Keto Lemon Chicken

postrecipes
January 2, 2022

You will swoon over the tangy lemon sauce in this Keto Lemon Chicken. With a hefty kick of pepper, the sauce delivers just the right amount of punch. It looks a touch fancy but comes together in a flash! Great for entertaining…or Tuesday night. Serve this Keto Lemon Pepper Chicken with a simple green salad for a complete meal!

Ingredients

16 ounces boneless skinless chicken breast or thighs
⅓ cup almond flour
⅓ cup finely grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
2 tablespoons avocado oil if making on the stovetop, olive oil works
2 tablespoons white wine or chicken broth
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup heavy cream
Parsley oregano, or thyme – for garnish
½ teaspoon lemon extract optional

Instructions

- Slice each chicken breast horizontally and pound to an even thickness using a meat mallet.

In a shallow bowl, combine flour, Parmesan, salt and pepper. Coat the chicken in the flour mixture and shake off the excess.

Stovetop

Heat a large skillet to medium heat and add oil.
Add chicken to the pan and cook until a deep golden brown, about 7 minutes per side.
Remove from the pan and tent to cover.
Add wine or chicken broth to the skillet and deglaze the pan.
Add lemon juice, lemon zest, and heavy cream to the pan. Season to taste with salt and pepper. Cook for 3 minutes, stirring constantly. Add lemon extract for a more vibrant lemony flavor.
Return the chicken to the pan to coat with the sauce.
Serve with lemon slices.

Instant Pot

Set your Instant Pot to medium-saute and add the oil. (You may want to use a little extra oil – the instant pot tends to stick with almond flour.) Once the Instant Pot is preheated, add the chicken. Cook until lightly brown, about 1- 2 minutes per side.
Remove the chicken from the Instant Pot.
Add the wine or broth to the pot, and scrape the bottom to make sure all of the brown bits are up. Make sure you get everything up – otherwise you may deal with the dreaded burn message.
Hit cancel.
Add the lemon juice, zest, and heavy cream. Season to taste with salt and pepper.
Add the trivet to the pot.
Arrange the chicken on top of the trivet. Seal the pot and set to high pressure for 2 minutes.
Allow the pressure to release naturally for 5 minutes, and then do an instant release.
Serve with lemon slices.