Lemon Herb Creamy Chicken
Keto Paleo Creamy Chicken
This Lemon Herb Creamy Chicken combines chicken broth, lemon juice, coconut milk, salt, garlic and herbs to make a tangy creamy saucy chicken with lots of flavor and is low on carbs and high in good fats. The chicken breasts in this recipe have been first put in a simple brine mix of water and salt. Leaving the chicken sit in a brine mix before frying leaves it tender and juicy.
Brining The Chicken
These skinless breasts have been left in brine for about 2 hours. If the chicken breasts have skin on, keep them in the brine for longer. 3 to 4 hours should do. To make the brine mix simply add enough warm water to cover the chicken in a container with a lid.
Add about half a cup salt and stir until it dissolves. Add the chicken in the water and leave it sit in the brine mix covered for about 2 hours or longer for chicken breasts with skin on. When you’re ready to cook take it off the mix and pat dry ready to cook.
Easy Recipe Adaptations
In this recipe basil has been used as the main herb but you can easily use other herbs of your choice. You can also use other parts of chicken if you don’t have chicken breasts in this recipe, though you’d have to adjust the cooking time.
Lemon Herb Creamy Chicken Recipe
- 1 full chicken breast/ or 2 small chicken breasts
- 100 ml coconut milk
- 100 ml chicken broth
- 3 tablespoons lemon juice
- 1 teaspoon basil or other herb of choice
- 1 tablespoon coconut oil or other oil of choice
- Quarter of a small onion, diced
- half a teaspoon diced garlic
- salt to taste
- half a cup salt
- warm water to cover the chicken
Prepare to brine the chicken by adding salt to the water and stir until it dissolves.
Cut the chicken breast in the middle into 2 equal pieces and add it to the brine mix.
Leave it to sit in the brine covered in a cool place.
When you’re ready to cook take the chicken off the brine and pat it dry ready to cook.
Place the chicken breasts in a plate and add 2 tablespoons of lemon juice.
Toss the chicken so it is covered in lemon juice, then sprinkle on the herbs and a bit of salt all over the chicken.
In a pan at medium to high heat, add coconut oil and leave it to warm up
Add the chicken breasts to the pan and fry one side for 5 to 6 minutes or until the chicken gets golden brown without burning.
Turn it over and fry for a further 5 to 6 minutes on the other side.
Take it off the pan and start the sauce in the same pan.
Add onions and fry for about a minute or until translucent.
Add the garlic and fry for a further minute, then add the chicken broth and bring to a simmer
Add coconut milk and mix very well, then add the lemon juice and mix well.
Season with salt and taste, then add the chicken back in.
Bring the sauce to a simmer and lower the heat to a slow simmer
Leave it simmer for about 8 to 10 minutes before serving
Enjoy your Lemon Herb Creamy Chicken