Pretty Delicious Life Easy One Pan Low FODMAP Chicken Piccata
I have been promising you some easy, classic, one pan meals for quite some time now and I am so excited to FINALLY deliver on that for you! I love meal prepping on Sundays. It has become such a ritual for me, especially in fall. I’ll turn on the TV, put on football all day long, and cook my little heart out. There’s something about fall and football season that really gets me into the meal prepping spirit + I could spend hours watching games, preparing foods, and just being cozy in every way. But, if you don’t share the same enthusiasm for meal prepping and prefer to use your Sunday’s for solely football watching (or whatever your favorite Sunday activity is!) I am making it my mission to bring you easier, oven-friendly recipes that you can practically set and forget while you enjoy the day. If you REALLY want to set and forget, don’t worry I’ve got slow cooker meals dropping soon, too!
While I love experimenting in the kitchen, I am aware that you might not feel similarly. I’m willing to bet you might even prefer it when you’re handed a simple recipe with a few simple, clean ingredients that you can prepare in under an hour. Have I got you pegged?! I bet I do! We ALL love a quick and easy meal and today I’m brining you just that.
I’m starting out by sharing a super simple but delicious paleo/grain-free friendly twist on a classic Italian dish. Easy enough to meal prep, you can serve this Chicken Piccata with your favorite grain or gluten free pasta or zoodles, over top roasted veggies, or even in a salad (or sandwich?!!!) if you’ve become bored as the week goes on.
I tested this recipe in two different ways, first in a frying pan and next in the oven. Both versions came out spectacularly but the version I will share below is the version I did in the oven simply because it’s much less hands on. If you’d prefer to pan fry, skip the instructions involving the oven, heat up your favorite cooking oil of choice in a frying pan along with the capers, chicken stock, and lemon juice and fry your little heart out! Traditionally, the recipe is a little more involved than that, but remember we’re keeping this one simple. I also tried marinating the chicken breasts in chicken stock, capers with their juice, and lemon wedges/lemon juice prior to cooking in both versions of this recipe. Totally not necessary, but it does add a nice, deeper flavor if you choose to do so.
Don’t forget to let me know what you think of the recipe in the comments below and tag your photos #PDLrecipes on Instagram when you make them!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
Ingredients
2 chicken breasts, cut lengthwise into thinner cutlets
1/2 cup Paleo flour
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp butter or non-dairy butter, melted
3 tbsp garlic infused olive oil
3/4 cup chicken stock
2 tbsp fresh lemon juice
2 tbsp capers, with some juice
fresh chopped parsley for garnish
- Pre-heat oven to 400F and lightly grease a baking dish with olive oil.
- Slice the chicken breasts in half lengthwise creating thinner cutlets.
- Using a meat mallet (or heavy object), pound cutlets until they’re about 1/4″ thick.
- In a medium mixing bowl add butter, chicken stock, olive oil, + lemon juice, whisking until fully incorporated.
- Pour liquid mixture into baking dish.
- In a large mixing bowl, add flour, salt + pepper and mix to combine.
- Dredge chicken cutlets in flour, evenly coating each side and place in oven safe dish. Make sure the chicken isn’t fully submerged into the broth. You want the tops of the chicken out of the broth.
- Once the dish is fully lined with chicken cutlets, sprinkle capers on top, cover and bake about 40 minutes or until internal temperature reaches 165F.
Low FODMAP Chicken Piccata
Ingredients
- 2 chicken breasts cut lengthwise into thinner cutlets
- 1/2 cup Paleo flour
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp butter or non-dairy butter melted
- 3 tbsp garlic infused olive oil
- 3/4 cup chicken stock
- 2 tbsp fresh lemon juice
- 2 tbsp capers with some juice
- fresh chopped parsley for garnish
Instructions
- Pre-heat oven to 400F and lightly grease a baking dish with olive oil.
- Slice the chicken breasts in half lengthwise creating thinner cutlets.
- Using a meat mallet (or heavy object), pound cutlets until they’re about 1/4″ thick.
- In a medium mixing bowl add butter, chicken stock, olive oil, + lemon juice, whisking until fully incorporated.
- Pour liquid mixture into baking dish.
- In a large mixing bowl, add flour, salt + pepper and mix to combine.
- Dredge chicken cutlets in flour, evenly coating each side and place in oven safe dish. Make sure the chicken isn’t fully submerged into the broth. You want the tops of the chicken out of the broth.
- Once the dish is fully lined with chicken cutlets, sprinkle capers on top, cover and bake about 40 minutes or until internal temperature reaches 165F.
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