Low Carb Lemon Velvet Chicken
Treat yourself to the ultimate indulgence with this Low Carb Lemon Velvet Chicken, a creamy, citrus-infused dish that's both keto-friendly and irresistibly flavorful. Tender, golden-brown chicken breasts are lightly coated in a Parmesan and almond flour crust, then simmered in a luscious lemon cream sauce infused with garlic, chicken broth, and a hint of zest for brightness. Perfect for weeknight dinners or entertaining guests, this dish comes together in just 40 minutes and pairs beautifully with steamed vegetables or cauliflower rice for a satisfying low-carb meal. Whether you're following a keto lifestyle or simply craving something velvety and comforting, this recipe offers a perfect balance of tangy and rich in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Almond flour
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 3 cloves Garlic cloves, minced
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Xanthan gum (optional, for thickening)
Instructions
Preheat a large skillet over medium heat.
In a shallow dish, combine almond flour, grated Parmesan cheese, salt, and black pepper.
Pat the chicken breasts dry with a paper towel. Dredge each piece in the almond flour mixture to coat evenly.
Heat olive oil and 1 tablespoon of butter in the skillet. Add the chicken breasts to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the skillet and melt. Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Allow the broth to simmer for 2 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. If using xanthan gum, whisk it into the sauce at this stage to thicken.
Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat the chicken through.
Sprinkle the chopped parsley over the dish before serving.
Serve hot with steamed vegetables or a side of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 458 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 400 mg | 8% | |
*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.
