Introduction

Lemon Chicken Piccata is a bright and flavorful dish that’s perfect for a quick weeknight dinner or a special occasion. This Paleo, Whole30, and Keto-friendly recipe features tender chicken cutlets in a tangy lemon and caper sauce, making it both comforting and refreshing.

The image shows a metal pan filled with five pieces of cooked chicken, browned on the edges and covered with a creamy light yellow sauce. Small green capers and some white chopped onions are scattered evenly over the chicken. The chicken sits in the sauce, which looks smooth and slightly thick. A metal spoon is partially visible, lifting one piece from the pan. The pan rests on a wooden surface with a white marbled texture, with a white and blue striped cloth nearby. There are also three lemon slices on the side, showing bright yellow color and juicy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken breasts (pounded to 1/2” thickness or thin-sliced)
Sea salt and black pepper (to taste)
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 Tbsp)
1/3 cup coconut cream (unsweetened, blended before using)
1 1/2 tsp stone ground mustard (or Dijon, optional)
1/4 cup capers (drained)
Sea salt and black pepper (to taste)

Instructions

Step 1: Pound the chicken breasts to 1/2” thickness if needed, then cut into cutlets. Season both sides with sea salt and black pepper.
Step 2: In a shallow bowl, mix together the almond flour and tapioca flour. Heat 2 Tbsp ghee in a large skillet over medium to medium-high heat.
Step 3: Lightly dredge each chicken cutlet in the flour mixture, shaking off excess. Place the chicken in the hot skillet and cook about 4 minutes per side until golden and cooked through. Adjust heat to avoid over-browning. Remove chicken and set aside.
Step 4: Lower the heat to medium-low and add the remaining 1 Tbsp ghee. Cook the chopped onion until translucent, about 1 minute. Add minced garlic and cook another minute until fragrant.
Step 5: Pour in the chicken bone broth and lemon juice. Increase heat to medium and bring the mixture to a boil, stirring occasionally.
Step 6: Simmer for 3 minutes, then stir in the blended coconut cream and mustard, if using. Cook for an additional minute.
Step 7: Stir in the capers, return the chicken to the skillet, lower heat to a simmer, and cook for another minute to warm through.
Step 8: Serve hot over sautéed cauliflower rice or vegetable noodles and enjoy your vibrant Lemon Chicken Piccata!

Tips & Variations

For a nut-free option, substitute almond flour with additional tapioca flour or cassava flour.
Use Dijon mustard instead of stone ground for a smoother sauce texture.
Try adding chopped fresh parsley on top for added color and freshness.
Substitute ghee with avocado oil if preferred.

Storage

Store leftover Lemon Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain sauce texture. Avoid overheating to keep the coconut cream from separating.

How to Serve

A white pan with six pieces of golden brown chicken topped with small green capers and small slices of white garlic, all covered in a light yellow creamy sauce, resting on a wooden table with a white marbled texture and a piece of white cloth with blue lines on the right side, a silver spoon is placed in the pan on the top right side, with a sliced lemon partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and tapioca flours?

Yes, you can substitute with all-purpose flour if you are not following a Paleo or Keto diet. The coating will be slightly different but still delicious.

Is this recipe suitable for Whole30?

Yes, this recipe is Whole30 compliant as long as the ingredients used (such as ghee and bone broth) meet Whole30 guidelines and no sugars or non-compliant additives are included.