Keto Lemon Butter Chicken Breast

Tantalize your taste buds with this sumptuous Keto Lemon Butter Chicken Breast, a dish that perfectly balances the tangy zest of lemon with the rich, velvety texture of butter. This low-carb delight is not only satisfying but also aligns with your keto dietary goals.

Course Dinner

Cuisine American

Keyword Keto Dinner, Keto Lemon Butter Chicken Breast, Low Carb Chicken

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 385kcal

Equipment

Oven-safe skillet
Measuring cups and spoons
Cutting board
Chef’s knife
Paper towels
Oven mitts
Instant-read thermometer

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs or 900g)
2 tbsp olive oil (30ml)
1 tsp salt (5g)
½ tsp black pepper (2g)
¼ tsp garlic powder (1g)
¼ tsp onion powder (1g)
¼ tsp paprika (1g)
4 tbsp unsalted butter (60g)
1 lemon, juiced (approximately 2 tablespoons or 30ml)
1 lemon, zest of
2 cloves garlic, minced (about 2 teaspoons or 10g)
½ cup chicken broth (120ml)
2 tbsp heavy cream (30ml)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side, until golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth, lemon juice, and add lemon zest. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet and spoon some of the sauce over the breasts.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Carefully remove the skillet from the oven and place the chicken on a plate.
Place the skillet back on the stove over medium heat and stir in the heavy cream. Cook for 2 minutes, until the sauce has thickened slightly.
Spoon the lemon butter sauce over the chicken breasts and garnish with chopped parsley before serving.

Notes

Ensure chicken breasts are of even thickness for uniform cooking. If necessary, pound them to an even thickness before seasoning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For a creamier sauce, you can increase the amount of heavy cream to your preference.

This dish pairs well with cauliflower rice or steamed vegetables for a complete keto-friendly meal.

Nutrition