Keto Lemon Herb Chicken
Pan-seared & braised
- Time
- 30 min
- Serves
- 3
- Calories
- 320 kcal
- Protein
- 42 g
About this recipe
Boneless chicken breast gets a bad reputation for dryness, but the braising method here ensures it stays tender. Sear it hard first to lock in moisture, then finish gently in a fragrant lemon-herb broth that keeps the meat succulent. At 42 grams of protein and a mere 3 grams of net carbs, this is pure muscle-building fuel.
Fresh lemon juice and zest are non-negotiable—they brighten what could otherwise feel heavy, and the acid actually helps keep chicken moist during cooking. Thyme and rosemary add complexity without herbal overkill. The resulting broth, enriched with the chicken's own juices, is too good to waste; ladle it over the chicken or save it as a base for tomorrow's quick soup. This dish pairs beautifully with cauliflower rice, roasted leafy greens, or simply eaten as-is.
Ingredients
Quantities for 3 servings.
Method
- 1Pat chicken breasts dry and season with salt and pepper.
- 2Heat olive oil in a large skillet over medium-high heat, sear chicken for 5 minutes per side until golden.
- 3Remove chicken, reduce heat, add garlic and cook for 1 minute until fragrant.
- 4Pour in broth and lemon juice, scraping up any browned bits, add herbs and lemon zest.
- 5Return chicken to skillet, reduce heat to low, simmer for 12-15 minutes until cooked through.
- 6Serve chicken with pan sauce spooned over top.
