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
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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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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.
This recipe sounds amazing! One-skillet meals really save so much time, especially for busy weeknights. Speaking of convenience, just like this one-pan dish, using medical billing services in USA can streamline healthcare administration. It allows medical offices to focus on patient care while professionals handle complex billing processes, improving efficiency—just like simplifying dinner with a one-skillet recipe!
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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