Keto Lemon Butter Chicken & Green Beans is an easy low-carb dinner made with pan-seared chicken, crisp green beans, and a rich lemon butter garlic sauce. This one-pan keto chicken recipe delivers fresh, bold flavor with no cream, pasta, rice, or flour—perfect for quick weeknight meals.

About This Recipe

Keto Lemon Butter Chicken & Green Beans is designed for anyone who wants a lighter, fresher keto dinner without giving up flavor. Unlike many creamy keto chicken recipes, this dish relies on butter, lemon, and garlic to create richness while keeping the overall profile bright and clean.

The chicken is pan-seared until golden, locking in moisture and building flavor directly in the skillet. Fresh green beans are cooked until crisp-tender, adding texture and balance while keeping the dish naturally low in carbs. Green beans are a staple in American keto cooking, making this recipe both familiar and highly searchable.

A simple lemon butter sauce brings everything together. Fresh lemon juice cuts through the butter, preventing heaviness, while garlic and herbs add depth without overpowering the dish. Because there’s no cream or cheese, the flavors stay sharp and defined, making this an ideal option when you want something satisfying but not rich.

This recipe works well for busy weeknights, meal prep, and leftovers. It reheats cleanly, keeps its texture, and doesn’t separate like creamy sauces sometimes do. Whether you’re rotating off heavy keto meals or just want a reliable low-carb chicken dinner, this lemon butter chicken with green beans fits perfectly into a balanced keto routine.

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Why You’ll Love This Recipe

• Light, fresh keto dinner
• No cream or cheese
• One-pan recipe
• Crisp-tender green beans
• Bold lemon butter flavor
• Ready in under 30 minutes
• Great for leftovers

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Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 8 oz fresh green beans, trimmed
• 3 tbsp butter
• 3 cloves garlic, minced
• ¼ cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried parsley

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt, black pepper, and garlic powder.
3. Add chicken to the skillet and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. Add green beans to the skillet and cook for 4–5 minutes until crisp-tender. Remove and set aside.
5. Reduce heat to medium-low and add butter to the skillet.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes.
8. Return chicken and green beans to the skillet and spoon sauce over everything.
9. Sprinkle with dried parsley and serve immediately.

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Nutrition (per serving)

• Calories: ~480
• Fat: ~34 g
• Protein: ~38 g
• Net Carbs: ~5 g

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FAQ

• Are green beans keto-friendly?
  Yes, green beans are low in net carbs when eaten in moderation.
• Can I use chicken thighs instead of breasts?
  Yes, thighs work well and will be slightly richer.
• Does this recipe reheat well?
  Yes, it reheats cleanly without sauce separation.
• Is this recipe creamy?
  No, it’s a light lemon butter sauce, not a cream-based dish.

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Variations & Substitutions

• Add red pepper flakes for heat
• Use fresh thyme instead of parsley
• Swap green beans for asparagus
• Add extra lemon zest for brightness

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Serving Suggestions

• Serve on its own as a complete meal
• Pair with cauliflower rice
• Add a simple side salad

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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:

• Creamy Lemon Chicken & Zucchini Skillet
• Garlic Butter Salmon with Asparagus

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