Keto Creamy Lemon Chicken & Zucchini Skillet (Low-Carb Lunch)

Keto Creamy Lemon Chicken & Zucchini Skillet (Low-Carb Lunch) is an easy one-pan meal made with juicy chicken, zucchini, garlic, parmesan, and a rich lemon cream sauce that stays fully keto-friendly. With just a few simple ingredients, this quick skillet delivers bold citrus flavor, tender veggies, and a comforting creamy texture perfect for fast lunches, meal prep, or weeknight low-carb dinners.

About This Recipe

If you’ve ever wanted a keto lunch that feels like real comfort food but still bright and fresh enough to eat in the middle of the day, this creamy lemon chicken and zucchini skillet is exactly that kind of meal. Every bite gives you juicy pieces of chicken, tender zucchini, and a silky lemon cream sauce that tastes far more luxurious than the short ingredient list suggests. The lemon keeps everything feeling light and clean, so instead of the heavy, weighed-down feeling you sometimes get with creamy dishes, this one feels energizing and satisfying at the same time. It’s the kind of lunch that makes you feel like you’re actually treating yourself, not just reheating something “diet-friendly.”

Traditional creamy chicken skillets often depend on flour, starches, and a lot of pasta or potatoes to feel complete, but this keto version skips all of that and still delivers the same cozy, full-meal experience. Heavy cream and parmesan come together to form a smooth, rich sauce without any thickening agents, while the zucchini steps in as the perfect low-carb vegetable that soaks up flavor and adds just enough body to the dish. The lemon zest and juice cut through the richness and stop the sauce from feeling flat or one-note, so you get layers of flavor without any complicated steps or special ingredients. It tastes like something you put a lot of thought into, even though it comes together in one pan in well under half an hour.

What makes this recipe especially useful in a real-life keto routine is how well it behaves beyond the first serving. The sauce stays creamy when cooled and reheated, the chicken doesn’t dry out, and the zucchini keeps a pleasant, soft bite instead of turning mushy, which makes it ideal for meal prep or cooking once and eating twice. You can spoon it over cauliflower rice, serve it alongside a simple salad, or just eat it straight from the skillet and it always feels like a complete meal. It’s simple, it’s reliable, and it brings enough flavor and texture to feel like “real food,” not just something you’re eating because it fits your macros — and that’s exactly what makes it a recipe worth keeping on repeat.

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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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Ingredients

• 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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Instructions

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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Nutrition (per serving)

• Calories: 355
• Fat: 25 g
• Net Carbs: 5 g
• Protein: 30 g

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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

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