This savory one-skillet lemon chicken piccata is made all in one skillet and couldn’t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, low carb and keto.
*This recipe was updated in 2021 based on feedback and retesting!
One-skillet chicken is a thing of beauty, don’t you think?
I mean one-skillet anything is pretty much the only way I do things on weeknights anymore.
Along with some roasted veggies that require zero effort and no brain power thanks to the oven-timer feature.
But anyway, chicken. There are just about a trillion ways to cook chicken and you can find most of them with a 30 second search on Pinterest.
Slight exaggeration, but ever so slight, really. People love chicken and it really is SO versatile, tasty, and quick too.
I Love One-Skillet Chicken Recipes!
I have a one-skillet chicken marsala, tuscan chicken, lemon chicken, pesto chicken, Greek Chicken and veggies, and chicken cacciatore.
It’s definitely time for something new – and this lemon chicken piccata is the perfect twist on your one-skillet chicken dinner.
We start with thin sliced boneless skinless chicken breasts – I pounded mine thin to about 1/2″.
I used a combination of almond flour and tapioca for dredging, but you can use all tapioca if you prefer.
I’ve tried it both ways and there’s no big difference, although I feel like the one with almond flour is a bit more crisp even after being in the sauce.
After the chicken is pan fried, it’s time to make the sauce, which is incredibly simple. Garlic and onion, bone broth, lemon, and coconut cream form the base of the sauce.
You won’t taste the coconut cream though, it just adds creaminess to the sauce. So, slightly different than a traditional Piccata sauce, but trust me, it works for this chicken!
I like to add in a little stone ground mustard for extra flavor plus salt and pepper to season. The mustard is optional so if you’re not a fan, simply omit it.
Once you stir in the capers and add the chicken back in, everything simmers together for a minute and then it’s time to eat!
I served mine with sautéed cauliflower rice but any veggie noodles, or roasted potatoes would be delicious too.
The finished dish is so so tasty! Lots of lemon and garlic, a creamy dairy-free sauce, juicy flavorful chicken. It’s everything you could ask for in chicken piccata!
Okay, go grab your ingredients and a nice big skillet because it’s time to make this one-skillet Paleo lemon chicken piccata – let’s go!
Lemon Chicken Piccata {Paleo, Whole30, Keto}
Lemon Chicken Piccata {Paleo, Whole30, Keto}
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
-
Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
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Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
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Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
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Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
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Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!
Recipe Video
Recipe Notes
*To make the recipe nut free, you can replace the almond flour with an equal amount of tapioca flour, making the tapioca flour measurement 5 Tbsp.** Coconut cream is the thick part of a chilled can of unsweetened coconut milk. It can also be purchased separately in a can.
***This is for a flavor boost, omit if you don’t like the taste of mustard
Nutrition
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Want More Whole30 Paleo Dinner Recipes? Try One of These!
One Skillet Creamy Tuscan Chicken
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If I have everything but the tapioca flour on hand would using all almond flour work out okay? Thanks!
I used all almond flour – tasty but it doesn’t thicken. Still loved it.
This was great but wondered how the sauce could be a little thicker? Overall, it’s great and I will definitely be making this again! Thank you so much!
yummy
I made this tonight and it’s so good! I happened to have everything on hand already. Definitely will make again. Thanks!
It was delicious but the coconut cream was too overpowering. It ended up tasting more like a dessert. I will not add it next time or add very little!
I thought the coconut changed the whole flavor and not in a good way. Next time, I’ll definitely leave out!
Yummy! This recipe has so much flavor in it and tasted great as a leftover on day 2. We will surely be making this on a regular basis. Thank you Paleo Running Momma!
Not yet but I will definitely make it. It looks so good. Thank you.
This was fabulous! Made it for dinner and the only thing wrong was that there weren’t any leftovers for tomorrow’s lunch. ? Thank you for a great, easy, and delicious recipe!
So glad you enjoyed it!
Made it today and love it! Just replaced coconut cream with heavy whipped cream. Thank you for your recipe!
What do you mean by the coconut cream being blended? If coconut milk is used, how do you “blend the cream”? The cream and milk are separated but I assume you don’t mean that we are to blend the milk since it calls for cream…
Did anyone respond to this?
The cream is at the top…just stick a spoon in and gently stir with the liquid until blended.
