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Lemon Butter Chicken with Crispy Zucchini

Golden pan-seared chicken bites in a creamy lemon garlic butter sauce, served with charred zucchini and cauliflower rice. A perfect low-carb 20-minute meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veg
  • 1.5 lb chicken breast cut into 1-inch cubes
  • 2 medium zucchini sliced into rounds
  • 1 tsp paprika
  • 1 tsp onion powder
Lemon Butter Sauce
  • 3 tbsp butter divided
  • 4 cloves garlic minced
  • 0.33 cup heavy cream
  • 0.25 cup chicken broth
  • 1 tbsp lemon juice freshly squeezed
Assembly
  • 3 cups cauliflower rice cooked
  • 1 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Knife and Cutting Board
  • Tongs

Method
 

  1. Season chicken pieces with paprika, onion powder, salt, and pepper.
  2. Heat 1 tbsp butter in a large skillet over medium-high heat. Sear zucchini rounds for 2-3 mins until browned. Flip, cook 1 min, then remove from pan.
  3. Add 1 tbsp butter to the same pan. Add chicken in a single layer. Cook 3-4 mins per side until golden and cooked through. Remove chicken.
  4. Reduce heat to medium. Add remaining 1 tbsp butter and garlic. Sauté 30 seconds.
  5. Pour in chicken broth to deglaze pan. Stir in heavy cream and lemon juice. Simmer 2-3 minutes until slightly thickened.
  6. Return chicken to the pan and toss to coat in the sauce.
  7. Serve chicken and sauce alongside the crispy zucchini and cauliflower rice. Garnish with parsley.

Notes

For a non-keto version, serve over jasmine rice or pasta. Make sure to pat zucchini dry before searing to get good color.