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Keto Lemon Butter Chicken - Bright, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (or 6–8 boneless thighs)
  • Salt and pepper: To season generously
  • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon (smoked or sweet)
  • Olive oil or avocado oil: 2 tablespoons (for searing)
  • Butter: 4 tablespoons (preferably grass-fed)
  • Fresh garlic: 3–4 cloves, minced
  • Chicken broth: 1/2 cup (low-sodium)
  • Heavy cream: 1/3 cup (optional for extra richness)
  • Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
  • Capers: 1 tablespoon, drained (optional but great for briny pop)
  • Fresh parsley: 2 tablespoons, chopped
  • Red pepper flakes: A pinch (optional)
  • Lemon slices: For garnish (optional)

Method
 

  1. Preheat the oven: Set it to 375°F (190°C). Pat the chicken dry with paper towels.
  2. Season the chicken: Sprinkle both sides with salt, pepper, garlic powder, and paprika. Press the seasoning in so it sticks.
  3. Sear the chicken: Heat oil in a large oven-safe skillet over medium-high. Add chicken and sear 3–4 minutes per side until golden. Don’t fully cook through yet. Transfer chicken to a plate.
  4. Build the sauce base: Reduce heat to medium. Add butter to the same skillet. When melted and foamy, add minced garlic. Cook 30–45 seconds until fragrant, stirring so it doesn’t burn.
  5. Deglaze: Pour in chicken broth and scrape up browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Add the lemon: Stir in lemon zest and 2–3 tablespoons lemon juice. Taste and adjust acidity to your preference. Add a pinch of red pepper flakes if you like heat.
  7. Optional creaminess: Stir in heavy cream for a silkier sauce. Simmer 1 minute to thicken slightly.
  8. Return the chicken: Nestle chicken back into the sauce. Spoon sauce over the top. Scatter capers if using and add a few lemon slices.
  9. Finish in the oven: Transfer skillet to oven and bake 8–12 minutes, or until chicken reaches an internal temp of 165°F (74°C). Thighs may need a couple more minutes.
  10. Rest and garnish: Let chicken rest 5 minutes. Spoon sauce over the top and finish with chopped parsley. Serve warm.