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Lemon Chicken Piccata Recipe

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★★★★★

4.7 from 67 reviews

Lemon Chicken Piccata is a vibrant and flavorful dish featuring tender chicken cutlets cooked to golden perfection and simmered in a tangy lemon, caper, and coconut cream sauce. This gluten-free and grain-free recipe uses almond and tapioca flours for dredging and ghee for cooking, resulting in a rich and creamy sauce with a bright citrus punch. Perfect for a low-carb, dairy-free meal that pairs wonderfully with sautéed cauliflower rice or vegetable noodles.

Ingredients

Scale

Chicken and Coating

  • 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

Sauce

  • 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 mustard, optional
  • 1/4 cup capers, drained
  • Sea salt and black pepper, to taste

Instructions

  1. Prepare the chicken: Pound the chicken breasts to an even 1/2-inch thickness if needed, then cut into cutlets. Season both sides with sea salt and black pepper.
  2. Mix the dredging flour: In a shallow bowl, combine the almond flour and tapioca flour thoroughly for coating the chicken cutlets.
  3. Sear the chicken: Heat 2 tablespoons of ghee in a large skillet over medium to medium-high heat. Lightly dredge each chicken cutlet in the flour mixture, shaking off excess, and place in the hot skillet. Cook for about 4 minutes on each side until golden brown and cooked through. Adjust heat as needed to avoid burning. Transfer cooked chicken to a plate and set aside.
  4. Prepare the sauce base: Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of ghee. Sauté the chopped onions for about 1 minute until translucent, then add the minced garlic and cook for another minute until softened and fragrant.
  5. Simmer the sauce: Pour in the chicken bone broth and lemon juice. Increase the heat to medium and bring to a gentle boil, stirring occasionally. Let it cook for about 3 minutes to reduce slightly.
  6. Add creamy elements and flavor: Stir in the blended coconut cream and stone ground mustard (if using). Cook and stir the sauce for an additional minute. Then, mix in the drained capers, allowing their briny flavor to infuse the sauce.
  7. Finish the dish: Return the cooked chicken cutlets to the skillet, spooning some sauce over them. Reduce the heat to a simmer and cook everything together for 1 more minute to meld flavors and heat through.
  8. Serve: Serve the Lemon Chicken Piccata over sautéed cauliflower rice or your favorite vegetable noodles. Garnish as desired and enjoy your flavorful, wholesome meal!

Notes

  • Blanched almond flour and tapioca flour provide a gluten-free coating alternative to traditional wheat flour.
  • Use ghee for a rich, nutty flavor and dairy-free cooking fat.
  • Make sure to blend the coconut cream before using to ensure a smooth, creamy sauce.
  • The mustard is optional but adds a nice complexity to the sauce.
  • Adjust seasoning with salt and pepper to taste after sauce is completed.
  • This dish pairs well with low-carb side options like cauliflower rice or vegetable noodles to keep it light and healthy.

Keywords: Lemon Chicken Piccata, gluten-free chicken, dairy-free sauce, almond flour chicken, lemon caper chicken, low-carb dinner

Find it online: https://ricoloranz.com/lemon-chicken-piccata-recipe/