Creamy Lemon Caper Chicken

This one-pan dish is Whole30 and Paleo compatible. Comfort food for the cold winter evenings.

Prep:
10
minutes
Cook:
35
minutes
TOtal:
45
minutes

Ingredients

  • 1/2 C Bob's Red Mill Paleo Flour
  • 1 tsp garlic powder
  • 2 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 lbs chicken breasts
  • 3 T avocado oil
  • 5 garlic cloves, minced
  • 3 C baby spinach
  • 1 1/2 C full fat coconut milk
  • 1/2 C chicken broth
  • 1/2 lemon, juiced
  • 1/4 C fresh basil leaves, chiffonade
  • 1 T ghee
  • 2 T capers

Instructions

  1. On a large plate, mix the paleo flour, garlic powder, 1 teaspoon of sea salt, and pepper.
  2. Add the chicken breasts to the flour mixture and dredge until each breast is fully coated. Set them aside.
  3. In a large skillet on medium heat, add the avocado oil. Once the oil is hot, add the chicken breasts and sear until golden brown, about 7-8 minutes. Flip the chicken and repeat the process searing the opposite side. Once both sides are golden brown, remove the chicken from the pan and set it aside.
  4. Add the ghee to the pan. Once it’s melted, add the minced garlic and sauté until it’s fragrant, about 1 minute.
  5. Add the chicken broth, spinach, and capers to the pan and cook until the spinach is wilted. Add the coconut milk, lemon juice, and 1 ½ teaspoon of sea salt. Whisk the ingredient together and bring the mixture to a simmer. Continue simmering for 5-6 minutes.
  6. Add the chicken back into the pan with the sauce and continue cooking until the chicken is no longer pink and fully cooked for about 7-10 minutes.
  7. Remove the pan from the heat and top with the basil. Enjoy!