My favorite recipe from this week was the creamy keto lemon butter chicken and zoodles! As you can see in the photo, I also made this client blueberry balsamic chicken (for the not-keto kids), roasted asparagus, creamy chicken and broccoli soup, and some apricot and almond power balls for dessert.
The key to having oodles of thick, creamy sauce without any flour or starch based thickeners is to add cream cheese. It gives the sauce a nice little tang as well as texture.
Don’t substitute milk for the heavy cream! Milk will curdle when you add the lemon juice, but heavy cream will not.
Keto Creamy Lemon Butter Chicken with Zucchini Zoodles
- 1 1/4 lb chicken breasts or thighs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 tbsp olive oil
- 1/4 cup butter
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tbsp fresh lemon juice, divided
- Zest of 2 lemons, divided
- 2 large rosemary sprigs
- 8 oz (1 cup) cream cheese, softened
- 4 cups zucchini noodles
- Heat olive oil in a large skillet over medium heat.
- If using chicken breasts, butterfly them to make two thinner pieces. They’ll cook much faster this way.
- Season all sides of the chicken with salt, pepper, and thyme.
- Add the chicken to the skillet. Cook 5-7 minutes per side, until the outsides are browned and the interior is cooked through. Remove chicken from skillet and set aside.
- Melt 1 tbsp butter in the skillet. Sautee the minced garlic for 3 minutes, stirring often. Add the rest of the butter.
- Pour in the heavy cream, chicken broth, and 2 tbsp lemon juice.
- Bruise the rosemary sprigs and toss them in the skillet. Bring it to a boil then turn the heat to low. Simmer for 10 minutes.
- Remove the rosemary sprigs. Add the cream cheese to the skillet and whisk it into the mix until it’s completely smooth. Add 1 tbsp lemon zest and return the rosemary sprigs. Simmer for another 10 minutes.
- Turn the heat to low and return the chicken to the pan while you make the zoodles.
- In another skillet, add 1 tsp olive oil and the zucchini zoodles. Cook for 2-3 minutes, shaking the pan occasionally. The zucchini will lose moisture. Squeeze in 1 tbsp lemon juice and stir gently. Cook for another 1-2 minutes. Add 1 tbsp lemon zest. Remove from heat and serve.
- To serve, pile zoodles onto a plate. Pile a piece of over the zoodles and pour 1/4 cup of sauce on top.