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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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!