Chicken Piccata (Paleo, Whole30, keto)

Let’s talk Chicken Piccata. It’s one of those dishes that’s fancy enough for guests but simple enough for a weeknight dinner. While this recipe sticks close to the classic Italian-American version, we’ve given it a healthy spin. Think Paleo, Whole30, and keto-approved—without skimping on flavor.

Instead of veal, we’re using chicken breasts for a lighter, more accessible option. The result? Perfectly tender chicken paired with a tangy, creamy lemon-caper sauce. It’s bright, zesty, and oh-so satisfying.

Ready to make this guilt-free, flavor-packed dish? Let’s break it down, step by step.

Recipe At a Glance

Before we dive into the nitty-gritty, here’s the quick rundown:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 6
• Skill Level: Easy-ish

What You’ll Need

• A large skillet
• A meat mallet (or rolling pin)
• A shallow bowl
• A whisk or spatula
• Your favorite knife and cutting board

Planning ahead? Good idea. You can prep the chicken in advance or even cook the whole thing and store it in the fridge. The sauce reheats beautifully—so you’re all set for busy weeknights.

Ingredients: Simple and Sub Swap-Friendly

Here’s the full list of ingredients to get started:

• 1.5 lbs boneless, skinless chicken breasts — Pound them thin or buy pre-sliced.
• Sea salt and black pepper, to taste
• 3 Tbsp almond flour (for dredging)
• 2 Tbsp tapioca flour (also for dredging)
• 3 Tbsp ghee, divided
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 cup chicken bone broth
• Juice of 1 lemon (about 3 Tbsp)
• 1/3 cup coconut cream, unsweetened
• 1 1/2 tsp Dijon mustard (optional but adds depth)
• 1/4 cup capers, drained

Got Questions?

• Out of almond flour? Swap in cassava or coconut flour.
• No ghee? Avocado oil or coconut oil works just fine.
• Not a fan of coconut cream? Go with heavy cream if you’re not following Paleo/Whole30 rules.

Pro tip: Use fresh-squeezed lemon juice. That bottled stuff? It just doesn’t hit the same.

Step-by-Step Instructions

Making Chicken Piccata is super simple. Here’s how:

1. Prep the Chicken

First, pound the chicken breasts to about 1/2-inch thickness. Why? It helps them cook evenly and stay juicy. Season both sides generously with salt and pepper.

Next, grab a shallow bowl. Mix the almond and tapioca flour together. Dredge each chicken cutlet in the mixture, shaking off the excess.

2. Cook the Chicken

Heat 2 tablespoons of ghee in a skillet over medium-high heat. Once it’s hot and shimmering, cook the chicken in batches (don’t overcrowd the pan). Each piece needs about 4 minutes per side to turn golden brown and cook through.
Finished? Set the chicken aside on a plate and move on to the sauce.

3. Make the Sauce

Lower the heat to medium. Add the last tablespoon of ghee. Sauté onions until soft (1-2 minutes), then throw in the garlic and cook until fragrant.

Deglaze the pan with chicken broth and lemon juice, scraping up all those tasty browned bits stuck to the bottom. Let it simmer for about 3 minutes to reduce. Now, stir in coconut cream and mustard (if using). Toss in the capers and let the sauce thicken a little more.

4. Bring It All Together

Add the chicken back to the skillet. Spoon that heavenly sauce over the top and let it all simmer for a couple of minutes. Taste and adjust seasoning if needed. Done!

Tips, Variations, and Pairing Ideas

This recipe is flexible—make it your own!

Want Extra Spice?

Add a pinch of red pepper flakes or cayenne for a kick.

Cooking for Different Diets?

• Swap chicken for tofu or cauliflower steaks to make it vegan.
• Already gluten-free, thanks to almond and tapioca flour—just double-check your labels.

Playing with Pairings?

• For a summer vibe, serve with zucchini noodles or grilled veggies.
• In cooler months, pair with creamy mashed cauliflower or roasted carrots.

Storing and Reheating

Got leftovers? Lucky you. Here’s how to store and reheat:

• Fridge: Keep in an airtight container for up to 4 days.
• Freezer: Use freezer-safe containers for up to 3 months.
• Reheating: Warm on the stovetop with a splash of broth to keep it moist.

Cooking doesn’t get much better than this. With its creamy lemon-caper sauce and tender chicken, this healthier Chicken Piccata is a guaranteed crowd-pleaser. Whether it’s for a family dinner or a small gathering, this dish is simple, adaptable, and full of flavor.

So what are you waiting for? Grab your skillet and get cooking!

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