Lemon Chicken Piccata {Paleo, Whole30, Keto}
Ingredients
- 1.5 pounds boneless skinless chicken breasts)
pounded to 1/2” thickness (or purchased thin-sliced
- to tasteSea salt and black pepper
- 3 Tbsp blanched almond flour
*
- 2 Tbsp tapioca flour
- 3 Tbsp ghee
divided
- 4 cloves garlic
minced
- 1 small onion)
chopped (about 1/2 cup
- 1 cup chicken bone broth
- Juice of 1 lemon
about 3 Tablespoons
- 1/3 cup coconut cream
unsweetened, blended before using**
- 1 1/2 tsp stone ground mustard
or dijon, optional***
- 1/4 cup capers
drained
- to tasteSea salt and black pepper
Directions
- 1
Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
- 2
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
- 3
Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
- 4
Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
- 5
Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!
Lemon Chicken Piccata {Paleo, Whole30, Keto}
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About this Recipe
Craving a healthy, satisfying meal that comes together quickly on a busy weeknight? This savory lemon chicken piccata offers robust flavors in a single skillet, making it an effortless and delicious choice.
What makes this lemon chicken piccata stand out is its incredible ease and speed, taking only about 30 minutes from start to finish. You’ll love how this recipe achieves a rich, creamy sauce and tender chicken all in one pan, simplifying cleanup while delivering deeply satisfying flavors. It’s a perfect solution for those following a paleo, Whole30, or keto lifestyle without sacrificing taste.
Prepare for a truly delightful meal that balances bright, tangy lemon with savory chicken and a velvety, flavorful sauce. The chicken, pounded to an even thickness, cooks up beautifully tender, complementing the zesty caper-infused sauce. Despite being incredibly healthy and adhering to specific dietary needs like gluten-free, paleo, low carb, and keto, this dish feels indulgent and utterly comforting. It’s an ideal way to enjoy a restaurant-quality experience in your own kitchen with minimal fuss.
The recipe calls for either pounding chicken breasts to 1/2-inch thickness or purchasing them thin-sliced for convenience, ensuring quick and even cooking. While the stone ground mustard is a wonderful addition to the sauce, it is entirely optional, so feel free to omit it if you prefer. You could also experiment with the amount of capers if you enjoy their briny punch.
This Lemon Chicken Piccata is designed to be a weeknight hero, perfect for a quick yet impressive dinner. It also makes for excellent leftovers, providing a delicious and healthy lunch option the next day.