Recipes

Lemon Butter Chicken Skillet

When in doubt, JUST ADD BUTTER! Lol. On a serious note, this chicken recipe is packing so much FLAVOR with a special lemon butter cream sauce! And you don’t have to worry about an upset stomach because the entire recipe is dairy-free and lactose-free optional! WHOOP!

This tasty dish is super low-carb and full of healthy fats, try it on a REST DAY to keep your belly satisfied!

 

Yield/Serving

4

Macros

Serving Size: 1 chicken breast with sauce & 1/2 cup spinach
  • Protein - 25 g
  • Carbs - 5 g
  • Fat - 18 g

Ingredients

  • 4 - boneless, all natural chicken breasts, thin cut ~ 4 oz each.
  • himalayan salt & pepper
  • 1/2 tsp paprika
  • 2 tbsp clarified butter (ghee) or grass fed butter
  • 3 tbsp fresh garlic, minced
  • 1 cup organic chicken or vegetable broth, low sodium
  • 1/2 tsp arrowroot starch or gluten free corn starch
  • optional - splash of dry white wine
  • 1/2 cup coconut cream, full-fat
  • optional - 1/4 cup freshly grated parmesan cheese
  • juice of 1 lemon
  • 1/2 tsp fresh or dried thyme
  • 3-4 cups organic baby spinach

Cooking Utensils

  • large oven-proof skillet or cast iron
  • plate

Directions

  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of butter in your large skillet over medium high heat.
  4. Add the chicken and sear both sides until golden brown. This should take about 2-3 minutes per side. Remove and set the chicken aside on your plate.
  5. While the chicken is resting, return back to the same skillet and turn the heat to low/medium.  Add the garlic and stir frequently for about 1 minute until fragrant. Careful not to burn the garlic!
  6. Add the chicken broth, splash of dry white wine, coconut cream, parmesan, lemon juice and thyme.
  7. Bring liquid to a boil and reduce the heat. Allow the sauce reduce to reduce and thicken. Because we are not using a traditional heavy cream, do not expect the sauce to become very thick. Mine turned out a little runny, but the flavor was on point!
  8. After about 5 minutes, add in the spinach and simmer until the spinach has wilted and the sauce has thickened a bit more.
  9. Continue to cook the sauce and spinach for another  5-7 minutes, so the sauce becomes thicker.
  10. Return the chicken to the skillet and turn the heat off.
  11. Place the skillet in the oven and cook for about 25-30 minutes.
  12. Remove the dish and let sit for about 5 minutes before serving.

Additional Information

Approximately 265 calories per serving

~1 palm protein, 2 thumbs fat

Calories may vary depending on brand of ingredients and substitutions.

Approved for Ketogenic, Whole 30, Paleo, & Gluten Free lifestyles. 

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