Creamy Low Carb Lemon Chicken Skillet
This low carb lemon chicken is cooked entirely in one skillet, making cleanup minimal. Tender, juicy chicken in a creamy, lemony sauce—low calorie, healthy, and perfect for a quick dinner.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
0 minutes mins
Total Time 29 minutes mins
Course Dinner
Cuisine American, Keto, Low Carb
Servings 2 people
Calories 180 kcal
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- Juice of 1 large lemon
- Zest of 1 lemon
- ½ cup grated parmesan cheese
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 tablespoon olive oil
Step 1: Season your chicken breasts generously with salt, pepper, and half the Italian seasoning. Don’t be shy here. Good seasoning makes all the difference.
Step 2: Heat olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the chicken breasts. Cook for about 6 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: Lower the heat to medium and add butter to the same skillet. Once melted, toss in the minced garlic. Cook for about 30 seconds until fragrant but not burned.
Step 4: Pour in the heavy cream and chicken broth. Stir everything together, scraping up those delicious brown bits from the bottom of the pan.
Step 5: Add the lemon juice, lemon zest, remaining Italian seasoning, and parmesan cheese. Whisk until the sauce becomes smooth and starts to thicken slightly.
Step 6: Return the chicken to the skillet, spooning some of that creamy sauce over the top. Let it simmer for 3 to 4 minutes so the chicken soaks up all those amazing flavors.
Step 7: Taste and adjust seasoning if needed. Garnish with fresh parsley and an extra sprinkle of parmesan if you’re feeling fancy
Keyword low carb lemon chicken