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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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