Skillet Herbed Chicken


  • 4 Small chicken breast fillets or thighs
  • 2 Tbsp. Avocado Oil
  • 1 Tbsp. Coconut Oil
  • 1 Tbsp. Butter
  • 1 Clove garlic sliced
  • 1/4 Cup Chicken Stock
  • 4 Tbsp. Fresh mixed rosemary, thyme, parsley, sage
  • 1 tsp. Sea salt
  • 1 pinch fresh ground pepper
  1. In a large skillet, heat oil and butter with garlic, salt and pepper until garlic is soft.
  2. Add chicken and brown on one side on medium heat for 4 minutes, flip over and brown on other side for 4 more minutes.
  3. Add broth to the pan and spread herbs over chicken and cover.
  4. Simmer on low for an additional 5-8 minutes or until chicken is cooked through.

(Test by taking out and putting on a plate and pierce with a fork. When juice runs clear, chicken is done.)

Serves 4

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