This bowl features golden-brown chicken pieces coated in a thick, pale cream sauce flecked with fresh parsley and lemon zest. The chicken is served over steamed cauliflower rice that absorbs the silky glaze of lemon, garlic, and herbs. The finished dish has a fragrant aroma of citrus and oregano, topped with bright green herbs for a fresh, inviting appearance.

About This Recipe

The chicken is cut into bite-sized pieces and seared in olive oil with oregano, parsley, and onion powder until the surface is browned. After the chicken is seared, heavy cream, lemon juice, and lemon zest are stirred directly into the pan along with a small amount of chicken broth. The sauce simmers on low heat until it thickens naturally and forms a glossy coating over each piece of poultry.

The flavor is centered on tart lemon and warm garlic mixed with the richness of the heavy cream. Dried oregano provides an earthy undertone that contrasts with the fresh, chopped parsley stirred in just before serving. The cauliflower rice at the base of the bowl softens slightly from the heat of the sauce, providing a neutral foundation that lets the herbs and citrus stand out.

When served, the dish has a creamy consistency and an aroma of sautéed garlic and fresh citrus. The chicken remains succulent from simmering in the cream sauce. Small pieces of lemon zest are visible in the white sauce alongside flecks of green herbs, giving the bowl a classic, homemade look.

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Why You’ll Love This Recipe

• Bright, vibrant lemon flavor without extra carbs
• Creamy, rich sauce that feels indulgent
• Meal-prep friendly and reheats perfectly
• Ready in under 30 minutes
• High-protein and satisfying
• Works with any keto bowl base
• Uses simple ingredients
• Fresh herbs make it feel restaurant-quality

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What You’ll Need for This Creamy Lemon Herb Chicken Bowl

• 1 lb chicken breast, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 2 cups cooked cauliflower rice (for serving)

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Step-by-Step Preparation

1. Heat olive oil in a skillet over medium-high heat.
2. Add chicken pieces, garlic powder, onion powder, oregano, parsley, salt, and pepper. Sear until golden.
3. Stir in minced garlic and cook 30 seconds.
4. Add chicken broth and simmer 1 minute.
5. Pour in heavy cream, lemon juice, and lemon zest.
6. Reduce heat to medium and simmer until thick and creamy.
7. Stir in fresh parsley.
8. Serve over warm cauliflower rice.

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FAQ

• Can I use chicken thighs instead?
  Yes, they stay juicy and work perfectly.
• Is the lemon flavor strong?
  It’s bright but balanced; reduce zest if you prefer mild.
• Can I make this dairy-free?
  Not recommended since the sauce relies on heavy cream.
• Does it reheat well?
  Yes, the sauce thickens slightly but stays creamy.
• Can I freeze it?
  Possible, but the cream may separate a bit.
• What sides work best?
  Cauliflower rice, sautéed zucchini, or mixed greens.

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Variations & Substitutions

• Swap oregano for thyme for a warmer flavor
• Add spinach to the sauce for extra volume
• Use chicken thighs for extra richness
• Add chili flakes for heat
• Replace parsley with basil for a fresh twist
• Serve over zucchini noodles instead of cauliflower rice

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Serving Suggestions

• Over cauliflower rice
• With roasted broccoli
• Over fresh spinach for a warm salad
• With keto flatbread on the side

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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 Creamy Jalapeño Chicken Skillet
• Keto Garlic Butter Shrimp & Zucchini Bake

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