Lemon Caper Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Lemon Caper Chicken: an easy low carb chicken dinner is epically delicious with a rich, creamy lemon caper sauce served over perfectly cooked chicken breasts.

Chicken breasts covered in lemon caper cream sauce in a large cast iron skillet.

Hey there low carb friends, I am back with an amazing Keto chicken recipe you are going to love!

Jorge and I make sure we eat low carb when we can and this is one of our all time favorite low carb dinner recipes.

We season up the chicken breasts and sauté them in a cast iron skillet until golden brown.  

Then, in the pan with all the crispy chicken bits, we make a quick creamy lemon caper sauce that is insanely flavorful. 

Sautéed chicken breast and green beans with a creamy lemon caper sauce being poured on top.

I find staying on a low carb diet is a lot easier when we have a plan in place and easy recipes ready to go. 

Eating out and sticking to low carb can be really hard, at least where we live. 

Our options near us are very limited to salads or bunless burgers and they get very old very quick. 

So when I plan ahead with quick easy keto recipes and meal prep for the week, we stay much more on track. 

Chicken breasts on parchment paper with lemon and thyme.

This Low Carb Lemon Caper Chicken recipe is a great easy weeknight meal to keep in your back pocket on busy nights.

It takes 30 minutes or less to make, start to finish, but you wouldn’t know that by the epic final flavor of the dish. 

We love to serve it over our favorite mashed cauliflower and fresh green beans. 

The cauli mash I make ahead in double batches before the start of the week.

That way we have it ready to go for an easy side and dinner will take a lot less work on my part. 

Sauteed seasoned chicken breasts in a skillet. Creamy low carb lemon caper sauce in a gravy boat.

I like to use chicken breasts in this Lemon Caper Chicken, however there are many other options for proteins.

You can use chicken thighs, white fish or even turkey breasts. You can even use Salmon! 

I season both sides of my chicken breasts with Italian seasoning, garlic powder, salt and pepper.

Then into the cast iron skillet with a little avocado oil they go. 

Browned chicken breasts with lemon caper sauce drizzled on top.

Then once the chicken breasts are golden brown and cooked all the way through, you remove them from the skillet. 

Leaving all the little crispy chicken bits still in the pan, we add a little butter, dry sherry, and lemon juice to deglaze the pan. 

Sauté it for a minute, then add some fresh garlic (hello flavor!) and sauté a few seconds more. 

Lastly, we add the heavy whipping cream and bring it to a simmer until it can lightly coat the back of a spoon. 

This Lemon Caper Chicken is one of our favorite low carb dinners for the overall epic flavor. 

You can also double the lemon caper sauce and pour it on top of your mashed cauliflower (or mashed potatoes if you aren’t low carb!)!

Don’t wait to try this recipe for our Low Carb Lemon Caper Chicken! I promise it will be a hit with the whole family. Our girls gobble it up and almost always get seconds!

You won’t feel like you are missing out on any carbs with the amazing flavors and rich feel from the creamy lemon caper sauce!

When you do make it, please share how it turns out below in the comments! 

Lemon Caper Chicken in a Red Cast Iron Skillet - This is a low carb 30 minute meal
4.5 from 53 votes
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Yield: 4 servings

Lemon Caper Chicken Recipe

Lemon Caper Chicken: an easy low carb chicken dinner is epically delicious with a rich, creamy lemon caper sauce served over perfectly cooked chicken breasts.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 large boneless, skinless chicken breasts, sliced in half lengthwise

Lemon Caper Cream Sauce

  • 4 tablespoons butter
  • 2 tablespoon dry sherry
  • juice of 1 lemon
  • 1 garlic clove, minced
  • ½ cup heavy whipping cream
  • 6 tablespoons drained capers
  • 1 tablespoon minced fresh thyme, or sage
  • black pepper and salt, to taste


  • In a small bowl, combine Italian seasoning, black pepper, salt and garlic powder. Lightly season all sides of chicken with seasoning mixture. 
  • In a large skillet over medium-high heat, add olive oil. Add chicken and let cook for 3 minutes. Flip and cook until golden brown and cooked through, about 2-3 more minutes. 
  • When chicken is done cooking, transfer to a deep plate and cover with foil to keep warm. 
  • Add butter, sherry and lemon juice to skillet and scrape up any chicken bits. Add garlic and cook for 30 seconds. 
  • Add whipping cream and bring to a simmer, cook for 2-3 minutes, whisking constantly, until it can lightly coat the back of a spoon. 
  • Remove from heat and add capers, thyme and black pepper. Pour over chicken and serve. 



Serving: 1, Calories: 480kcal, Carbohydrates: 5g, Protein: 39g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 1212mg, Fiber: 1g, Sugar: 1g


Post may contain affiliate links. Read my disclosure policy.

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Recipe Rating

29 Responses
  1. Lauren Wymore

    5 stars
    I love this recipe. Had to comment after making the sauce several times. I was looking for a lemon caper cream sauce for a pork schnitzel and used this one. I’ve since made it with just pan seared chicken and fried chicken cutlets. It’s very good and versatile! Thank you!

    1. A woman holding a camera standing in front of some shelves.

      Love that idea, I have some pork chops in my fridge for this week – I will try it! Glad you enjoy it so much Lauren!

  2. Sashi

    Just made this tonight. It contained all the ingredients I always have on hand. It was quick, easy and delicious. I already had chicken breast chunks that I marinated in pickle juice to make the kids knock-off Chik-filA so I used the rest of them for this. It was FABULOUS!!

    1. A woman holding a camera standing in front of some shelves.

      Hi Ulla! It’s best made fresh, but yes you could make it ahead and keep it warm. If the sauce thickens, add a little extra cream.

  3. Amanda

    This was amazing! I added little bit of sundried tomato’s  just cuz had extra and tasted great with it. Other than that didn’t change a thing 

  4. Sabrina

    It’s so nice to have another low carb option for dinner! We get in a rut around here and this looks delicious!

Thank You For Being Here!

For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.