Chicken | Dinner | Gluten Free | Keto | Keto Meals
Keto Grilled Chicken with Caramelized Lemon Brown Butter Sauce
Keto Grilled Chicken with Caramelized Lemon Brown Butter Sauce – a yummy and satisfying keto meal that’s easy-to-make, and really hits your palate with a scrumptious mix of flavors all at once.
How to Make Keto Grilled Chicken with Caramelized Lemon Brown Butter Sauce
- Start by caramelizing the lemon slices and lemon ends in a large frying pan over high heat. Cook about 3 minutes on each side until the lemons are deep golden brown and fragrant. Set aside and keep warm.
- Then, prepare the chicken by pounding it out to ensure that it’s an even thickness, and dry with a paper towel before seasoning. Pounding out the chicken will make it more tender as well. Drying the chicken with a paper towel before seasoning it will help the seasoning stick to the chicken better. Coat the chicken with a little olive oil and season with basil, leek powder or onion powder, salt, Morton Season All and pepper to add extra yumminess!
- Sauté the chicken, starting on high heat to give it a bit of a caramelized outer crust. Then after 1 minute, lower the heat to medium to cook through, about 4-5 minutes. Be sure to only flip once!
- Make the delicious caramelized lemon brown butter sauce. To the same pan that the chicken was cooked in, keep the heat on medium and slowly and carefully deglaze the pan by adding in the broth. Be sure to scrape any brown bits off the bottom of the pan (these are secret little flavor chips). Reduce the broth to about half the amount, then add the butter to brown it. Squeeze the juice from the caramelized lemons into the pan, and finish seasoning the sauce by adding the zest, Italian seasoning, pepper and Morton Season All. Taste and add more salt and pepper if needed.
- Assemble the chicken and get ready to dig in! Place a piece of chicken on each plate or over mashed cauliflower (if desired). Top each chicken with the sauce and a caramelized lemon slice. Enjoy!
Keto Grilled Chicken with Caramelized Lemon Brown Butter Sauce
The mix of flavors sing in your mouth, making this chicken so satisfying!
Servings: 4
Ingredients
- 2 lemons sliced into disks, ends reserved
- 4 (6 ounce) boneless, skinless chicken breasts
- 4 ounces high quality sharp provolone thinly sliced or shredded
- 1/4 teaspoon basil dried
- 1/4 teaspoon leek powder or onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon Morton Season All
- 1/2 teaspoon black pepper
- Avocado oil and olive oil as needed
Caramelized Lemon Brown Butter Sauce
- 1 stick salted butter cut into ½-inch pieces
- 1/3 cup chicken broth
- 1 teaspoon fresh lemon zest
- 1 tablespoon caramelized lemon juice directions to follow
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- 1/8 teaspoon Morton Season All seasoning
- Salt and pepper to taste
Instructions
- Caramelize the Lemon Slices and Lemon Ends: Heat a large frying pan over high heat. Once the pan is hot, but not smoking, add the lemon slices and lemon ends to the pan – no oil or butter is needed. Cook about 3 minutes on each side until the lemons are deep golden brown and fragrant. Set the lemon slices aside and cover to keep warm. Leave the caramelized lemon ends out to use for the sauce.
- Prepare the chicken: Place the chicken breasts between 2 sheets of parchment paper, or a plastic bag to tenderize and pound them out to an even thickness. Dry with a paper towel, coat with a little olive oil and season with the basil, leek powder or onion powder, salt, Morton Season All and pepper.
- Cook the chicken: In the same frying pan used for the lemons, add about 1 tablespoon of olive oil and 1 tablespoon of avocado oil. 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. Cook until chicken is done and reaches an internal temperature of 165°. Set aside on a plate and cover to keep warm.
- Make the Caramelized Lemon Brown Butter Sauce: Add the chicken broth to the pan to deglaze it, scraping the browned bits from the pan (if there are some). Turn the heat to medium-high and boil the broth to reduce it by about half, 1-2 minutes. Add the butter and cook, stirring constantly until the butter turns brown and fragrant, being very carful not to burn (see note). Remove from the heat immediately and transfer to a medium bowl. Squeeze the juice from the caramelized lemon ends into the butter, and add the zest, Italian seasoning, pepper and Morton Season All. Taste the sauce to see if it needs a bit of salt, and add if needed.
- Assemble the chicken to serve: Uncover the chicken and place a caramelized lemon slice on each cutlet. Pour the Caramelized Lemon Brown Butter Sauce over the chicken. Sprinkle with fresh chopped parsley, if desired. Enjoy the yummy dish!
Notes
Browning the butter can be challenge, especially for the first few times. Believe me, I’ve burned the butter more than once haha. However, I’m pretty good at browning butter now, and it’s totally worth the effort.
One of the tricks that I use is to keep switching the heat from low to high. This technique also is important to help avoid having the butter bubble up and boil over the pan. Hopefully you’ll be an expert the first time, and if not then don’t worry – you’ll get the hang of it just like I did. 😃
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