I’m always shocked when I’m needing to find something to cook for dinner TONIGHT and it comes together so well! My picky six year old wasn’t a fan… but she isn’t a fan of much! On the other hand my 10 year old asked if we could make it again… hence why I’m adding it to the blog!


  • Chicken breasts (3-4)
  • One Lemon
  • 1/4 red onion diced
  • 1/2 tbsp Minced garlic
  • 1 cup chicken broth
  • Salt and pepper
  • Olive oil
  • 1/4 cup heavy whipping cream
  • almond flour
  • Basil and parsley
  1. Preheat oven to 350°.
  2. Salt and pepper both sides of chicken.
  1. Place a drizzle of olive oil in pan on stove top and sear chicken on each side for a few minutes. No need to cook all the way through.
  2. Place chicken in oven safe dish into oven! Cook chicken the rest of the way through in the oven. Mine took about 25-30 minutes.
  3. In another bowl mix chicken broth, garlic, juice from one lemon, and diced onions!
  4. Simmer this mixture on medium heat in the same pan you seared your chicken in! While simmering use wire whisk and scrape bottom of pan to get all the yummy seasonings your chicken left in the pan! Simmer this down to where it thickens up a bit and is about only 1/3 cup remaining! This is such a guessing game!
  5. Remove from heat and add cream in while continuously whisking
  6. Set back on low heat for about 30 seconds to a minute to warm back up! Whisking continuously to prevent cream burning! Do not let it boil!
  7. At this time if sauce is still to thin, use almond flour to thicken it up! If you’re not worried about Keto you can use corn starch here.
  8. Pull chicken from oven and drizzle with sauce and sprinkle basil and parsley on top.
  9. Enjoy!!