Creamy Lemon Caper Chicken (Edit recipe)

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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.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated per serving.

Serves: 5

Ingredients

0.5 cup Paleo Baking Flour - Bob's Red Mill
1 tsp Garlic Powder
2.5 tsp Sea Salt
0.25 tsp Black Pepper
2 lb Boneless Skinless Chicken Breasts
3 Tbsp Avocado Oil
5 cloves Garlic, minced
3 cups Baby Spinach
1.5 cups Coconut Milk, full fat
0.5 cup Chicken Broth
0.5 whole Lemon, juiced
0.25 cup fresh Basil, chiffonade
1 Tbsp Ghee
2 Tbsp Capers

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Process

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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!