Skillet chicken piccata - keto, low carb, paleo, Whole30

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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 Kerekes

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:

1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
4. 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.
5. 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.

Created using The Recipes Generator

Meyer lemon chicken with fresh cranberries

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There's nothing I love more than a simple roast chicken recipe that fits into my low carb ketogenic diet and is also drop-dead gorgeous.

Meyer Lemon Chicken with Fresh Cranberries cooked in my cast iron skillet is just beautiful, isn't it? Golden chicken skin. Orange-yellow Meyer lemons from my backyard tree. Ruby-red cranberries. I love looking at it. Eating it is pretty heavenly, too.

I made this yesterday for our very small Thanksgiving lunch. We had a change of plans this year because my 15-year-old son got sick. We were supposed to travel to northern California to visit my in-laws, whom I adore. But we didn't want to bring them his germs, and he wasn't feeling up to making the trip. So my husband went to share the holiday with his parents, and the teen and I stayed home and spent the day in our pajamas. I made him hot honey lemonade and soup, and we both had roast chicken for lunch.

I bought a bag of fresh cranberries because they were so beautiful...but then, in my current mode of avoiding sugar, juice, and most natural and artificial sweeteners, I wasn't sure what to do with them. News flash: cranberries without sugar are like tiny red lemons. I love the tartness paired with savory chicken thighs and didn't miss the sugar at all.

Notes: Frozen cranberries would work fine, as would regular lemons instead of Meyer lemons. Don't skimp on the salt and pepper.

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Meyer Lemon Chicken with Fresh Cranberries

by Erika Kerekes November-24-2017

Roast chicken thighs with fragrant Meyer lemons and fresh cranberries for this drop-dead stunning skillet dinner. The cranberries are very tart, but that's what makes the dish work. Resist the urge to add sugar - you don't need it.

Ingredients

• 4 large chicken thighs, skin on, bone-in
• salt and freshly ground pepper
• 1 Meyer lemon, thinly sliced
• 1 cup fresh cranberries

Instructions

Heat the oven to 325 degrees F.Heat a large ovenproof skillet over medium-high heat. Sprinkle the chicken thighs liberally with salt and pepper on both sides.Lay the chicken skin side down into the hot skillet. Cook without moving for 5-7 minutes, until the skin is golden brown and crisp.Turn the chicken thighs over and turn off the heat. Lay one beautiful slice of Meyer lemon on top of each piece of chicken. Scatter the remaining lemon slices and the fresh cranberries around the skillet. Slide the skillet into the oven. Roast the chicken for 50 minutes, until it is cooked through and the lemon slices on top have begun to caramelize.Remove the skillet from the oven. Serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Meyer lemon chicken thighs

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Meyer lemon chicken thighs. This is one of the easiest chicken dishes I have ever made, and I love it beyond all others.

It uses four ingredients, and that's counting salt and pepper. 

It's made in one pan (a heavy, ovenproof skillet).

It's fancy enough for company. 

It's paleo, gluten-free, grain-free, dairy-free, whole 30, low-carb, and probably ticks a few more boxes as well.

Oh. And it's delicious.

If you can't get your hands on Meyer lemons, any old lemon will do. I like Meyer lemons because they have an almost floral aroma and are less acidic than standard lemons. Also because they grow in my backyard. But seriously, use whatever lemons you have.

Ready? Time to cook.

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Meyer Lemon Chicken Thighs

by Erika Kerekes May-6-2016

A simple, delicious, stunningly beautiful chicken dish you will serve again and again. You need four ingredients, one hour, and a hearty appetite.

Ingredients

• 1 Meyer lemon (or regular lemon)
• 4 large chicken thighs, bone in and skin on
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

Heat the oven to 350 degrees F.Using a sharp knife, slice the lemon into very thin rounds. Set aside. Sprinkle both sides of the chicken thighs with the salt and pepper.Heat a large, heavy, ovenproof skillet over medium-high heat. Lay the chicken thighs in the skillet, skin side down. Cook without moving for about 6 minutes, until some of the fat has rendered and the skin is golden brown and crisp.Turn over the chicken thighs so the skin side is up. Lay a thin lemon slice on top of each chicken thigh. Tuck the remaining lemon pieces into the skillet, around the chicken pieces. Put the skillet into the oven. Roast about 45 minutes, until the chicken is cooked through. If the lemon slices haven't started to caramelize (turn brown around the edges), turn on the broiler for no more than 1-2 minutes, watching the chicken carefully so it doesn't burn.Remove from the oven and serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Meyer lemon muffins from the Los Angeles Times

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Meyer lemons are just coming into season in southern California.

I have two Meyer lemon trees in my backyard, but they are completely out of sync with the rest of the Meyer lemon world.

Everyone else's lemons start to ripen around Christmas.

Mine start to ripen after Easter.

Fortunately, I've discovered that I can let the Meyer lemons hang on the tree for months without ill effect. In fact, they get bigger and juicier. Some of my Meyer lemons are more like big oranges.

I've still got some ripe ones hanging from last season. Which means that, effectively, I have Meyer lemons all year long.

And that's nothing to complain about.

These Meyer lemon muffins are tart and wildly aromatic because the recipe, which was created by the Los Angeles Times, uses the whole lemon - peel, flesh and all.

One note: The slice of lemon on top looks pretty but I was the only one willing to eat it. My kids picked it off. The muffins taste just as good without the decoration, so go your own way.

A bunch of other bloggers have reprinted this recipe on their blogs, but I'm not going to do that. It's not right. The LA Times paid someone to develop the recipe and the paper owns that content. I hate it when people reprint my recipes without asking - do unto others, etc. So click here to get the LA Times's Meyer lemon muffin recipe.