Keto Lemon Chicken Recipes: A Comprehensive Guide

Lemon chicken is a refreshing and flavorful dish that combines tender chicken with the bright, tangy taste of lemons. It's a versatile meal that can be adapted to various dietary needs, including the ketogenic (keto) diet. This article explores several keto-friendly lemon chicken recipes, offering a range of options from quick weeknight meals to elegant dishes perfect for entertaining.

Understanding Keto and Lemon Chicken

The ketogenic diet is a high-fat, low-carbohydrate diet that forces the body to burn fats rather than carbohydrates for energy. Lemon chicken, with its focus on lean protein and healthy fats, can be easily modified to fit within the keto framework by minimizing carbohydrates and focusing on keto-friendly ingredients.

Greek Lemon Chicken: A Mediterranean Delight

This Greek Lemon Chicken recipe is a vibrant, one-pan meal that brings bold Mediterranean flavors to your table. Tender chicken thighs and low carb veggies bake together in a zesty lemon-herb marinade. This easy Greek Lemon Chicken embodies the best that Mediterranean cuisine has to offer. Fresh bright flavors, rich proteins, and low carb vegetables all baked together on a single sheet pan.

Key Features:

• Ease of Preparation: Everything cooks together on one sheet pan for easy prep and cleanup. It’s ready in under an hour with very little effort.
• Flavor Profile: The bright, tangy lemon and savory Greek herbs pack in tons of flavor.
• Succulent Chicken: Roasting chicken thighs in the oven always results in tender, juicy meat.
• Delectable Vegetables: The cauliflower and zucchini soak up the marinade and the juices, becoming melt-in-the-mouth delicious.
• High Protein: With 34 grams of protein per serving, it’s great for low carb and high protein diets.

Ingredients:

• Bone-in chicken thighs (boneless can be used, but require adjustments to cooking time)
• Cauliflower and zucchini (other options: broccoli, Brussels sprouts)
• Fresh lemon zest and juice
• Seasonings: salt, pepper, dried parsley, basil, marjoram, and ground nutmeg
• Olive oil
• Olives, feta, and chopped tomatoes (optional)

Preparation:

1. Preheat the oven to 400ºF.
2. Spread the cauliflower and zucchini out on a large rimmed sheet pan.
3. Whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, parsley, basil, marjoram, and nutmeg in a medium bowl to create the marinade.
4. Drizzle half of the marinade over the vegetables on the sheet pan and toss to combine.
5. Place the chicken on top of the vegetables, evenly spaced apart. Sprinkle with salt and pepper.
6. Spoon the remaining marinade over the chicken and spread over each thigh to coat.
7. Bake 30 to 35 minutes, until the skin of the chicken is golden brown.
8. Sprinkle the olives, feta, and chopped tomato over the pan and bake another 5 minutes.

Tips for Success:

• If using boneless chicken, roast the cauliflower by itself for 10 minutes first, so it’s tender enough when the chicken is done. Boneless thighs take only about 20 minutes.
• Consider cooking everything on a bare pan, not lined with parchment paper, for more delicious caramelization.
• When prepping the vegetables, try to make the cauliflower florets an even size, no bigger than 2 inches, for thorough and even cooking.
• The marinade is versatile and can be used on fish and pork too. It can even be used as a light vinaigrette for salad.

Lemon Pepper Chicken and Veggies: A Quick One-Pan Meal

This Lemon Pepper Chicken and Veggies dish is a quick and easy weeknight meal made in one pan, full of bright, bold flavors.

Key Features:

• Quick and Easy: Ready in under an hour.
• One-Pan Cooking: Simplifies the cooking process and minimizes cleanup.
• Flavorful: Combines the tanginess of lemon with the spiciness of pepper.

