Keto Lemon Chicken

Dish Info

You will swoon over the tangy lemon sauce in this Keto Lemon Chicken. With a hefty kick of pepper, the sauce delivers just the right amount of punch. It looks a touch fancy but comes together in a flash! Great for entertaining…or Tuesday night. Serve this Keto Lemon Pepper Chicken with a simple green salad for a complete meal!


– 16 ounces boneless skinless chicken breast or thighs – ⅓ cup almond flour – ⅓ cup finely grated Parmesan cheese – 1 teaspoon sea salt – 1 teaspoon fresh ground black pepper – 2 tablespoons avocado oil if making on the stovetop, olive oil works – 2 tablespoons white wine or chicken broth – 3 tablespoons lemon juice – 2 teaspoons lemon zest – 1 cup heavy cream – Parsley oregano, or thyme - for garnish – ½ teaspoon lemon extract optional

– Slice each chicken breast horizontally and pound to an even thickness using a meat mallet.

– In a shallow bowl, combine flour, Parmesan, salt and pepper. Coat the chicken in the flour mixture and shake off the excess.

– Heat a large skillet to medium heat and add oil. – Add chicken to the pan and cook until a deep golden brown, about 7 minutes per side.

– Remove from the pan and tent to cover. – Add wine or chicken broth to the skillet and deglaze the pan.

– Add lemon juice, lemon zest, and heavy cream to the pan. Season to taste with salt and pepper. Cook for 3 minutes, stirring constantly. Add lemon extract for a more vibrant lemony flavor.

– Return the chicken to the pan to coat with the sauce. – Serve with lemon slices.