Keto Creamy Lemon Herb Chicken Bowl delivers a bright, tangy, protein-packed meal that’s perfect for quick lunches or meal prep. This keto-friendly bowl combines tender chicken, a rich lemon-garlic cream sauce, and fresh herbs for maximum flavor. A satisfying low-carb dish ready in minutes.
About This Recipe
This Keto Creamy Lemon Herb Chicken Bowl is built for days when you want a fresh, vibrant, satisfying meal without complicated steps or long cooking times. The combination of zesty lemon, fragrant herbs, and a silky cream sauce makes it feel bright yet comforting at the same time. It’s the kind of bowl that tastes both clean and rich, keeping you full while staying fully low-carb.
The chicken is seared until golden, locking in moisture and building flavor for the sauce. Once the lemon, garlic, and cream come together, it transforms into a velvety coating that clings to every bite. The herbs lift the entire dish, adding freshness that balances the richness. This bowl works beautifully over cauliflower rice, zucchini noodles, or even a simple mixed-greens base if you want a lighter option.
Meal prep is another big strength of this recipe. The chicken reheats exceptionally well, and the sauce maintains its creaminess without breaking. If you’re looking for a weekday lunch that feels like real food and not diet food, this bowl hits the sweet spot. It’s filling, flavorful, and made with everyday ingredients that don’t require any specialty products. Whether you’re cooking for yourself or feeding the family, this dish is a reliable keto staple that still feels special.
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
Ingredients
- 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)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add chicken pieces, garlic powder, onion powder, oregano, parsley, salt, and pepper. Sear until golden.
- Stir in minced garlic and cook 30 seconds.
- Add chicken broth and simmer 1 minute.
- Pour in heavy cream, lemon juice, and lemon zest.
- Reduce heat to medium and simmer until thick and creamy.
- Stir in fresh parsley.
- Serve over warm cauliflower rice.
Nutrition (per serving)
- Calories: 460
- Fat: 32g
- Protein: 34g
- Net Carbs: 5g
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.
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
Serving Suggestions
- Over cauliflower rice
- With roasted broccoli
- Over fresh spinach for a warm salad
- With keto flatbread on the side
Keto Creamy Lemon Herb Chicken Bowl
Ingredients
- 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
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add chicken and seasonings; sear until golden.
- Add minced garlic and cook briefly.
- Add broth and simmer.
- Pour in heavy cream, lemon juice, and zest.
- Let sauce thicken.
- Finish with fresh parsley.
- Serve over cauliflower rice.
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!
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