Lemon Tarragon Chicken

This low carb lemon tarragon chicken is an amazing combination of flavors! Keto, LCHF and gluten free recipe. 

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When I roast a whole chicken, my favorite ingredients to add while roasting are a herb butter (usually parsley or tarragon) and lemons. So this recipe encompasses all those flavors - plus butter and cream! If you're following a low-carb-high-fat diet - this dish is particularly good for you! You might also like to see all my low carb chicken recipes!

How to Make Lemon Tarragon Chicken

Add butter and a little oil to a skillet and place over a medium-high heat. When melted and sizzling, add some chicken breast chunks (or strips, if you prefer). Sauté until the chicken is cooked through, turning regularly.

Next, add some heavy cream to the pan and let it bubble up. Reduce the heat and let it simmer and reduce for five minutes.

Finally, add some lemon juice (check out my new lemon squeezer!!!), chopped fresh tarragon, and then salt and pepper to season.

At this point you could also add a pinch of ground turmeric if you prefer the sauce to have a warmer yellow color.

This lemon tarragon chicken dish would be wonderful served with some shirataki rice, some steamed green beans or some roasted broccoli!

📖 Recipe

StepAwayFromTheCarbs.com

Lemon Tarragon Chicken

4.67 from 6 votes

This delicious low carb creamy lemon tarragon chicken has an amazing combination of flavors! Keto, LCHF and gluten free recipe. 

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 2 Servings

Net Carbs: 2

Calories: 462

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 tbs unsalted butter
• 1 teaspoon olive oil
• 2 boneless skinless chicken breasts chopped or sliced
• 2 tbs fresh tarragon chopped
• ½ cup heavy cream
• 1 tbs lemon juice
• salt and black pepper
• pinch of turmeric optional

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• Vremi Lemon Squeezer Press

Step-by-Step Instructions

 

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1. Melt the butter and oil in a large skillet over a medium-high heat.
2. Add the chicken, and sauté until the chicken is cooked through.
3. Next, add the cream, and let the sauce bubble up. Reduce heat and simmer for 5 minutes.
4. Finally, add the lemon juice, tarragon. and salt and pepper to taste. If you prefer a warmer yellow color to your sauce, add a pinch of turmeric.

Nutrition

Calories: 462kcalCarbohydrates: 3gProtein: 25gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0gCholesterol: 184mgSodium: 156mgPotassium: 697mgFiber: 1gSugar: 2gVitamin A: 1553IUVitamin C: 8mgCalcium: 128mgIron: 3mgNet Carbs: 2g

Notes

3g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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