Lemon Chicken with Capers

Lemon Chicken with Capers via Worthy Pause

Lemon zest is magic. I'm convinced. And this dish is... you might say... zesty.

I use citrus peel a lot in my recipes — it's pretty much my secret weapon ingredient. Like I recently made this and this with lime zest, and this with lemon zest. I love it because it lends the nice, citrusy flavor without adding more acid from the actual fruit. However, in most recipes (like this easy lemon chicken recipe) I use both the zest and the juice because why the hell not?! 

Before we get to the recipe, I have to just warn you that this recipe is reaaaaaallly easy. Almost too easy.

It's probably one of the most simple dinner recipes on Worthy Pause, but that doesn't mean it tastes simple. It just allows the few ingredients to party together without being interrupted by stronger flavors or bolder spices that I often play with.

Lemon Chicken with Capers via Worthy Pause

Lemon Chicken with Capers

paleo, whole30-approved, gluten-free recipe | serves 4+

Ingredients

  • olive oil
  • 2 onions, sliced thinly
  • 4-5 chicken breasts, cut into chunks
  • 3 garlic cloves, minced
  • ~10-13 sprigs of fresh thyme, to taste
  • 1/4 cup capers, to taste
  • one lemon, zest and juice
  • salt and pepper, to taste
  • optional: crushed red pepper flakes
 

Instructions

  1. Heat olive oil on medium-high in a very large skillet or Dutch oven. Cook the onions until translucent.
  2. Add the chicken in a single layer, sprinkle with salt and pepper and let it brown on one side before you stir. Cook until the chicken is no longer pink inside. (I have to cook my chicken in two batches sometimes, because my Dutch oven is small.)
  3. When the chicken is nearly done, make a small space in the bottom of the pan and add the garlic. Let it saute for a minute or two before you stir it up with everything else.
  4. Remove most of the fresh thyme leaves from the stalks and add them to the pot. Reserve a couple for garnish.
  5. Add capers, lemon zest and juice. Add more salt and pepper if needed. Garnish with the leftover thyme sprigs.

Tips

  • I eat this with whatever vegetables I happen to have on hand, typically cauliflower rice or roasted broccoli. It would be really great on zucchini noodles!
  • You can make this even quicker without cutting up the chicken first. I just like it that way!
Lemon Chicken with Capers via Worthy Pause
Lemon Chicken with Capers Recipe via Worthy Pause

Do you have any almost-too-easy dinners that you make regularly?