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Keto Dinner

Chicken with Herb Sauce

There’s something special about a creamy herb sauce drizzled over tender chicken, especially when it fits perfectly into a keto lifestyle. I love how this dish comes together in under 30 minutes, making it a weeknight hero. The bright herbs and tangy lime keep every bite interesting.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 350 Calories
Chicken with Herb Sauce

Ingredients

  • boneless skinless chicken breasts
  • salt
  • pepper
  • butter
  • olive oil
  • chicken broth
  • fresh chives
  • fresh parsley
  • lime juice
  • fresh basil
  • Dijon mustard

Instructions

  1. Step 1

    I start by placing the chicken breasts between two sheets of waxed paper and gently pounding them with a meat mallet until evenly flattened. This ensures they cook quickly and uniformly. After seasoning both sides with salt and pepper, I heat a large skillet over medium-high heat and add a tablespoon each of butter and olive oil. Once the butter is melted and shimmering, I place the chicken in the pan and let it brown for about 6 minutes per side, until the juices run clear. Then I transfer the chicken to a plate and keep it warm. For the sauce, I pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom. I add the minced chives, parsley, lime juice, basil, Dijon mustard, and the remaining butter and oil. Stirring constantly, I let the sauce simmer for a couple of minutes until the butter melts and the flavors meld. Finally, I spoon this vibrant herb sauce over the chicken and serve immediately.

Chef's Tip

I always let the chicken rest for a few minutes after cooking to lock in the juices. If you have time, marinate the breasts in a little olive oil and lime juice beforehand for even more flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to keep the chicken moist.

Variation Tips

For a richer sauce, add a splash of heavy cream when you stir in the broth. I often serve this with garlicky cauliflower mash or a simple side of sautéed spinach. Fresh tarragon or oregano can easily stand in for the basil to mix things up. You can also double the sauce and use it on grilled zucchini or pork chops.

Frequently Asked Questions