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Author: Christina Eleton
June 24, 2021

Pan-Fried Chicken With Creamy Lemon Sauce and Capers (Dairy & Gluten-Free)

Healthy one-pan chicken dish that is lightly breaded with a delicious, creamy lemon sauce...low carb, gluten & dairy-free!

Close up of pan-fried chicken with creamy lemon sauce in stainless steel skillet

A few years back, my daughter inspired me to experiment with lemon-chicken dishes after watching a "Little House On The Prairie" episode where Laura spends all day cooking a lemon chicken dinner for Almonzo. Of course, this lemon chicken is totally prepared differently than what was on the show, but I can't help but think of that memory every time we enjoy this meal. ūüėä

I absolutely LOVE lemons...the smell, the taste and they are just so beautiful. I like to set them out in pretty bowls on my counter, the perfect decor in my opinion. Adding fresh lemon juice gives the chicken so much flavor and takes this dish right over the top. And what makes me really happy are meals like this that only require one pan when cooking, which saves me so much time and easier clean up.

Close up of pan fried lemon chicken with Brussel sprouts on a white plate

What You Need To Make This Lemon Chicken

  • organic chicken breasts
  • almond flour
  • tapioca flour
  • coconut cream
  • chicken broth
  • fresh lemon juice
  • fresh garlic
  • avocado oil
  • capers
  • fresh parsley
  • sea salt

When it comes to frying chicken, or anything for that matter, I like to use avocado oil. Fried foods get a bad rap, but it's mainly because of the unhealthy oils and flours that are used. If you stick to frying your foods in avocado oil and the healthy flour alternatives that I recommend, it is just fine to enjoy all your favorite fried foods.

It's optional to add capers and parsley, but why wouldn't you? Look at how beautiful these two things add, and oh the flavor is AMAZING! Parsley is one of my top favorite fresh herbs. I keep it on hand at all times and add it to so many recipes. It brings so much flavor to this dish and pairs up perfectly with lemon.

If you haven't tried capers, you are in for a special treat. My husband absolutely LOVES them, and so do I! Capers have a tangy, lemony & salty taste. They give recipes a unique burst of flavor. You've gotta try them at least once.

How To Make This Lemon Chicken

  • In a small bowl, whisk all of the sauce ingredients together and set aside.
  • Place avocado oil in skillet on medium-high heat.
  • Next, combine almond flour, tapioca flour & sea salt together in a bowl. 
  • Pound out chicken breasts to 1/2 inch thick and cut both breasts in half to get 4 cutlets.
  • Dip and coat chicken pieces in flour mixture, shaking off excess flour.
  • Once your skillet is really hot, brown each piece of chicken 4-5 minutes on each side.
  • After the chicken is browned, remove each piece and set aside.  Add the sauce ingredients to the skillet and whisk constantly on low for 2-3 minutes.  Add the chicken back to the skillet with the sauce and place in a 350 degree oven for 15 to 20 minutes to finish cooking.
  • Serve chicken over cauliflower rice and garnish with capers, fresh parsley and an extra sqeeze of lemon juice if desired.  Make sure to drizzle extra sauce over the cauliflower and chicken.

What To Serve With Lemon Chicken

My favorite vegetable to serve alongside this dish is my Roasted-Garlic & Bacon Brussel Sprouts. Believe it or not, these brussels sprouts are one of our favorite side dishes. A few years back, this was not the case. Every one of us were not fans of brussel sprouts at all until I came up with my own recipe. I have a few little secrets to make these absolutely delicious, so make sure to go check that recipe out as well and let me know what you think!

Close up of pan fried lemon chicken with Brussel sprouts on a white plate
Close up of pan-fried chicken with creamy lemon sauce in stainless steel skillet

Pan-Fried Chicken With Creamy Lemon Sauce & Capers (Gluten & Dairy-Free)

Author: Christina Eleton
Healthy one-pan chicken dish that is lightly breaded with a delicious, creamy lemon-sauce...low carb, gluten & dairy-free!
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Paleo
Servings 4
Calories 380 kcal

Equipment

  • Skillet
  • Whisk
  • Garlic Press

Ingredients
  

For the chicken

For the sauce

For garnish

Instructions
 

  • In a small bowl, whisk all of the sauce ingredients together and set aside.
  • Place avocado oil in skillet on medium-high heat.
  • Next, combine almond flour, tapioca flour & sea salt together in a bowl.
  • Pound out chicken breasts to 1/2 inch thick and cut both breasts in half to get 4 cutlets.
  • Dip and coat chicken pieces in flour mixture, shaking off excess flour.
  • Once your skillet is really hot, brown each piece of chicken 4-5 minutes on each side.
  • After the chicken is browned, remove each piece and set aside.¬† Add the sauce ingredients to the skillet and whisk constantly on low for 2-3 minutes.¬† Add the chicken back to the skillet with the sauce and¬†place¬†in a 350 degree oven for 15 to 20 minutes to finish cooking.
  • Serve chicken over cauliflower rice and garnish with capers, fresh parsley and an extra squeeze of lemon juice if desired.¬† Make sure to drizzle extra sauce over the cauliflower and chicken.

Notes

One of my favorite kitchen tools is my garlic press.  It makes my life so much easier and I use it almost everyday in my recipes.   If your sauce is too thick, add in a little more chicken stock or coconut milk and whisk.  If you want your sauce thicker, stir together a teaspoon or two of tapioca with chicken stock in a small cup and then add to sauce.  Don't forget to add extra sea salt if needed for flavor.  

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 27gFat: 28gSaturated Fat: 11gTrans Fat: 1gCholesterol: 72mgSodium: 1903mgPotassium: 546mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 8mgCalcium: 38mgIron: 2mg
Keyword Dairy Free, Gluten Free, Gluten Free Recipes, Lemon Chicken, Lemons
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