Low Carb Lemon Velvet Chicken

Treat yourself to the ultimate indulgence with this Low Carb Lemon Velvet Chicken, a creamy, citrus-infused dish that's both keto-friendly and irresistibly flavorful. Tender, golden-brown chicken breasts are lightly coated in a Parmesan and almond flour crust, then simmered in a luscious lemon cream sauce infused with garlic, chicken broth, and a hint of zest for brightness. Perfect for weeknight dinners or entertaining guests, this dish comes together in just 40 minutes and pairs beautifully with steamed vegetables or cauliflower rice for a satisfying low-carb meal. Whether you're following a keto lifestyle or simply craving something velvety and comforting, this recipe offers a perfect balance of tangy and rich in every bite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 0.5 cup Almond flour
• 0.25 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 3 cloves Garlic cloves, minced
• 0.25 cup Lemon juice
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Xanthan gum (optional, for thickening)

Directions

Step 1

Preheat a large skillet over medium heat.

Step 2

In a shallow dish, combine almond flour, grated Parmesan cheese, salt, and black pepper.

Step 3

Pat the chicken breasts dry with a paper towel. Dredge each piece in the almond flour mixture to coat evenly.

Step 4

Heat olive oil and 1 tablespoon of butter in the skillet. Add the chicken breasts to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.

Step 5

Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the skillet and melt. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Allow the broth to simmer for 2 minutes.

Step 7

Stir in the heavy cream, lemon juice, and lemon zest. If using xanthan gum, whisk it into the sauce at this stage to thicken.

Step 8

Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens slightly.

Step 9

Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat the chicken through.

Step 10

Sprinkle the chopped parsley over the dish before serving.

Step 11

Serve hot with steamed vegetables or a side of cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1267.2g)

Amount per serving	% Daily Value*
Calories	2406.5

Total Fat 146.1g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 777.8mg	0%
Sodium 3962.2mg	0%
Total Carbohydrate 21.4g	0%
Dietary Fiber 7.7g	0%
Total Sugars 4.1g
Protein 236.7g	0%

Vitamin D 4.5IU	0%
Calcium 458.3mg	0%
Iron 8.3mg	0%
Potassium 399.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 40.3%

Carbs: 3.6%