Lemon Chicken Piccata (Paleo, Whole30, Keto) Recipe
This Lemon Chicken Piccata is a flavorful, paleo-friendly, Whole30 and keto-compliant dish featuring tender chicken cutlets pan-seared to a golden brown and finished in a creamy, tangy lemon-caper sauce made with coconut cream and almond flour. It’s a low-carb, grain-free twist on the classic Italian piccata that’s simple to prepare and perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
- Diet: Paleo
Ingredients
Scale
Chicken
- 1.5 pounds boneless skinless chicken breasts, pounded to 1/2” thickness or thin-sliced cutlets
- Sea salt and black pepper, to taste
- 3 Tbsp blanched almond flour
- 2 Tbsp tapioca flour
- 3 Tbsp ghee, divided
Sauce
- 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 unsweetened coconut cream, blended before using
- 1 1/2 tsp stone ground mustard or Dijon mustard (optional)
- 1/4 cup capers, drained
- Sea salt and black pepper, to taste
Instructions
- Prepare the chicken: Pound chicken breasts to an even 1/2 inch thickness if needed and cut into cutlets. Season both sides generously with sea salt and black pepper.
- Mix dredging flours: In a shallow bowl, combine the blanched almond flour and tapioca flour evenly for coating the chicken.
- Sear the chicken: Heat 2 tablespoons of ghee in a large skillet over medium to medium-high heat. Lightly dredge each chicken cutlet in the flour mixture, shaking off excess, then place into the hot skillet. Cook for about 4 minutes on each side until the outside is golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook aromatics: Reduce heat to medium-low and add the remaining 1 tablespoon of ghee to the skillet. Add chopped onions and cook for about 1 minute until translucent. Add minced garlic and cook, stirring, for another minute until fragrant and softened.
- Make the sauce: Pour in the chicken bone broth and lemon juice. Increase heat to medium and bring the mixture to a boil, stirring occasionally. Allow to cook for 3 minutes to slightly reduce the liquid.
- Finish the sauce: Stir in the blended coconut cream and stone ground or Dijon mustard if using. Cook and stir for another minute to combine and thicken slightly. Add the drained capers and mix well.
- Simmer with chicken: Return the cooked chicken cutlets to the skillet, lower heat to a gentle simmer, and cook for 1 more minute to meld flavors and heat through.
- Serve: Serve the lemon chicken piccata hot over sautéed cauliflower rice or your favorite veggie noodles for a delicious low-carb meal.
Notes
- Pounding chicken cutlets to an even thickness ensures even cooking and a tender texture.
- Almond flour and tapioca flour create a grain-free dredge that crisps nicely without gluten.
- Blended coconut cream provides creaminess without dairy, keeping the recipe Whole30 and paleo-compliant.
- Stone ground mustard adds depth but is optional; Dijon mustard is an acceptable substitute.
- Adjust heat as needed during searing to avoid burning while still achieving a golden crust.
- Serve with sautéed cauliflower rice or veggie noodles to keep the meal low-carb and paleo-friendly.
Keywords: Lemon Chicken Piccata, Paleo Chicken, Whole30 Dinner, Keto Chicken Recipe, Low Carb Chicken, Gluten Free Piccata
