The rich creamy lemon and garlic sauce coating succulent chicken is heavenly. We just keep pulling them out of the bag with these speedy Easy Keto dinners that remain absolutely packed with flavour (yes, we’re blowing our own trumpet, but you’ll soon find out why!).
Enjoy xo
Creamy Lemon & Garlic Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
- 700 g (1lb 9oz) Chicken thighs bone-in, skin-on
- 4 tbsp Ghee or other animal fat: tallow, pork drippings, lard, duck fat
- 4 tbsp Dijon mustard
- 1 tsp Basil dried
- 1/2 tsp Thyme dried
- 1/2 tsp Rosemary dried
- 1/2 tsp Himalayan salt
- 1/2 tsp Black pepper
- 1 whole lemon zested only
- 150 g (5 oz) Spinach
- 250 ml (1 cup) Bone broth
- 200 ml (1 cup) Heavy cream
- 1 tbsp Basil dried
- 2 cloves Garlic minced
- 1/2 tsp Himalayan salt
- 1/2 tsp Black pepper
- 1 whole lemon juice only
- 1 tbsp Almond flour
Instructions
-
Melt the ghee in a bowl and add the mustard, 1 tsp basil, thyme, rosemary, salt, pepper and lemon zest, mix together to combine. Coat the chicken
-
In a large pan on medium heat, brown the chicken on all sides about 4-5 minutes
-
Cover the bottom of a large casserole dish with the spinach and place the chicken on top of the spinach
-
In the same pan used for the chicken add the bone broth, cream, garlic, basil, salt, pepper and the lemon juice
-
Bring to the boil then reduce heat
-
Stir in the almond flour then simmer for a few minutes
-
Spoon the sauce over the chicken and spinach and bake in the oven for 20-30 minutes at 180°C (350°F) until the chicken is cooked through.
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 9g | protein 34g | fat 59g | kcals 703
