Keto Creamy Lemon Chicken Recipe Recipe For Deviled

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CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

A classic chicken breast in cream sauce gets a zippy summer makeover with a little help from lemon, white wine, garlic, and shallot. Creamy Lemon Chicken is rich and comforting without being heavy. By taking a wee bit of extra time to pound out the meat and properly deglaze, you'll have spectacularly juicy chicken in an even more spectacular sauce. And I don't want to undersell the chicken itself, but one of the best things about it is that it pairs with almost any side - be it vegetable or starch - you can think of.

Provided by Danielle Esposti

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 boneless skinless chicken breasts (pounded even)
1 tsp kosher salt
1 tsp cracked black pepper
2 tbsp olive oil
4 tbsp butter (divided)
1 medium shallot (minced)
3 cloves garlic (minced)
½ c dry white wine
3 tbsp fresh lemon juice
½ c chicken broth
½ c heavy cream
chopped parsley (to taste)

Steps:

  • Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt and pepper.
  • Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
  • Reduce heat to medium. Add 2 tbsp butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic, stir to toss with shallots, and saute 1 minute more.
  • Add white wine and lemon juice to deglaze; gently scrape any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 5 minutes.
  • Add remaining 2 tablespoons butter and whisk until emulsified into the sauce. Add chicken broth heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then return chicken to the pan. Simmer in the sauce until cooked through and the chicken registers 165°F using an instant read thermometer, 5-7 minutes. Garnish with fresh chopped parsley and serve immediately.

Nutrition Facts : Calories 576 kcal, Carbohydrate 2 g, Protein 54 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 425 mg, UnsaturatedFat 12 g, ServingSize 1 serving

KETO CREAMY CHICKEN AND VEGETABLE BAKE



Keto Creamy Chicken and Vegetable Bake image

This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

Provided by Kim Frost

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 15

3 tablespoons butter, divided
8 ounces shortcut bacon, chopped
1 yellow onion, chopped
1 clove garlic, minced
4 skinless, boneless chicken breasts, cubed
1 head broccoli, chopped
1 head cauliflower, chopped
1 leek, chopped
2 cups sliced fresh mushrooms
¼ cup chicken stock
1 tablespoon garlic and herb seasoning
½ cup heavy cream
½ cup cream cheese
½ cup grated Parmesan cheese
½ cup grated Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
  • Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
  • Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
  • Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE



Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
  • Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
  • Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
  • Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

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