Italian Lemon Chicken

By Rachael DeVaux
Prep: 10 minutes
Cook: 20 minutes


  • 2 organic chicken breasts
  • 3 tbsp avocado oil
  • 1.5 cups sliced mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp capers
  • 1/2 lemon
  • 1/4 cup basil, freshly chopped
  • 1/2 cup water or bone broth/chicken broth
  • 1/4 cup kalamata olives, halved, (optional)


  • In a large skillet, 12 to 13-inches, heat oil on medium until hot but not smoking,
  • Trim and tenderize chicken breasts, then lay flat in skillet to brown, about 5-7 minutes. Season with pink salt + ground pepper then flip.
  • Add mushrooms, tomatoes, capers, kalamata olives (if using), 1/2 squeezed lemon, and 2 lemon slices on chicken to cook in skillet another 5 minutes.
  • Once seared on either side, pour in water or chicken broth to finish cooking center of chicken.
  • Add fresh basil leaves and serve. Enjoy! šŸ™‚

what I used to make this recipe

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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