I took the solid part out, measured it and mixed it up with a fork. I don’t use the liquid. Works great for me.
Do you use dry ground mustard?
I used a spicy brown mustard that was not powder.
I never rate recipes, but this was a HUGE hit with the whole family, none of whom realized it was Paleo-friendly. Oldest son said “wow” after first bite and asked to take leftovers in his lunch. Youngest son (10) had seconds, after dessert!, and sopped up the sauce with bread after his meal was done
Made this tonight and it came out amazing! Sauce was perfect – used the mustard. Yum!
Absolutely delicious and super easy
This was delicious! But When I make it the next time, I’ll be leaving out the coconut cream. I found it overpowered the lemon flavor.
Everyone loved it but not as a true Lemon Piccata
I think I will too. i loved everything about this recipe except for how sweet it tasted and I think that was the coconut cream. I might use an arrowroot slurry.
Maybe you used “cream of coconut” which is loaded with sugar
Loved this but chose to taste after 2 tablespoons of coconut cream and there was just enough lemon flavour discernable so left it at that. Will make this again and again!
Absolutely delicious. Husband loved it. We’ll make again. Don’t change a thing.
I never leave reviews… BUT I had to! This dish was amazing! I couldn’t wait for lunch the next day to have the leftovers! I followed the recipe exactly and didn’t change a thing. Thank you for sharing! Job well done!
Is there anything that can be subbed out for the coconut cream? I am allergic to coconut, and this recipe looks amazing!
See my comment below, I made it without coconut cream and subbed 1.5 Tbps dijon mustard and it still came out amazing.
This looks so delicious but I need it to be dairy free – what do you recommend I replace the ghee with? (Super beginner/terrible cook here so sorry if a stupid question)
I’d just use avocado oil or some other cooking oil to brown the chicken and cook the onions.
I just saw that they sell vegan ghee. Or you could probably use a plant based butter
A great start to Whole 30 2020! Loved everything about it. So did my husband
Really tasty! I whisked in a little tapioca starch and almond flour when I simmered the chicken stock/lemon juice, so that the sauce would thicken. Also I used chicken tenders so I didn’t need to pound or cut them, they were perfect-sized. I’ll make this again!
Used this recipe as inspo for a quick and easy dinner last night and my partner thought it was the best thing ever. We ate it over roasted broccoli and it was satisfying and pretty minimal effort, and ready in about 30 minutes start to finish. I had to make some modifications based on what I had on hand in the fridge/pantry, but it still came out delicious and I’m sure the recipe as written would have been just as great. The modifications I made were: only used almond flour; used chicken thighs sliced into strips; subbed beef bone broth instead of chicken; and put in 1.5 Tbps of dijon mustard instead of coconut cream and the stone ground mustard and let it simmer for an extra few minutes to thicken up. My only “critique” is that the ghee got brown and very smoky while browning/cooking the chicken, so I had to empty it out of the pan and replace it with fresh ghee a few times during the process. I may try using avocado oil or something with a higher smoke point next time.
Also, I didn’t have fresh lemons so I just used 2 Tbsp Santa Cruz bottled lemon juice.
Everyone loved it. Even the grand kids.
I suggest to make more sauce. I doubled it and my son still wanted more sauce. Lol.
This was a winner with my family. My picky teenagers loved it. I will for sure be making this again.?
This looks wonderful and I plan to make this recipe tonight. I have coconut flour on hand will that work instead of almond flour? I have never used almond or coconut flour and not sure if the taste and consistency of either effects a recipe. Looking forward to switching to a healthier flour!
I need to know this too! We’re out of almond flour ?
Generally coconut and almond flour cannot sub for one another since they have such different properties. If you have cassava you might be able to use that though.
Yum!
I was short on time and ingredients, so I subbed cashew cream for coconut cream, salt water for broth (I know, whoops), and didn’t even dredge the chicken. Still so good, and quick! 🙂
Made this for dinner and it was delicious! Sauce came together beautifully. Loved the addition of the mustard as well.
This recipe tastes incredible. Would absolutely make again; it will likely be a staple. Cut back on the coconut cream, based on some other comments. Otherwise, made it exactly as written.
I can honestly say this is my favorite version of chicken piccata, even over non paleo versions (and I can’t say that about too many recipes). I did not use the mustard but a whole can of coconut cream and thought it was delicious, as did my husband and 3 littles. Definitely making again!
