Easy Keto Lemon Chicken

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This six ingredient lemon chicken recipe only takes 20 minutes to make, is keto approved, and has massive flavor. The chicken skin is crispy, the asparagus are tender, and the lemon pan sauce is simple to make.

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lemon chicken recipe

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It only takes 6 ingredients to make this crispy skin lemon chicken with tender asparagus. Although Art argues that it’s really 7 ingredients because of the butter, I’ll let you be the judge! This lemon chicken recipe is perfect for the keto diet and only takes 20 minutes to make. Talk about easy dinner ideas!

I have boatloads of keto chicken recipes for you to check out, but maybe my favorite one is Moroccan chicken stew with golden cauliflower rice. This is one of the over 125 low carb keto recipes in our new cookbook, so make sure to order a copy!

How Do I Make Keto Lemon Chicken?

The truth is you only need a handful of ingredients to make the most easy and tasty lemon chicken at home. First off, buy yourself some good quality organic bone-in and skin on chicken thighs. Then march over to the butcher’s counter and kindly ask the person working there to take the bones out. They will be happy to do it for you. Of course, save those bones in your freezer to make stock.

Cooking boneless chicken thighs with the skin on is the best case scenario. The chicken thighs cook quickly and you get to eat crispy, fatty skin. Season the chicken thighs with a generous pinch of salt and pepper on both sides and preheat a cast iron pan over medium heat. Add 1 tablespoon of ghee or avocado oil in the pan and place the chicken skin side down.

I like to start with the heat a bit lower than usual so the fat has a chance to render out and the skin gets insanely crispy. Cook for 7-8 minutes or until deep golden brown and then flip. Cook another 4 minutes and then remove from the pan.

keto chciken recipe
Easy lemon chicken recipe

How Do I Make A Lemon Pan Sauce?

Take a look inside that cast iron pan. All those sticky bits on the bottom are flavor bombs. Add 1 cup of chicken stock/broth to the pan along with the lemon juice and capers. Simmer for 10 minutes and watch the sticky bits melt into the pan sauce. To finish the sauce, add some fresh parsley and 2 tablespoons of grass-fed butter. The butter will thicken up the sauce perfectly. Season with a pinch of salt, a few cracks of pepper, and the sauce is done.

What Is A Good Side Dish For Lemon Chicken?

It’s asparagus season, so why not blanch some in hot water and pour over some of that yummy lemon pan sauce you just made!? Bring a medium size pot of water to a boil and add 1 tablespoon of salt. Gently boil the asparagus for 2-3 minutes. You know they are ready when you can bend a spear, but it still has some resistance.

Immediately drain the asparagus and put them in a bowl of ice water. This is called shocking the asparagus and will stop the cooking and help retain that beautiful green color. Serve the asparagus with the crispy chicken thighs and pour over some lemon pan sauce. Enjoy!

Make sure to check out my other keto chicken recipes:

 

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lemon chicken recipe

Keto Lemon Chicken Recipe

Course: Main Course
Cuisine: American
Keyword: chicken, easy recipes, keto, lemon chicken, low carb
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 2 people
Calories: 488 kcal
Author: Bobby Parrish

This lemon chicken recipe only has 6 ingredients, is keto, and the flavors are fantastic. It's such an easy chicken recipe you can make for a quick weeknight meal that your family will love. 

Print

Ingredients

  • 4 skin-on boneless chicken thighs
  • 1 cup chicken stock/broth
  • Juice of ½ lemon
  • 1.5 teaspoons capers
  • 2 tablespoons grassfed butter
  • 2 teaspoons fresh parsley finely chopped
  • 1.5 pounds fresh & thick asparagus
  • Kosher salt & fresh pepper

Instructions

  1. Buy some good quality organic bone-in chicken thighs and ask the butcher at the meat counter to remove the bone for you. They are happy to do this and make sure to save the bones in your freezer to make stock and bone broth. Let the chicken thighs come to room temperature for 20 minutes and then season with a generous pinch of salt and pepper on both sides. Pre-heat a cast iron or non-stick pan over medium heat for 2 minutes with 1 tablespoon of oil. Add the chicken skin side down and cook for 7-8 minutes or until the skin is deep golden brown. Flip and cook another 3-4 minutes until the chicken is cooked through. Remove the chicken from the pan, pour off all fat, and cover chicken loosely with foil. Add the chicken stock to the pan along with the lemon juice, capers, and bring to a simmer. Cook for 10 minutes or until the liquid has reduced by half. Add the butter along with the parsley, lower heat to low, and cook another 1-2 minutes until the sauce has thickened up a bit. Turn the heat off the pan and set aside.

  2. While the sauce is reducing, bring a medium size pot of water to a boil and cut the tough bottom part off the asparagus. Add 1 tablespoon of salt to the boiling water along with the asparagus and cook for 2-3 minutes. Be on standby with a large bowl of cold water with ice. Bend the apparatus, if it’s flexible but still has a snap left to it, immediately drain and add to the ice bath. Don’t overcook it, that happens very quickly and easily. Allow to sit for 1 minute in the ice bath then drain well.
  3. Plate the asparagus wit the chicken and pour over the lemon pan sauce and garnish with parsley. Enjoy!

Recipe Video

Recipe Notes

Macros per meal, recipes make two meals:
488 calories
6.07 grams of net carbs
13.2 grams of total carbs
34.4 grams of fat
35.8 grams of protein
7.1 grams of fiber

Nutrition Facts
Keto Lemon Chicken Recipe
Amount Per Serving
Calories 488 Calories from Fat 310
% Daily Value*
Fat 34.4g53%
Carbohydrates 13.2g4%
Fiber 7.1g30%
Protein 35.8g72%
* Percent Daily Values are based on a 2000 calorie diet.

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8 thoughts on “Easy Keto Lemon Chicken”

    1. Bobby Parrish

      I think you’re cheating in your count ? – butter, salt, and pepper don’t count as ingredients.

      Reply
  3. Christine King

    My grandsons (8 & 9) and I watch your show on youtube. They are adventurous eaters and quite enthusiatic budding young cooks. I think you have a bigger audience base that you may have thought! Your recipes are the bomb, and your winning personality gets them excited about every aspect of cooking/nutrition, so thank you!

    Reply

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