KETO LEMON ROSEMARY CHICKEN BREASTS
Lemon Rosemary Chicken packs in fresh flavors thanks to fresh herbs and fruit
Lemon Rosemary Chicken Breasts
For this recipe, I’m going to let my wife, Sam, share her story. She introduced Lemon Rosemary Chicken Breasts to me and is usually the one to prepare it. Chef Alexa
Upon moving into my first apartment, I bought a cookbook. While I had worked with Alexa’s family for a couple of years doing food prep for the catering business, I didn’t really have a big repertoire of weekday meals. So, when I saw a cookbook of quick recipes that could be made in less than 30 minutes, I snatched it up and started cooking. The best dish in the book was what I call Lemon Rosemary Chicken Breasts. In the over 25 years since I first made it, the cookbook and original instructions were long lost. Because it is so easy, I was able to commit the recipe to memory and make it without needing either.
Alexa and I began our keto way of living journey earlier this year. When we started, many of our go-to meals had to be abandoned. The recipe for Lemon Rosemary Chicken Breasts made the cut with a few changes to the side dishes. Instead of roasted potatoes and steamed carrots, I often serve it with a salad. Sugar free, gluten free, and low carb, this simple recipe remains a weekday meal staple.
A delicious and quick weekday dinner of Lemon Rosemary Chicken makes me happy
When you make Lemon Rosemary Chicken Breasts, save some for the next day to have for lunch. The breasts remain moist when reheated and taste just as good to me. I think that’s pretty KetoLuxe.
Serve Lemon Rosemary Chicken with salad for an easy week night meal.
Want to add some zing to your Lemon Rosemary Chicken? Use my Magic Sprinkle seasoning blend instead of salt and pepper. The blend won’t add any calories or carbs. Buy here.
Less than 5 minutes
Less than 5 minutes
4 4-ounce boneless, skinless chicken breasts, each sliced to ¼ inch thickness
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
¼ pound butter
4 stems rosemary, sprigs removed
2 lemons, juiced
Fresh rosemary and lemon for garnish
- Season chicken breasts with salt and pepper on both sides.
- In a cast iron skillet, melt butter over medium heat. Add rosemary.
- Sauté chicken breasts until lightly browned on both sides and juices run clear. Remove chicken and place on a platter.
- Deglaze pan with lemon juice, bringing to a boil and scrapping the good bits.
- Pour pan sauce over chicken breasts and garnish with fresh rosemary and lemon slices.
- Serve warm.
When I first started making this dish, I had to pound the chicken breasts to make them thin. Now, I buy them already sliced thin in the grocery store. One package generally makes 4 servings.
Sometimes, I add a hot sauce to the lemon juice for deglazing the pan. That adds a little zing.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Total carbs: 1 gram
Fiber: 0 grams
Fat: 28 grams
Protein: 35 grams
Glycemic load: 0