Ingredients:

• Chicken breasts, cut into 1-inch cubes
• Broccoli and cauliflower florets
• Fresh garlic, minced
• Lemon juice
• Lemon pepper seasoning
• Olive oil
• Dry white wine (such as Sauvignon Blanc) or chicken broth
• Salt and pepper
• Fresh parsley, chopped (for garnish)

Preparation:

1. Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
2. In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
3. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
4. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
5. Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
6. Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
7. Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies.
8. Garnish with fresh parsley and serve warm.

Tips for Success:

• Marinate the chicken the night before for enhanced flavor.
• Ensure chicken and broccoli pieces are of similar size for even cooking.

One-Skillet Lemon Chicken Piccata: Gluten-Free and Keto-Friendly

This savory one-skillet lemon chicken piccata is made all in one skillet and couldn’t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, low carb and keto.

Read also: Easy Low-Carb Cheese Crackers

Key Features:

• One-Skillet Meal: Simplifies cooking and cleanup.
• Gluten-Free and Keto-Friendly: Suitable for various dietary needs.
• Quick Cooking Time: Ideal for busy weeknights.

Ingredients:

• Chicken breasts, pounded to 1/2” thickness and cut into cutlets
• Almond flour (or tapioca flour for nut-free option)
• Ghee or olive oil
• Onions, sliced
• Garlic, minced
• Coconut cream (or heavy cream)
• Stone ground mustard (optional)
• Capers
• Lemon juice
• Salt and pepper

Preparation:

1. Heat a large skillet over medium/medium-high heat.
2. In a shallow bowl, mix together the almond flour and tapioca* for dredging.
3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet.
4. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning.
5. Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.
6. Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers.
7. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute.
8. Serve over sautéed cauliflower rice or veggie noodles.

Tips for Success:

• To make the recipe nut free, replace the almond flour with an equal amount of tapioca flour.
• Coconut cream is the thick part of a chilled can of unsweetened coconut milk.

Crispy Skin Lemon Chicken with Asparagus: A 20-Minute Keto Delight

This lemon chicken recipe is perfect for the keto diet and only takes 20 minutes to make. It features crispy-skinned chicken thighs with tender asparagus, all brought together by a flavorful lemon pan sauce.

Key Features:

• Quick Cooking Time: Ready in just 20 minutes.
• Crispy Skin: Achieved by cooking boneless chicken thighs with the skin on.
• Flavorful Sauce: Made with chicken stock, lemon juice, capers, and butter.

Ingredients:

• Boneless, skin-on chicken thighs
• Asparagus
• Lemon
• Chicken stock/broth
• Capers
• Butter
• Fresh parsley
• Salt and pepper

Preparation:

1. Season the chicken thighs with a generous pinch of salt and pepper on both sides and preheat a cast iron pan over medium heat.
2. Cook for 7-8 minutes or until deep golden brown and then flip.
3. Add 1 cup of chicken stock/broth to the pan along with the lemon juice and capers. Simmer for 10 minutes and watch the sticky bits melt into the pan sauce.
4. To finish the sauce, add some fresh parsley and 2 tablespoons of grass-fed butter. The butter will thicken up the sauce perfectly.
5. Blanch the asparagus in boiling water for 2-3 minutes, then shock in ice water to retain color.
6. Serve the asparagus with the crispy chicken thighs and pour over some lemon pan sauce.

Creamy Keto Lemon Chicken: A Restaurant-Quality Dish in 20 Minutes

This keto lemon chicken recipe is taking deliciousness to a whole new level. Think tender chicken breasts browned in a skillet, with a rich lemon sauce. A restaurant quality high protein low carb dinner that is ready in 20 minutes.

Key Features:

• Quick Cooking Time: Ready in just 20 minutes.
• Creamy Sauce: Made with white wine, broth, Dijon mustard, and butter.
• Versatile: Suitable for both weeknight dinners and special occasions.

