Creamy Keto Lemon Chicken
This creamy keto lemon chicken only takes 30 minutes to make and has just 5g net carbs in each serving! Serve with cauliflower rice.
Servings 5 people
Calories 395kcal
Equipment
- Skillet
Ingredients
- 5 Chicken Thighs boneless, skinless
- 1 tbsp Olive Oil
- 1/2 pound Green Beans cleaned, trimmed, cut into pieces
- 8 ounces Mushrooms sliced
- 2 tbsp Butter unsalted
- 2 tsp Garlic minced
- 1/2 cup Chicken Broth
- 1 cup Heavy Whippnig Cream
- 1 tbsp Lemon Juice
Instructions
- Heat the oil in a large deep sided skillet over medium high heat.
- Season the chicken thighs with salt and pepper, and cook in the heated skillet until the internal temperature is at least 165 degrees. Set aside.
- Add the green beans and mushrooms to the same skillet with the remaining oil and reduce the heat to medium. Saute until the vegetables are tender, and then set aside.
- To the same skillet, add the butter and garlic. Saute for 30 seconds.
- Whisk in the chicken broth, heavy whipping cream and lemon juice. Saute until the sauce has thickened.
- Add the vegetables and chicken back to the skillet and toss to coat in the sauce before serving.
Notes
Calories: 395
Net Carbs: 5 Net Carbs Per Serving
Net Carbs: 5 Net Carbs Per Serving