustard. Allow the sauce to thicken for 5-7 minutes.

Return the chicken thighs to the skillet, spooning the creamy mushroom sauce over them. Simmer for another 5 minutes to let the flavors combine and the chicken absorb the sauce.

Garnish with fresh thyme sprigs and serve hot.

The mushrooms add an earthy flavor that complements the creamy butter sauce, while the thyme enhances the dish with a fragrant, herbal note. This keto butter chicken is rich and comforting, perfect for anyone looking for a hearty, low-carb meal.

Keto Butter Chicken Thighs with Creamy Garlic Parmesan Sauce

This rich and creamy butter chicken features a decadent garlic parmesan sauce that elevates the flavor of the tender chicken thighs. It’s a low-carb, indulgent dish perfect for any keto meal plan.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 6 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Sauté the minced garlic for 1-2 minutes until fragrant. Stir in the heavy cream and bring it to a simmer. Once the cream starts to thicken, add the grated parmesan cheese, Dijon mustard, garlic powder, and onion powder. Stir until the cheese is melted and the sauce becomes smooth and creamy.

Return the chicken thighs to the skillet, spooning the creamy garlic parmesan sauce over the chicken. Cook for another 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.

Garnish with fresh parsley before serving.

This keto butter chicken recipe offers an indulgent, cheesy sauce that perfectly complements the succulent chicken. The garlic parmesan combo brings a comforting, savory richness to every bite, making this dish a true keto treat.

Keto Butter Chicken Thighs with Lemon and Asparagus

This refreshing and zesty butter chicken recipe is paired with tender asparagus in a creamy sauce. The lemon adds a burst of freshness, making it the perfect light yet satisfying keto meal.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, zest and juice
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp ground coriander
• 1 tsp turmeric powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.

In the same skillet, melt the remaining butter. Add the asparagus and sauté for 4-5 minutes until tender-crisp. Remove and set aside.

Stir in the heavy cream, Dijon mustard, ground coriander, turmeric, and lemon zest. Bring the sauce to a simmer, allowing it to thicken for 5-7 minutes. Add the lemon juice and season with salt and pepper to taste.

Return the chicken and asparagus to the skillet, spooning the sauce over the chicken. Let everything simmer together for 5 minutes, ensuring the chicken is heated through and the flavors meld.

Garnish with fresh parsley and serve hot.

This keto butter chicken is refreshing with its lemony zing, balanced by the rich, creamy sauce. The asparagus adds a crunchy, healthy element to the dish, making it a bright and flavorful option for your low-carb meals.

Keto Butter Chicken Thighs with Roasted Bell Peppers and Olives

This Mediterranean-inspired butter chicken combines roasted bell peppers, olives, and a rich butter sauce. It’s a colorful, flavorful dish that’s low in carbs but high in satisfaction.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 3 tbsp butter
• 2 bell peppers (red or yellow), roasted and sliced
• ½ cup green olives, pitted and sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

Preheat your oven to 400°F (200°C). Roast the bell peppers by placing them on a baking sheet and roasting for 20-25 minutes until soft and slightly charred. Once roasted, peel the skins, remove seeds, and slice into strips.

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and cooked through, about 7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and minced garlic for 3-4 minutes, until softened. Stir in the smoked paprika, oregano, and chicken broth. Bring to a simmer and reduce the liquid by half, about 5-7 minutes.

Add the heavy cream, sliced roasted bell peppers, and olives, stirring to combine. Let the sauce simmer for another 5 minutes, thickening slightly. Return the chicken thighs to the skillet, spooning the sauce over them. Cook for another 5 minutes to ensure the chicken is fully cooked and the flavors meld.

Garnish with fresh basil and serve hot.

This dish brings vibrant Mediterranean flavors to your keto table, with the sweetness of roasted bell peppers, briny olives, and a buttery cream sauce. It’s a flavorful, low-carb meal that delivers on both taste and nutrition.

Keto Butter Chicken Thighs with Sun-Dried Tomatoes and Basil

A deliciously creamy butter chicken dish enhanced with the tangy richness of sun-dried tomatoes and the fresh aroma of basil. Perfect for a keto dinner that is both indulgent and satisfying.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp basil (dried or fresh)
• 1 tsp paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden and fully cooked, about 6-7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the onion and garlic for about 3 minutes, until softened. Stir in the sun-dried tomatoes, paprika, and tomato paste, cooking for an additional 2 minutes to bring out the flavors.

Pour in the heavy cream and basil, stirring well to combine. Let the sauce simmer for 5 minutes to thicken.

Return the chicken thighs to the skillet and coat them with the creamy sauce. Simmer for another 5-7 minutes until the chicken is fully immersed in the sauce and the flavors meld together.

