This Easy One Pan Keto Lemon Chicken Skillet is a burst of flavor with simple ingredients for busy weeknights. It's low carb, keto, gluten free and ready in 20 minutes!
Easy Lemon Chicken Recipe
It's that time of year when the days are cold and darkness sets in quite early. In the midst of our cold New England winters, I crave the flavors of lemon in many different ways.
Sometimes I use fresh lemon juice in keto desserts, like my Lemon Cheesecake Jars or my Italian Lemon Cream Cake. Sometimes it's in an easy recipe like this one pan recipe for keto lemon garlic chicken with vegetables.
If you're a lemon love like me, the next time you're ready to make a chicken dinner try this savory lemon chicken skillet!
You literally just quickly sauté up the chicken and vegetables, then sizzle up herbs, garlic, lemon and so much flavor with umami packed olives, capers and anchovies. The whole family will love this take on chicken piccata.
It's an easy dinner for any night of the week and easy clean up as well being all cooked in one pan.
Grocery stores always have on hand fresh lemons, garlic, chicken and vegetables so this is a quick keto lemon pepper chicken recipe that can even be made if you have less than 30 minutes to prep and cook. It's a winner winner chicken dinner everyone will love!
Low Carb Sides
This low carb dinner is a complete meal on it's own, but you could add any of these low carb side dishes if you like:
Shirataki rice
Palmini rice
Step-By-Step Instructions
Recipe card and nutritional information is at the bottom of this lemon chicken skillet post.
Season chicken thighs with salt and pepper.
Heat half the olive oil in a non-stick large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until almost cooked through.
Internal temperature of the chicken should be 165 degrees F. Set chicken aside in a clean bowl, leaving the juices and oil in the bottom of the pan.
Add the broccoli, zucchini and peppers to the pan with a little water (3-4 tablespoons of water). Sauté for about 4 minutes until al dente. Set vegetables aside in the bowl with the chicken.
Take your pan and heat the remaining olive oil with butter. Add the garlic, herbs, capers, anchovies and olives and cook for about 3 minutes until soft.
Add the wine, stock, Dijon and lemon slices and simmer on a medium heat for 3-4 minutes until the sauce starts to thicken.
Add the chicken and vegetables into the pan sauce and cook for 2 minutes, until your liking.
Garnish with fresh parsley and adjust seasoning to taste.
Can I use Chicken Breasts instead of Thighs?
If you'd prefer to use boneless skinless chicken breasts that's fine. The chicken cooks quickly once cut up into bite sized pieces so this recipe can work with either boneless chicken thighs or boneless chicken breasts.
More Keto One Pan Meals
One Pan Chicken Mushroom Skillet
One Pan Keto Lemon Chicken Skillet
Easy One Pan Skillet Low Carb Keto Lemon Chicken
Ingredients
- 4 boneless skinless chicken thighs cut into 2 inch cubes
- ⅓ teaspoon salt coarse sea salt
- ⅓ teaspoon black pepper cracked
- 2 tablespoon olive oil or avocado oil
- 1 cup broccoli diced
- 1 cup zucchini half moons
- 1 cup sweet red peppers cubed
- 2 tablespoon butter (or olive oil)
- 3 cloves garlic minced
- 3 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon capers chopped
- 2 anchovies finely chopped (optional)
- 8 green olives pitted and sliced (optional)
- 3 tablespoons white wine
- 1 cup chicken stock or chicken broth or bone broth
- ½ teaspoon Dijon mustard
- ½ lemon sliced
- 1 tablespoon parsley fresh, finely chopped to serve
- 1 teaspoon lemon zest to serve
Instructions
-
Season the chicken with salt and pepper.
-
Heat half the olive oil in a non-stick large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until almost cooked through. Set chicken aside in a clean bowl, leaving the juices and oil in the pan.
-
Add the broccoli, zucchini and peppers to the pan with a little water (3-4 tablespoons of water). Sauté for about 4 minutes until al dente. Set vegetables aside in the bowl with the chicken.
-
Take your pan and heat the remaining olive oil with butter. Add the garlic, herbs, capers, anchovies and olives and cook for about 3 minutes until soft. Add the wine, stock, Dijon and lemon slices and simmer on a medium high heat for 3-4 minutes, until the sauce starts to thicken.
-
Add the chicken and vegetables back into the sauce and cook for a couple of minutes, at least 1-2 minutes.
-
Garnish with fresh parsley and adjust seasoning to taste.
-
Storage: Airtight container in the fridge for 1 day or freezer for 2 months.
0 comments :
Post a Comment