Even though lemon is a fruit, using it sparingly in keto recipes doesn’t add much to the carb count and makes the dish feel lighter and more summery! I love the brightness in flavor that lemon brings to any dish and this Creamy Keto Lemon Chicken is no exception.
Although a lot of people following keto scoff at chicken breasts since they’re so lean, I still enjoy using them. For all the years we thought fat was the enemy, chicken breast recipes became a staple and I personally still just like the flavor. Plus the leanness of the meat allows us to add whatever type of fat we enjoy. For this one, I chose butter and olive oil.
Shallots were used in this recipe rather than onions so as not to overpower the lemon flavor, but if you have regular onions on hand feel free to substitute with two tablespoons rather than three. Additionally, If you love garlic like I do, you may want to go with two or three cloves instead! Just be sure your dinner partner likes garlic too.
Also be sure to reserve three to four tablespoons of the parsley for the end. The fresh parsley really adds a brightness to the dish in both flavor and color that both your eyes and stomach will appreciate. We hear a lot that people eat with their eyes first, so it’s important to impart a little flourish here and there, even if it’s for a quick weeknight meal. It’s simple and really adds so much the experience, my little tip for #gourmeteveryday.
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The Creamy Keto Lemon Chicken Breasts were paired this time with Simple Bacon Brussels Sprouts and some delicious Dry Farms wine. Not only are the brussels sprouts delicious this way, but it’s a ridiculously easy preparation that nearly everyone enjoys. If you’d like to stay with the creamy theme, this dish would also be a great followup to our Creamy Keto Raw Zucchini and Avocado Cold Soup.
This keto recipe for chicken breasts adds butter, olive oil and heavy cream to up the fat content. The lemon adds a brightness to the flavor that balances the fat very well and makes it feel lighter and more summery.
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- 12 ounces chicken breasts 2 medium
- 1 clove garlic finely chopped
- 3 tbsp shallot chopped
- 1/2 cup parsley chopped
- 1 medium lemon zested and juiced
- 1 tsp dried thyme
- 2 tablespoons heavy cream
- 1/4 cup white wine optional
- 1 medium lemon sliced, as garnish if desired
Preheat oven to 350 degrees.
In an ovenproof skillet over medium heat, melt a tablespoon each of butter and olive oil.
Add chicken breasts and brown on both sides, about 4 minutes.
Transfer skillet to the oven and bake until chicken is cooked through, should have an internal temperature of 165.
Remove chicken from skillet.
In the same skillet over medium heat, melt the remaining butter and olive oil.
Add garlic and shallot, saute for about 2 minutes.
Add lemon juice, lemon zest, thyme, heavy cream and most of the parsley, saute for about 2 minutes.
Deglaze pan with white wine, if desired.
Add chicken back to pan to coat in sauce and reheat slightly about 2 minutes.
Remove chicken from pan and pour sauce over breasts.
Garnish with sliced lemon and remaining parsley if desired.