This keto chicken recipe gives you juicy, pan-seared chicken with a garlicky, buttery lemon cream sauce that tastes like something from a bistro—without the carbs. It’s quick enough for a weeknight but nice enough for company. Everything cooks in one pan, and the sauce naturally thickens with cream and Parmesan, so there’s no flour needed.
If you’re new to low-carb cooking, this is a great place to start. If you’re already on keto, it’s a reliable go-to that won’t feel like a compromise.
What Makes This Special
This dish hits that sweet spot between comfort food and clean eating. The sauce is rich but bright, thanks to lemon and fresh herbs.
You get high-quality protein, satisfying fats, and just a handful of carbs from the garlic and lemon juice. It’s also flexible—serve it with cauliflower mash, zucchini noodles, or a crisp salad. Best of all, it uses pantry staples and comes together fast.
Shopping List
- Chicken: 4 small boneless, skinless chicken breasts (about 1.5 lb total) or 6 chicken thighs
- Fats: 2 tbsp olive oil, 2 tbsp unsalted butter
- Seasoning: 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika (optional), 1/2 tsp onion powder
- Aromatics: 4 cloves garlic, minced
- Liquid & tang: 1/2 cup low-sodium chicken broth, 2–3 tbsp fresh lemon juice, zest of 1 lemon
- Creamy base: 3/4 cup heavy cream
- Cheese: 1/3 cup freshly grated Parmesan
- Herbs: 2 tbsp fresh parsley or chives, chopped
- Optional add-ins: 1 cup baby spinach, 1/4 cup chopped sun-dried tomatoes (no sugar added)
- To serve (choose one): Cauliflower rice, zucchini noodles, roasted broccoli, or a simple green salad
How to Make It
- Prep the chicken: Pat chicken dry with paper towels.
Slice thick breasts horizontally to create cutlets for even cooking. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Sear for flavor: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden.
Transfer to a plate. It’s okay if it’s not fully cooked through yet.
- Build the base: Reduce heat to medium. Add butter to the same pan.
Stir in minced garlic and cook 30 seconds until fragrant—don’t brown it.
- Deglaze: Pour in chicken broth and scrape up browned bits. Add lemon juice and zest. Simmer 2 minutes to concentrate flavor.
- Cream and cheese: Stir in heavy cream and bring to a gentle simmer.
Sprinkle in Parmesan and whisk until smooth. The sauce will thicken slightly. If using spinach or sun-dried tomatoes, add them now.
- Finish the chicken: Return chicken and any juices to the pan.
Spoon sauce over the top. Simmer 3–5 minutes until the chicken reaches 165°F (74°C) inside.
- Taste and adjust: Add a pinch more salt, pepper, or lemon as needed. Stir in chopped herbs for freshness.
- Serve: Plate chicken over cauliflower rice or with roasted veggies.
Spoon extra sauce over everything and finish with more herbs if you like.
Keeping It Fresh
Let leftovers cool, then store in an airtight container for up to 4 days. The sauce may thicken in the fridge; that’s normal. Reheat gently in a skillet over low heat with a splash of broth or cream until warmed through.
Avoid boiling to keep the sauce silky. This recipe also freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
Health Benefits
- Low carb, high satiety: The mix of protein and healthy fats helps keep you full and reduces blood sugar swings.
- Quality protein: Chicken delivers essential amino acids for muscle repair and a steady energy curve.
- Electrolyte support: Using broth adds sodium, which can help with common keto symptoms like fatigue and headaches.
- Nutrient boosts: Garlic and herbs bring antioxidants, while lemon adds vitamin C and brightness without sugar.
- Flexible fats: Olive oil and butter provide a balanced fat profile.
You can swap fats to match your goals.
Pitfalls to Watch Out For
- Hidden sugars: Check labels on broth and sun-dried tomatoes. Choose no-sugar-added options to keep carbs low.
- Overcooking: Dry chicken ruins the dish. Pull it at 165°F and let it rest in the sauce.
- Too much lemon: Balance is key.
Start with 2 tablespoons juice and add more to taste so the cream doesn’t curdle or turn overly tangy.
- High heat with cream: Boiling can cause separation. Keep the sauce at a gentle simmer.
- Cheese clumps: Grate Parmesan fresh and add slowly while whisking into hot (not boiling) cream.
Recipe Variations
- Herb Butter Chicken: Skip lemon and add 1 tsp Dijon mustard and 1 tbsp mixed fresh herbs (thyme, tarragon, parsley).
- Spicy Tuscan: Add 1/2 tsp red pepper flakes, 1/4 cup sun-dried tomatoes, and a handful of spinach to the sauce.
- Mushroom Cream: Sauté 8 oz sliced mushrooms in butter before adding garlic. Finish with extra Parmesan.
- Bacon Ranch: Cook 3–4 slices of chopped bacon first, remove, and use the fat to sear the chicken.
Stir in 1 tsp ranch seasoning (no sugar) and top with bacon.
- Pesto Cream: Swirl in 2 tbsp basil pesto at the end and skip the lemon. Pair with zucchini noodles.
- Sheet Pan Option: Season chicken, roast at 425°F for 18–22 minutes, and make the sauce on the stovetop separately. Combine before serving.
FAQ
How many carbs are in this keto chicken?
Per serving, expect roughly 3–5 net carbs, depending on the broth, lemon amount, and any add-ins like sun-dried tomatoes.
Using spinach adds minimal carbs. Always check your labels to be sure.
Can I use chicken thighs instead of breasts?
Yes. Thighs are great for keto and stay very juicy.
Sear skinless thighs 5–6 minutes per side, then finish in the sauce until they hit 165°F.
What can I use instead of heavy cream?
Full-fat coconut cream works in a pinch. The flavor will be slightly different, so pair it with lime and cilantro or extra herbs. Avoid milk or half-and-half—they can curdle and add more carbs.
Is this recipe meal-prep friendly?
Absolutely.
Portion with cauliflower rice or steamed green beans. Keep the sauce separate if you prefer crisper veggies when reheating. It holds well for several days.
How do I make it dairy-free?
Use olive oil or ghee for cooking fat, and swap heavy cream with coconut cream.
Skip Parmesan or use a dairy-free hard cheese alternative. Adjust seasoning and acidity to taste.
Can I make the sauce thicker?
Simmer a few extra minutes to reduce, or whisk in an extra tablespoon of grated Parmesan. Avoid thickeners like flour or cornstarch to keep it keto.
What should I serve with it?
Cauliflower mash, roasted asparagus, sautéed zucchini, or a crisp arugula salad with olive oil and lemon are all great low-carb sides that soak up the sauce.
How do I prevent the sauce from breaking?
Keep the heat moderate, add cream after the broth simmers, and don’t boil once the dairy is in.
Whisk in Parmesan gradually. If it starts to separate, lower the heat and add a splash of cream while stirring.
In Conclusion
This keto chicken is simple, satisfying, and easy to customize. It gives you rich flavor and a silky sauce without the carbs or fuss.
Keep the ingredients on hand and you’ll have a reliable dinner that fits your goals and tastes restaurant-worthy any night of the week.
