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Lemon Garlic Butter Chicken Low Carb - Bright, Saucy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small chicken breasts or 6–8 boneless, skinless thighs
  • Salt and black pepper: To season generously
  • Garlic: 5–6 cloves, minced
  • Unsalted butter: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Lemon: Zest of 1 lemon + 3 tablespoons fresh lemon juice
  • Chicken broth: 1/2 cup (low sodium)
  • Red pepper flakes: A pinch, optional for heat
  • Fresh parsley: 2 tablespoons, chopped
  • Capers: 1 tablespoon, optional for a briny kick
  • Parmesan: 2 tablespoons, finely grated, optional for richness

Method
 

  1. Prep the chicken: Pat dry and season both sides with salt and pepper. If breasts are thick, slice them horizontally to create thinner cutlets for even cooking.
  2. Sear for color: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Sear 3–5 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  3. Build the flavor base: Reduce heat to medium. Add remaining 3 tablespoons butter. Stir in garlic and cook 30–60 seconds until fragrant, not browned.
  4. Deglaze: Pour in chicken broth and lemon juice. Scrape up brown bits. Simmer 2–3 minutes to reduce slightly.
  5. Brighten and balance: Stir in lemon zest, red pepper flakes, and capers if using. Taste and adjust salt and pepper. If you want a silkier finish, whisk in Parmesan off heat.
  6. Return the chicken: Add chicken and any juices back to the pan. Spoon sauce over the top and simmer 1–2 minutes to warm through.
  7. Finish: Sprinkle with parsley. Serve with sautéed greens, roasted broccoli, or cauliflower mash to keep it low carb.