Keto Chicken à la Lisa Recipe
An Easy Keto Chicken Dish That’s Flavorful, Juicy and Satisfying
Keto Chicken à la Lisa – Pan-seared marinated chicken breast smothered in melty mozzarella, then topped with a decadent, zucchini-filled sauce. This delicious buttery sauce is rich, as well as bright with a refreshing hint of lemon and basil.
What Exactly is Keto Chicken à la Lisa…I Never Heard of It Before?
Yes, I went ahead and named this dish after yours truly because, well frankly I needed a name for it, and also because I created this from scratch based on the ingredients that I had on hand. Plus, since I really love this dish I thought, “Hey, why not?!” 😉
Why Was Keto Chicken à la Lisa Created?
Grilled and/or Pan-seared chicken is so good for you, and such a great keto meal option, but let’s face it – it can be really boring and plain. I wanted to create something that felt like I was eating in a gourmet restaurant, but that’s super easy to whip up, and without any hard-to-find ingredients.
Why This Keto Recipe Works
The carb count is really low, and it’s filling. Also, the combination of ingredients excites your taste receptors with the unique combination of ingredients. When these flavor elements mix, the magic really happens. Check out the Keto Chicken à la Lisa ingredient descriptions below:
•Onion and garlic: Add depth of flavor to this dish giving it that yum factor!
•Butter: Everything tastes better with butter…what more can I say! Well duh, it helps you reach your keto fat macros also.
•Mozzarella cheese: The melted mozzarella cheese really puts this keto dish over the top.
•Fresh basil: Adds an herby, yet bright element to the dish for a nice finish.
•Zucchini: Creates a great textural element, while giving you fiber. Eat your veggies! 😋
•Fresh lemon and lemon zest: Adds an unexpected touch of zing and freshness!
How to Freeze or Store Keto Chicken à la Lisa – Plus Reheating Instructions
Refrigerating: This dish will last about 4 days covered in the fridge, depending on the expiration date on the chicken. For example, if you bought the chicken breasts, and then didn’t have time to cook them until the last day before expiration (we’ve all been there!), then they won’t last for 4 days in the fridge. It would be best to freeze the leftovers.
Freezing: You can store this dish, covered or wrapped, for up to 3 months in the freezer.
Reheating Method from the Freezer: When ready to use, just thaw in the fridge overnight, or if you need it on-the-fly, then you can defrost and cook the chicken in the microwave, or put it in a pan over very low heat with a little bit of water or broth. Cover and let cook for 7-15 minutes (depending on thickness) until thawed, warm and tender.
Reheating Instructions from the Fridge: I like to reheat meats like chicken and pork on the stovetop, but it’s up to you.
Stovetop Reheating Method from the Fridge: Place the chicken in a pan over very low heat with a little bit of water or broth. Cover and let cook for 5-10 minutes (depending on the thickness) until warm and tender.
Microwave Reheating Method from the Fridge: Place the chicken on a microwave safe dish and cook for 1 minute. Take the chicken out of the microwave and slice through it. Put back in the microwave for 1-2 until hot. Do not overcook. These are general instructions. Keep in mind that if your microwave is very strong and heats fast, then it’s best to cut these times in half.
Chicken à la Lisa
Ingredients
- 4 (6 ounce) boneless skinless chicken breasts, cleaned
- 11/2 tablespoon olive oil divided
- 11/2 tablespoon avocado oil divided
- 2 tablespoons onion chopped
- 2 cloves garlic minced
- 1 medium zucchini peeled and quartered longways, then sliced into 1/4 inch-wide slices
- 1½ teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 4 tablespoons butter
- 1/8 teaspoon garlic salt
- 10 fresh basil leaves chopped
- 1/4 cup chicken broth
- Salt and pepper to taste
- 1/2 cup mozzarella cheese shredded
Chicken Marinade
- 1½ teaspoons lemon juice divided
- 1½ tablespoons olive oil divided
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon Morton Season All see note
- 1/4 teaspoon garlic salt
- 6 fresh basil leaves
Instructions
- Prepare the tomatoes: Preheat the oven to 400°. Grease a large baking sheet with avocado oil. Add the tomatoes to the sheet and drizzle the tomatoes with olive oil. Season generously with salt, pepper and Morton Season All. Bake for 20-25 minutes until the tomatoes burst open. Set aside.
- Make the marinade and coat the chicken: Use a Kitchen mallet to pound out the chicken breast to the same thickness. Next, pat the chicken breasts dry with paper towels. In a non-reactive medium bowl (like glass), mix all of the marinade ingredients together, then add the chicken. Cover and let marinate in the refrigerator for 15-30 minutes.
- Meanwhile, make the sauce: Begin to sauté the onion in a large frying pan with 1/2 tablespoon of olive oil and 1/2 tablespoon of avocado oil, on medium high heat. Cook until softened, about 4 minutes. Next, add the zucchini and cook until tender, about 10 minutes. Push the onions and zucchini to the side of the pan and add 1/2 tablespoon of avocado oil to the open section of the pan, and begin to sauté the garlic on low heat, being very careful not to burn. Cook until fragrant, about 3 minutes. Mix garlic in with the zucchini, push aside and carefully add the chicken broth to the pan to deglaze, scraping the browned bits from the pan if there are some. Turn the heat to high to boil the broth, and mix the zucchini with the broth and cook about 3 minutes, then push to the side of the pan.
- Finish the sauce: Add the butter to the open section of the pan, and cook over medium heat until melted. Then, add in the basil and lemon juice. Taste, and add salt and pepper if needed. Combine all of the sauce ingredients together and set aside in a separate bowl.
- Cook the chicken: Remove the chicken from the marinade, discarding any leftover liquid. Next, season the chicken generously with salt and pepper. Using the same pan, add about 1 tablespoon of olive oil and 1 tablespoon of avocado oil (add more if needed). Heat the oils over high heat and wait until the oil is hot, but not smoking, then carefully add the chicken – it should sear when it hits the pan to create a nice crust. After 1 minute, lower the heat to medium. Cook until the sides of the chicken begin to turn white towards the top, about 4- 5 minutes, then flip only once and add the cheese. Once the chicken is almost cooked through, top the chicken with the zucchini and sauce, then cover until the cheese is melted, the zucchini is hot and the chicken is done and reaches an internal temperature of 165°. Serve immediately, and savor the deliciousness!