Receta Skillet chicken piccata - keto, low carb, paleo, Whole30
I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.
This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.
And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.
I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.
This is my new favorite easy dinner recipe. Enjoy!
Yield: 4Author: Erika KerekesPrint Recipe
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Skillet Chicken Piccata
prep time: 10 minscook time: 20 minstotal time: 30 mins
An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.
ingredients:
8 boneless skinless chicken thighs
Salt and pepper
2 teaspoons olive oil
1 lemon (Meyer or regular), thinly sliced
1/4 cup finely chopped olives, any kind
3 Tablespoons capers
1/4 cup white wine
instructions:
Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side. Turn off the heat.
Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy. Serve immediately.
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