Keto Lemon Pepper Chicken: Deliciously Easy Recipes for Any Night of the Week

Lemon pepper chicken is a versatile dish that combines the bright, tangy flavors of lemon with the savory taste of chicken. Whether you're following a keto diet, looking for a quick weeknight meal, or simply want a flavorful and healthy dish, there are numerous ways to prepare lemon pepper chicken. This article explores several recipes and techniques, from simple skillet versions to air fryer and oven-baked options, ensuring there's a perfect recipe for everyone.

Why Lemon Pepper Chicken?

Lemon pepper chicken is popular for several reasons:

• Flavorful: The combination of lemon and pepper creates a vibrant and refreshing taste.
• Easy to Customize: You can easily adjust the ingredients and cooking methods to suit your preferences and dietary needs.
• Quick to Prepare: Many lemon pepper chicken recipes can be made in under 30 minutes, making them ideal for busy weeknights.
• Healthy: Chicken is a lean source of protein, and lemon adds Vitamin C and antioxidants.

Keto Lemon Pepper Chicken Skillet Recipe

This recipe is perfect for those following a keto or low-carb diet. It's a one-pan meal that’s ready in just 30 minutes.

Ingredients:

• Chicken breasts or thighs
• Olive oil
• Butter
• Onions
• Garlic
• Lemon juice
• Italian seasoning
• Lemon zest
• Chicken broth
• Heavy cream (optional, for extra creaminess)
• Salt, pepper, and garlic powder to taste
• Chopped parsley for garnish

Instructions:

1. Season the Chicken: Season chicken with salt, pepper, and garlic powder.
2. Brown the Chicken: Heat olive oil in a medium-sized cast iron skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side, or until chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Return the pan to heat and melt butter. Stir in the onions and garlic, cooking until softened.
4. Create the Sauce: Add lemon juice to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.
5. Thicken the Sauce (Optional): For a creamier sauce, stir in heavy cream and allow it to thicken and bubble.
6. Combine and Serve: Return the chicken to the skillet and coat it with the sauce. Sprinkle with chopped parsley and serve hot with your favorite sides.

Tips:

• For a paleo or Whole30 version, leave out the butter and cream.
• Serve with vegetables like broccoli, cauliflower, or asparagus for a complete meal.

Air Fryer Lemon Pepper Chicken Thighs (Paleo and Whole30)

This air fryer recipe delivers crispy chicken thighs that are full of flavor and perfect for a quick dinner or meal prep.

Ingredients:

• Boneless, skinless chicken thighs
• Lemon juice
• Lemon pepper seasoning (homemade or store-bought)
• Smoked paprika
• Oregano
• Garlic powder

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken thighs with lemon juice.
2. Season the Chicken: In a separate bowl, combine pepper, smoked paprika, oregano, and garlic powder to make your own lemon pepper seasoning. Generously coat the chicken thighs with the spice mixture, ensuring they are evenly covered.
3. Air Fry: Preheat your air fryer to 400°F (200°C). Place the chicken thighs in the air fryer basket, ensuring they are not overcrowded.
4. Cook: Cook for 15-20 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Serve: Serve hot with steamed or raw vegetables.

Tips:

• Making your own lemon pepper seasoning allows you to control the ingredients and avoid added sugar.
• Serve with a variety of veggies for a balanced meal.

One-Pan Lemon Pepper Chicken and Veggies

This recipe combines chicken and vegetables in one pan for an easy and flavorful meal.

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Ingredients:

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

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken with olive oil, minced garlic, lemon juice, lemon pepper seasoning, onion powder, garlic powder, ground black pepper, and chopped parsley. Mix well and let sit for 15 minutes to marinate.
2. Prepare the Vegetables: In a large bowl, toss broccoli and cauliflower with lemon pepper seasoning, salt, and pepper.
3. Cook the Vegetables: Heat 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 the veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally. Transfer the vegetables to a bowl or plate and set aside.
4. Deglaze the Pan: Keep the now-empty pan on the stove (no need to clean it). Pour the white wine into the pan and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan. This method is called deglazing the pan.
5. Cook the Chicken: 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 (74°C) on an instant-read thermometer.
6. Combine and Serve: 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. Serve immediately while warm. Garnish with fresh parsley.

Tips:

• Marinate the chicken the night before for enhanced flavor.
• Other vegetables like green beans, zucchini, and asparagus can be used.
• Chicken broth can be used instead of white wine.

Lemon Pepper Chicken Thighs (Stovetop)

This stovetop recipe uses bone-in, skin-on chicken thighs for a flavorful and economical meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 teaspoons lemon pepper seasoning
• Garlic powder
• Oregano
• Salt
• Oil (for cooking)

Instructions:

1. Prepare the Chicken: Trim excess skin from the chicken thighs.
2. Combine Seasonings: In a small mixing bowl, combine the garlic powder, oregano, lemon pepper, and salt.
3. Season the Chicken: Season the skin side of your chicken thighs with the seasonings. Place the chicken thighs on a platter or cutting board. Season the other side of your chicken thighs using the remainder of your seasonings.
4. Cook the Chicken: Heat the oil in a large, deep dutch oven or heavy bottom pot over medium heat. Place your chicken thighs into dutch oven, skin side down. Cook the chicken thighs on the skin side for a few minutes, or until the skin releases from the pan.
5. Flip and Cook: Flip your chicken thighs every few minutes to make sure they are cooked evenly on both sides. Cook for about 25-30 minutes or until internal temperature reaches 165°F (74°C). Use an internal meat thermometer to determine when the chicken is finished instead of time.

