This one-pan meal features tender, bite-sized chicken breast and fresh zucchini half-moons simmered in a silky garlic and lemon cream sauce. Thickened naturally with grated Parmesan, the sauce coats each piece of poultry and vegetable with a rich, savory glaze that is brightened by fresh citrus zest. Finished with a scatter of fresh herbs, it offers a balanced and comforting lunch that focuses on clean flavors and a velvety texture.

About This Recipe

The chicken is seared in butter with garlic and onion powder, creating a savory foundation before the zucchini is added to the skillet. As the vegetables sauté, they soften just enough to absorb the pan drippings while maintaining a firm bite. Once the heavy cream and Parmesan are introduced, the liquid reduces over medium heat, transforming into a smooth, consistent sauce that binds the ingredients together.

The flavor is defined by the sharp, refreshing lift of the lemon juice and zest, which cuts through the richness of the dairy and cheese. A base of minced garlic provides a warm, aromatic depth that complements the mildness of the chicken and the earthiness of the zucchini. Because the sauce is emulsified with Parmesan rather than starches, it retains a glossy finish and a deep, savory saltiness that carries throughout the entire dish.

This skillet is typically served hot, often presented with a garnish of fresh parsley or basil to add a final layer of herbal brightness. Its cohesive texture makes it easy to portion for meal prep, as the cream sauce maintains its consistency and keeps the chicken succulent. The combination of high-quality protein, tender greens, and a vibrant citrus cream makes it well suited for a fast and energizing midday meal.

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Why You’ll Love This Recipe

• One-pan lunch in under 25 minutes
• Bright lemon flavor balanced with creamy garlic sauce
• High-protein, keto-friendly, low-carb
• Pairs well with cauliflower rice or a side salad
• Easy meal prep — reheats beautifully
• Fresh flavor without being heavy

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What You’ll Need for This Keto Creamy Lemon Chicken & Zucchini Skillet

• For the Chicken Skillet
• 1 lb chicken breast, cut into bite-sized pieces
• 2 medium zucchini, sliced into half-moons
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

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Step-by-Step Preparation

1. Melt butter in a large skillet over medium-high heat.
2. Add chicken, season with salt, pepper, garlic powder, and onion powder, and cook until lightly browned.
3. Add the zucchini and sauté until tender, about 3–4 minutes.
4. Stir in garlic and cook 30 seconds until fragrant.
5. Pour in heavy cream and reduce heat to medium.
6. Add lemon juice, lemon zest, and parmesan; stir until the sauce thickens and coats the chicken and zucchini.
7. Simmer 2–3 minutes, adjust seasoning, and garnish with herbs before serving.

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FAQ

• Can I use chicken thighs instead of chicken breasts?
  Yes, chicken thighs work perfectly and may be even juicier. Slice them into bite-sized pieces and cook 2–3 minutes longer.
• Will coconut milk work instead of heavy cream?
  Yes, but it changes the flavor. Use canned full-fat coconut milk and reduce lemon slightly so it doesn’t curdle.
• Can this be made dairy-free?
  Use coconut milk instead of cream and skip the parmesan or use a dairy-free keto cheese alternative.
• Is this good for meal prep?
  Very. The sauce thickens in the fridge and reheats well.

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Variations & Substitutions

• Add spinach during the last 2 minutes of cooking for extra veggies.
• Swap zucchini for yellow squash or sliced asparagus.
• Add 1–2 tbsp capers for a chicken-piccata-style version.
• Use chicken thighs for richer flavor.
• Add crushed red pepper flakes for a spicy kick.

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Serving Suggestions

• Serve over cauliflower rice for a fuller meal.
• Pair with a simple green salad with olive oil + lemon.
• Add fresh basil or parsley on top before serving.
• Use as meal prep and portion into containers with steamed veggies.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Lemon Cheesecake Smoothie
• Creamy Mushroom & Herb Scramble

New keto recipes are added every week — check back often for more low-carb inspiration!