Low Carb Lemon Garlic Chicken Skillet

Here’s a little chef’s secret I learned the hard way: a hot skillet and a fast sear turn boring chicken into dinner-table magic. I sneak in a tiny crust using almond flour, then finish everything in a lemony-garlic pan sauce that makes the whole house smell like a Mediterranean bistro. I love this recipe because it looks fancy but takes less time than a Netflix episode. If you want bright, tangy, and slightly creamy with crispy edges that sing when you cut into them, this skillet delivers. Keep your thermometer handy and your favorite crusty bread—or low-carb cauliflower rice—nearby for mopping up the sauce.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This skillet cooks fast, smells incredible (hello, garlic + lemon), and gives you a balance of crispy, tangy, and silky textures. The thin almond-flour crust crisps up like fried chicken without the carbs, while the sauce stays bright and not-too-heavy. It’s so easy even your most opinionated dinner guest will nod approvingly. Who doesn’t love golden edges and a spoonful of sauce that clings to the chicken?

Ingredients

For the Main Dish:

• 1½ lb boneless, skinless chicken thighs (about 6 small thighs) or 4 boneless chicken breasts
• 1/3 cup almond flour
• 1/4 cup grated Parmesan (optional, for extra crisp)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• Red pepper flakes, pinch (optional for heat)

For the Sauce / Garnish (if applicable):

• Extra lemon wedges for serving
• Additional chopped parsley to brighten

How I Make It

Step 1:

Pat the chicken dry with paper towels—dry meat sears better and gives you crisp edges. Season both sides with 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. In a shallow bowl, combine 1/3 cup almond flour and 1/4 cup grated Parmesan. Dredge each piece lightly so it gets a thin coating. Hear that? That helps create a quick, golden crust when the chicken hits the hot pan.

Step 2:

Heat a large skillet over medium-high heat until it feels hot to the touch. Add 2 tbsp olive oil and 2 tbsp butter—the butter gives flavor, the oil raises the smoke point. When the fat shimmers and the butter foams, lay the chicken in the pan, away from you, to avoid splatters. Sear without moving for 4–5 minutes until the underside looks golden and crisp. Flip and sear the other side another 4 minutes.

Step 3:

Transfer the chicken to a plate briefly. Lower the heat to medium. Add minced garlic to the skillet and sauté for 30–45 seconds, until fragrant and slightly golden—your kitchen should smell garlicky and bright. Pour in 1/2 cup chicken broth and scrape up those brown bits; they hold tons of flavor. Stir in 1/4 cup heavy cream, 2 tbsp lemon juice, and 1 tsp lemon zest. Let the sauce simmer and reduce for 1–2 minutes until it thickens slightly.

Step 4:

Return the chicken to the skillet and spoon sauce over each piece. Simmer gently for another 3–4 minutes so the chicken finishes cooking and the sauce clings. Use an instant-read thermometer and pull the chicken at 165°F. Look for glossy sauce, golden edges, and a juicy center before you plate.

Step 5:

Remove the skillet from heat. Sprinkle chopped parsley and extra lemon wedges over the chicken. Let it rest 3–5 minutes so juices redistribute and the sauce thickens a touch. Serve straight from the pan or place on a platter and drizzle with any remaining sauce.

Pro Tips

• Use an instant-read thermometer and aim for 165°F internal temp—no guessing. I save myself from dry chicken this way every time.
• Don’t overcrowd the skillet. Work in batches if needed so each piece gets contact with the hot pan and crisps up.
• If you don’t have almond flour, use coconut flour sparingly (start with 2 tbsp) but expect a slightly different texture and more absorbency.
• Want extra brightness? Add another 1 tbsp lemon juice at the end, then taste. Lemon wakes this dish up.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken → Tofu: Press extra-firm tofu, slice, and follow the same dredge and sear method. Texture goes firmer; flavor absorbs the lemon-garlic sauce nicely.
• Heavy cream → Greek yogurt: Stir in 2 tbsp Greek yogurt off-heat for a tangy, lower-fat sauce (prevent curdling by tempering).
• Dairy-free: Use full-fat coconut milk instead of cream and replace butter with extra olive oil.
• Almond flour → Pork rinds (crumbled): For another low-carb crust, use crushed pork rinds; expect a saltier, crispier finish.

Variations & Tips

• Spicy: Add 1/4 tsp red pepper flakes to the sauce for a warm kick.
• Herby: Swap parsley for chopped basil or tarragon at the end for a fresh twist.
• Mustardy: Whisk 1 tbsp Dijon mustard into the sauce for tangy depth.
• Capers & Olives: Toss in 2 tbsp capers or a handful of sliced olives for a briny punch.
• Veg-friendly twist: Replace chicken with thick-cut portobello caps or tofu for a vegetarian option.
• Creative twist: Finish with a few shavings of lemony ricotta or a sprinkle of toasted pine nuts for crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the chicken and store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth if the sauce thickened too much.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in batches to avoid crowding. If you stack pieces, the crust will steam instead of crisping.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp oil if skipping butter) and consider finishing with a small pat of butter off-heat for flavor.

How do I know it’s done?

Look for golden, crisp edges and an internal temp of 165°F. The sauce should coat the chicken in a glossy way and the meat should feel firm but juicy.

What if I don’t have ingredient X?

Swap almond flour for crushed pork rinds or a thin layer of almond meal. No heavy cream? Use Greek yogurt or coconut milk. No lemon? Use 2 tbsp white wine vinegar plus zest for brightness.

How I Like to Serve It

I love this skillet with a heap of cauliflower rice or zucchini noodles to keep the meal low-carb and light. For cozy dinners, serve it over buttery mashed cauliflower and a side of roasted asparagus. It plays nicely at a casual weeknight table or on a small dinner party platter—add a crisp white wine or sparkling water with lemon and you’ve got guests smiling.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to preserve crispness.
• Safe cooking temperature for chicken: 165°F. Use an instant-read thermometer for best results.

Final Thoughts

Closing: You just made a restaurant-style lemon garlic chicken that’s low-carb, fast, and full of flavor—now go impress someone (or just yourself) with this skillet masterpiece!