Introduction

Lemon Chicken Piccata is a bright and flavorful dish featuring tender chicken cutlets in a tangy lemon-caper sauce. This gluten-free version uses almond and tapioca flour for a light, crispy coating, making it a perfect meal that feels both fresh and comforting.

The image shows a frying pan filled with five golden-brown cooked chicken breasts covered in a creamy yellow sauce. The chicken pieces are arranged closely together, each topped with small green capers and bits of translucent cooked onions. The sauce is smooth and light, slightly pooled at the bottom of the pan, giving a shiny look. The pan handle is visible at the bottom of the image. Nearby, there are three slices of bright yellow lemon placed on the white marbled surface, along with a gray striped cloth. The background is simple with a wooden texture under the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 Tbsp tapioca flour
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, blended before using)
1 1/2 tsp stone ground mustard (or Dijon, optional)
1/4 cup capers (drained)
Sea salt and black pepper (to taste)

Instructions

Step 1: Pound your chicken breasts to 1/2” thickness if needed and cut into cutlets. Season both sides with sea salt and black pepper.
Step 2: Heat a large skillet over medium to medium-high heat. In a shallow bowl, mix the almond flour and tapioca flour for dredging. Add 2 tablespoons of ghee to the skillet.
Step 3: Once the ghee is hot, lightly dredge each chicken cutlet in the flour mixture, shaking off excess. Place in the skillet and cook about 4 minutes per side until golden brown and cooked through. Adjust heat to avoid over-browning. Remove chicken and set aside.
Step 4: Reduce heat to medium-low and add the remaining ghee. Add onions and cook until translucent, about 1 minute. Stir in garlic and cook another minute until softened.
Step 5: Pour in chicken broth and lemon juice, then increase heat to medium and bring to a boil while stirring occasionally. Let it cook for 3 minutes.
Step 6: Stir in the coconut cream and stone ground mustard if using. Cook and stir for another minute, then add the capers.
Step 7: Return the chicken to the skillet, reduce heat to a gentle simmer, and cook for another minute to let flavors meld. Serve immediately over sautéed cauliflower rice or veggie noodles. Enjoy!

Tips & Variations

For a traditional approach, substitute almond and tapioca flours with all-purpose flour, but adjust cooking time as needed.
Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter the taste.
Add fresh parsley or thyme to the sauce for extra herbaceous notes.
For a dairy-free dish, ensure your ghee is clarified to tolerance, or substitute with avocado oil.

Storage

Store leftover lemon chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and prevent the sauce from separating. Avoid microwaving on high heat, which can dry out the chicken.

How to Serve

A close-up view of six golden-brown chicken cutlets cooked in a silver skillet, with light brown sear marks and a creamy sauce covering the surface. Scattered on top are small green capers and bits of cooked white onion, adding texture. The skillet is placed on a white marbled surface with a checkered white and gray cloth nearby. A silver spoon is resting inside the skillet, partially touching one chicken cutlet. In the background, there is a partially visible yellow lemon wedge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They are juicier but may require slightly longer cooking time. Pound them to even thickness to cook evenly.

Is this recipe gluten-free?

Yes, by using almond flour and tapioca flour for dredging instead of wheat flour, this recipe is naturally gluten-free.