Keto Lemon Chicken🍖 Main

Name: Keto Lemon Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 skinless chicken breasts (26.8 oz / 760 g); 2 tbsp extra-virgin olive oil; 3 garlic cloves, minced; 1 tbsp fresh thyme leaves or 1 tsp dried; Salt to taste; Pepper to taste; 1 lemon, sliced; 3 tbsp dry white wine; 1 cup chicken broth (240 ml); 2 tbsp butter (or more olive oil); 1 tbsp capers; 1/2 - 1 tsp Dijon mustard (or 1/2 tsp Dijon and a dash of apple cider vinegar); Parsley, chopped, to serve; Olive oil, to serve

This zesty, peppery keto lemon chicken recipe is so quick and delicious that it deserves to be on your regular rotation.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 5 minCook: 15 minServes: 4

keto low-carb gluten-free diabetic-friendly quick weeknight dinner lemon chicken

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There's something wonderfully satisfying about a dish that delivers bold Mediterranean flavors while keeping your weeknight cooking effortlessly simple. This bright, aromatic chicken comes together in a single pan, building layers of flavor through searing, deglazing, and a quick pan sauce that tastes like you've spent hours in the kitchen. The combination of garlic, thyme, and tangy lemon creates that classic French bistro appeal, while staying perfectly aligned with low-carb eating goals.

The key to achieving restaurant-quality results is resisting the urge to fiddle with the chicken while it sears. Those first few minutes of undisturbed cooking create a golden crust that locks in juices and adds depth to your final sauce. When you deglaze the pan with wine, you're capturing all those flavorful browned bits that make the difference between good and spectacular. If your sauce seems thin after the initial simmer, don't worry—it will thicken beautifully once the chicken returns to the pan and releases its juices.

Feel free to swap the chicken breasts for boneless thighs if you prefer richer, more forgiving meat that's nearly impossible to overcook. The sauce is also fantastic spooned over cauliflower rice, zucchini noodles, or a simple bed of sautéed spinach. For extra richness, stir in a tablespoon of heavy cream at the very end, or brighten things up with an extra squeeze of fresh lemon juice just before serving.

Ingredients

4 skinless chicken breasts (26.8 oz / 760 g)
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 tbsp fresh thyme leaves or 1 tsp dried
Salt to taste
Pepper to taste
1 lemon, sliced
3 tbsp dry white wine
1 cup chicken broth (240 ml)
2 tbsp butter (or more olive oil)
1 tbsp capers
1/2 - 1 tsp Dijon mustard (or 1/2 tsp Dijon and a dash of apple cider vinegar)
Parsley, chopped, to serve
Olive oil, to serve

Nutrition (Per 4 servings)*

370

Calories

44g

Protein

Carbs

19g

Fat

Fiber

450mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Season the chicken with salt and pepper.
Heat 1 tablespoon of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don't move during cooking!
Set aside and keep warm by covering with aluminium foil.
Heat the remaining oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes. Add the wine and cook off for 1 minute.
Add the broth, Dijon and butter. Simmer on a medium heat for 2 minutes until the sauce starts to reduce.
Add the chicken back in with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through. Depending on the thickness of your chicken breast, this will take between 4-7 minutes.
Garnish with fresh parsley and adjust seasoning to taste.