Keto chicken with lemon butter sauce is a delicious and satisfying dish that has become increasingly popular among those following a ketogenic diet. This dish typically consists of tender chicken breasts or thighs cooked to perfection and served with a tangy lemon butter sauce that is both flavorful and low in carbohydrates.
The history of this dish traces back to traditional French cuisine, where buttery sauces are a staple. However, the adaptation of this dish to fit a ketogenic diet has made it a favorite among health-conscious individuals seeking a low-carb alternative to classic comfort food.
The flavor profile of keto chicken with lemon butter sauce is characterized by the zesty tang of fresh lemon juice combined with the richness of butter and savory chicken. The sauce is often enhanced with garlic and herbs such as thyme or parsley, adding depth and complexity to the dish.
In terms of popularity, this dish has gained widespread recognition within the keto community and beyond. Its combination of satisfying flavors and keto-friendly ingredients makes it a go-to option for those looking to indulge in a delicious meal while staying true to their dietary goals.
Keto chicken with lemon butter sauce is typically served hot, with the chicken smothered in the luscious lemon butter sauce. It pairs well with a variety of side dishes, such as roasted vegetables or cauliflower rice, providing a complete and satisfying meal that is both keto-friendly and incredibly flavorful. Whether enjoyed for a cozy dinner at home or served up at a dinner party, this dish is sure to impress with its delicious taste and low-carb appeal.
Keto chicken with lemon butter sauce
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow dish, mix together the almond flour, salt, black pepper, garlic powder, and paprika.
- Dredge each chicken breast in the almond flour mixture, coating both sides evenly.
- In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is melted and hot, add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken is baking, prepare the lemon butter sauce. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Stir in the chicken broth and lemon juice, and bring the mixture to a simmer. Cook for 2-3 minutes, or until slightly thickened.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes.
- To serve, spoon the lemon butter sauce over the chicken breasts and garnish with chopped fresh parsley.
