Lower Carb Lemon Caper Chicken
Delight your taste buds with this flavorful and easy-to-make Lower Carb Lemon Caper Chicken, a perfect go-to dish for a healthy dinner that doesn’t skimp on taste. Tender, almond-flour-coated chicken breasts are pan-seared to golden perfection, then simmered in a vibrant, tangy sauce made with fresh lemon juice, garlic, capers, and low-sodium chicken broth. This gluten-free, low-carb recipe boasts a quick prep and cook time of just 30 minutes, making it an ideal weeknight meal or an elegant option for entertaining. Garnished with fresh parsley and optional lemon slices, it pairs beautifully with cauliflower rice or roasted vegetables for a satisfying, carb-conscious meal.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Almond flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves (minced) Garlic cloves
- 1 cup (low-sodium) Chicken broth
- 0.25 cup (freshly squeezed) Lemon juice
- 2 tablespoons (drained and rinsed) Capers
- 2 tablespoons (chopped) Fresh parsley
- 4 pieces (optional garnish) Lemon slices
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Spread the almond flour onto a flat plate. Dredge each chicken breast in the almond flour, coating both sides evenly and shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts to the pan and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Add the lemon juice and capers to the skillet. Let the sauce simmer for 2-3 minutes to allow the flavors to meld.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for another 2 minutes to heat through.
Sprinkle the freshly chopped parsley over the top and garnish with lemon slices, if desired.
Serve immediately with your favorite low-carb side dish, such as cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 4.6 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
