Lemon Truffle Chicken Recipe
Carb Smart, High Protein 390 Calories 24g Carbs 17g Fat 38g Protein
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Ingredients
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Marinade & Chicken
Cooking & Sauce
Truffle Finish
To Serve (optional low-carb sides)
Method
Marinade & Chicken
- 1
Prepare the chicken
If chicken breasts are uneven in thickness, butterfly or pound them to an even thickness (~3/4 inch). Pat dry with paper towels.
- 2
Make the marinade
In a bowl, whisk together 2 tbs olive oil, 3 tbs fresh lemon juice, 1 tbs lemon zest, minced garlic, 1 tsp Dijon, thyme, 1 tsp salt and 1/2 tsp black pepper until combined.
- 3
Marinate
Place the chicken in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Refrigerate for 20–30 minutes (or up to 2 hours). Remove chicken from fridge 10 minutes before cooking to take the chill off.
Cooking & Sauce
- 4
Sear the chicken
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When hot and shimmering, add the marinated chicken (shake off excess marinade) and sear 3–4 minutes per side until golden brown. Reduce heat to medium if the exterior is browning too quickly. Cook until internal temperature reaches 160°F (71°C) — residual heat will carry to 165°F. Transfer chicken to a plate and tent loosely with foil to rest.
- 5
Deglaze the pan
Return the skillet to medium heat. Add 2 tbs white wine (or skip and use broth) and scrape up any browned bits with a wooden spoon. Let wine reduce by half (~1 minute). Add 3 tbs chicken broth and 3 tbs heavy cream; stir to combine.
- 6
Finish the sauce
Stir in 1 tbs fresh lemon juice and the remaining 1 tbs butter. Simmer gently 1–2 minutes until the sauce slightly thickens. Taste and adjust seasoning with a pinch of salt and pepper if needed. If using Parmesan, whisk in 1 tbs now until melted and incorporated.
- 7
Coat the chicken
Return the chicken and any accumulated juices to the skillet and spoon the sauce over each piece, warming through for 1–2 minutes. Ensure internal temp is at least 165°F before serving.
Truffle Finish
- 8
Add truffle oil & garnish
Remove skillet from heat. Drizzle 1/2 tsp black truffle oil evenly over the chicken (taste lightly — truffle oil is potent). Sprinkle chopped parsley over the top.
- 9
Serve immediately with optional steamed asparagus or cauliflower mash to keep the dish low-carb. Spoon extra sauce over the chicken when plating.