Keto Lemon Pepper Chicken
Elevate your weeknight dinner game with this vibrant Keto Lemon Pepper Chicken, a low-carb masterpiece packed with zesty, bold flavors. Tender chicken breasts are bathed in a tangy marinade of fresh lemon juice, aromatic lemon zest, and savory spices, then seared to golden perfection before finishing in a luscious butter and chicken broth sauce. This easy recipe pairs perfectly with roasted vegetables or a crisp salad, offering a guilt-free, keto-friendly option that doesn’t compromise on taste. Ready in under an hour, this dish is ideal for busy schedules while delivering restaurant-quality results—all gluten-free, high-protein, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 whole lemons
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon parsley
- 2 tablespoons butter
- 1 cup chicken broth
Instructions
Begin by zesting one of the lemons to get about 2 teaspoons of lemon zest. Juice both lemons to get approximately 1/3 cup of lemon juice.
In a small bowl, mix the lemon zest, lemon juice, olive oil, black pepper, kosher salt, garlic powder, and onion powder to create a lemon pepper marinade.
Place the chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of butter and melt it until it becomes foamy.
Remove the chicken from the marinade and allow excess marinade to drip off. Reserve the marinade for later use.
Place the chicken breasts in the hot skillet. Sear them for about 3-4 minutes on each side until they are golden brown.
Pour the reserved marinade and 1 cup of chicken broth over the chicken in the skillet. Allow it to come to a simmer.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish the dish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
