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Keto Lemon Butter Chicken


4 Chicken breasts butterflied

4 Tbsp Kerry Gold butter

1 Tbsp Paprika

3 Tsp Garlic minced

1 1/4 cup Organic Chicken Broth

3/4 cup Heavy Cream (no carbs)

1/2 cup Parmesan cheese grated

All of the juice from one Lemon

1 Tsp Thyme dried

2 cups Baby spinach

Salt and Pepper to taste

Preheat oven to 400 degrees. Season the chicken with paprika, salt and pepper and set to the side. Melt half of butter in a large oven proof skillet or cast iron stock pot on med-hi heat. Add chicken to pan and sear on both sides 2 minutes each side then remove chicken and set to the side. Take same skillet or pot add rest of butter to it and add garlic and cook for 1 minute. Pour in chicken broth, heavy cream, parmesan cheese, lemon juice and thyme. Bring to boil then reduce heat and let it cook down and get thick. Add spinach and cook on low till spinach is soft and sauce is thick.  Cook for another 5 minutes or so until your sauce is a nice thickness then return chicken to the skillet. Place in the oven for 30 minutes. Take out and let sit for a few minutes before serving. Enjoy!

Macros vary by brand . Please add to my fitness pal for correct macros based on products you have used.



Oven proof skillet with lid great for recipes like this one!