This is a quick, 30-minute weeknight meal that requires only one pan for stovetop cooking. Chicken breasts are coated in almond flour, seared on both sides, and simmered in a buttery and creamy sauce flavored with lemon juice.
- Prep Chicken: Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Season both sides of each chicken breast with salt and pepper. Prepare shallow plate containing almond flour. Place each chicken breast in flour to coat both sides and shake off excess.
- Cook Chicken: Add olive oil and 2 tablespoons of butter to wide nonstick pan over medium heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side is golden brown, about 5 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
- Make Sauce: Reduce to low heat. Add heavy cream, capers, and 1/4 cup of lemon juice to now-empty pan. Stir everything together, loosening any browned bits stuck to pan. Increase heat to bring to simmer. Add salt and pepper to taste. Stir in 2 tablespoons of butter until melted.
- Serve: Transfer chicken back to pan and simmer for about 5 minutes. Remove pan from heat. Top with chopped parsley and lemon zest. Serve (Note 5).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 500 (67% from fat)|
|Total Fat 38g||58%|
|Saturated Fat 17g||84%|
|Net Carb 3g|
|Total Carb 4g||1%|
|Dietary Fiber 1g||5%|
Came out absolutely fabulous!
I added fresh spinach and sautéed it before putting the chicken back in the sauce, and the dish is bomb!!!
This is truly one of the best recipes I’ve cooked on a low carb diet! excellent and easy. I am so impressed. I did substitute coconut cream for heavy cream, but it was delicious.
Absolutely delicious! Will make again. Made recipe as stated.
Made it with coconut cream instead of dairy and it worked out well.
Has anyone tried this using coconut flour instead of almond flour? I have a kiddo with a bit allergy
Tried it with coconut flour and coconut cream…it worked out great.
Made this tonight & OMG was it good!! Had it over zucchini noodles & didn’t miss the pasta at all!! Will definitely make again!
Can you substitute anything else for the cream? I am dairy free.
You can try coconut cream, coconut milk, or any dairy-free half-and-half substitutes that are available at your grocery store.
This was SO good! Even my boyfriend, who really does not care for anything lemon, loved it.
Huge hit my house with everyone! Very rare.
Should I double the sauce portion of the recipe if I intend to serve this with low carb pasta or will the recipe yield enough liquid?
The recipe should yield enough liquid for your low carb pasta. Let me know if you have any other questions.
This is soooo Good!! I substituted Pecan Meal for the Almond flour, and it was amazing! I have missed this meal so much! We had it with spaghetti squash. One of our new favorites!
This was delicious as well as easy and quick to prepare.
Made it for supper…..delish!!!
My best friend and I have made this dish twice together now and we love it!! So delicious, our boyfriends praised us! 🙂 👍🏼
Made this tonight and it was delicious. Thank you for the recipe.
What would you serve it with? Rice? Pasta? Or something else?
I think a side of spiralized zucchini or roasted vegetables would be a nice addition.
My question is why is the sodium so high?
The sodium is high from the capers and the salty solution it comes with. Since the recipe calls for draining them before using, I’d imagine the actual sodium consumed is much lower.
Made it tonight. We do love it!! Amazing lemony sauce!