Keto Creamy Lemon Chicken
This bright and satisfying dish features tender chicken cooked in a skillet with a velvety lemon cream sauce. The tangy lemon cuts through the richness of the cream, creating a refreshing, elegant meal with a smooth, saucy finish. Perfect for quick weeknights or special occasions, it balances comfort with a lively citrus kick.
Equipment
- Large skillet
- Tongs
- Spatula
- Sharp knife
- Cutting board
- Citrus zester
- Juicer
Ingredients
- 4 pieces bone-in, skin-on chicken thighs preferably
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium lemon zest and juice
- 1/2 cup heavy cream
- salt and pepper to taste
- 2 tbsp chopped fresh herbs parsley or basil, optional
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add olive oil until shimmering. Place the chicken skin-side down and cook for about 6-8 minutes until golden and crispy. Flip and cook for another 6 minutes until cooked through and internal temperature reaches 75°C (165°F).
- Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant and slightly golden, scraping up browned bits from the bottom.
- Zest the lemon directly into the skillet, then squeeze in about 1/4 cup of fresh lemon juice. Stir well, scraping the bottom to incorporate all the flavorful browned bits.
- Reduce the heat to medium-low and pour in the heavy cream. Whisk continuously until the sauce is smooth and begins to thicken slightly, about 3-4 minutes.
- Return the cooked chicken to the skillet, spoon the sauce over the top, and simmer for 2-3 minutes to warm the chicken and meld flavors.
- Remove the skillet from heat, let the chicken rest for 3-5 minutes, then garnish with chopped herbs if using. Serve hot, spooning extra sauce over each piece.
Notes
For extra brightness, add more lemon zest or juice right before serving. Use fresh herbs for the best flavor and aroma.