Keto Lemon Chicken
This Keto Lemon Chicken deserves to be a weekly habit! And with just 4 net carbs per serving, it is a habit that fits in with your low carb lifestyle!
- 16 ounces boneless skinless chicken breast or thighs
- 1/3 cup almond flour
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 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
- 1 drop lemon essential oil 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 a drop of lemon essential oil for a more vibrant lemony flavor.
Return the chicken to the pan to coat with the sauce.
Serve with lemon slices.
Calories: 490kcal | Carbohydrates: 5g | Protein: 31g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 891mg | Potassium: 486mg | Fiber: 1g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 1mg