Ingredients:

• Chicken breasts
• Lemon
• White wine
• Butter and olive oil
• Capers
• Dijon mustard
• Garlic
• Thyme
• Chicken broth
• Salt and pepper
• Fresh parsley

Preparation:

1. Season the chicken with salt and pepper.
2. Heat 1 tablespoon of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don't move during cooking!
3. Set aside and keep warm by covering with aluminium foil.
4. Heat the remaining oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes.
5. Add the wine and cook off for 1 minute.
6. Add the broth, Dijon and butter. Simmer on a medium heat for 2 minutes until the sauce starts to reduce.
7. Add the chicken back in with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through.
8. Garnish with fresh parsley and serve with green vegetables.

Tips for Success:

• If the chicken breasts are very thick, bash them with a rolling pin to flatten them.
• Check the chicken breasts are fully cooked through by cutting one open slightly.

Creamy Lemon Chicken (Keto, Low-Carb, Sugar-Free, Nut-Free, Gluten-Free, Soy-Free)

A tangy, super creamy take on a lemon-based sauce. The richness from the cream gives off all the comforting vibes, while the zesty lemon balances it out, making this a fresh, summer-y dish.

Key Features:

• Dietary-Friendly: Keto, low-carb, sugar-free, nut-free, gluten-free, and soy-free.
• Creamy and Tangy: Combines the richness of cream with the zest of lemon.
• Quick Cooking Time: Ready in under 30 minutes.

Ingredients:

• Thin-sliced chicken breasts
• Avocado oil
• Salt, pepper, garlic powder, sweet paprika, Italian herb blend
• Butter
• Garlic, grated
• Chicken broth
• Lemons, zested and juiced
• Heavy cream or half/half
• Egg yolks
• Xanthan Gum (optional, for thickening)
• Fresh parsley, chopped

Preparation:

1. Warm up a large skillet over medium-high heat. Meanwhile, season both sides of the chicken breasts evenly with salt, pepper, garlic powder, paprika, and the herb blend.
2. Once the pan is very hot, add in the avocado oil, then place the breasts into the pan. Sear the chicken for about 3 to 4 minutes on each side, or until a golden brown crust forms and the internal temperature of the chicken reaches 165°F (74°C). Once done, take the chicken out of the pan, and set it aside on a plate or wire rack to rest. Discard any oil in the pan.
3. Place the same pan over medium heat. Add in the butter and garlic, and sauté for 30 seconds. Then, immediately pour in the chicken broth, lemon zest, lemon juice, heavy cream, and egg yolks, and whisk together VERY quickly, to avoid scrambling the eggs. Continuously whisk until the sauce becomes opaque and creamy. This may take up to 2 minutes. Then let the sauce slowly warm up, just until it becomes steamy and slightly bubbly, but do not let it boil.
4. Pull the pan off of the heat, sprinkle in the salt, and stir in the xanthan gum, if using (see PRO TIPS). (Note, the sauce will also continue to thicken as it cools.) Once the sauce has thickened to your desired consistency, sprinkle in the parsley and continue to whisk for another 30 seconds.
5. If using, spread the steamed veggies evenly across a large platter. Drizzle the sauce over the veggies, then place each breast on top of the veggies. Pour more of the creamy sauce over the chicken, then sprinkle any additional parsley over the entire platter. Grab the remaining ½ of lemon and make ¼-inch slices to place around the chicken and veggies.

Tips for Success:

• If you can’t find thin-sliced chicken, buy whole, boneless breasts and slice them in half, horizontally. Optionally, you can place the slices between plastic wrap, and pound them thin.
• The lemon zest gives the sauce an amazing, bright flavor! Zest the lemons with a microplane or small grater. If you don't have either, simply leave out the zest.
• As listed above, xanthan gum is optional. However, I highly suggest including it for an extra thick and creamy texture that really makes this dish super succulent.

Keto Lemon Chicken: Quick, Delicious, and Perfect for Meal Prep

This Keto Lemon Chicken deserves to be a weekly habit! It's a simple chicken recipe that is great on its own and perfect for meal prep.

