Keto Lemon Chicken

Name: Keto Lemon Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 4 skinless chicken breasts; 2 tablespoon extra virgin olive oil; 3 garlic cloves; 1 tablespoon fresh thyme leaves or 1 teaspoon dried; salt and pepper to taste; 1 lemon; 3 tablespoon dry white wine; 1 cup chicken broth; 2 tablespoon butter; 1 tablespoon capers; ½ - 1 teaspoon Dijon mustard; To serve: chopped parsley and a drizzle of olive oil

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
370 kcal
Course
Main Course
Cuisine
British

Keto Lemon Chicken

Raiden Walker

Report

This zesty, peppery keto lemon chicken recipe is so quick and delicious that it deserves to be on your regular rotation. We love it as a weeknight dinner, but it tastes so good you could also serve it on a special occasion.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

4 skinless chicken breasts 26.8oz / 760g
2 tablespoon extra virgin olive oil
3 garlic cloves minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
salt and pepper to taste
1 lemon sliced
3 tablespoon dry white wine
1 cup chicken broth 240ml
2 tablespoon butter or more olive oil
1 tablespoon capers
½ - 1 teaspoon Dijon mustard or ½ teaspoon dijon and a dash of apple cider vinegar
To serve: chopped parsley and a drizzle of olive oil

Add to Shopping List

Instructions

Season the chicken with salt and pepper.
Heat 1 tablespoon of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don't move during cooking!
Set aside and keep warm by covering with aluminium foil.
Heat the remaining oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes. Add the wine and cook off for 1 minute.
Add the broth, Dijon and butter. Simmer on a medium heat for 2 minutes until the sauce starts to reduce.
Add the chicken back in with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through. Depending on the thickness of your chicken breast, this will take between 4-7 minutes.
Garnish with fresh parsley and adjust seasoning to taste.

Notes

3g net carbs per portion. Makes 4 portions.
If the chicken breasts are very thick, bash them with a rolling pin to flatten them. This way, they cook quicker.
Tip: Check the chicken breasts are fully cooked through by cutting one open slightly. Or use a meat thermometer (165°F / 74°C).
Tip: Check the chicken breasts are fully cooked through by cutting one open slightly. Or use a meat thermometer (165°F / 74°C).
You can use the equivalent weight in boneless chicken thighs.
Serve with green vegetables of your choice - broccoli, green beans, kale, cabbage, zucchini - or a crisp green salad. It is also lovely with a side of cauliflower rice or mashed cauliflower.
Store in the fridge for up to 3 days or freeze for up to 3 months.