Here’s a Creamy Lemon Garlic Chicken recipe that’s keto-friendly, rich, and packed with flavor!
Ingredients:
- 2 large boneless, skinless chicken breasts (or 4 small ones)
- 2 tbsp olive oil (or butter)
- Salt & pepper to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 4 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup chicken broth
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional, for extra flavor)
- 1/2 tsp red pepper flakes (optional, for a kick)
- 1/2 cup grated Parmesan cheese (omit for dairy-free)
- 2 tbsp fresh parsley, chopped
Instructions:
- Prep the Chicken:
- Slice chicken breasts in half lengthwise for thinner cutlets.
- Season both sides with salt, pepper, paprika, and garlic powder.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Sauce:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and deglaze the pan, scraping up any browned bits.
- Stir in heavy cream, lemon juice, lemon zest, and red pepper flakes. Simmer for 2-3 minutes.
- Finish the Dish:
- Add Parmesan cheese (if using) and stir until melted and creamy.
- Return the chicken to the skillet and let it simmer in the sauce for 2-3 minutes.
- Garnish & Serve:
- Sprinkle with fresh parsley and serve with sautéed veggies, cauliflower rice, or zucchini noodles.
Tips:
✅ For extra richness, add a pat of butter at the end.
✅ For a dairy-free version, use coconut cream and nutritional yeast instead of Parmesan.
✅ Want more flavor? Add sun-dried tomatoes or spinach to the sauce!
Would you like any modifications based on your preferences? 😊
