I think this lemon butter chicken might be my most favorite recipe I’ve made to date on my Keto journey. I made a chicken, broccoli, ranch casserole last week (I’ll be blogging that Thursday) that gave it a good run for it’s money (and Tyler says it won out), but there’s something about a lemon/butter/cream sauce that just gets me.
This is another great recipe to make even if others in the house aren’t eating Keto. I just make my boys some regular rice (cauliflower rice for me), broccoli, and douse everything in copious amounts of sauce. This one also gets a thumbs up from my 7-year old. He even ate the broccoli without a single complaint last night. That’s kind of a big victory in my house.
This dish isn’t “complicated” per se, but you do need to make sure you have an hour or so to devote to cooking it (a lot of that is it sitting in the oven). It may seem like a lot of steps, but I promise you it’s worth it! And if you want to make it as worthwhile as possible, just do like I do and make a double batch so you can have leftovers and sauce to put on everything else for the rest of the week 🙂
I originally got this recipe through Eazy Peazy Mealz, but have adapted it a bit to suit my tastes. I hope you enjoy it as much as we do!
- 4 chicken thighs (I try to get bone-in and skin on since that has the most flavor and fat, but that’s hard to find for some reason so it’s usually boneless/skinless)
- 1/2 tablespoon paprika
- 3 tablespoons butter
- 6 garlic cloves, crushed
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 grated parmesan
- Juice of 1 leon
- 1 1/2 teaspoons dried thyme
- 2 cups baby spinach
- 1/2 cup greek olives (or use capers for that same salty taste)
- Salt and pepper
- Preheat oven to 400 degrees.
- Season the chicken with slat, pepper and paprika.
- Melt 2 tablespoons butter in a large oven-proof skillet (I use my cast iron pot) of remedy, high heat.
- Add the chicken and sear both sides until golden brown (about 2 min per side). remove and set chicken aside.
- In the same skillet, melt remaining tablespoon of butter. Add garlic and cook stirring constantly for 1 minute.
- Add in chicken broth, heavy cream, parmesan cheese, lemon juice and thyme.
- bring to a boil and reduce heat to let the sauce reduce and thicken. Add in the spinach and olives and simmer until spinach has wilted.
- Continue to cook the sauce for 5-10 minutes more until it becomes thicker (should coat the back of a spoon).
- Return chicken to skillet and place in oven.
- Cook for 25-30 minutes or until chicken is cooked completely though.
- Remove from oven and let sit 5 minutes before serving.
Note – If you notice your sauce has separated a bit while in the oven, I remove the chicken and heat the sauce on the stove while whisking it back together. that usually does that trick.
Cal: 418, Fat: 29g, Carb: 2.63, Protein: 35g