Chicken Piccata is a classic dish that is easy enough to make on a weeknight!
Chicken Piccata is simply chicken dredged in flour, fried in a skillet until golden brown and topped with a lemon, garlic and caper sauce.
Traditionally, it’s served over pasta, but I know that many of you are on some kind of healing protocol, so here are some options:
Jovial rice pasta – this pasta is my favorite gluten-free pasta. And, bonus! They soak the rice before making the pasta!
Sautéed Zucchini – this recipe for Zucchini and Lemon is the perfect pairing for piccata!
Spiraled Zucchini – this is a popular option and is now avaiable in stores already spiraled for you
Mashed Potatoes – another great option!
Here are some more weeknight chicken dinners that you might enjoy:
Chicken Parm with Zucchini NoodlesÂ
Chicken Pot Pie SoupÂ
Lemon and Thyme Chicken Thighs
Sheetpan Chicken Meatballs with BroccoliÂ
Easy Garlic Chicken Recipe
Chicken Piccata
Use this recipe for the zucchini substituting the coconut oil for olive oil.
Adapted from Italian Classics.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
- 2 large lemons
- 4 boneless, skinless chicken breasts
- Sea salt and freshly ground black pepper
- 1/2 cup almond flour
- 4 tablespoons ghee
- 1 small garlic clove, minced
- 1 cup chicken stock
- 2 tablespoons drained capers
- 3 tablespoons unsalted butter (or ghee for Paleo)
Instructions
- Cut one of the lemons in half and cut one of those halves in slices. Juice the remaining half and whole lemon and set aside. Season both sides of chicken breasts generously with salt and pepper. Place the almond flour in a pie plate (or shallow dish) and dredge each chicken breast in the flour. Heat a large skillet over medium heat for 2-3 minutes, until very hot. Add 2 tablespoons ghee to the pan and swirl to coat. Place two pieces of chicken in the pan. Saute until browned on bottom side, about 2-3 minutes. Turn the chicken breasts and cook until second side is golden brown, an additional 2-3 minutes. Transfer the chicken to a plate and tent with foil. Repeat process with remaining two chicken breasts.
- Add the garlic to the now empty skillet and cook for a mere 10 seconds. Pour in the chicken stock (the pan will sizzle) and lemon slices. Increase the heat to medium-high and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer for about 4 minutes, until liquid reduces to about 1/3 cup. Pour in lemon juice and simmer again for 1 minute. Remove from the pan, add butter and capers, and stir until melted.
To serve:
- Place a serving of zucchini on the plate and top with a piece of chicken. Spoon sauce over chicken. Serve immediately.
Nutrition
- Serving Size: Serves 4
Laurie Jesch-Kulseth @ Relishing It
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