Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low Carb Lemon Pepper Chicken

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.75 pounds boneless skinless chicken thighs — or chicken breasts sliced into cutlets
  • 1 teaspoon kosher salt — divided, to taste
  • 1.5 teaspoons freshly cracked black pepper — plus more to finish
  • 1 lemon, zested — about 1 tablespoon zest
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter — divided
  • 2 cloves garlic — smashed or minced
  • 1 lemon — thinly sliced; plus 2 tablespoons fresh juice
  • 1/4 cup chicken broth — low sodium preferred
  • 2 tablespoons fresh parsley — chopped, for finishing
  • 1 tablespoon mascarpone or ghee — for extra silk or dairy-light swap
  • 1/2 teaspoon fresh thyme or oregano — optional, chopped

Instructions

  1. Pat chicken very dry, then season both sides with kosher salt, plenty of freshly cracked black pepper, and lemon zest; rub to coat evenly.
  2. Thinly slice one lemon and set aside; juice enough lemon to yield about 2 tablespoons for finishing.
  3. Set a large skillet over medium-high heat; add olive oil and 1 tablespoon butter and heat until the butter foams.
  4. Add chicken without crowding and sear undisturbed until deep golden and edges turn opaque, 4 to 5 minutes.
  5. Flip once and cook until nearly through and golden on the second side, 3 to 4 minutes more.
  6. Scoot chicken to one side; add garlic to the open space and cook until fragrant, 30 to 45 seconds.
  7. Add thin lemon slices to the skillet and cook until lightly caramelized at the edges, about 1 minute per side.
  8. Pour in chicken broth and scrape up browned bits; simmer 1 to 2 minutes until glossy and slightly thickened.
  9. Stir in remaining 1 tablespoon butter and the lemon juice; spoon the sauce over the chicken to coat.
  10. Remove from heat; sprinkle with chopped parsley and optional thyme or oregano, then taste and adjust salt and pepper.
  11. For a silky finish without carbs, whisk in mascarpone or swirl in ghee off heat.
  12. Let rest 2 to 3 minutes, then serve with pan sauce and caramelized lemon slices.

Notes

Store leftovers with pan sauce in an airtight container for 3 to 4 days in the fridge or up to 2 months in the freezer. Reheat gently on the stovetop over low heat with a splash of broth or water, or microwave at 50% power in short bursts to keep the chicken tender.

Source: https://simplersavory.com/low-carb-lemon-pepper-chicken/