With only 5 main ingredients, this Lemon Sherry Chicken recipe couldn't be easier to prepare. Any meal that only dirties one pan and can be on the table in less that 30 minutes is a keeper. Perfect for those busy weeknights.
Recipe Tips and Substitutions
- If you don't have cooking sherry on hand, you can substitute white wine or chicken stock.
- If you are using a lemon pepper seasoning that has added salt, reduce the amount to 2 teaspoons and increase the lemon juice to 3 tablespoons.
- This is also delicious made with pork chops, halibut, or even shrimp.
More Keto Chicken Recipes
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Lemon Sherry Chicken
- Total Time: 30 minutes
- Yield: Makes 4 Servings 1x
- Diet: Gluten Free
Description
With only 5 main ingredients, this Lemon Sherry Chicken recipe couldn't be easier to prepare. Any meal that only dirties one pan and can be on the table in less that 30 minutes is a keeper. Perfect for those busy weeknights.
Ingredients
- 1 ½ pounds chicken breast, cut into tenders sized pieces
- ¼ cup cooking sherry
- ⅔ cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoons lemon pepper seasoning
- 1 cup mozzarella cheese, shredded
- a few sprigs of fresh Italian flat leaf parsley, chopped
Instructions
- In a large skillet over medium heat, heat the cooking sherry.
- Once the pan is hot, add the chicken and sauté until nearly all of the sherry has evaporated.
- Add the heavy cream, lemon juice, and lemon pepper seasoning. Stir in, reduce heat to low and let simmer until the chicken is cooked all the way through.
- Add the mozzarella cheese and half of the parsley to the sauce. Mix in and allow the sauce to thicken.
- Use remaining parsley to garnish.
Notes
- net carbs per serving: 3.75g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329
- Fat: 16g
- Carbohydrates: 3.75g
- Fiber: 0g
- Protein: 43g
Martiey says
So, so good. I used bone in chicken thighs. Extended the time the chicken cooked. Tossed in parmesan and mozzarella and broiled until browned. I’m not Keto, so served over buttered noodles. yum!
Paco says
This was so good! The chicken came out so moist and juicy (unusual for breasts) and the sauce was to die for! I didn't have sherry and subbed half apple cider vinegar and half brandy. Will definitely make this one again!
Anonymous says
Have you (or anyone else) tried using a good quality shredded parm in place of the mozzarella? Thoughts?
Misty says
YUM!! This was delicious! It reminded me of a Swiss Chicken recipe that my family makes with sherry and swiss cheese, so I used swiss instead of mozzerella and it gave it a really nice tang along with the lemon flavor. I love your recipes! I have made one every day this week 🙂