Keto Lemon Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
370 kcal
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Course
Main Course
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Cuisine
British
Keto Lemon Chicken
Description
Keto Lemon Chicken is prepared with skinless chicken breasts seasoned and pan-fried until almost cooked, then gently simmered in a sauce that combines white wine, chicken broth, minced garlic, fresh or dried thyme, and lemon slices. The addition of capers adds a briny accent, while butter enriches the sauce to a smooth finish. Dijon mustard brings subtle depth and slight tang. The gentle simmering completes cooking the chicken and thickens the sauce.
The finished dish offers tender, flavorful chicken with a bright lemony taste and the herbal aroma of thyme. The capers’ sharpness complements the mild richness of the butter and olive oil base. The cooking method locks in moisture, providing juicy chicken breasts coated in a slightly thickened, aromatic sauce.
This Lemon Chicken is ideal served with green vegetables like broccoli or kale, or with cauliflower rice or mash to maintain a low-carb profile. Its fresh, savory flavors suit dinner meals where a lighter protein course is preferred. Parsley garnish adds freshness and color to the presentation.
For best results, check the chicken breasts for thorough doneness by slicing one or using a meat thermometer aiming for 165°F (74°C). Flatten large chicken breasts to ensure even cooking. Leftovers keep well refrigerated for up to three days and freeze for up to three months, allowing convenient meal prep.
Ingredients
- 4 chicken breasts 26.8oz / 760g, skinless
- 2 tablespoon extra virgin olive oil
- 3 garlic minced, cloves
- 1 tablespoon thyme leaves fresh or 1 teaspoon dried
- salt to taste
- black pepper to taste
- 1 lemon sliced
- 3 tablespoon white wine dry
- 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: parsley chopped parsley and a drizzle of olive oil
- To serve: olive oil chopped parsley and a drizzle of olive oil
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
- Flatten thick chicken breasts before cooking to ensure even doneness and quicker cooking time.
- Verify doneness by cutting into the thickest part or using a meat thermometer aimed at 165°F (74°C).
- Boneless chicken thighs can be substituted in equal weight if preferred.
- Serve alongside low-carb vegetables like broccoli, kale, or cauliflower rice for a complete keto meal.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Total Carbohydrates | 1.7g | 1% |
| Protein | 44.4g | 89% |
| Fat | 18.8g | 29% |
| Saturated Fat | 6.2g | 31% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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