Paleo Lemon Chicken Piccata
If you’ve been craving a lemon chicken piccata that tastes like it came straight from your favorite Italian restaurants but fits your paleo and low-carb lifestyle, this paleo chicken piccata recipe is about to become a new staple. It’s bright, buttery, perfectly tangy, and made with simple ingredients you can grab at any grocery store; you may even have them all at home already! And best of all, it comes together quickly enough for busy weeknights while still feeling like a restaurant-quality dinner.
Ingredients
- 2 boneless skinless chicken breasts sliced into 4 cutlets
- ½ cup almond flour
- 1-2 tablespoons tapioca flour or arrowroot starch
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons melted ghee or non-dairy butter
- 3 tablespoons garlic-infused olive oil
- ¾ cup chicken stock or chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- Fresh parsley chopped
- Optional: lemon slices for serving
Instructions
- Prep the chicken. Preheat the oven to 400°F. Slice the chicken breasts lengthwise into thinner cutlets, then pound to about ¼-inch thickness using a meat mallet.
- Make the sauce base. In a mixing bowl, whisk together the melted ghee or butter, garlic-infused olive oil, chicken stock, and fresh lemon juice. Pour into a lightly greased baking dish.
- Make the dredge. In a large bowl, combine almond flour, 1-2 tablespoon tapioca flour (or arrowroot starch), sea salt, and black pepper. Mix well to evenly distribute the starch.
- Coat the chicken. Dredge each chicken cutlet in the flour mixture, coating both sides evenly. Place the coated chicken on a baking sheet briefly to rest (this helps adhesion).
- Assemble the baking dish. Transfer the chicken cutlets into the prepared baking dish, ensuring the tops remain above the broth mixture so they brown instead of simmering.
- Add capers and bake. Sprinkle the capers over the chicken. Cover and bake for 40 minutes, or until the internal temperature reaches 165°F. Garnish with fresh parsley and lemon slices.
Notes
Expert Tips & Tricks
- For extra browning: Remove the cover during the last 5–8 minutes.
- For a creamier sauce: Whisk 1-2 tablespoon coconut cream into the broth after baking.
- For added richness: Stir in 1-2 teaspoon nutritional yeast for a dairy-free parmesan vibe.
- Serve over zucchini noodles or cauliflower rice for a true paleo friendly meal or with a side of gluten free lemon parmesan pasta. You can use cauliflower pasta if you prefer!
How to Store Paleo Chicken Piccata
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a non-stick pan over medium heat with a splash of chicken broth to refresh the sauce.
- To freeze: place cooked chicken on a baking sheet, freeze solid, then transfer to a freezer-safe bag. Freeze sauce separately if desired.
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