image of low carb cramy lemon chicken in a cast iron pan

Easy Diabetic Friendly Low Carb Creamy Lemon Chicken

This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.

picture of Tracey from The naked Diabetic - recipe creator and founder. Recipe created by Tracey of The Naked Diabetic

This Low Carb Creamy Lemon Chicken is a great at-home gourmet meal idea for any night of the week. It is quick and easy and served over a bed of cauliflower rice is super satisfying.

picture of low carb creamy lemon chicken on a plate with broccoli
Easy Diabetic Low Carb Creamy Lemon Chicken

Subscribe, stay connected and get our printable flour guide for diabetics, diabetic-friendly recipes and tips for diabetic living in your inbox

* indicates required

Intuit Mailchimp

follow the naked diabetic on pinterest
Follow The Naked Diabetic on Pinterest

Low Carb Creamy Lemon Chicken Ingredients

  • 3 Large Boneless skinless chicken breasts
  • Garlic – minced
  • Canola Oil
  • King Arthur Keto Wheat Flour
  • Salt
  • Garlic Plus Seasoning
  • Chives
  • Lemons – 2 whole
  • Heavy Cream
  • Chicken Broth

Need Diabetic Friendly Ingredients? Check out our list and links for diabetic-friendly ingredients commonly used in our recipes.

How to make it

Cooking the Chicken

Cut and Tenderize the chicken.

picture of chicken breast between layers of plastic wrap and meat tenderizer

Slice the 3 large chicken breasts into 6 evenly sized pieces. Place your chicken on a cutting board and use a meat tenderizing hammer to pound it out to an even thickness. Having all pieces of chicken a similar thickness will ensure even cooking as well as making the chicken more tender and juicy

Dredge in Flour and Brown

picture of floured chicken on a caast iron frying pan

Pour the King Arthur Keto Flour and Garlic Plus seasoning into a dredging dish. Dredge the chicken in the flour, covering both sides.

Cook the Chicken

image of chicken that has been browned and cooked in a frying pan

Heat oil in a large frying pan heat the oil and brown the chicken on both sides. Continue to cook the chicken until the internal temperature is 170 degrees F. Remove the chicken and set it aside. Leave all remaining bits in the pan.

Making the Sauce

picture of garlic in a frying pan and then chicken broth added to garlic

In the same frying pan, add garlic and brown for a couple of minutes. If you have any flour left from your dredging plate, sprinkle it over the sauteed garlic just before adding the broth.Add the chicken broth and simmer.

picture of creamy lemon chicken in a cast iron pan

Juice 1 1/2 of the lemons. Slice the remaining half of the lemon into thin slices.

Whisk in the cream and lemon juice, salt, add lemons and bring to a simmer. Return the chicken to the pan and add chives simmer for a few minutes and then serve.

Serving Suggestions

Not all vegetables go well with lemon flavours. some ideal choices include:

  • Broccoli
  • Asparagus
  • spinach
  • Steamed collards
  • Baby Bok Choy
  • Avacado Salad

Serve the Low Carb Creamy Lemon Chicken over a bed of cauliflower Rice to finish off your diabetic-friendly plate.

Storing Instructions

Store your cooked low carb creamy lemon chicken in an airtight container refrigerated for up to 3 days.

Freezing? – Freeze in an airtight container for up to one month. Reheat in a large pan or the microwave.

more diabetic recipes

The Low Carb Creamy Lemon Chicken Recipe

picture of low carb creamy lemon chicken

Low Carb Creamy Lemon Chicken Recipe

An easy gourmet style Creamy Lemon Chicken that is low carb and diabetic friendly.
Print Pin
Course: Main Course
Cuisine: American
Keyword: Creamy Lemon Chicken, Diabetic Creamy Lemon Chicken, Low Carb Creamy Lemon Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6


  • 3 large Boneless Skinless Chicken Breasts
  • 3/4 cup King Arthur Keto Wheat Flour
  • 1 tsp Garlic Plus Seasoning
  • 1 1/2 tsp Minced Garlic
  • 2 fresh lemons
  • 3/4 cup Heavy Cream
  • 3/4 cup Chicken Broth
  • 1/4 cup Canola Oil
  • 1/2 tsp Salt


  • Slice the chicken breasts in half lengthwise.
  • Using a meat mallet, tenderize and make all chicken pieces similar width. (cover with plastic wrap to keep chicken pieces from drying out)
  • In a dredging dish, mix the K.A Flour and Garlic Plus Seasoning
  • Dredge chicken pieces through the flour mixture.
  • Heat oil in a large frying pan.
  • Pan fry the chicken pieces until cooked through (time varies dependant on width of chicken).
  • While the chicken is cooking, slice the lemons in half and juice 1 1/2 of the lemons.
  • Slice the remaining 1/2 of the lemon into thin slices.
  • Remove cooked chicken and set aside.
  • Saute garlic in same pan. (do not remove chicken bits left from frying pan)
  • Sprinkle any leftover flour mixture, from the dredging plate over the garlic
  • Add the chicken broth and bring to a simmer.
  • Whisk in the lemon juice, salt and cream and continue to simmer.
  • Add the lemon slices while simmering.
  • Allow the sauce to simmer for 2-3 minutes.
  • Return the chicken to the pan, spooning the sauce around and on the breasts.
  • Continue to heat until the chicken is thoroughly reheated.
  • Serve hot.


Nutritional Information

The following information is for 1/6th of the recipe.

  • Calories – 290
  • Total Fat – 18 gr
  • Saturated fat – 5 gr
  • Total carbs – 3.5 gr
  • Fibre – 1 gr
  • Net Carbs – 2.5 gr
  • Protein – 29 gr
  • Sodium – 183 gr

Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands

image of thanks for stopping by pic