Keto Lemon Chicken with Sage

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This easy keto lemon chicken with sage recipe is a quick meal ready in under 30 minutes. It's high in proteins, keto, paleo, dairy free and eggs free!

Keto Lemon Chicken with Sage




Time 20m



This delicate keto lemon chicken with sage is a lovely and light recipe to serve for dinner accompanied by a rich potato salad. The recipe is very simple to follow and it will allow you to make a healthy meal full of aroma. It is also a dairy free and protein packed dish that will make everyone happy. And is ready in only 20 minutes! 

This recipe is inspired to the Mediterranean cuisine as it features a delicious blend of spices and a delicate citrus sauce, very common in the Italian culinary traditions.

It’s important to use the right amount of lemon or the sauce will taste too bitter. Thus we recommend cooking the lemon for a short time, remove it and use it to garnish the plate. We have used oregano in addition to sage but you can experiment with other mediterranean-cuisine herbs like thyme. 


  • Chicken Breast
    300 g
  • Medium Lemon
  • Extra Virgin Olive Oil
    3 tbsp
  • Garlic Cloves
  • Oregano
    1 tsp
  • Sage
    1 tbsp
  • Salt
    to taste
  • Black Pepper
    to taste

Recipe Instructions

step 1

Cut the chicken breast into small cubes on a chopping board. Slice only half of the lemon and set the other half aside.

In a frying pan, heat the oil with garlic and sizzle for 3 to 4 minutes. The garlic should turn lightly golden. Next, add the chicken, lemon slices, oregano, and sage. You can use either fresh or dry sage or even both.

Squeeze in the other half of the lemon. If you have a lemon squeezer, it can easily catch the seeds extracting only the citrus juice.

step 2

Cook the chicken on medium heat for 5 minutes with the lid on. This way the steam that is created will help cook the food faster and more evenly. After this time remove the lemon slices or the sauce will become too bitter. Set them aside for later to garnish the plate. Remove and discard the garlic clove.

Season with salt and pepper according to taste and cook uncovered for 5 minutes on medium heat. Aim to reduce the sauce without making the chicken too dry. 

step 3

The chicken is ready once is thoroughly cooked inside but still soft. Remove from the heat and arrange the chicken on a serving plate with the lemon slices set aside. Grate the lemon zest from the half lemon that you squeezed before and sprinkle it over the dish. If desired, season with more black pepper and fresh sage leaves.

Serve immediately with a potato salad, steamed rice or toasted bread.



  • Try to add potato or maize starch to the sauce to make it creamier and thicker. In an alternative, you can use it mixed with the herbs to coat the chicken cubes before cooking.