Chicken Piccata
This Chicken Piccata is an easy one pan dinner made with tender chicken breasts in a buttery lemon sauce with capers and fresh herbs. It comes together in around 30 minutes and is perfect for date night or busy weeknights.
Ingredients
For the Chicken Piccata:
- 2 medium boneless, skinless chicken breasts , cut horizontally & pounded to even thickness
- salt and freshly cracked black pepper , to taste
- 4 tbsp superfine blanched almond flour , can also sub with gluten-free oat flour or gluten-free all purpose flour, regular works too if not gluten-free
- 2 tbsp ghee , or unsalted grass-fed butter , divided - can also sub with dairy-free butter
- 1 tbsp olive oil OR avocado oil
- 1/3 cup fresh lemon juice , (about 1 large lemon)
- 1/2 cup low sodium chicken broth , Whole30 compliant if needed
- 3 tsp capers , drained
- 3 garlic cloves , minced
- 1/2 tsp Italian seasoning
- 1/4 tsp smoked paprika , optional
- lemon wedges for garnish (optional)
For the Roasted Asparagus (optional)
- 1 bunch asparagus , washed, dried with ends trimmed
- 1 tbsp olive oil , or avocado oil
- salt and black pepper , to taste
Instructions
For the Chicken Piccata:
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Season chicken with salt and pepper and dust with a light coating of almond flour, shaking off any excess.
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Heat 1 tablespoon of the butter along with the oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 4–6 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
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Add remaining 1 tablespoon butter, lemon juice, chicken broth, capers, garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits.
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Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively, you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired. Serve with your favorite sides.
For Roasted Asparagus:
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Preheat oven to 400 F. Grease or line one large baking sheet with parchment or foil for easier cleanup.
Arrange 1 bunch of asparagus in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil then sprinkle with salt, and pepper to taste. Toss to coat well. Roast for 10-12 minutes or until the asparagus is tender-crisp. Serve immediately.
Recipe Notes
How to store:
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days.
How to freeze:
- Seal the chicken and sauce in an airtight container for up to 2 months. Thaw and reheat as needed.