This Keto Lemon Parmesan Chicken is a one container formula, prepared in less than 30 minutes that contains only 2 net carbs per serving!
This basic yet tasty one skillet dish is normally gluten free, low carb and keto-accommodating. Additionally, it very well may be prepared in only 30 minutes, making it the ideal alternative for occupied weeknights.
Engaging? Don’t worry about it! This flexible formula loaded with rich richness and citrusy feelings is more than amazing enough for even the most refined evening gathering visitors.
In the event that you’re not stressed over carb admission unquestionably pair this dish with my number one Instant Pot Mashed Potatoes! This formula just requires 7 minutes of cooking time and requires no depleting. These two dishes together are apparently noteworthy, however so natural!
Ingredients
- 1 pound chicken breast (4 thin breast)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- For the Lemon Parmesan Sauce
- 1 tablespoon butter
- 3 cloves of garlic, minced
- 3/4 cup white wine (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Sprinkle each side of the chicken breast with the seasonings.
- Melt the butter in an oven proof skillet over the medium heat and sear the chicken for 2-3 minutes on each side until golden. Remove from the pan and set aside.
- Add the white wine (or chicken broth), scrape the pan well to deglaze and bring the wine to a simmer. Allow it to reduce for 5-6 minutes.
- Stir in the heavy cream, parmesan and lemon juice, stir until the cheese has melted completely and a creamy parmesan sauce forms.
- Place the chicken in the cream sauce. Bake for 20 minutes, or until chicken is cooked through.
Notes
- Serve with lemon wedges, parsley and additional parmesan for garnish.
- Another variation is to add 1-2 tablespoons of capers to the sauce for a flavorful touch.
