Best 4 Truly Low Carb Lemon Chicken Recipes

CREAMY LEMON CHICKEN WITH GARLIC

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
• Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
• Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
• Allow chicken stock to reduce by half, about 10 minutes.
• Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
• Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
• Serve immediately.

TRULY LOW CARB LEMON CHICKEN

Steps:

• Season chicken with salt and black pepper. Heat pan to high temperature, then add oil and chicken pieces (do not overcrowd pan). Sauté until all pieces are well browned on all sides. Drain and discard any excess grease. Reduce heat to medium, add onion and lemon zest, and cook for one more minute. Mix lemon juice with water, cream and sour cream, and add to pan. Continue to heat over medium heat, stirring often, until the chicken is cooked through and sauce is proper consistency, about 10 mins. for boneless breast (longer if you uses larger pieces with bones). Delicious over a bed of cabbage noodles, or low carb pasta, or all by itself.

THE REALTOR'S LOW FAT, LOW CARB LEMON GARLIC CHICKEN

Steps:

• Preheat grill.
• Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.
• Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.
• Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center. Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.

LOW FAT LEMON CHICKEN

Steps:

• Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
• Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
• Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.