Keto Lemon Pepper Chicken – Bright, Zesty, and Weeknight Easy

This Keto Lemon Pepper Chicken brings bold citrus, a peppery kick, and juicy tenderness to your table without any fuss. It’s the kind of recipe that tastes restaurant-level but uses basic pantry staples. The best part?

It’s naturally low-carb and cooks fast, so it works on busy nights and meal prep Sundays alike. If you love a crisp sear, a buttery finish, and clean, fresh flavor, this one checks every box.

Keto Lemon Pepper Chicken - Bright, Zesty, and Weeknight Easy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved lengthwise)
• Lemon: 1 large lemon (zest and juice)
• Black pepper: 1 to 1.5 teaspoons freshly cracked
• Salt: 1 to 1.5 teaspoons kosher salt
• Garlic: 2–3 cloves, minced
• Butter: 2 tablespoons (use ghee if you’re dairy-free)
• Olive oil or avocado oil: 1–2 tablespoons
• Chicken broth: 1/2 cup, low-sodium
• Italian parsley: Small handful, chopped (optional garnish)
• Optional add-ins: 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes

Instructions

 

• Pat the chicken dry. Use paper towels to remove surface moisture. Dry chicken browns better and crisps beautifully.
• Season generously. Mix salt, freshly cracked black pepper, lemon zest, and optional onion powder. Rub all over the chicken, including under the skin if using thighs.
• Heat the pan. Set a large skillet over medium-high heat. Add oil and let it shimmer before adding the chicken.
• Sear the chicken. Place chicken skin-side down. Don’t move it for 5–7 minutes, until the skin is golden and crisp. Flip and cook another 3–5 minutes.
• Lower the heat and build the sauce. Reduce to medium. Push chicken to the edges. Add butter and garlic to the center; stir until fragrant, about 30 seconds.
• Deglaze. Pour in the chicken broth and lemon juice. Scrape up any browned bits. Spoon the sauce over the chicken.
• Finish cooking. Simmer gently 5–8 minutes, until the chicken reaches 165°F (74°C). If using thick thighs, cover loosely and extend the simmer as needed.
• Taste and adjust. Add a pinch more salt, pepper, or lemon juice to balance the flavors. The sauce should taste bright, buttery, and peppery.
• Rest and garnish. Let the chicken rest 3 minutes off heat. Spoon sauce on top and finish with parsley.
• Serve. Pair with sautéed asparagus, garlicky green beans, or a simple arugula salad for a fully keto plate.

What Makes This Special

This chicken is all about clean flavors and smart technique. You’ll sear the chicken until the skin turns golden and crisp, then finish it in a quick lemon-butter pan sauce.

The pepper is not just a garnish here—freshly cracked black pepper blooms in the heat and adds depth. A hint of garlic and a splash of chicken broth round out the sauce without carbs or heaviness. It’s simple, reliable, and consistently delicious.

Shopping List

• Chicken: 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved lengthwise)
• Lemon: 1 large lemon (zest and juice)
• Black pepper: 1 to 1.5 teaspoons freshly cracked
• Salt: 1 to 1.5 teaspoons kosher salt
• Garlic: 2–3 cloves, minced
• Butter: 2 tablespoons (use ghee if you’re dairy-free)
• Olive oil or avocado oil: 1–2 tablespoons
• Chicken broth: 1/2 cup, low-sodium
• Italian parsley: Small handful, chopped (optional garnish)
• Optional add-ins: 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes

How to Make It

1. Pat the chicken dry. Use paper towels to remove surface moisture.

   Dry chicken browns better and crisps beautifully.

2. Season generously. Mix salt, freshly cracked black pepper, lemon zest, and optional onion powder. Rub all over the chicken, including under the skin if using thighs.
3. Heat the pan. Set a large skillet over medium-high heat. Add oil and let it shimmer before adding the chicken.
4. Sear the chicken. Place chicken skin-side down.

   Don’t move it for 5–7 minutes, until the skin is golden and crisp. Flip and cook another 3–5 minutes.

5. Lower the heat and build the sauce. Reduce to medium. Push chicken to the edges.

   Add butter and garlic to the center; stir until fragrant, about 30 seconds.

6. Deglaze. Pour in the chicken broth and lemon juice. Scrape up any browned bits. Spoon the sauce over the chicken.
7. Finish cooking. Simmer gently 5–8 minutes, until the chicken reaches 165°F (74°C).

   If using thick thighs, cover loosely and extend the simmer as needed.

