Lemon Chicken Piccata Recipe

Lemon Chicken Piccata is a tasty Italian dish that really brightens up your meal with its zesty flavors and creamy sauce. While it started out in Northern Italy’s Lombardy region and was originally made with veal, it has adapted over time to use chicken, making it easier for everyone to enjoy. The word piccata means “pricked” or “pierced,” which refers to how the meat is tenderized. This lighter, dairy-free take on the classic recipe uses almond flour and coconut cream, giving you a rich taste without the heaviness. It’s perfect for a quick weeknight dinner or a special occasion and goes great with veggie noodles, cauliflower rice, or roasted potatoes.

Ready to make your own Lemon Chicken Piccata? Let’s get started!

Recipe Overview

This dish takes about 10 minutes to prep and 20 minutes to cook, so you can have it ready in around 30 minutes. It serves four, making it a great choice for family meals or small gatherings. It’s easy to moderate in difficulty—ideal for beginners but still fun for seasoned cooks.

You’ll need a large skillet, ideally non-stick or cast iron, to cook everything. A meat mallet or rolling pin will help pound the chicken to the right thickness, and you’ll also want a shallow bowl for dredging the chicken in flour. Don’t worry if you don’t have a garlic press; a chef’s knife works perfectly for mincing garlic.

If you want to prepare ahead of time, feel free to pound and season the chicken breasts a day in advance. Store them in an airtight container in the fridge for up to 24 hours. You can also pre-mix the flour dredge and keep it in a sealed container. The sauce can be made ahead too—just reheat it gently when you’re ready to serve.

Ingredients

Here’s what you’ll need:

• 1.5 pounds boneless, skinless chicken breasts (pounded to about ½ inch thick)
• Sea salt and black pepper for seasoning
• 3 tablespoons blanched almond flour
• 2 tablespoons tapioca flour
• 3 tablespoons ghee, divided
• 4 cloves minced garlic
• 1 small onion, chopped (about ½ cup)
• 1 cup chicken bone broth
• Juice from 1 lemon (about 3 tablespoons)
• ⅓ cup unsweetened coconut cream (blend it before using for a smooth texture)
• 1½ teaspoons stone-ground mustard or Dijon (optional)
• ¼ cup drained capers

If you need substitutions, you can use tapioca flour instead of almond flour if you prefer a nut-free option. For coconut cream, just scoop out the thick part from a chilled can of coconut milk.

Step-by-Step Method

Step 1: Prepare the Chicken

Start by pounding your chicken breasts to about ½ inch thick using your meat mallet or rolling pin. This helps them cook evenly and keeps them tender. Season both sides with sea salt and black pepper.

In a shallow bowl, mix almond flour and tapioca flour for dredging. Heat a large skillet over medium heat and add 2 tablespoons of ghee. Once it’s hot and shimmering (but not smoking), lightly dredge each chicken cutlet in the flour mixture. Make sure to shake off any excess before placing them in the skillet.

Cook each cutlet for about 4 minutes per side until golden brown and cooked through. You’ll know they’re ready when they feel firm yet still juicy. Once done, take them out and set them aside on a plate.

Pro Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.

Step 2: Build the Sauce

With the chicken resting, lower the heat to medium-low and add the remaining 1 tablespoon of ghee to the skillet. Sauté the chopped onions until they’re translucent, which takes about 1 minute. Then, add the minced garlic and cook for another minute until fragrant—just be careful not to burn the garlic!

Next, pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Those bits add incredible flavor! Raise the heat a bit to bring it to a gentle boil, then let it simmer for about 3 minutes so all those flavors blend nicely.

Step 3: Finish with Creaminess

Now, let’s make that sauce creamy! Lower the heat again and stir in the coconut cream (and mustard if you’re using it). Let it simmer gently for another minute until it’s silky smooth and delicious.

Then, toss in the drained capers. They add a wonderful tang that pairs perfectly with the lemon. Return the cooked chicken to the skillet, nestling them in that luscious sauce. Spoon some over each piece and let it all simmer together for 1–2 minutes so the flavors can meld and keep your chicken nice and moist.

Variations & Customization

This recipe is super flexible! It’s naturally gluten-free thanks to the almond and tapioca flours. If you’re on Whole30 or Paleo, you’re good to go! For Keto, just stick with the almond flour.

Feeling adventurous? Add some red pepper flakes while sautéing for a spicy kick.

Wanna impress your guests? Garnish with fresh parsley and serve it alongside roasted asparagus or creamy mashed potatoes. For a more laid-back vibe, try it with veggie noodles or steamed broccoli.

You can even change it up with the seasons! In winter when lemons aren’t as bright, swap the juice for orange juice for a sweeter twist.

Serving & Storage

When it’s time to serve your Lemon Chicken Piccata, try plating it over sautéed cauliflower rice or zucchini noodles for a lighter meal. If you’re craving something heartier, creamy mashed potatoes or buttered pasta are excellent choices.

Roasted veggies like asparagus or Brussels sprouts make great side dishes, adding nutrition and color. A simple arugula salad with olive oil and lemon juice pairs perfectly, bringing freshness to the rich dish.

For leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat in a skillet with a splash of water or broth to keep everything moist.

Want to make it ahead or freeze it? Let it cool completely, then put it in freezer-safe containers. It can stay frozen for up to 3 months! Just remember to thaw it overnight in the fridge before reheating for the best flavor.

Enjoy your bright and vibrant Lemon Chicken Piccata! This dish is not only comforting but also elegant enough to impress your family and friends, all while being surprisingly easy to make. Happy cooking!

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