Low Carb Creamy Lemon Chicken – Bright, Comforting, and Weeknight-Friendly

If you love creamy sauces but want to keep things light and low carb, this dish delivers. Tender chicken cutlets simmer in a silky lemon-garlic cream sauce that’s rich without feeling heavy. It’s simple enough for a Tuesday night, yet special enough for guests.

Pair it with sautéed greens or roasted vegetables, and you’ve got a balanced, satisfying meal. Best of all, it comes together in one pan with pantry-friendly ingredients.

Low Carb Creamy Lemon Chicken - Bright, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (or 4 small) or 4 boneless, skinless thighs
• Salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons butter
• 3–4 garlic cloves, minced
• 1/2 cup chicken broth (low sodium)
• 3/4 cup heavy cream
• 1–2 lemons (zest of 1, plus 3–4 tablespoons fresh juice)
• 1/4 cup grated Parmesan cheese (finely grated)
• Fresh parsley or chives, chopped, for garnish
• Red pepper flakes (optional, for a little heat)

Instructions

 

• Prep the chicken: Slice large chicken breasts horizontally to create thin cutlets. Pat dry. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
• Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
• Sear the chicken: When the fat shimmers, add chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
• Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon butter and the minced garlic. Cook 30–60 seconds until fragrant. Don’t brown the garlic.
• Deglaze: Pour in chicken broth. Scrape up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
• Add cream and lemon: Stir in heavy cream, lemon zest, and 2 tablespoons lemon juice. Simmer gently for 2–3 minutes, stirring, until slightly thickened.
• Finish with Parmesan: Whisk in Parmesan until melted and the sauce is smooth. Taste and add more lemon juice, salt, and pepper as needed. For heat, add a pinch of red pepper flakes.
• Return the chicken: Add chicken and any juices back to the pan. Spoon sauce over the top. Simmer 2 minutes to warm through and let flavors meld.
• Garnish and serve: Sprinkle with chopped parsley or chives. Serve with sautéed spinach, roasted broccoli, or zucchini noodles to keep it low carb.

What Makes This Recipe So Good

• Balanced flavors: Bright lemon and savory garlic cut through the cream, so the sauce tastes fresh, not heavy.
• Low carb and gluten-free friendly: No flour coating or sugary add-ins. Easy to adapt for different diets.
• One pan, quick cleanup: The entire recipe cooks in the same skillet, which means less mess.
• Restaurant-worthy texture: Searing the chicken first creates a golden crust that holds up in the sauce.
• Flexible: Works with chicken breasts or thighs, and you can adjust the lemon to taste.

Shopping List

• 2 large boneless, skinless chicken breasts (or 4 small) or 4 boneless, skinless thighs
• Salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons butter
• 3–4 garlic cloves, minced
• 1/2 cup chicken broth (low sodium)
• 3/4 cup heavy cream
• 1–2 lemons (zest of 1, plus 3–4 tablespoons fresh juice)
• 1/4 cup grated Parmesan cheese (finely grated)
• Fresh parsley or chives, chopped, for garnish
• Red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

1. Prep the chicken: Slice large chicken breasts horizontally to create thin cutlets.

   Pat dry. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
3. Sear the chicken: When the fat shimmers, add chicken in a single layer.

   Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

4. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon butter and the minced garlic.

   Cook 30–60 seconds until fragrant. Don’t brown the garlic.

5. Deglaze: Pour in chicken broth. Scrape up any browned bits from the pan.

   Simmer 2–3 minutes to reduce slightly.

6. Add cream and lemon: Stir in heavy cream, lemon zest, and 2 tablespoons lemon juice. Simmer gently for 2–3 minutes, stirring, until slightly thickened.
7. Finish with Parmesan: Whisk in Parmesan until melted and the sauce is smooth. Taste and add more lemon juice, salt, and pepper as needed.

   For heat, add a pinch of red pepper flakes.

8. Return the chicken: Add chicken and any juices back to the pan. Spoon sauce over the top. Simmer 2 minutes to warm through and let flavors meld.
9. Garnish and serve: Sprinkle with chopped parsley or chives.

   Serve with sautéed spinach, roasted broccoli, or zucchini noodles to keep it low carb.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for up to 3 days. Store chicken and sauce together for best flavor.
• Reheating: Warm gently over low heat on the stove, adding a splash of broth or cream to loosen the sauce. Avoid boiling to keep the sauce silky.
• Freezing: Cream sauces can separate when frozen.

  If you must freeze, do so for up to 2 months and whisk well when reheating. Fresh is better.

Benefits of This Recipe

• Low carb without compromise: You get a creamy, satisfying sauce without flour or starch thickeners.
• Protein-rich: Chicken provides a solid protein base that keeps you full longer.
• Customizable acidity: Lemon brightens the dish and can be adjusted to your taste.
• Weeknight friendly: From start to finish, it usually takes about 30 minutes.
• Pantry staples: Most ingredients are common and easy to keep on hand.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin cutlets cook fast. Pull them as soon as they’re done to keep them juicy.
• Boiling the cream: High heat can cause the sauce to split.

  Keep the simmer gentle and steady.

• Too much lemon too soon: Add lemon gradually and taste. The acidity concentrates as it simmers.
• Grainy sauce: Shred or grate Parmesan very finely and whisk it in off the boil to avoid clumping.
• Skimping on seasoning: Balance is key. Taste the sauce and adjust salt, pepper, and lemon at the end.

Variations You Can Try

• Herb-forward: Add fresh thyme or basil with the cream.

  Tarragon also pairs beautifully with lemon and chicken.

• Mushroom twist: Sauté 1 cup sliced mushrooms after searing the chicken. Cook until browned, then proceed with the sauce.
• Spinach version: Stir in a few handfuls of baby spinach at the end and let it wilt in the sauce.
• Capers for zing: Add 1–2 tablespoons capers with the broth for a briny, piccata-style finish.
• Dairy-light option: Use half cream and half unsweetened almond milk. Simmer longer to thicken and add a bit more Parmesan.
• Thighs for richness: Swap breasts for boneless thighs.

  They’re forgiving and stay extra juicy.

• Extra garlicky: Roast a head of garlic and mash a few cloves into the sauce for a mellow, sweet garlic note.

FAQ

Is this recipe keto-friendly?

Yes. It’s low in carbs and high in fat and protein. Check labels on broth and Parmesan to avoid hidden carbs, and serve with low-carb sides like greens or zucchini noodles.

Can I use half-and-half instead of heavy cream?

You can, but the sauce will be thinner and more likely to split if boiled.

Keep the heat low and add a little extra Parmesan to help thicken.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. Aim for 165°F in the thickest part. Thin cutlets usually reach this within 6–8 minutes total in the pan.

What sides go well with this dish?

Roasted broccoli, asparagus, green beans, sautéed spinach, or a simple salad all work nicely.

For something heartier but still low carb, try cauliflower mash.

Can I make it without Parmesan?

Yes. The sauce will be a bit lighter. To keep body in the sauce, simmer an extra minute and consider a small knob of cream cheese or a pat of butter at the end.

How lemony is it?

It’s bright but balanced.

Start with 2 tablespoons lemon juice, then taste and add more until it hits your sweet spot.

In Conclusion

Low Carb Creamy Lemon Chicken gives you the comfort of a classic cream sauce with a fresh, zesty twist. It’s fast, flexible, and fits a low-carb lifestyle without feeling restrictive. Keep the heat gentle, season well, and let the lemon shine.

With one skillet and a handful of simple ingredients, you’ll have a reliable weeknight favorite that tastes like it came from a cozy bistro.