8. Taste and adjust. Add a pinch more salt, pepper, or lemon juice to balance the flavors. The sauce should taste bright, buttery, and peppery.
9. Rest and garnish. Let the chicken rest 3 minutes off heat. Spoon sauce on top and finish with parsley.
10. Serve. Pair with sautéed asparagus, garlicky green beans, or a simple arugula salad for a fully keto plate.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Keep the chicken and sauce together to protect moisture and flavor. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce. You can also reheat in a 300°F oven, covered, for 10–12 minutes.

For freezing, remove the parsley and freeze chicken with sauce up to 2 months; thaw overnight in the fridge before reheating.

Health Benefits

• Keto-friendly: No flour, sugar, or starchy thickeners. You get flavor without the carbs.
• High in protein and healthy fats: Chicken thighs and butter provide satisfying fats that support satiety on a keto plan.
• Vitamin boost: Lemon offers vitamin C and antioxidants. Garlic brings allicin, known for immune support.
• Lower sodium control: Using low-sodium broth and salting to taste keeps you in charge of your intake.
• Blood sugar friendly: No sweeteners or hidden carbs means it fits well into a low-glycemic lifestyle.

What Not to Do

• Don’t skip drying the chicken. Moisture prevents browning and leads to soggy skin.
• Don’t use pre-ground pepper if you can help it. Freshly cracked pepper makes a big difference in flavor.
• Don’t boil the sauce hard. A gentle simmer keeps the chicken tender and the sauce smooth.
• Don’t overcrowd the pan. If needed, cook in batches to maintain a good sear.
• Don’t forget to taste. Balance is key.

  Adjust salt, lemon, and pepper at the end.

Variations You Can Try

• Boneless, skinless: Use chicken breast cutlets or thighs. Sear 2–3 minutes per side, then simmer in the sauce until cooked through. Faster, still juicy.
• Air fryer option: Season chicken, air fry at 380°F for 16–20 minutes (thighs), flipping once.

  Make the lemon-butter sauce on the stovetop and spoon over.

• Herb-forward: Add 1 teaspoon dried Italian seasoning or 1 tablespoon fresh thyme to the sauce.
• Creamy twist: Stir in 2 tablespoons heavy cream or coconut cream at the end for a richer sauce.
• Spicy lemon pepper: Add 1/4–1/2 teaspoon crushed red pepper flakes with the garlic.
• Sheet pan meal: Toss bone-in thighs with oil, lemon zest, salt, and pepper. Roast at 425°F for 30–40 minutes. Finish with melted butter, lemon juice, and garlic tossed in the hot pan juices.
• Capers and olives: Add 1 tablespoon capers or a handful of chopped green olives for a briny, Mediterranean edge.

FAQ

Is lemon pepper seasoning keto?

Many store-bought blends are keto-friendly, but some contain added sugar or starch.

Check the label. For the cleanest option, use fresh lemon zest and cracked pepper, plus salt.

Can I use bottled lemon juice?

Fresh lemon juice tastes brighter and cleaner. Bottled works in a pinch, but you’ll miss that fresh aroma.

If using bottled, add extra zest if you have a fresh lemon on hand.

How do I keep chicken breasts from drying out?

Slice them into cutlets for even cooking, don’t overcook, and simmer gently in the sauce. Pull them at 160°F and let carryover heat finish the job.

What can I serve with this on keto?

Great options include roasted asparagus, sautéed zucchini ribbons, cauliflower mash, buttered green beans, or a crisp arugula salad with olive oil and parmesan.

Can I meal prep this?

Absolutely. Cook as directed, cool completely, and portion with a low-carb side.

Reheat gently and add a squeeze of lemon just before serving to refresh the flavors.

Do I need a cast-iron skillet?

No. Any heavy skillet works. Cast iron or stainless steel helps with browning, but a good nonstick pan still gets you there—just avoid high heat with nonstick coatings.

How can I thicken the sauce without flour?

Reduce it a bit longer to concentrate flavor, or whisk in a small knob of cold butter off heat.

You can also add a splash of heavy cream for body.

Wrapping Up

Keto Lemon Pepper Chicken is simple cooking done right: crisp skin, juicy meat, and a bright, buttery sauce that tastes special any night of the week. With pantry-friendly ingredients and a few smart techniques, you’ll get reliable results every time. Keep a lemon, good pepper, and chicken on hand, and dinner practically makes itself.

Serve it with a green side, and you’ve got a balanced, low-carb meal that feels fresh and satisfying.