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Square overhead photo of a saute pan with keto lemon chicken in it.
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5 from 13 votes

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!
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Main
Cuisine: American
Keyword: lemony
Servings: 4
Calories: 490kcal
Author: Wendy Polisi


  • 16 ounces boneless skinless chicken breast or thighs
  • cup almond flour
  • 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.

Instant Pot

  • Set your Instant Pot to medium-saute and add the oil. (You may want to use a little extra oil - the instant pot tends to stick with almond flour.) Once the Instant Pot is preheated, add the chicken. Cook until lightly brown, about 1- 2 minutes per side.
  • Remove the chicken from the Instant Pot.
  • Add the wine or broth to the pot, and scrape the bottom to make sure all of the brown bits are up. Make sure you get everything up - otherwise you may deal with the dreaded burn message.
  • Hit cancel.
  • Add the lemon juice, zest, and heavy cream. Season to taste with salt and pepper.
  • Add the trivet to the pot.
  • Arrange the chicken on top of the trivet. Seal the pot and set to high pressure for 2 minutes.
  • Allow the pressure to release naturally for 5 minutes, and then do an instant release.
  • 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