Creamy Keto Lemon Chicken Breasts
Servings: 2 people
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.
Ingredients
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- 12 ounces chicken breasts, 2 medium
- 1 clove garlic, finely chopped
- 3 tbsp shallot, chopped
- ½ cup parsley, chopped
- 1 medium lemon, zested and juiced
- 1 tsp dried thyme
- 2 tablespoons heavy cream
- ¼ cup white wine, optional
- 1 medium lemon, sliced, as garnish if desired
Instructions
- 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.
Nutrition
Serving: 6ozCalories: 515kcalCarbohydrates: 5gProtein: 37gFat: 35gFiber: 1g