Creamy Lemon Caper Chicken
This is a one-pan dish that is rich and comforting. If you love lemon, you will fall in love with this chicken. Nothing beats comfort food on a cold winter day. The breading on the chicken isn’t very thick but adds a layer of flavor you wouldn’t get without the breading.
Ingredients
- 0.5 cup0.5 cup0.5 cup Paleo Baking Flour - Bob's Red Mill
- 1 tsp1 tsp1 tsp Garlic Powder
- 2.5 tsp2.5 tsp2.5 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 2 lb2 lb2 lb Boneless Skinless Chicken Breasts
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 5 cloves5 cloves5 cloves Garlic, minced
- 3 cups3 cups3 cups Baby Spinach
- 1.5 cups1.5 cups1.5 cups Coconut Milk, full fat
- 0.5 cup0.5 cup0.5 cup Chicken Broth
- 0.5 whole0.5 whole0.5 whole Lemon, juiced
- 0.25 cup0.25 cup0.25 cup fresh Basil, chiffonade
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 2 Tbsp2 Tbsp2 Tbsp Capers
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- On a large plate, mix the paleo flour, garlic powder, 1 teaspoon of sea salt, and pepper.
- Add the chicken breasts to the flour mixture and dredge until each breast is fully coated. Set them aside.
- In a large skillet on medium heat, add the avocado oil. Once the oil is hot, add the chicken breasts and sear until golden brown, about 7-8 minutes.
- Flip the chicken and repeat the process searing the opposite side. Once both sides are golden brown, remove the chicken from the pan and set it aside.
- Add the ghee to the pan. Once it’s melted, add the minced garlic and sauté until it’s fragrant, about 1 minute.
- Add the chicken broth, spinach, and capers to the pan and cook until the spinach is wilted.
- Add the coconut milk, lemon juice, and 1 ½ teaspoon of sea salt.
- Whisk the ingredients together and bring the mixture to a simmer. Continue simmering for 5-6 minutes.
- Add the chicken back into the pan with the sauce and continue cooking until the chicken is no longer pink and fully cooked for about 7-10 minutes.
- Remove the pan from the heat and top with the basil. Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Nightshade Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 481 |
Fat: | 30 g |
Carbohydrates: | 7 g |
Protein: | 35 g |
Cholesterol: | 143 g |
Sodium: | 1292 mg |
Fiber: | 2 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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