Low-Carb Breton Chicken

Introducing Breton Chicken — a delightful, low-carb, and protein-packed dish that's as easy to make as it is delicious.

This recipe is not only perfect for a quick and satisfying midweek dinner, but it also shines as a meal prep option. Serve it alongside creamy cauliflower mash, zucchini noodles, or shirataki noodles to keep it low-carb.

With flavorful ingredients like chicken breasts, Dijon mustard, white wine, and creme fraiche, this dish is sure to impress. Top it off with a sprinkle of fresh thyme or parsley for an added touch of herbaceous goodness.

Let's dive into this mouthwatering recipe!

Recipe Tips

This recipe is made with skin-on chicken breasts which are a great high-protein option that are packed full of flavor. You can also use skin-on chicken thighs (boneless or bone-in). If you use any of these alternatives, make sure to adjust the cooking time. It will take less time if you use boneless chicken thighs, and about the same time if you use bone-in chicken breasts. Not a fan of chicken skin? You can also skinless chicken breasts or thighs.

If you're watching your carb intake, be mindful that leeks contain a moderate amount of carbs. If you prefer a lower-carb option, you can either reduce the amount of leeks or consider substituting them partially with spring onions in the Breton Chicken recipe. This way, you can customize the dish to suit your dietary preferences without compromising on taste. And don't forget that you can do that all in our app in a few simple steps. Easy peasy!

This easy low-carb recipe is best served with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

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Step-by-step

1. Season the chicken breasts with salt and pepper from both sides (use 1 small or ¹/₂ large chicken breast per each serving). Peel and slice the onion and carrot into thin slices. Slice the leek and mince the garlic.

   

2. Grease a skillet with 1 tbsp of avocado oil (or olive oil). Add the chicken breasts, skin side down, and cook on medium-high for about 3 minutes without moving. Turn on the other side, reduce to medium, and cook for another 12 to 15 minutes. Transfer to a plate and keep warm. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)

   

3. Grease the skillet where you cooked the chicken with the remaining 1 tbsp avocado oil and all of the butter (or ghee). Add the onion and cook on medium-high for 3 minutes, until fragrant. Add the garlic, carrot and leek. Cover with a lid and cook on medium for 8 to 10 minutes, until the carrot is tender.

   

4. Add the Dijon mustard (or yellow mustard), white wine and lemon juice. Stir through to combine. Add the creme fraiche (or sour cream) and cook until the sauce is thickened and creamy, for about 3 minutes. Add the fresh chopped herbs such as thyme or parsley.

   

5. Add back the chicken, skin side up, and cook for a few minutes just to heat through. You can optionally place the skillet under a broiler to crisp up the skin (make sure to use an oven-friendly skillet).

6. Slice the chicken and serve. Eat with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

   

Recipe

Low-Carb Breton Chicken

★★★★★4.8 (12 ratings)

Creamy Breton Chicken, a low-carb and protein-rich dish, is perfect for weeknight dinners or meal prep. Pair ...

Hands on

20m

Overall

45m

Servings

4

9.4 g

Net carbs

33.7 g

Protein

40.2 g

Fat

554

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 2 large or 4 small chicken breasts, skin-on, boneless (600 g/ 1.3 lb)
• sea salt and pepper, to taste
• 2 tbsp extra virgin avocado oil or olive oil, divided (30 ml)
• 2 tbsp butter or ghee (30 ml)
• ¹/₂ medium yellow onion, diced (55 g/ 1.9 oz)
• 2 cloves garlic, minced
• 1 medium carrot, sliced (60 g/ 2.1 oz)
• 1 large leek, sliced (150 g/ 5.3 oz)
• 1 tbsp Dijon mustard or yellow mustard (15 g/ 0.5 oz)
• ¹/₃ cup dry white wine (80 ml/ 2.7 fl oz)
• 3 tbsp fresh lemon juice (45 ml)
• ²/₃ cup creme fraiche or sour cream (160 g/ 5.6 oz)
• 1 tbsp fresh thyme or parsley
• Optional: serve with cauliflower mash or zucchini noodles

Instructions

1. Season the chicken breasts with salt and pepper from both sides (use 1 small or ¹/₂ large chicken breast per each serving). Peel and slice the onion and carrot into thin slices. Slice the leek and mince the garlic.

2. Grease a skillet with 1 tbsp of avocado oil (or olive oil). Add the chicken breasts, skin side down, and cook on medium-high for about 3 minutes without moving. Turn on the other side, reduce to medium, and cook for another 12 to 15 minutes. Transfer to a plate and keep warm. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)

3. Grease the skillet where you cooked the chicken with the remaining 1 tbsp avocado oil and all of the butter (or ghee). Add the onion and cook on medium-high for 3 minutes, until fragrant. Add the garlic, carrot and leek. Cover with a lid and cook on medium for 8 to 10 minutes, until the carrot is tender.

4. Add the Dijon mustard (or yellow mustard), white wine and lemon juice. Stir through to combine. Add the creme fraiche (or sour cream) and cook until the sauce is thickened and creamy, for about 3 minutes. Add the fresh chopped herbs such as thyme or parsley.

5. Add back the chicken, skin side up, and cook for a few minutes just to heat through. You can optionally place the skillet under a broiler to crisp up the skin (make sure to use an oven-friendly skillet).

6. Slice the chicken and serve. Eat with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

Nutrition per serving, chicken breast + sauce

Carbs 7%Protein 25%Fat 68% of calories

Net carbs

9.4 g

Total carbs

11 g

Fiber

1.6 g

Sugars

4.3 g

Protein

33.7 g

Fat

40.2 g

Saturated fat

17.6 g

Calories

554 kcal

Sodium

449 mg · 19.5% RDA

Magnesium

57 mg · 14.2% RDA

Potassium

507 mg · 25.4% EMR

Nutrition by ingredient

Per chicken breast + sauce	Net carbs	Protein	Fat	kcal
Chicken, breast (with skin, raw)	0 g	31.3 g	13.9 g	258
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Avocado oil, extra virgin	0 g	0 g	7 g	62
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Onion, brown (yellow), raw	0.9 g	0.1 g	0 g	5
Garlic, fresh	0.5 g	0.1 g	0 g	2
Carrot, fresh	1 g	0.1 g	0 g	6
Leeks, (bulb and lower leaf-portion), raw	4.6 g	0.6 g	0.1 g	23
Dijon mustard	0.1 g	0.1 g	0.1 g	2
Wine, white, dry	0.4 g	0 g	0 g	16
Lemon juice, fresh	0.6 g	0 g	0 g	2
Crème fraîche	1.2 g	1.2 g	13.2 g	126
Thyme, fresh	0 g	0 g	0 g	0
Total	9.4 g	33.7 g	40.2 g	554

Serving size chicken breast + sauce

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free