One Pan Lemon Caper Chicken Breasts – a healthy + easy skillet chicken dinner that’s made with less than 10 ingredients in about 20 minutes! If you like Picatta then you’ll love this! Serve this dish with a side a mashed cauliflower to keep it low carb/keto friendly or topped on a plate of rice to soak up all the juices! Gluten Free + Low Carb + Paleo/Whole30 Option
How to Make: Lemon Caper Chicken
Altogether this dish is super easy to make with only 8 essential ingredients. The process can be broken up into two main stages:
- The Chicken
- The Sauce
The Chicken
Start out by prepping the chicken as seen above – add the almond flour (or whatever type of flour you use) to a shallow dish and dip the chicken in the flour, coating each side.
Once coated, add the chicken breasts to a hot butter or oiled skillet and cook for 4-5 minutes until underside of the chicken has goldened. Flip over and cook 2-3 minutes on the other side.
Remove from the pan and set aside on a plate for the time being as you make the sauce.
The Sauce
In the same pan you were using to cook the chicken, lower the heat and add the capers, lemon juice and stock. Smash a few capers with your fork for extra flavour and stir those ingredients together. Bring the mixture to a simmer and let cook about 5 minutes as the sauce reduces down.
Add the chicken back to the pan, flip over to coat in sauce and continue cooking another 2-3 minutes. Taste and adjust seasoning if necessary – add a little more salt or lemon juice if needed. Top off with fresh parsley and that’s it!
Final Tips & Substitutions
- You can use olive oil or butter or even a mix of the two. I like to switch up what I use depending on the day and what’s nearest to me when I cook. Keep in mind that butter will burn faster than oil so keep on eye on the temp and if you’re chicken starts to smoke too much, lower it.
- In place of the almond flour you can sub it out for:
- Tapioca Flour (paleo compliant)
- Arrowroot Flour (paleo compliant)
- Rice Flour
- Gluten Free All Purpose Flour
- Most basic type of flour will work here – I don’t recommend coconut flour
- The capers will add quite a bit of saltiness to this dish so I highly recommend opting for a low sodium stock so you can control the amount of salt in this dish.
- Make it Low FODMAP – Simply use a fodmap friendly stock like this Roasted Low FODMAP Vegetable Stock.
- Mise en Place – the idea of prepping all of your ingredients and tools before you start to cook. This dish cooks up fast once you’ve browned the chicken. I recommend having the capers, lemon juice, stock and parsley prepped and ready to go before you begin so that nothing burns or evaporates too quickly before you can get to it.
- Smash the Capers – mash a few capers with a fork or whatever cooking utensil you’re using to get out just a little bit more of it’s salty, briny goodness.
- Make it Hot – make sure to fully heat up your pan before adding the chicken so that the chicken forms a nice crust as it cooks.
This lemon caper chicken recipe makes enough to serve 2 but you can easily double it if you need to feed more.
If you want to keep this low carb serve it over mashed cauliflower or cauliflower rice along with a side of veggies.
If you’re not worried about keeping the carbs down then good old fashion mashed potatoes or rice will do! Enjoy!
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Lemon Caper Chicken
One Pan Lemon Caper Chicken Breasts - a healthy + easy skillet chicken dinner that's made with less than 10 ingredients in about 20 minutes! Serve this dish with a side a mashed cauliflower to keep it low carb/keto friendly or topped on a plate of rice to soak up all the juices! Gluten Free + Low Carb + Paleo/Whole30 Option
Ingredients
- 1 large or 2 small boneless, | about 8 oz skinless chicken breasts, butterflied
- 1/4 cup | 25 grams almond flour
- pinch of salt
- 2 tablespoons | 30 ml olive oil
- 1 tablespoon capers
- 1 tablespoons | 15 ml lemon juice
- 1/2 cup | 120 ml chicken stock (aim for a low sodium stock so you can control the saltiness of this dish - the capers will add quite a bit of saltiness)
- 2 tablespoons fresh parsley, chopped
Instructions
- Whisk flour and salt together in a shallow dish. Gently toss the chicken breasts to coat in flour.
- In a large skillet add 1 tablespoon of olive oil and bring to a medium high heat. When the oil is hot, add chicken and cook each side for about 5 minutes or until golden and cooked through. Remove the chicken and place momentarily on a plate as you prep the sauce.
- Add remaining 1 tablespoon olive oil to the pan along with the capers, lemon juice and chicken stock. Use a fork to gently mash some of the capers to release more of their briny flavours. Bring the liquid to a boil and then reduce down to a simmer. Let cook about 3-4 minutes and reduce down slightly.
- Stir in the parsley and then add the chicken back to the pan and rotate the breasts to coat in the liquids. Taste the sauce and season with more salt & pepper as needed.
Notes
- You can use olive oil or butter or even a mix of the two. I like to switch up what I use depending on the day and what's nearest to me when I cook. Keep in mind that butter will burn faster than oil so keep on eye on the temp and if you're chicken starts to smoke too much, lower it.
Almond Flour Substitutes:
- Tapioca Flour (paleo compliant)
- Arrowroot Flour (paleo compliant)
- Rice Flour
- Gluten Free All Purpose Flour
- Most basic type of flour will work here - I don't recommend coconut flour
Make this low FODMAP:
- Use a FODMAP friendly chicken stock like this one from Casa de Sante
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