This was so delicious! I can’t wait to make it for my kids next time they’re home. I’ll probably cut back a bit on the coconut cream, but it was amazing! Definitely a keeper!
So delicious. I only had beef bone broth and it still was wonderful!
I made this recipe last night. My family though it was delicious. I used coconut flour in place of the tapioca flour but otherwise stuck to the recipe. I will definitely make this again!
Hi All, I am newer to both cooking and paleo. This was still very tasty but my sauce was completely brown and I’m not sure why! I did use avocado oil instead of ghee and only almond flour. My guess is that this happened because there were burned bits at the bottom of the pan after the chicken which I ended up having to cook longer than suggested due to having one cutlet that was too thick. If anyone has suggestions I am all ears and excited to try it again 🙂
Give it another shot. Use ghee this time. It’s a little more heat stable. If you pound out the chicken, you won’t have to cook it as long and you can remove it while it’s still a nice golden brown and avoid burning the crust. Starch helps everything stick and keeps the breading from being too thick. Feel free to substitute starches. I used thighs instead and added a little Arizona seasoning from Penzey’s to the “bread crumbs” and loved it. Another little trick is to refrigerate the coconut milk, open from the bottom and pour off the unnecessary liquid. Cheers
This is my absolute favorite recipe! I’ve made it twice, and each time it’s a hit! My husband also loves it!
Can you taste the coconut?
nope and my husband doesn’t like coconut but enjoyed this meal.
I am constantly searching out and trying new recipes. This is by far one of my favorites that I’ve found. Don’t skimp on the ghee. It’s totally worth the price. Absolutely delicious. Thanks for sharing!
My 4 picky teenager boys loved this recipe. Making again tonight!?
Delicious and easy dish!
So good! Made this for dinner tonight. Thank you.
Growing up, my favorite thing my mom made was lemon chicken! I finally found a recipe that makes it a little healthier — and it still reminds me of home. 🙂
I just made this and it is the bomb! I followed your recipe to the T and it turned out perfect!!! Thank you so much for sharing this.
Wow, this was incredible! My teen said it was restaurant quality. I followed it to the letter, even adding mustard. Served in a mound of cauliflower and sweet potato rice (premade mix).
Made this tonight as a replacement for ‘Italian date night’ and oh my goodness it was SO good! I didn’t return the chicken back to the pan but did add spaghetti squash noodles to the sauce and it turned out great!
After studying up on Paleo various books, websites, and podcasts, I’m glad to have found a “one-stop” resource that both verbally and visually explains the science in a clear, understandable way; provides guidance on special conditions and considerations; and also contains a bunch of tasty recipes that follow the guidelines (And also easily point out which recipes are good for which conditions). And the ebook is completely FREE! Available here:
https://healthlifestyle.club/paleo-beginners
This dish is amazing! So much better than your typical Chicken Piccata! I followed the recipe exactly, served it over whole wheat angel hair pasta with a green salad. My husband said it was so good he thought he was eating at our local specialty restaurant! Thank you for sharing….I know I will make this often!❤️
This was delicious and easy to make! Our entire family loved it! We forgot to leave our can of coconut milk in the refrigerator to separate, and it was still great using canned coconut milk instead of just the cream. This one’s a keeper. Thank you! We just found your website and are LOVING all your recipes!
Unbelievably savory and delicious! It took some prep but it wasn’t hard at all. I had everything for it already in my pantry. Thank you!!
This was very good! The only change I made was using tapioca AND arrowroot. No almond flour. I put some of the cooked chicken on the side for my Grandchildren who aren’t caper fans. That was really good by itself. Had the piccata with zoodles and sautéed mushrooms. It was a big hit all around.
Followed the recipe except used heavy cream instead of coconut cream. Tasted great, but couldn’t get the chicken pieces to brown with the mix of tapioca and almond flours. I will make it again.
This recipe is simply outstanding! I am seriously considering making it two nights in a row!
My husband made this for me for our date night, so good!! I had made it for him several months ago and he loved it, couldn’t wait to make it for me. Thank you for all your delicious recipes!
This was a great recipe. I added a few green peppers & mushrooms. We put it over basmati rice. Delicious! I’ll use it again!
This was the best chicken I have ever made. What a delicious dish!!
Amazing. Even my daughter loved this. I used a keto friendly flour I had in the cupboard and it worked really well and I used salted butter. #yum #keeper!
