This healthy take on classic chicken piccata is just delicious! Crispy dredged chicken with a buttery, lemony sauce dotted with briny capers, this easy Italian dinner is paleo and perfect over gluten-free pasta, zoodles or shirataki noodles, or mashed potatoes or cauliflower. Whole30, too!
Why This Chicken Piccata Is So Good
- This chicken piccata is rich with a buttery, lemony sauce, seasoned with salty capers and garlic.
- This chicken piccata is so easy to switch up to fit whatever dietary needs you may have — paleo, Whole30, gluten-free, dairy-free, or low carb.
How To Make Chicken Piccata
- Season the chicken breasts with salt and pepper. Combine the almond flour and arrowroot, and dredge each breast through the mixture to coat, and then shake off the excess.
- In a large skillet over medium-high heat, melt the ghee or butter with the olive oil. Add the chicken breasts when the liquid begins to sizzle. Cook about 2 1/2 minutes, or until the chicken is browned. Flip the breasts and cook the other side another 2 1/2 minutes. Remove the chicken and transfer to a plate.
- Add the garlic to the same skillet and stir several times. Then add the lemon juice, chicken stock, and capers and bring everything to a boil. Stir occasionally to scrape anything that may have accumulated at the bottom of the skillet. Let simmer for 5 minutes.
- Add the chicken breasts to the lemon mixture. Coat one side, then flip. Cook the chicken for about 30 seconds. Remove the chicken and serve over the starch of your choice. Garnish with parsley.
Top Tips For Chicken Piccata
- To butterfly a chicken breast, place your hand on top of a boneless, skinless chicken breast. Slice horizontally into the breast, dividing it in half, cutting until about a half-inch from the opposite side. When you’re done, you should be able to open the chicken breast like a book.
- To make the chicken piccata Whole30 compliant, sub out the pasta for zoodles (zucchini noodles) and the butter for ghee.
- For the Paleo diet, use ghee instead of butter and zoodles, shirataki noodles, or heart of palm noodles.
- Use gluten-free spaghetti if you are on a gluten-free diet.
- Spaghetti squash, cauliflower rice, and mashed potatoes are other great grain-free options instead of pasta.
More Tasty & Healthy Chicken Recipes
- Crockpot Chicken Tacos with Avocado-Cilantro Sauce
- Creamy Tomato Artichoke Chicken (Whole30, Paleo)
- Sweet and Sour Chicken (Healthy, Whole30, Paleo)
- Creamy Whole30 Bacon Mushroom Chicken Thighs with Thyme (Paleo)
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- Season chicken with salt and pepper, then coat with mixture of almond flour and arrowroot. Shake off excess.
- Melt 2 tablespoons ghee or butter with 3 tablespoons olive oil in large skillet over medium-high heat. When liquid starts to sizzle, add both pieces of chicken. Cook until chicken is browned, about 2 1/2 minutes. Flip and cook other side additional 2 1/2 minutes. Remove chicken and transfer to plate.
- Add garlic to skillet and stir several times, then add the lemon juice, chicken stock, and capers. Bring to a boil, stirring occasionally to mix any seasoning that may be at bottom of skillet. Simmer for 5 minutes.
- Add chicken breasts to lemon mixture. Flip to coat. Cook about 30 seconds. Remove chicken and serve over the starch of your choice. Garnish with parsley.
- For Whole30: Use ghee instead of butter and serve over zoodles, mashed potatoes, or cauliflower rice.
- For Paleo: Use ghee instead of butter and serve over heart of palm noodles, shirataki noodles, or zoodles.
- For gluten-free: Serve over gluten-free pasta.
- Butterflying a chicken breast: Place your hand on top of a boneless, skinless chicken breast. Slice horizontally into the breast, dividing it half, cutting until about a half inch from the opposite side. When you’re done, you should be able to open the chicken breast like a book.