This easy lemon chicken piccata is made in one skillet with a bright, buttery lemon caper sauce. A gluten free, paleo and Whole30 healthy twist on the classic that’s perfect for weeknights and the leftovers save well too!
This post has been updated in March 2026 with new tips and improved instructions for the best results.
If you love a quick, flavorful chicken dinner, this easy lemon chicken piccata is about to become a new favorite!
Made in just one skillet, this dish features tender pan-seared chicken in a bright lemon caper sauce that’s both comforting and fresh.
Classic chicken piccata is traditionally made with butter and white wine, but this version keeps things pale and Whole30 friendly while still delivering that signature tangy, savory flavor.
It’s completely gluten free and dairy free with easy recipe variations making it perfect for a variety of dietary needs without sacrificing taste.
Whether you’re cooking for a busy weeknight or looking for a simple but impressive dinner, this healthy chicken piccata comes together quickly and pairs perfectly with everything from cauliflower rice to roasted vegetables.
What Is Chicken Piccata?
Chicken piccata is a classic Italian-American dish made with lightly floured chicken cutlets that are pan-seared and served in a lemon butter sauce with capers.
The sauce is known for its bright, tangy flavor balanced with richness from butter or oil.
This version keeps the same signature flavors while using simple, wholesome ingredients for a lighter, gluten free twist that’s also paleo, Whole30 friendly and keto.
Why You’ll Love This Lemon Chicken Piccata
This recipe is perfect for busy weeknights or anytime you want something quick but flavorful:
- Made in one skillet for easy cleanup
- Ready in about 30 minutes
- Bright, fresh lemon flavor with savory capers
- Naturally gluten free and easily dairy free
- Simple ingredients you likely already have
Ingredients You’ll Need
To make this easy chicken piccata, you’ll need a handful of simple ingredients:
- Boneless, skinless chicken breasts (sliced or pounded thin)
- Garlic and onion
- Fresh lemon juice and zest
- Capers for that classic briny flavor
- Chicken broth for the sauce base
- Coconut cream for a creamy, dairy free finish
- Garlic and seasonings
Using coconut cream adds richness without dairy while keeping the sauce silky and balanced.
How To Make Lemon Chicken Piccata
This recipe comes together quickly in just a few steps:
- Prepare and season the chicken, then lightly dredge if desired.
- Sear the chicken in a large skillet until golden and cooked through.
- Remove the chicken and make the sauce in the same pan with garlic and onion, broth, lemon juice, and capers.
- Stir in coconut cream for richness.
- Return the chicken to the pan and simmer briefly to coat in the sauce.
Serve warm with extra lemon and fresh herbs, if desired.
Remember that you won’t taste the coconut cream, 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.
Tips for the Best Chicken Piccata
- Pound the chicken evenly for quick, even cooking
- Don’t overcook — this keeps the chicken tender and juicy
- Use fresh lemon juice for the best flavor
- Balance the sauce — adjust lemon and salt to taste
- Let the sauce reduce slightly for the perfect consistency
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!
Can I Make Chicken Piccata Without Wine?
Yes! While traditional chicken piccata often includes white wine, this version uses chicken broth and fresh lemon juice to create a flavorful, balanced sauce.
You still get the classic tangy, savory taste without needing wine, making it a great option for Whole30 and paleo diets.
Is This Chicken Piccata Healthy?
This version is a lighter take on the classic dish. It’s naturally gluten free and can be made dairy free, while still delivering rich flavor.
Using simple, whole ingredients keeps it satisfying without being heavy, making it a great option for both weeknights and meal prep.
What to Serve with Chicken Piccata
This dish pairs well with a variety of sides:
- Cauliflower rice for a low carb option
- Roasted potatoes or sweet potatoes
- Steamed or roasted vegetables
- Simple green salad
The bright lemon sauce works with just about anything.
Variations and Substitutions
- No coconut option: You can replace the coconut cream with heavy cream if dairy is not a concern.
- Thicker sauce option: Stir in a teaspoon of arrowroot or tapioca flour after cooking the onions and garlic, but before adding the liquid.
- No cream option: If you prefer not to use any cream at all, add a teaspoon of tapioca or arrowroot after the onions and garlic cook, and increase the broth to 1 1/4 cup
- Extra lemon flavor: Add additional zest before serving
- Herbs: Fresh parsley or thyme work well
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of broth if needed to loosen the sauce.
FAQ
Why is my chicken piccata sauce too thin?
Let the sauce simmer a bit longer to reduce, or add a small slurry of tapioca starch and water to thicken – 1 teaspoon with 2 tablespoons of water.
Can I make this ahead of time?
Yes, but it’s best served fresh. If making ahead, store the sauce separately if possible for the best texture.
Is chicken piccata paleo?
Traditional chicken piccata is not paleo because it typically includes flour for dredging and butter in the sauce. However, this version is completely paleo-friendly by using grain free ingredients and a dairy free sauce while still keeping the classic lemon and caper flavors.
Is this chicken piccata Whole30 compliant?
Yes, this chicken piccata can be made Whole30 compliant by using approved ingredients like coconut cream and chicken broth without added sugar or additives. It delivers the same bright, savory flavor without the need for wine or dairy.
Can I use chicken thighs?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts, but the result will be slightly different from classic chicken piccata.
Chicken thighs are naturally thicker and don’t pound as evenly as chicken breasts, so instead of flattening, it’s best to cook them as-is or lightly trim them for more even thickness.
They’ll take a bit longer to cook and will be more juicy and flavorful, but the dish will be less delicate than traditional piccata made with thin cutlets.
For the most classic texture and presentation, chicken breasts are still the best option.
Can I make chicken piccata without wine?
Yes! While many traditional recipes use white wine, this version uses chicken broth and fresh lemon juice to create a flavorful, balanced sauce. You still get the classic tangy taste without needing wine.
What do capers taste like?
Capers have a briny, salty flavor that adds depth and contrast to the bright lemon sauce.
If you’re looking for a quick, flavorful dinner that feels a little elevated but is still easy enough for weeknights, this lemon chicken piccata is a must-try.
The combination of tender chicken, bright lemon, and savory capers creates a dish that’s simple, satisfying, and always a hit.
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!
Easy Lemon Chicken Piccata (One Skillet, Paleo, Whole30, Gluten Free)
This easy lemon chicken piccata is made in one skillet with a bright lemon caper sauce. A healthy, gluten free and paleo-friendly dinner that’s perfect for busy weeknights. Simple ingredients, bold flavor, and ready in just 30 minutes!
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 tablespoons blanched almond flour *
- 2 tablespoons tapioca flour
- 3 tablespoons ghee divided
- 4 cloves garlic minced
- 1 small onion chopped (about 1/2 cup)
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1/3 cup coconut cream unsweetened, blended before using**
- 1 1/2 teaspoon dijon mustard optional***
- 3 tablespoons 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 generously with sea salt and pepper on both sides.
-
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 tablespoons of the ghee to the skillet.
-
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 3-4 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.
-
Lower the heat to medium low and add the remaining ghee. Add onions and 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.
-
Cook for 3 more minutes, then stir in the coconut cream (or heavy 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. You can replace this with heavy cream if dairy is okay. To omit the cream entirely, increase broth to 1 1/4 cups.
***This is for a flavor boost, omit if you don’t like the taste of mustard.
Nutrition
Want More One Skillet Chicken Recipes? Try One of These!
One Skillet Creamy Tuscan Chicken
Chicken Stroganoff {Paleo, Whole30, Keto}
One Skillet Creamed Spinach Chicken {Whole30, Keto}
Garlic Butter Chicken and Potato Skillet {Whole30}
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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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