Creamy Lemon Chicken Legs

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Creamy Lemon Chicken is an easy low carb recipe that is great for the whole family. The sauce is made with lemon juice, minced garlic, and thick cream for a rich flavor. Just serve with your favorite keto vegetable and dinner is served!

The other day I was finishing work and thinking about what to do for dinner like any other day. With a family of 4, I'm always trying to balance doing something everyone eats.

Between my husband and my children, we all have very different taste buds. Therefore, it is always a victory when I can find something that the whole house will enjoy. And let me tell you! I've found another winner to add to the list of recipes we can all agree on!

This creamy lemon chicken is the last delight of the crowd! And the best part is, you can do it in a single pan in about 30 minutes! If you don't already know, I mean recipes for a pot / frying pan. Because you know, the dishes won't wash alone!

As it happened, I had some chicken thighs on hand that I needed to use, and the rest of the ingredients for this recipe were already in the kitchen. These lemon and garlic chicken drumsticks are super easy to make and you probably have most of the ingredients on hand too!

Chicken thighs vs. chicken breast

If you don't have chicken thighs, feel free to use chicken breast. Just make sure the chicken is boneless as the boneless chicken requires less cooking time. I prefer to use chicken thighs because they are more flavorful than chicken breasts. This is because they have a higher fat content than is ideal for the keto diet! Chicken drumsticks are super affordable too – another victory for this recipe!

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Lemon Chicken Creamy Ingredients

  • 6 boneless, skinless chicken thighs (you can also use 4 thinly sliced ​​chicken breasts)
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon of olive oil
  • 1/4 cup butter
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon of lemon juice (freshly squeezed)
  • 1 tablespoon psyllium husk or arrowroot powder (optional for thicker sauce)
  • 1 lemon, cut into slices for garnish (optional)

How to Make Creamy Lemon Chicken

  1. Start by seasoning the chicken with salt, pepper and garlic powder.
  2. In a nonstick skillet over medium-high heat, add the olive oil and chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see pink inside the chicken.
  3. Once the chicken is done cooking, remove it from the pan and set it aside.
  4. In the same pan, add the butter and minced garlic. Let the butter melt and sauté the garlic for about 1 minute.
  5. Add the chicken stock and start scraping the brown chunks from the bottom of the pan while stirring. Let the broth simmer for about 5 minutes.
  6. Add the thick cream and lemon juice and stir everything together. Bring the sauce to a simmer and reduce the heat to medium. Let the sauce cook for another 5 minutes. Optional: You can add psyllium husk in this step if you want a thicker sauce.
  7. Return chicken to skillet and continue cooking for another 3 minutes. Top with sliced ​​lemons for garnish and serve.

More great low carb chicken recipes:

Spinach Stuffed Chicken Breast with Cheese

Keto Low Carb Chicken Salad Easy

Performance: 6 servings

Preparation time:: 2 minutes

Time to cook: 28 minutes

Total time: 30 minutes

Juicy chicken thighs in a creamy lemon-garlic sauce. A super easy low carb frying pan.

Ingredients

  • 6 boneless, skinless chicken thighs (you can also use 4 thinly sliced ​​chicken breasts)

  • salt and pepper to taste

  • 1/2 teaspoon garlic powder

  • 1 tablespoon of olive oil

Lemon and garlic sauce

  • 1/4 cup butter

  • 3 garlic cloves, minced

  • 1/2 cup chicken broth

  • 1 cup heavy cream

  • 1 tablespoon of lemon juice (freshly squeezed)

  • 1 lemon, cut into slices for garnish (optional)

  • 1 tablespoon psyllium husk or arrowroot powder (optional for thicker sauce)

Instructions

  1. Season chicken with salt, pepper, and garlic powder.
  2. In a nonstick skillet over medium-high heat, add the olive oil and chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see any pink inside the chicken.
  3. Once the chicken is done cooking, remove it from the pan and set it aside.
  4. In the same pan, add the butter and minced garlic. Let the butter melt and sauté the garlic for about 1 minute.
  5. Add the chicken stock and start scraping the brown chunks from the bottom of the pan while stirring. Let the broth simmer for about 5 minutes.
  6. Add the thick cream and lemon juice and stir everything together. Bring the sauce to a simmer and reduce the heat to medium. Let the sauce cook for another 5 minutes. Optional: You can add psyllium husk in this step if you want a thicker sauce.
  7. Return chicken to skillet and continue cooking for another 3 minutes. Top with sliced ​​lemons for garnish and serve.
Nutritional information:

Yield: 6

Serving size: 1

Amount per proportion:

Calories: 415 Total Fat: 33 g Saturated Fat: 17 g Trans Fat: 1 g Unsaturated Fat: 14 g Cholesterol: 202 mg Sodium: 397 mg Carbohydrates: 3 g Fiber: 0 g Sugar: 2 g Protein: 29 g

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