What sides goes good with this? Im thinking asparagus..m
Fantastic! Didn’t have capers so not sure what I missed lol. So flavorful
Made this recipe love it!! Easy and delicious!! Thank you!
Made this yummy dish tonight. This was a super easy meal to make. It was very tasty. I served the Chicken Piccata on top of cassava flour noodles w/a simple salad. Thank you!!
This was delicious! My entire family loved this including the kiddos. I used arrow root instead of the flours and it came out great and lots of happy belly’s!
Can I substitute the tapioca flour with casava flour if that’s what I have?
Excellent! I didn’t have almond or tapioca flour so substituted Cassava flour and potato starch…and it worked great! Also opened up full fat coconut milk and used the thick part. The sauce was heavenly.
This was a very good dish but the coconut cream overpowered the sauce. I added more lemon juice and mustard to cut the sweetness of the coconut. It was more like a sweet sour chicken dish from the Chinese restaurant.
This recipe is so good! It’s awesome. I could eat this once a week and not get board. I paired this with garlic roasted broccolini and Italian fried cauliflower rice with spinach and mushrooms. It’s going in the regular rotation.
This looks delicious! Quick question, my boyfriend doesn’t love the flavor of coconut. Any suggestions for a substitute that is still dairy free? Unless you cannot taste the coconut?
Thank you!
I’ve made this at least 4 or 5 times already and love it! Weird question…does anybody else’s garlic turn blue when you add the lemon juice?
You cannot taste the coconut.
Made this for dinner and we really enjoyed it. I didn’t have the coconut cream so added heavy cream, very quick and easy.
I made this last night and used all almond flour since I didn’t have tapioca flour. I also used a little less coconut cream and a little more lemon juice plus added some arrowroot powder for thickening. It was delicious!! Served over cauliflower rice, it’s a very tasty, filling dish! Would make again. 🙂
It’s okay. Been looking forward to making this. Not impressed.
Most delicious Piccata ever !! I added 8 oz white mushrooms and extra lemon on the side
We have a visiting sister missionary that is on a paleo diet due to allergies, especially food allergies. I’ve never cooked anything paleo and was pleasantly surprised how great the chicken piccata turned out. I read the reviews and did as 1 woman suggested that is was too sweet and added more lemon which is how we like our piccata sauce. Neither of the Missionaries ever had piccata and really enjoyed their meal.
Absolutely yummy! Eating it now. Thank you!
I just made this for dinner last night! It is easy and delicious. I served it over cauli rice – my husband loved it! All your recipes are wonderful Michele! thank you so much
I love this recipe. The macro count you have for it though, I don’t see a serving size? To what serving size is that for?
Can I sub or omit the capers? I find them to salty
We just finished this for dinner and I made it per the recipe: no deviations. Wow! Just wow! I didn’t know what to expect but there is NOTHING lacking. It’s super simple and so good. Hell yes I’m making this again. My husband and son (8 months old-doing BLW) loved it. Thanks for this one and you know I’ll be trying more of your recipes. Grazie!
This was DELICIOUS, whole family LOVED it (VERY unusual), THANK YOU!!!
This recipe is amazing. It has become a menu staple in our home. I make this recipe as written and it always comes out delicious every time.
Sooo good. I love that all the ingredients are perfectly measured so there is no waste. My 14 year old son just ate three pieces. Thx!!
Great to find an Italian recipe that caters to my food restrictions. Made as written and it was delicious!
This was an easy recipe to follow and delicious! My husband isn’t following Paleo like I am (recently lost 12 lbs on Paleo eating plan) so I try Paleo recipes without telling him to see if he notice anything different. He enjoyed it and didn’t noticed anything different. This will be my “go to” recipe for piccata.
Thank you, Michelle.
This was a very simple recipe to follow! I used coconut flour to coat the chicken instead of almond or tapioca flour and it turned out nice and the coconut flavor wasn’t overpowering. I also excluded the capers and added organic sliced mushrooms instead which gave it some extra substance. It didn’t thicken quite as much as I thought it would, but I’m sure tweaking a few things here or there would fix that. I will definitely be making this again! Very delicious and kid-approved!
Wow. I loved this. I also had to improvise due to “flour” that I had on hand. I used a combo of coconut flour and almond flour. I also saw that it doesn’t thicken enough so I used xanthem gum which worked well. It reminded me of an old WW recipe that i used to make. That one added broccoli so that is also what I did.
