This low carb creamy lemon chicken bake is one of those weeknight heroes that feels a little fancy but comes together with minimal effort. It’s inspired by classic lemon chicken and the kind of creamy baked casseroles a lot of us grew up with in the Midwest—just lightened up and made more carb-conscious. The lemon keeps everything bright and fresh, while the cream and parmesan create a cozy, velvety sauce that clings to the chicken. It’s perfect for those evenings when you want something comforting, but you also want to stay on track with your goals. I love tossing this in the oven after work and letting it bake while I clean up the kitchen or help with homework—it’s very hands-off once it’s in the pan.
This creamy lemon chicken bake pairs really well with simple, low carb sides. I like to spoon the sauce over roasted or steamed broccoli, green beans, or asparagus. Cauliflower rice or mashed cauliflower are great if you’re craving that classic “chicken and potatoes” vibe without the extra carbs. If you’re cooking for family members who aren’t watching carbs, you can serve theirs over buttered egg noodles or rice while you keep yours low carb with veggies. A crisp side salad with a light vinaigrette is perfect to balance the richness of the sauce and make this feel like a complete, restaurant-style meal.
Low Carb Creamy Lemon Chicken Bake
Servings: 4 servings
Ingredients
4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (optional, for color)
2 tbsp olive oil or avocado oil
1 cup heavy cream
1/3 cup chicken broth (low sodium)
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp lemon zest (from 1 lemon)
2 cloves garlic, minced
1/2 tsp dried Italian seasoning (or a mix of dried basil and oregano)
1/3 cup grated Parmesan cheese
2 tbsp butter, cut into small pieces
2 tbsp chopped fresh parsley (optional, for garnish)
Lemon slices, thinly sliced (optional, for topping)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray.
Pat the chicken breasts dry with paper towels. If they are very thick, slice them in half horizontally so they cook more evenly. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chicken for 2–3 minutes per side until lightly golden. You don’t need to cook it through; it will finish in the oven. Transfer the seared chicken breasts to the prepared baking dish in a single layer.
In a medium bowl or large measuring cup, whisk together the heavy cream, chicken broth, lemon juice, lemon zest, minced garlic, Italian seasoning, and Parmesan cheese until well combined.
Pour the cream and lemon mixture evenly over the chicken in the baking dish. Dot the top with the butter pieces and add a few thin lemon slices on top of the chicken if you like a stronger lemon flavor.
Bake, uncovered, for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling and slightly thickened around the edges.
Remove the dish from the oven and let the chicken rest for 5 minutes. The sauce will continue to thicken slightly as it cools. Taste the sauce and adjust seasoning with a bit more salt or pepper if needed.
Garnish with chopped fresh parsley and serve the chicken with plenty of the creamy lemon sauce spooned over the top and over your chosen sides.
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