Keto Lemon Chicken (Juicy, Tasty, Easy)

Name: Keto Lemon Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 skinless chicken breasts (26.8oz / 760g); 2 tbsp extra virgin olive oil; 3 garlic cloves (minced); 1 tbsp fresh thyme leaves or 1 tsp dried; Salt and pepper to taste; 1 lemon (sliced); 3 tbsp dry white wine; 1 cup chicken broth (240ml); 2 tbsp butter (or more olive oil); 1 tbsp capers; 1/2 - 1 tsp Dijon mustard (or 1/2 tsp dijon and a dash of apple cider vinegar); To serve: chopped parsley and a drizzle of olive oil

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My keto lemon chicken recipe is taking deliciousness to a whole new level. Think tender chicken breasts browned in a skillet, with a rich lemon sauce. A restaurant quality high protein low carb dinner that is ready in 20 minutes.

fried chicken breast in a pan with lemon slices

I couldn't decide what to call this dish - lemon garlic chicken or lemon pepper chicken or even "speedy chicken piccata" as the recipe contains capers, the signature ingredient of piccata.

Well, my low carb lemon chicken is all of these things. Garlicky, peppery, tangy, creamy and above all lemony!

And did I mention how easy it is?

It is a tasty everyday weeknight dinner, but also delicious enough to serve it when you are having friends and family over.

We have it on regular rotation in our house, it is that good!

Also try my marry me chicken and this easy, family-friendly pizza chicken.

READER REVIEW: "This is lovely, I added some single cream, even more delicious!" (Sasski)

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Ingredients
Instructions
Serving Suggestion
Recipe FAQs
Storage
More Keto Chicken Recipes
Recipe

Ingredients

Here is a run-through of the ingredients:

Chicken breasts - If they are thick, give them a bash with a rolling pin to flatten them. This way, they will cook quicker.
Spices - Garlic, thyme, salt and pepper
Lemon - For an extra portion vitamin C. Must be unwaxed. Since we are using lemon slices, there is no need for grating the lemon zest.
White wine - Dry white wine adds depth to the dish and the alcohol will cook off. However, the recipe will work without.
Chicken broth - Use a good quality chicken broth or stock cube.
Butter and olive oil - Butter makes the sauce so much tastier. It also adds thickness and creaminess.
Capers - I love the tangy flavor of capers! Use capers in brine, not the salted ones.
Dijon mustard - or any other yellow mustard.

Creamy Upgrade: The dish is creamy as written because the butter and lemon turn into a lovely thick sauce. However, you can whisk cream into the sauce to make it even richer. This is a great addition for dark, cold days when you want a richer dinner.

Instructions

This is how you make keto lemon chicken, step by step.

Scroll down to the recipe card for detailed instructions with ingredient amounts, timings and nutrition info.

raw chicken breasts with salt and pepper

Step 1: Put the chicken in a bowl and season with salt and pepper.

Step 2: Heat olive oil in a non-stick frying pan. Fry the chicken over a medium-high heat on both sides until almost cooked through.

Set aside and cover with aluminium foil to keep warm.

Step 3: Heat the remaining oil in the same pan. Add the garlic and thyme and fry briefly. Then, add the wine and cook off for one minute.

Step 4: Add the broth, Dijon mustard and butter. Simmer on a medium heat until the sauce starts to reduce.

Step 5: Add the chicken back into the pan together with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through. The lemon juice will seep from the lemon slices and flavor the sauce.

Depending on the thickness of your chicken breast, this will take between 4-7 minutes.

Garnish with fresh parsley and adjust the seasoning to taste. A little extra pepper never hurts!

Katrin's Top Tips

Don't move the chicken: Do not move the chicken breasts around the pan during frying. This keeps the meat tender.

Check for doneness: Check the chicken breasts are fully cooked through by cutting one open slightly. Or, use a meat thermometer. It should have an internal temperature of 165°F (74°C).

Serving Suggestion

Serve keto lemon chicken with green vegetables such as

steamed broccoli
green beans
kale
roasted cabbage
sautéed zucchini

It also pairs magnificently with a crisp green salad.

Another idea is to serve it with a side of cauliflower rice or mashed cauliflower to soak up the sauce.

Recipe FAQs

Can I use cream in the sauce?

Yes. For a creamy lemon sauce, add ½ cup or 120ml heavy cream at the end. Grated parmesan also works well in combination with cream.

Will chicken thighs also work?

Of course. Choose boneless skinless chicken thighs. It is also possible to use chicken pieces with skin.

Can I make it in the Instant Pot?

Yes. Here are the steps:
1. Set the pot to medium-saute, add oil and pre-heat. Add the garlic, thyme and chicken breasts. Lightly brown for 1 - 2 minutes on each side. Remove from the pot.
2. Add the wine and broth and scrape the bottom to incorporate the brown bits. Then add the rest of the sauce ingredients and stir.
3. Arrange the chicken on top. Seal and set the pot to high pressure for 4 minutes.
4. Let the pressure release naturally for 3 minutes, then do a quick release.