The only other thing I changed that didn’t effect the flavor was that I made medallions since my chicken was barely thawed. Worked out really well. I will definitely be making this again.
Delicious! I used all chicken broth instead of broth and wine. I used cream instead of coconut cream. Family loved it.
Probably the best Chicken Piccata I’ve ever had! My husband and I did the Whole30 diet and when we made this we were blown away! Fantastic!! I have made it a few times now and it’s always a hit! Thank you!
I used this recipe as a jumping-off point to create a family dinner last night. It was the PERFECT balance of salt, fat, acid, and heat. Even our 2-year-old daughter DEVOURED nearly an adult-portion last night.
It will definitely be added to our regular meal rotation because it was delicious, healthy, and fast! As a busy full-time Mama and working part-time while she sleeps, fast recipes for the whole family are a must.
When I cook, I also taste as I go so I can adjust on the fly. I found it interesting some folks found the coconut cream flavor too strong, personally, I couldn’t even taste it in the sauce. Granted, I did use a small can of coconut cream, not just the cream from a regular can of coconut milk. I also added more fresh lemon juice as when I tasted the sauce while simmering, one just wasn’t enough for our personal family taste buds.
My mods:
-Chicken thighs, organic, boneless & skinless
-1 whole lemon juiced, plus 1/2 half lemon juiced
-1/2 lemon, sliced thin (as a finisher in the sauce and a garnish for the chicken)
-Brown rice flour (that’s what we had on hand, also acts as a sauce thickener)
-EVOO (no ghee on hand)
-Spicy brown mustard (no dijon in our fridge)
Next time I make this, I plan to add some white miso paste to really amp up the umami flavor.
I just tried the chicken, followed the recipe exactly as is
, using dijon mustard. it’s delicious! It’s not a quick recipe to make, but worth it. Next time I’ll use chicken tenders to save the time of pounding them thin.
So good! my son kept getting more sauce, definitely my favorite piccata recipe!
This turned out delicious! I did use the mustard. Thank you PaleoRunningMomma, your site is my go to for delicious finds!
Glad you enjoyed!
Made this tonight! Used mushroom flavored bone broth since that’s all I had, and it came out great. Served it over a mixture of zoodles and chickpea pasta (spaghetti shaped). I’d recommend doubling the sauce b/c it is so good. Definite new addition to our rotation.
Delicious! Family loved it. Followed recipe exactly.
We absolutely love this recipe! It’s a favorite in our house!!
This is really good and fairly simple to make. It was a family pleaser.
Really great! I used whole milk instead of coconut cream and it was still fantastic.
One of my favorite recipes lately. Stumbled across this recipe on Pinterest a few weeks ago and have made it 4 or 5 times since. So easy and delicious!! Definitely in my weekly dinner rotation now! As mentioned in other comments, the coconut cream does not seem to be overpowering at all, especially if it is unsweetened, it just seems to make it a little creamy. Recipe is perfect!!
Delicious! I had to make a couple of substitutions: I used brown rice flour and arrowroot and I didn’t have coconut cream (it was used earlier in the week) so I used the remaining liquid and it was still good. I also punched up the lemon flavor by adding some chopped lemon with the capers. Turned out great and I will definitely make this recipe again!
Yum! This was a meal my kids wanted to have and stay home for. Thank you!
Yum! My kids enjoyed this meal and didn’t suddenly disappear at dinner time since my husband and started our Whole30. It’s very likely I will make this again this month. Thank you!
This was a delicious dinner!! Thank you.
I’ve made about 6 different versions of a Paleo/Whole30 Chicken Piccata but this one is the BEST! Love the thicker sauce and the creaminess of the coconut cream.
THIS WAS SO GOOD!!! I plan on keeping this as a ‘regular’ on the menu.
Fantastic chicken recipe!
I used half and half instead of coconut cream since we aren’t paleo and it turned out AMAZING! Served it with roaster broccoli and gluten free brown rice pasta! Also squeezed more lemon on the topping! Yum yummm
Thank you very much for this useful article. I like it.. Keep it up and never miss a chance to grow.
I like to read completely this blog because there are many guidelines about cooking and I want to become an expert in making different recipes.
This dish is full of flavor! Easy to make!