Garnish with fresh basil before serving.

The tangy sun-dried tomatoes combined with the richness of the butter and cream bring an Italian flair to this keto butter chicken. The basil adds a touch of freshness, making this dish perfect for anyone craving a satisfying, low-carb meal.

Keto Butter Chicken Thighs with Cucumber and Dill Sauce

A refreshing twist on classic butter chicken, this recipe features a cool cucumber and dill sauce that balances the richness of the buttery chicken with a burst of freshness.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 3 tbsp butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tbsp Dijon mustard
• 1 cucumber, grated
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and garlic for 3-4 minutes until softened. Stir in the ground cumin and coriander, cooking for another minute to bloom the spices.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer for 5 minutes, then add the Dijon mustard and mix well.

While the sauce simmers, grate the cucumber and squeeze out any excess moisture. In a small bowl, combine the grated cucumber with fresh dill. Season with salt and pepper to taste.

Return the chicken thighs to the skillet and spoon the creamy sauce over them. Let the chicken simmer in the sauce for an additional 5-7 minutes until fully cooked.

Top with the cucumber and dill mixture before serving.

This keto butter chicken recipe offers a refreshing contrast with the cool cucumber and dill sauce. It’s a perfect balance of warm, rich chicken and a fresh, tangy topping—ideal for those who enjoy a light yet flavorful keto meal.

Keto Butter Chicken Thighs with Caramelized Onions and Blue Cheese

A bold and unique version of butter chicken, where sweet caramelized onions meet the sharp, creamy flavor of blue cheese. This low-carb dish is a true indulgence for keto lovers.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 2 medium onions, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup crumbled blue cheese
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Add the sliced onions and cook over low heat for about 20 minutes, stirring occasionally, until the onions are caramelized and golden brown. Add the minced garlic during the last 2 minutes of caramelizing the onions.

Once the onions are done, stir in the balsamic vinegar, rosemary, and heavy cream. Let the sauce simmer for 5 minutes, thickening slightly.

Add the crumbled blue cheese and stir until it melts into the sauce, creating a creamy texture. Return the chicken thighs to the skillet and spoon the caramelized onion and blue cheese sauce over the chicken. Let the chicken simmer for another 5 minutes, ensuring it absorbs the flavors.

Garnish with fresh thyme and serve hot.

The combination of sweet caramelized onions and sharp blue cheese makes this butter chicken dish incredibly rich and full of flavor. The creamy sauce complements the chicken perfectly, making this dish a decadent keto-friendly meal.

Keto Butter Chicken Thighs with Spicy Coconut Cream Sauce

This flavorful butter chicken dish is made even richer with a spicy coconut cream sauce. The balance of heat and creaminess makes it a perfect low-carb indulgence with a tropical twist.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp chili flakes (adjust for heat preference)
• 1 cup full-fat coconut milk
• ½ cup chicken broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Sauté the onion and garlic for 3-4 minutes until softened. Stir in the ground ginger, cumin, and chili flakes, allowing the spices to bloom for about 1 minute.

Pour in the coconut milk and chicken broth, stirring to combine. Bring the sauce to a simmer and let it thicken for 5 minutes. Add the lime juice, adjusting the seasoning with salt and pepper.

Return the chicken thighs to the skillet and spoon the sauce over them. Let everything simmer for another 5-7 minutes to allow the flavors to meld.

Garnish with fresh cilantro before serving.

This keto butter chicken with spicy coconut cream offers a satisfying combination of creamy, tangy, and spicy flavors. The coconut milk adds a smooth, tropical richness that pairs beautifully with the tender chicken. It’s a perfect dish for those looking for something bold and comforting on a keto diet.

Keto Butter Chicken Thighs with Mushrooms and Tarragon

This luxurious butter chicken recipe is paired with earthy mushrooms and aromatic tarragon, creating a rich and satisfying dish perfect for keto enthusiasts.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried tarragon
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh tarragon for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and minced garlic for 3 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until tender and browned. Stir in the dried tarragon and cook for another minute.

Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly for 5 minutes. Add the heavy cream and stir well to combine. Let the sauce simmer for 5-7 minutes, thickening slightly.

Return the chicken thighs to the skillet and coat them with the creamy mushroom sauce. Simmer for an additional 5 minutes to allow the flavors to meld and the chicken to fully absorb the sauce.

Garnish with fresh tarragon before serving.

The earthy mushrooms and aromatic tarragon lend a wonderful depth of flavor to this keto butter chicken. The creamy sauce enhances the tender chicken, making this dish both rich and satisfying without any carbs.

