Low Carb Lemon Velvet Chicken Recipes
LEMON-CHICKEN VELVET SOUP
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).
Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
CREAMY LEMON CHICKEN
A classic chicken breast in cream sauce gets a zippy summer makeover with a little help from lemon, white wine, garlic, and shallot. Creamy Lemon Chicken is rich and comforting without being heavy. By taking a wee bit of extra time to pound out the meat and properly deglaze, you'll have spectacularly juicy chicken in an even more spectacular sauce. And I don't want to undersell the chicken itself, but one of the best things about it is that it pairs with almost any side - be it vegetable or starch - you can think of.
Provided by Danielle Esposti
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt and pepper.
- Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
- Reduce heat to medium. Add 2 tbsp butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic, stir to toss with shallots, and saute 1 minute more.
- Add white wine and lemon juice to deglaze; gently scrape any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 5 minutes.
- Add remaining 2 tablespoons butter and whisk until emulsified into the sauce. Add chicken broth heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then return chicken to the pan. Simmer in the sauce until cooked through and the chicken registers 165°F using an instant read thermometer, 5-7 minutes. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts : Calories 576 kcal, Carbohydrate 2 g, Protein 54 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 425 mg, UnsaturatedFat 12 g, ServingSize 1 serving
CREAMY LEMON CHICKEN WITH GARLIC
This creamy garlic chicken is bursting with citrus flavor! It's ready in about 20 minutes, too!
Provided by Karly Campbell
Categories Chicken
Time 22m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 chicken breast, Sodium 630 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LOW CARB LEMON VELVET CHICKEN
Very easy to put together. Great for a weeknight meal or whenever you are pushed for time. Oh, and it tastes good too!
Provided by CCinSC
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat large skillet on medium-high 2-3 minutes.
- Place flour and seasoned salt in zip-top bag.
- Add chicken; shake to coat.
- Place butter in pan; swirl to coat.
- Place chicken in pan.
- Cook 5-6 minutes, turning occasionally until chicken begins to brown.
- Stir in capers.
- Cut lemon in half and squeeze juice over chicken.
- Stir in Alfredo sauce and reduce heat to medium-low; simmer 6-8 minutes.
- Serve.
Nutrition Facts : Calories 255.5, Fat 8.6, SaturatedFat 4.4, Cholesterol 114, Sodium 220.6, Carbohydrate 2.6, Fiber 0.2, Sugar 0.3, Protein 39.9
More about "low carb lemon velvet chicken recipes"
LOW CARB SHEET PAN LEMON CHICKEN - THE SUGAR FREE DIVA
From thesugarfreediva.com
Estimated Reading Time 7 mins
- Start by preheating your oven to 400 and if desired, lightly prepping your sheet pan for nonstick.
- Place the chicken on to the sheet pan, meat side up.Over medium heat and in a small to medium sized skillet, saute your garlic in the olive oil until somewhat translucent. This should take about two minutes to do.
- Then remove the skillet from the heat and stir in the chicken stock and the lemon juice. Pour this mixture over the chicken on the sheet pant. Then top with your seasonings and the herbs. You could however, simply mix the seasonings into the skillet ingredients before pouring the mixture over the chicken. Squeeze the lemon quarters over the chicken and then place the rinds on the sheet pan for baking.
- Bake for 35-40 minutes or until the chicken has been fully cooked. Remove this from the oven and cover with foil before serving.
KETO RED VELVET CHAFFLE WAFFLE RECIPE - KETOFOCUS
From ketofocus.com
4.7/5 (10)Servings 1Cuisine AmericanCategory Breakfast
- Whisk together all of the ingredients. Add a few drops of red food coloring to achieve desired shade of pink or red.
- Pour about 1/3 of the red velvet batter into the waffle maker if using a mini waffle maker. If using a large waffle maker, pour all of the batter. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set. Waffle is meant to be spongy and will not crisp up, so cook until set and browned.
LOW CARB CREAMY LEMON CHICKEN - EASY SLOW COOKER RECIPE
From stylishcravings.com
Estimated Reading Time 4 mins
- In a large skillet, melt ¼ cup of butter over medium-high heat. Add the chicken breast and sear on both sides for 2 to 3 minutes or until slightly browned.
- Spray inside slow cooker with non-stick cooking spray. Place your chicken breast in the slow cooker.
- Add chicken stock to the skillet and deglaze the bottom of the pan by scraping with a wooden spoon. Add lemon juice and stir gently to combine. Pour the chicken stock from skillet over the chicken in the slow cooker.
LOW CARB LEMON GARLIC CHICKEN RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
Estimated Reading Time 3 mins
- To a large cast iron pan over medium-high heat, warm oil in the pan. Add chicken and brown both sides, about 4 minutes on each side.
- Remove from heat, add in remaining ingredients, place in oven and cook for 30 minutes, or until chicken is cooked.
VELVET CHICKEN - LOW CARB & KETO! - SOUTHERN PLATE
From southernplate.com
Estimated Reading Time 3 mins
- Melt butter in large skillet over medium high heat. Add chicken and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown.
- Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.
- Once broth has cooked down, remove chicken from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
- Serve chicken with delicious cream sauce spooned over them. Garnish with sliced grape tomatoes and fresh basil.
KETO LEMON PEPPER CHICKEN - LIFE MADE KETO
From lifemadeketo.com
Estimated Reading Time 3 mins
- Season chicken with salt, pepper and garlic powder. Heat olive oil in a medium-sized cast iron skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
- Return pan back to heat and melt butter. Stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth. Stir in heavy cream and allow to thicken and bubble. Add the chicken back into the pan until heated through.
- Sprinkle chicken with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
LOW CARB INSTANT POT LEMON CHICKEN | THM S, LOW CARB, KETO
From wholesomerecipebox.com
Estimated Reading Time 7 mins
- Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.
- Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.
- Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minutes. Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).
- Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour thickener slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.
KETO LEMON CHICKEN - LOW CARB & GLUTEN FREE - KICKING CARBS
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Estimated Reading Time 6 mins
- In a shallow bowl, combine flour, Parmesan, salt and pepper. Coat the chicken in the flour mixture and shake off the excess.
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- Heat a large oven-proof skillet over medium-high heat. Melt the 1 Tablespoon of butter it the skillet. Add the chicken and sear both sides until lightly browned, about 2-3 minutes on each side.
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