This creamy keto lemon chicken only takes 30 minutes to make and has just 5g net carbs in each serving! Serve with cauliflower rice.
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.
Calories: 395
Net Carbs: 5 Net Carbs Per Serving