Keto Lemon Caper Chicken

Kate APosted by

Summer is finally winding down and I’m feeling pulled to make more comforting meals. The only problem is, the thermostat still says it’s one million degrees outside. This Keto Lemon Caper Chicken combines both summer and fall. It’s creamy and extremely filling, but tangy and has plenty of fresh summer squash.

This Keto Lemon Caper Chicken recipe is similar to chicken piccata. Leaving out the flour and adding some fat from the cream makes it fit into the keto guidelines without compromising the flavor. If you don’t like large pieces of zucchini or squash, you could substitute it for zoodles.

Ingredients

  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1.2 teaspoons dried Italian herbs
  • Juice from 2-3 lemons (about 4 tbsp of lemon juice)
  • 1 tsp salt
  • 3 tsp capers
  • 1 cup heavy cream
  • 2 pounds chicken thighs, with or without skin
  • 2 large zucchinis
  • 1 tablespoon avocado oil, or oil of your choice

Directions

Preheat oven to 350 degrees.

Before start, prep all your ingredients. Mince your garlic, chop the zucchini into large pieces, and juice the lemons.

Put your oil in a cast iron skillet, or any thick bottom skillet, and turn on medium heat. While it is warming up, lay all of the chicken out on a plate and season with salt and pepper.

Place the chicken in the skillet and let it sear for 7-9 minutes on each side. Put the entire pan in the oven for 10-15 minutes, depending on the thickness of the chicken, until it’s cooked through.

Once the chicken is out of the oven, use tongs to pick up the chicken and set to the side. The skillet should have a few tablespoons of liquid from the chicken. Put the minced garlic and butter into the pan then place on a burner on medium heat.

Cook the garlic for 2-3 minutes then add the lemon juice, Italian herbs, capers, butter, salt and cream. Let it cook for 5-7 minutes then turn down to low and place the chicken back in the pan.

Keto Lemon Caper Chicken

While the chicken simmers in the sauce, sauté the zucchini in a separate pan for 8-10 minutes. You want it cooked but still firm.

Scoop some zucchini onto a plate then put the chicken and sauce over the top.

Keto Lemon Caper Chicken

If you simply hate squash, you can eat this over any low carb vegetable such as mushrooms, collard greens, kale, or sautéed radishes.

Looking for more delicious keto chicken recipes? Check out this Keto Greek Grilled Chicken Salad!

Keto Lemon Caper Chicken

Keto Lemon Caper Chicken

Ingredients

  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1.2 teaspoons dried Italian herbs
  • 1 tsp salt
  • 3 tsp capers
  • 1 cup heavy cream
  • 2 pounds chicken thighs, with or without skin
  • 2 large zucchinis,
  • 1 tablespoon avocado oil, or oil of your choice
  • 4 tbsp lemon juice (which is juice from about 2 lemons)

Instructions

Preheat oven to 350 degrees.

Before start, prep all your ingredients. Mince your garlic, chop the zucchini into large pieces, and juice the lemons.

Put your oil in a cast iron skillet, or any thick bottom skillet, and turn on medium heat. While it is warming up, lay all of the chicken out on a plate and season with salt and pepper.

Place the chicken in the skillet and let it sear for 7-9 minutes on each side. Put the entire pan in the oven for 10-15 minutes, depending on the thickness of the chicken, until it’s cooked through.

Once the chicken is out of the oven, use tongs to pick up the chicken and set to the side. The skillet should have a few tablespoons of liquid from the chicken. Put the minced garlic and butter into the pan then place on a burner on medium heat.

Cook the garlic for 2-3 minutes then add the lemon juice, Italian herbs, capers, butter, salt and cream. Let it cook for 5-7 minutes then turn down to low and place the chicken back in the pan.

While the chicken simmers in the sauce, sauté the zucchini in a separate pan for 8-10 minutes. You want it cooked but still firm.

Scoop some zucchini onto a plate then put the chicken and sauce over the top.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 577 Total Fat: 48g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 259mg Sodium: 759mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 37g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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