Low Carb Creamy Lemon Chicken

This low carb creamy lemon chicken is a flavorful recipe the whole family will love! Scroll down for the easy to make recipe that’s made in the slow cooker!

Nothing better than the smell of dinner cooking!

Last week I made this low carb creamy lemon chicken with an amazing citrus scent that had everyone eager to sit down and eat! I have an impressive collection of kitchen gadgets that I use frequently, but I always go back to my trusty slower cooker on those days where I know I’ll be too busy to tend to dinner.

It’s so nice to be able to turn on the slow cooker, walk away, and let it work its magic! Recipes like this lemon chicken are perfect to make in the slow cooker, and the result is a juicy chicken that’s low carb and keto-friendly!

If you’re eating low carb, you can serve this chicken with a cauliflower rice recipe or with this cauliflower mashed potatoes. For a quick dinner, you can add a side salad or some veggies.

This creamy lemon chicken recipe is actually really versatile. Once it is cooked you can even slice it and toss with your favorite zoodles!

More Recipes You’ll love:

Everything Chicken
Jalapeno Popper Stuffed Chicken
Artichoke Chicken Bake

Looking for more dinner ideas? Click here for a collection of the best recipes from around the web!

Low Carb Creamy Lemon Chicken

Serves 3 to 5

Ingredients:

5 boneless and skinless chicken breasts, trimmed of excess fat
½ cup (1 stick) of butter, divided
Salt to taste
Freshly ground pepper to taste
2 lemons, zested and juice reserved
3 cloves garlic, minced
1 red onion cut into wedges
Chicken stock – 1 cup
1 cup parmesan cheese (freshly shredded or grated is best)
1 cup heavy cream
Parsley for garnish

1. Season your chicken breast generously on both sides with salt and pepper.

2. In a large skillet, melt ¼ cup of butter over medium-high heat. Add the chicken breast and sear on both sides for 2 to 3 minutes or until slightly browned.
3. Spray inside slow cooker with non-stick cooking spray. Place your chicken breast in the slow cooker.
4. Add chicken stock to the skillet and deglaze the bottom of the pan by scraping with a wooden spoon. Add lemon juice and stir gently to combine.

Pour the chicken stock from skillet over the chicken in the slow cooker.
5. Tuck onion wedges around chicken. Top with lemon zest, minced garlic, additional pepper, and any remaining butter, cut into slabs.

6. Cook on high for 3 to 4 hours or low for 6 hours. Remove the chicken and keep warm. Transfer broth to large skillet and heat it to a boil over medium-high heat. Stir in some parmesan and whisk to blend. Then, add the cream and cook until reduced by half while stirring often.
7. Serve your chicken with cream sauce, chopped parsley, and/or additional sliced lemon as garnish.

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