Creamy Lemon Chicken [Keto, Low-carb, Sugar-free, Gluten-free]
Creamy Lemon Chicken
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
I was excited to try something a bit different! A tangy, super creamy take on a lemon-based sauce…*chef’s kiss*. The richness from the cream gives off all the comforting vibes, while the zesty lemon balances it out, making this a fresh, summer-y dish. Family-friendly and easy to make, this recipe is BOMB, and just proves you can elevate a basic weeknight dinner and set your palette free!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 4
Calories: 430.2 g
Protein: 40.8 g
Fat: 30.6 g
Net Carbs: 2.6 g
Click HERE to watch the recipe video on Youtube!
INGREDIENTS:
Seared Chicken Breasts
1 ½ lbs - Thin-sliced chicken breasts (see PRO TIPS)
Âľ tsp - Sea salt
½ tsp - Cracked black pepper
2 tsp - Garlic powder
½ tsp - Sweet paprika
½ tsp - Italian herb blend (or dried oregano)
2 Tbsp - Avocado oil
Creamy Lemon Sauce
2 Tbsp - Salted butter
3 cloves - Garlic, grated
½ cup - Chicken broth
1 ½ - Lemons, zested and juiced (remaining ½ lemon, sliced for garnish)
½ cup - Heavy cream or half/half
2 - Egg yolks
â…› tsp - Sea salt
ÂĽ tsp - Xanthan Gum (optional, for thickening)
1 Tbsp - Fresh parsley, chopped
Optional, to serve: Steamed asparagus or broccoli, lemon slices, and/or shredded parmesan cheese
PRO TIPS:
If you can’t find thin-sliced chicken, buy whole, boneless breasts and slice them in half, horizontally. Optionally, you can place the slices between plastic wrap, and pound them thin.
The lemon zest gives the sauce an amazing, bright flavor! Zest the lemons with a microplane or small grater. If you don't have either, simply leave out the zest.
As listed above, xanthan gum is optional. However, I highly suggest including it for an extra thick and creamy texture that really makes this dish super succulent.
For a complete meal, try these with my Cheesy Garlic Breadsticks on page 143 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
DIRECTIONS:
FOR THE CHICKEN Warm up a large skillet over medium-high heat. Meanwhile, season both sides of the chicken breasts evenly with salt, pepper, garlic powder, paprika, and the herb blend. Once the pan is very hot, add in the avocado oil, then place the breasts into the pan. Sear the chicken for about 3 to 4 minutes on each side, or until a golden brown crust forms and the internal temperature of the chicken reaches 165°F (74°C). Once done, take the chicken out of the pan, and set it aside on a plate or wire rack to rest. Discard any oil in the pan.
FOR THE SAUCE Place the same pan over medium heat. Add in the butter and garlic, and sauté for 30 seconds. Then, immediately pour in the chicken broth, lemon zest, lemon juice, heavy cream, and egg yolks, and whisk together VERY quickly, to avoid scrambling the eggs. Continuously whisk until the sauce becomes opaque and creamy. This may take up to 2 minutes. Then let the sauce slowly warm up, just until it becomes steamy and slightly bubbly, but do not let it boil.
Pull the pan off of the heat, sprinkle in the salt, and stir in the xanthan gum, if using (see PRO TIPS). (Note, the sauce will also continue to thicken as it cools.) Once the sauce has thickened to your desired consistency, sprinkle in the parsley and continue to whisk for another 30 seconds.
TO SERVE If using, spread the steamed veggies evenly across a large platter. Drizzle the sauce over the veggies, then place each breast on top of the veggies. Pour more of the creamy sauce over the chicken, then sprinkle any additional parsley over the entire platter. Grab the remaining ½ of lemon and make ¼-inch slices to place around the chicken and veggies. Finally, top everything with shredded parmesan cheese, and serve family-style!
