Papa's Paleo Lemon Caper & Chicken

PAPA'S PALEO LEMON & CAPER CHICKEN
Paleo Lemon and Caper Chicken Recipe

This savory one-skillet lemon &caper chicken is made all in one skillet and couldn’t be easier!  Perfect for weeknights and the leftovers save well for lunch the next day.  It’s gluten free, paleo, and low carb.  

This is Papa Wards famous lemon& caper chicken recipe that he started making after his daughter, Co-Founder, Nely Ward was diagnosed with Celiacs to have a healthy and family friendly meal for their weekly dinners. The whole family went Paleo that year and hasn’t looked back on their #Healthier and #Happier lives. We dedicate this recipe to Papa. He is the best!  

#HealthyIsHappy.

INGREDIENTS:

  • 8 oz of Skin on Bone In Chicken Thighs
  • 1/4 cup almond flour
  • pinch of salt
  • 2 tablespoons avocado oil
  • 1 tablespoon capers
  • 1 tablespoons lemon juice
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

INSTRUCTIONS:

  1.  Preheat the oven to 325 degrees F.
  2. Gently toss the chicken thighs to coat in almond flour. 
  3. In a large (preferably cast iron) skillet add 1 tablespoon of avocado oil and bring to a medium high heat. When the oil is hot, add chicken and cook each side for about 5 minutes or until golden and cooked through. Remove the chicken and place  on an aluminum covered baking sheet.
  4. Leave the remaining liquid in the cast iron skillet to make the sauce. Place the baking sheet of Chicken in the oven and cook for 30 minutes.
  5. Add remaining 1 tablespoon olive oil to the skillet along with the capers, lemon juice and chicken stock. Use a fork to gently mash some of the capers to release more of their flavors. Bring the liquid to a boil and then reduce down to a simmer. Let cook about 3-4 minutes and reduce down slightly.
  6. Stir in the parsley.
  7. Remove chicken from oven and immediately pour sauce over chicken. 
  8. Let sit to cool, and then Enjoy!
Paleo Lemon and Caper Chicken Recipe

Papa's Paleo Lemon & Caper Chicken

This savory one-skillet lemon chicken piccata is made all in one skillet and couldn’t be easier!  Perfect for weeknights and the leftovers save well for lunch the next day.  It’s gluten free, paleo, and low carb.  
This is Papa Wards famous lemon& caper chicken recipe that he started making after his daughter, Co-Founder, Nely Ward was diagnosed with Celiacs to have a healthy and family friendly meal for their weekly dinners. The whole family went Paleo that year and hasn't looked back on their #Healthier and #Happier lives. We dedicate this recipe to Papa. He is the best!  
#HealthyIsHappy.
Prep Time 10 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course

Equipment

  • Cast Iron Skillet, Optional
  • Baking Sheet
  • Aluminum Foil

Ingredients
  

  • 8 oz Chicken Thighs bone in, skin on
  • 1/4 cup Almond Flour
  • pinch Salt
  • 2 Tbsp Avocado Oil
  • 1 Tbsp Capers
  • 1 Tbsp Lemon Juice
  • 1/2 Cup Chicken Broth low sodium
  • 2 Tbsp Fresh Parsley chopped

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Gently toss the chicken thighs to coat in almond flour. 
  • In a large (preferably cast iron) skillet add 1 tablespoon of avocado oil and bring to a medium high heat. When the oil is hot, add chicken and cook each side for about 5 minutes or until golden and cooked through. Remove the chicken and place  on an aluminum covered baking sheet.
  • Leave the remaining liquid in the cast iron skillet to make the sauce. Place the baking sheet of Chicken in the oven and cook for 30 minutes.
  • Add remaining 1 tablespoon olive oil to the skillet along with the capers, lemon juice and chicken stock. Use a fork to gently mash some of the capers to release more of their flavors. Bring the liquid to a boil and then reduce down to a simmer. Let cook about 3-4 minutes and reduce down slightly.
  • Stir in the parsley.
  • Remove chicken from oven and immediately pour sauce over chicken.
  • Let sit to cool, and then Enjoy!
Keyword chicken, Gluten Free, Low-Carb, Paleo
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