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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!

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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!

More Low-Carb Chicken Dinners:

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese ~ Kalyn’s Kitchen
Low-Carb Cheesy Chicken Broccoli Rice Skillet ~ Big Bear’s Wife
Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake ~ Kalyn’s Kitchen
Bacon Chicken Roll-Ups ~ It’s Yummi
Low-Carb Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Nut-Crusted Chicken Piccata ~ All Day I Dream About Food
Low-Carb Herb-Marinated Air Fryer (or Oven) Chicken Thighs ~ Kalyn’s Kitchen

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 ©

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 found on KalynsKitchen.com

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18 comments on “Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers”

  1. I always have preserved lemons in my fridge, but these roasted lemons sounds like a great idea, too. They’d be a great stuffing for Thanksgiving turkey.

  2. Kalyn,
    Roasted lemons? That’s an intriguing twist.

  3. I like this idea too.
    Hey, but Kalyn. You can make your own preserved lemons! Easy-peasy.

  4. Hi Lydia, the roasted lemons tasted great.

    Kevin I thought so. That’s what attracted me to the recipe. (Ok, that and the butter!)

    Cookiecrumb, I know everyone says they are easy to make, but I’m always so busy I don’t seem to get to it. Plus I’ve never had them so I don’t know if I could tell when they’re ready. I saw some oneline that I think I’ll order to see what they are like.

  5. This looks really excellent.

  6. I’ve got to try this soon, but have other weekend plans. Maybe I can sneak it in next weekend, after the ham. I’m also intrigued with the roasted lemons.

    My job really interferes with cooking and eating.

  7. Kalyn,

    This recipe sounds so wonderful! 🙂 I love anything with chicken and lemon! 😛

  8. Tanna, at the risk of seeming less than humble, it was fantastic.

    Mimi, LOL! I know just what you mean.

  9. I just checked out this cookbook at the library and I love it!

  10. I love all of that–the lemons, capers, olives. It makes my mouth water. Roasted lemons or preserved lemons give a wonderful flavor to dishes, don’t they? I’m going to make this recipe and I know it’s going to be a favorite.

  11. Love the aromatic flavor of roasted lemons. This is one recipe I will have to try. Up into my del.icio.us

    Thanks Kalyn.

  12. White_poplar, I love lemon too.

    Maria, you can borrow my book any time too.

    Sher and Meeta, hope you both like it. I loved it. Let me know if you try any experiments with the recipe!

  13. hi kalyn, georgeous pic and new banner! i love cooked green olives so much too, this sounds and looks wonderful. roasted lemons, mmm ! i’m a huge champion for the lemon:)

  14. Wow, that sounds awesome! On the pile it goes.

  15. Kalyn, that looks out of this world. Who could go wrong with lemon, olive, and caper? My goodness! I have got to try this one.

  16. What a marvelous idea – roasting the lemons! I’ve never used preserved lemons…no reason, just haven’t. I’m inspired by this though, may have to try it tonight.

  17. Stunning photos to accompany a wonderful looking dish…did anyone say “trip to Greece”? And another reason the Bon Appetit book is on my wish list.

    Thanks for sharing.

  18. I’ve made this dish many times and am always amazed by how great it turns out despite its simplicity.

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