Chicken Piccata (Paleo, Whole30, keto)
This Chicken Piccata is a healthier take on the classic Italian-American dish. Featuring tender chicken cutlets in a creamy lemon-caper sauce, this recipe is Paleo, Whole30, and keto-friendly. It’s quick to make, packed with flavor, and perfect for both weeknight dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner/Lunch
- Cuisine: Italian-American
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, pounded to 1/2” thickness or purchased thin-sliced
- Sea salt and black pepper, to taste
- 3 Tbsp blanched almond flour (for dredging)
- 2 Tbsp tapioca flour (for dredging)
- 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 and blended before use
- 1 1/2 tsp stone-ground mustard or Dijon mustard (optional)
- 1/4 cup capers, drained
Substitutions:
- Use arrowroot powder instead of tapioca flour.
- Replace ghee with avocado oil or coconut oil for a dairy-free option.
- Heavy cream can substitute coconut cream if not following Paleo/Whole30 guidelines.
Instructions
- Prepare the Chicken: Pound chicken breasts to an even thickness of about 1/2”. Season both sides with sea salt and black pepper. In a shallow bowl, mix almond flour and tapioca flour for dredging.
- Cook the Chicken: Heat 2 tablespoons of ghee in a large skillet over medium-high heat. Lightly dredge each chicken cutlet in the flour mixture, shaking off excess. Cook for about 4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Make the Sauce: Lower heat to medium-low and add the remaining tablespoon of ghee to the skillet. Sauté onions until translucent (about 1 minute), then add minced garlic and cook until fragrant (another minute). Deglaze the pan with chicken bone broth and lemon juice, scraping up any browned bits.
- Finish the Sauce: Simmer the broth mixture for about 3 minutes to reduce slightly. Stir in coconut cream and mustard (if using) for creaminess. Add capers and cook for another minute.
- Combine & Serve: Return chicken cutlets to the skillet, spooning sauce over them. Simmer for another minute to let flavors meld together. Serve hot over sautéed cauliflower rice or veggie noodles.
Notes
Serving Suggestions:
- Pair with zucchini noodles, roasted broccoli, or mashed cauliflower for a complete low-carb meal.
- Garnish with freshly chopped parsley for added freshness.
Tips & Tricks:
- Pound chicken evenly to ensure uniform cooking.
- Avoid overcrowding the pan when frying chicken to maintain a crispy exterior.
- Adjust lemon juice to taste if you prefer a less tangy sauce.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat with a splash of broth to prevent drying out.
- Freeze portions in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
Find it online: https://paleo.recipes/chicken-piccata/