Heats up well for leftovers, too!
Make it EXACTLY like the recipe and we love it. Have to make a double batch. My husband went crazy for it and so did my 22 month old. Have make it dozens of times and is always requested. Thank for this. So flavorful and satisfying.
Soooo good! We love your recipes Michele!
Tasty! Definitely going in the regular rotation.
I’m writing this as I have the first bite in my mouth! It is so tasty, so full of flavor and I love how healthy and easy this is to make! Thank you!!!
This was awesome!! I used freshly ground almonds because I was out of almond flour and it was just as good.
Loved it made so many times now
Delicious flavor – savory and creamy, punch of chicken. Served with Cassava flour pasta and broccoli. I will definitely prepare again.
5 stars! I have made this recipe over and over For the entire family who had no clue it was gluten free.
I never leave comments, but this was SO good we made it two nights in a row! We used all tapioca flower and it made the perfect crispy crust. Because tapioca can get a bit gummy, the second night we fried the chicken and served the sauce on the side. I had mine with a sweet potato and it was delish!
Delicious! I’ve made it multiple times now even though I’m not doing whole 30.
Very easy to follow and very delicious! Even my kids enjoyed this meal!
So good! I didn’t have chicken breasts on hand so I used boneless chicken thighs. It was so quick and easy. I’ll be making this again and again.
good, thanks for share ovo game
I made this tonight and it’s so good! I happened to have everything on hand already. Definitely will make again. Thanks!
Yummy! This recipe has so much flavor in it and tasted great as a leftover on day 2. We will surely be making this on a regular basis. Thank you
Nice Post, Thank You
looks like, delicious
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Wow!! So tasty! The almond and tapioca flour together really did the trick to stay on the chicken while cooking! Used the Dijon mustard and added a tad bit more lemon. Loved how the coconut cream made the sauce thicker without any taste of coconut. This really was such a a simple one pot meal that we will be making over and over again. Thank you!
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We had this tonight and it is really yummy. Followed the recipe exactly except I used boneless skinless chicken thighs and we added fresh mushrooms and fresh spinach and served over miracle noodles. Great flavor — easy to make — thank you!
Looking forward to trying this! Looks delicious. That being said, I won’t be able to use Ghee as it’s not dairy free. You mentioned this is a dairy free sauce. Am I mistaken about the Ghee?
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Thanks for sharing
Our family never prepared or ate Lemon Chicken Piccata before. Came across it during my search for a Paleo recipe. Wow! All three of us oo’ed and ah’ed through the whole meal, it was that delicious.
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This recipe is fantastic! One-skillet meals save time, just as medical billing services streamline healthcare administration. By outsourcing billing, medical offices can focus on patient care while experts handle complex processes, improving efficiency—much like simplifying dinner with a single pan!
This recipe sounds fantastic! I love how one-skillet meals keep things simple and save time on both cooking and cleanup. Plus, it’s always great to have a quick, delicious option for busy days. Can’t wait to try this out—thanks for sharing!
Looking for something new for dinner, I found this recipe and tried it tonight. We all looooved it and it was actually really pretty dang easy! Mine turned out just too lemony but it could have been my error. I corrected it with a little more chicken broth, and coconut cream and last I added a little of that “Better Than Bullion” product to try to tame down my strong lemon sauce. And voila!!! it was absolutely delicious! Probably just what it was before I mistakenly added the lemon juice! Served it over some of that great protein spaghetti and had salad and broccoli with it. We’ll definitely have this again! Everyone raved!!!!!! Everything I make from you has been so very delicious. Thank you for sharing them with us!!!
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I made tonight and loved it! I used GF flour to coat the chicken, but that was the only change. The coconut cream is delicious for us, but understand if some don’t like it. I’m going to be subbing coconut cream for heavy cream regularly. Highly recommend this!
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This is one of my go to meals. My family and I love this recipe. So good!
I just made this for the first time and I can confidently say this will become a regular in our dinner rotation! SO easy, quick, and absolutely delicious. Not to mention it feels good knowing the ingredients are better for us. My coconut milk can didn’t have cream at the top, so I just used 1/3 cup of coconut milk from the can and it turned out really good. I think I might make a bit more sauce next time!!
My boyfriend and I both took our first bites, looked at each other, and said “wow”. Can’t wait to have our leftovers, and make it again soon!
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