Easy One Pan Skillet Low Carb Keto Lemon Chicken

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Easy One Pan Skillet Low Carb Keto Lemon Chicken

This Low Carb Keto Herby Lemon Chicken Skillet is such a flavorsome weeknight winner dinner. You literally sauté up the chicken and vegetables, then sizzle up herbs, garlic, lemon and lots of umami packed olives, capers and anchovies. It is a take on chicken piccata but all in one skillet with extra flavor.

Prep Time 5

Cook Time 15

Servings servings

Calories 310kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

4 boneless skinless chicken thighs cut into 2 inch cubes
⅓ teaspoon salt coarse sea salt
⅓ teaspoon black pepper cracked
2 tablespoon olive oil or avocado oil
1 cup broccoli diced
1 cup zucchini half moons
1 cup sweet red peppers cubed
2 tablespoon butter (or olive oil)
3 cloves garlic minced
3 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon capers chopped
2 anchovies finely chopped (optional)
8 green olives pitted and sliced (optional)
3 tablespoons white wine
1 cup chicken stock or chicken broth or bone broth
½ teaspoon Dijon mustard
½ lemon sliced
1 tablespoon parsley fresh, finely chopped to serve
1 teaspoon lemon zest to serve

Instructions

Season the chicken with salt and pepper.
Heat half the olive oil in a non-stick large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until almost cooked through. Set chicken aside in a clean bowl, leaving the juices and oil in the pan.
Add the broccoli, zucchini and peppers to the pan with a little water (3-4 tablespoons of water). Sauté for about 4 minutes until al dente. Set vegetables aside in the bowl with the chicken.
Take your pan and heat the remaining olive oil with butter. Add the garlic, herbs, capers, anchovies and olives and cook for about 3 minutes until soft. Add the wine, stock, Dijon and lemon slices and simmer on a medium high heat for 3-4 minutes, until the sauce starts to thicken.
Add the chicken and vegetables back into the sauce and cook for a couple of minutes, at least 1-2 minutes.
Garnish with fresh parsley and adjust seasoning to taste.
Storage: Airtight container in the fridge for 1 day or freezer for 2 months.

Notes

8 grams net carbs

Serving size is 1 cup veggies with about 120 grams of chicken.

Nutrition