Lemon Butter Chicken

Lemon Butter Chicken is a pretty simple recipe that’s sure to be a crowd please for even your foodie non-keto friends! The chicken istender and full of flavor with paprika, garlic, and thyme all blended together perfectly with a subtle hint of lemon! The Lemon Butter Chicken Sauce is amazing over some steamed broccoli and even had my husband licking his plate! I even had enough macros for a double sized portion!!😆



Lemon Butter Chicken

Makes 6

1 Serving: 278 Calories, 2g Carbs, 17gFat, 29g Protein

1.5 lbs chicken breast (sliced into quarters)

1 tablespoon smoked paprika

Kosher salt and freshly ground black pepper, to taste

3 tablespoons butter, divided

3 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 teaspoon dried thyme

2 cups baby spinach, chopped


1. Preheat oven to 400 degrees F.

2. Season chicken with paprika, salt and pepper, to taste.

3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

5. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

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