Tips:

• Using a dutch oven helps to minimize grease splatter.
• Serve with potatoes, green beans, or rice.

Baked Lemon Pepper Chicken

This baked version is incredibly flavorful, juicy, low-carb, and gluten-free.

Ingredients:

• Chicken breasts or thighs
• Lemon juice
• Lemon pepper seasoning
• Garlic powder
• Paprika
• Butter
• Salt and pepper to taste
• Dried parsley (optional)
• Lemon slices (optional)

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C).
2. Prepare Chicken: Place chicken in a baking dish. Sprinkle with salt and pepper to taste. Gently spoon lemon juice over chicken. Sprinkle remaining ingredients over chicken. Place butter slice on top of chicken.
3. Bake: Bake uncovered for approximately 30 minutes or until chicken temperature registers 165°F (74°C) and juices run clear.

Tips:

• Fresh lemon juice is best for flavor.
• A pat of butter helps create a juicy top and keeps the chicken moist.
• Simple sides such as green beans, asparagus, broccoli, zucchini, new potatoes, and carrots will easily round out dinner.

Cheesy Keto Lemon Pepper Chicken

This recipe adds a cheesy twist to the classic lemon pepper chicken, making it even more delicious and keto-friendly.

Ingredients:

• Chicken breasts
• Lemon pepper seasoning (homemade or store-bought)
• Grated Parmesan cheese
• Heavy cream
• Butter
• Garlic
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Slice each chicken breast horizontally and pound to an even thickness using a meat mallet.
2. Season and Coat: In a shallow bowl, combine flour, Parmesan, salt and pepper. Coat the chicken in the flour mixture and shake off the excess.
3. Cook the Chicken: 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.
4. Make the Sauce: 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.
5. Combine and Serve: Return the chicken to the pan to coat with the sauce. Serve with lemon slices.

Tips:

• This recipe also works great with fish and paneer.
• Double the sauce recipe because it is fabulous drizzled on everything from cauliflower rice to eggs.

Instant Pot Lemon Pepper Chicken

This method provides a quick and easy way to cook lemon pepper chicken using an Instant Pot.

Ingredients:

• Chicken breasts
• Lemon juice
• Lemon zest
• Heavy cream
• Wine or chicken broth
• Oil
• Salt and pepper to taste

Instructions:

1. Sear the Chicken: Set your Instant Pot to medium-sauté and add the oil. 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.
2. Deglaze the 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.
3. Add Ingredients: Add the lemon juice, zest, and heavy cream. Season to taste with salt and pepper.
4. Cook: Add the trivet to the pot. Arrange the chicken on top of the trivet.
5. Pressure Cook: Secure the lid and cook on high pressure for 8-10 minutes, depending on the thickness of the chicken. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.

Tips:

• Using a trivet prevents the chicken from sticking to the bottom of the pot.
• Ensure all browned bits are scraped up to avoid a burn message.

Making Your Own Lemon Pepper Seasoning

If you don't have lemon pepper seasoning on hand, it's easy to make your own:

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Ingredients:

• Coarsely ground black pepper
• Sea salt or garlic salt
• Fresh lemon zest
• Optional: thyme, minced onion

Instructions:

1. Zest the Lemons: Zest several lemons, being careful to avoid the white pith.
2. Dry the Zest: Dry out the zest by spreading it on a baking sheet and placing it in a low oven (around 170°F or 75°C) for about 1-2 hours, or until completely dry. Alternatively, you can leave it out to air dry for a few days.
3. Combine Ingredients: In a bowl, combine the dried lemon zest, coarsely ground black pepper, sea salt (or garlic salt), and any other desired spices like thyme or minced onion.
4. Mix Well: Mix all ingredients thoroughly and store in an airtight container.

Serving Suggestions

Lemon pepper chicken is a versatile dish that pairs well with a variety of sides:

• Vegetables: Green beans, asparagus, broccoli, zucchini, carrots, cauliflower rice
• Grains: Rice, quinoa
• Potatoes: Roasted potatoes, mashed potatoes
• Salads: A simple green salad or a more elaborate salad with mixed greens and vegetables

Tips for the Best Lemon Pepper 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 a Meat Thermometer: Use a meat thermometer to ensure that the chicken is fully cooked, but not overdone. The internal temperature should reach 165°F (74°C).
• Don't Overcook: Overcooking chicken can make it dry and tough. Cook until just done for the best results.
• Deglaze the Pan: Deglazing the pan with wine or broth adds depth of flavor to the sauce. Be sure to scrape up any browned bits from the bottom of the pan.

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