Key Features:

• Quick and Easy: Ready in under 30 minutes.
• Meal Prep Friendly: Can be easily stored and reheated.
• Customizable: Can be made on the stovetop or in an Instant Pot.

Ingredients:

• Chicken breasts
• Almond flour
• Parmesan cheese
• Olive oil
• White wine or chicken broth
• Lemon juice
• Lemon zest
• Heavy cream
• Salt and pepper
• Lemon slices (for serving)

Preparation (Stovetop):

1. Slice each chicken breast horizontally and pound to an even thickness using a meat mallet.
2. In a shallow bowl, combine flour, Parmesan, salt and pepper. Coat the chicken in the flour mixture and shake off the excess.
3. Heat a large skillet to medium heat and add oil.
4. Add chicken to the pan and cook until a deep golden brown, about 7 minutes per side.
5. Remove from the pan and tent to cover.
6. Add wine or chicken broth to the skillet and deglaze the pan.
7. 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.
8. Return the chicken to the pan to coat with the sauce.
9. Serve with lemon slices.

Preparation (Instant Pot):

1. 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.)
2. Once the Instant Pot is preheated, add the chicken. Cook until lightly brown, about 1- 2 minutes per side.
3. Remove the chicken from the Instant Pot.
4. 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.
5. Hit cancel.
6. Add the lemon juice, zest, and heavy cream. Season to taste with salt and pepper.
7. Add the trivet to the pot.
8. Arrange the chicken on top of the trivet.
9. Seal and cook at high pressure for 4 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

One-Pan Lemon Roasted Chicken and Vegetables

This lemon roasted chicken is a delightful dish that is juicy, tender, and the buttery herb drippings are amazing when drizzled over the top.

Read also: Keto Calorie Counting: A Detailed Guide

Key Features:

• One-Pan Cooking: Simplifies cooking and cleanup.
• Flavorful: Combines the zest of lemon with buttery herbs.
• Versatile: Can be made with chicken breasts or thighs, bone-in or boneless.

Ingredients:

• Chicken breasts or thighs
• Lemons
• Herbs (such as rosemary, thyme, or oregano)
• Butter
• Olive oil
• Salt and pepper
• Onions, caramelized

Preparation:

1. Heat a large oven-proof skillet to medium heat, and add the olive oil.
2. Pound the chicken a bit if needed so that each breast has a similar thickness.
3. Add salt and pepper to both sides of the chicken.
4. Coat the chicken with the butter mixture in the skillet.
5. Bake in the oven uncovered for about 25 minutes until the internal temperature of the chicken reaches 165 degrees, and juices run clear.
6. Serve the cooked chicken with a drizzle of the drippings from the pan.

Tips for Success:

• For a stronger lemon flavor, try adding some of the lemon’s zest to the butter.
• Feel free to use chicken breasts or thighs if desired. Either will work out beautifully. You could also consider using chicken bone-in with skin. Cook time may slightly vary according to how thick your chicken is.
• I chose to brown the chicken first with oil, salt, & pepper in an oven-proof cast-iron skillet to add more depth of flavor. This way it could be transferred to the oven to finish cooking, and still be a one-pan recipe.

General Tips for Making Keto Lemon Chicken

• Choose Fresh Lemons: Opt for juicy and ripe lemons to get the most vibrant flavor.
• Marinate the Chicken: Marinating the chicken in lemon juice and other seasonings will infuse it with flavor and help tenderize the meat.
• Use Keto-Friendly Thickeners: If a recipe calls for thickening the sauce, use keto-friendly options like xanthan gum or cream cheese.
• Pair with Keto-Friendly Sides: Serve lemon chicken with low-carb vegetables like broccoli, cauliflower, zucchini, or asparagus. Cauliflower rice or mashed cauliflower are also great options.
• Adjust Seasonings to Taste: Don't be afraid to adjust the seasonings to your liking. Add more lemon juice for a tangier flavor, or more herbs for a savory dish.

Read also: Magnesium Supplements for Keto

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