RECIPES

LOW-CARB SKILLET CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers is a low-carb dish that seems fancy enough for a special dinner, but it’s actually easy enough for a week-night meal! This tasty chicken main dish is low-carb, Keto, low-glycemic, and gluten-free. Use the index for Low-Carb Recipes to find more dinners like this one!

Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers found on KalynsKitchen.com

This recipe for Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers is one that I discovered in The Bon Appetit Cookbook and shared it on my nearly-new food blog way back in 2006! The original version had flour, but when we decided this recipe was overdue for a photo update, we also decided to try it without the flour to make it into a low-carb dinner option. And when I tested the no-flour version with Jake and Kara, we all loved this dish!

What intrigued me about this recipe was the process of roasting the thinly-sliced lemons, which are eaten skin and all, probably a standby for Moroccan preserved lemons. I loved the combination of roasted lemons, capers, and green olives here, and anyone who enjoys those Mediterranean ingredients will probably like this tasty chicken dish, but if you didn’t want to take time to roast the lemons, I think this would also very good good with just the capers and green olives.


Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers found on KalynsKitchen.com

Preheat oven to 325F/170C. Cut lemons into 12 thin slices; we used a Mandoline Slicer. Spread out parchment paper on a baking sheet, brush lemons with olive oil and roast about 25 minutes. While the lemons roast, trim the boneless chicken breasts and rub with poultry seasoning and freshly ground black pepper. Heat the olive oil in a heavy frying pan over medium-high heat, then cook the chicken pieces until they’re nicely browned on both sides, about 3-5 minutes per side.

While the chicken cooks, slice green olives, measure capers (and rinse if desired), and chop the parsley. Slice off 4 tablespoons of butter from a stick of butter. Remove lemons from the oven when they are slightly dry and barely starting to brown, about 25 minutes.

Sprinkle olives and capers over the chicken and add the low-sodium chicken stock or canned chicken broth. (Using low-sodium chicken stock is important because olives and capers are both salty.) Reduce the heat to medium-low and let the chicken breasts simmer until the stock is reduced, about 10-15 minutes. When there is just a little stock left in the pan, add a pat of butter on top of each piece of chicken and let it start to melt. Arrange the roasted lemon slices on the chicken pieces and cook just a few minutes more.

Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers found on KalynsKitchen.com

Serve hot, sprinkled with chopped parsley if desired.

Make it a Meal: This Low-Carb Chicken with Roasted Lemons, Green Olives, and Capers would be delicious with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Twice-Baked Cauliflower for a low-carb meal!

LOW-CARB SKILLET CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers is a dinner that looks fancy, but really this is fairly easy to make!

INGREDIENTS:

  • 12 thin lemon slices, cut from 2 lemons
  • 4 boneless, skinless chicken breasts
  • 2 tsp. poultry seasoning
  • fresh ground black pepper to taste
  • 2-3 T olive oil, plus a little more for brushing lemon slices
  • 1/2 cup sliced pitted green olives (The original recipe called for Sicilian olives, but any green olives you like the flavor of will be fine.)
  • 2 T drained capers, rinsed if desired
  • 1 1/2 cups low sodium chicken stock or canned chicken broth (be sure it’s low sodium or the finished dish will be too salty from the olives and capers)
  • 4 T butter, cut into 4 slices from a stick of butter
  • chopped fresh parsley for garnish (optional)

DIRECTIONS:

  1. Preheat oven to 325F/170C.
  2. Wash the outside of the lemons, dry, and cut 2 lemons into 12 thin slices; we used a Mandoline Slicer with the 3mm blade to get the lemon slices really thin.
  3. Spread out parchment paper on a baking sheet, brush lemon slices lightly with olive oil and roast about 25 minutes.
  4. While the lemons roast, trim the boneless chicken breasts to remove fat and any undesirable parts and rub the chicken with poultry seasoning and a little freshly ground black pepper.
  5. Use a cast iron skillet that’s just big enough to hold the chicken in for best results. Heat the olive oil in the skillet over medium-high heat, then add chicken top side down and cook until chicken is nicely browned, about 3-5 minutes. Turn chicken pieces and brown the other side.
  6. While the chicken cooks, slice green olives, measure capers (and rinse if desired), and chop the parsley. Slice off 4 tablespoons of butter from a stick of butter.
  7. Remove lemons from the oven when they are slightly dry and barely starting to brown, about 25 minutes.
  8. Sprinkle olives and capers over the chicken and add the low-sodium chicken stock or canned chicken broth. (Using low-sodium chicken stock is important because olives and capers are both salty.)
  9. Reduce the heat to medium-low and let the chicken breasts simmer until the stock is reduced to a small amount in the bottom of the skillet, about 10-15 minutes.
  10. When there is just a little stock left in the pan, add a pat of butter on top of each piece of chicken and let it start to melt.
  11. Arrange the roasted lemon slices on the chicken pieces and cook just few minutes more. Serve hot.

NOTES:

This recipe was originally from The Bon Appetit Cookbook and it’s been adapted to be a low-carb recipes by Kalyn.

All images and text ©Kalyn Denny for Kalyn’s Kitchen.

Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including Keto. Personally I’d eat this for any phase of the South Beach Diet, although butter isn’t really recommended for South Beach if you’re following it strictly.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you

 

LOW-CARB SKILLET CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

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