Keto Butter Chicken Thighs with Roasted Cauliflower and Parmesan

A hearty and keto-friendly twist on butter chicken, served with roasted cauliflower and a sprinkle of parmesan. The cauliflower provides a perfect, low-carb alternative to rice while complementing the creamy sauce.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 small head of cauliflower, chopped into florets
• ¼ cup grated parmesan cheese
• Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until golden and tender, turning halfway through.

While the cauliflower roasts, season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and garlic for 3-4 minutes, until softened. Stir in the heavy cream, Dijon mustard, smoked paprika, and garlic powder, allowing the sauce to simmer for 5 minutes.

Add the roasted cauliflower to the skillet, tossing to coat it in the creamy sauce. Return the chicken thighs to the skillet and cook for another 5-7 minutes, ensuring everything is heated through and the flavors meld.

Sprinkle the parmesan cheese over the chicken and cauliflower just before serving, and garnish with fresh parsley.

This keto butter chicken dish is rich and comforting, with the roasted cauliflower acting as a perfect, low-carb alternative to rice. The parmesan adds a salty, nutty finish to the creamy sauce, making this a satisfying, hearty meal for any keto diet.

Keto Butter Chicken Thighs with Avocado and Cilantro Sauce

This vibrant and creamy butter chicken features a zesty avocado and cilantro sauce that adds a fresh, creamy element to the rich flavors of the dish. It’s the perfect keto-friendly option for anyone craving something indulgent yet light.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp lime juice
• 1 ripe avocado, mashed
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and minced garlic for 3-4 minutes until softened. Stir in the heavy cream, lime juice, and mashed avocado, blending the ingredients until smooth. Let the sauce simmer for 5-7 minutes, thickening slightly.

Add the chopped cilantro to the sauce, then return the chicken thighs to the skillet. Spoon the creamy avocado sauce over the chicken and simmer for an additional 5 minutes to let the flavors meld.

Garnish with fresh cilantro before serving.

This keto butter chicken with avocado and cilantro sauce combines creamy, tangy, and fresh flavors. The avocado brings richness and smoothness to the dish, while the cilantro provides a burst of herbaceous freshness that perfectly complements the chicken. It’s a refreshing yet indulgent keto meal.

Keto Butter Chicken Thighs with Spinach and Ricotta Cream Sauce

This comforting butter chicken dish features a luscious spinach and ricotta cream sauce, offering a hearty, low-carb meal full of flavor and richness. It’s perfect for anyone craving a cozy yet satisfying keto-friendly dinner.

Ingredients

• 6 chicken thighs, skinless and boneless
• 3 tbsp butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups spinach, chopped
• 1 cup heavy cream
• ½ cup ricotta cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove and set aside.

In the same skillet, add the remaining butter. Sauté the chopped onion and garlic for 3-4 minutes until softened. Add the chopped spinach and cook for 3-5 minutes until wilted.

Stir in the heavy cream, ricotta cheese, and Italian seasoning. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens and becomes creamy.

Return the chicken thighs to the skillet and spoon the spinach and ricotta sauce over the chicken. Simmer for another 5-7 minutes to allow the chicken to absorb the flavors.

Garnish with fresh basil and serve hot.

This keto butter chicken with spinach and ricotta cream sauce offers a rich and indulgent meal that’s both comforting and nutritious. The spinach adds a vibrant, earthy flavor, while the ricotta cheese contributes to the creamy texture. It’s a perfect, satisfying keto dish.

Keto Butter Chicken Thighs with Bacon and Brussels Sprouts

A smoky, savory butter chicken dish paired with crispy bacon and tender Brussels sprouts, creating the ultimate keto-friendly comfort meal. The combination of bacon and Brussels sprouts gives it a unique depth of flavor.

Ingredients

• 6 chicken thighs, boneless and skinless
• 3 tbsp butter
• 4 slices bacon, chopped
• 1 cup Brussels sprouts, halved
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside. In the rendered bacon fat, add the Brussels sprouts and cook for 5-7 minutes until tender and browned. Remove the Brussels sprouts and set aside.

Add the remaining butter to the skillet and sauté the chopped onion and minced garlic for 3-4 minutes until softened. Stir in the smoked paprika and heavy cream, bringing the sauce to a simmer for 5-7 minutes.

Return the chicken thighs, Brussels sprouts, and bacon to the skillet, coating everything in the creamy sauce. Simmer for an additional 5 minutes, ensuring everything is heated through.

Garnish with fresh parsley before serving.

This keto butter chicken with bacon and Brussels sprouts is packed with flavor. The crispy bacon adds a smoky richness, while the Brussels sprouts bring a slight bitterness that balances the creamy sauce. Together, they create a perfect keto comfort meal that’s satisfying and full of taste.

Note: More recipes are coming soon!