Get ready to fall in love with our Keto Lemon Chicken! Its zesty sauce packs a peppery punch - perfect for a fancy dinner or a casual Tuesday. Pair this easy-to-make dish with a fresh green salad for a wholesome 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
01
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.
02
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.
03
Remove from the pan and tent to cover.
04
Add wine or chicken broth to the skillet and deglaze the pan.
05
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.
06
Return the chicken to the pan to coat with the sauce. Serve with lemon slices.