Lemon Chicken Piccata
This easy Lemon Chicken Piccata is gluten-free, Whole30, and low carb perfection. Tangy, creamy, and ready in 30 minutes for busy weeknights!
You know what? There’s something magical about a dinner that feels fancy but comes together faster than you can fold a load of laundry. That’s exactly what this Lemon Chicken Piccata delivers—restaurant-quality flavor without the fuss or the gluten.
I’ll never forget the first time I made piccata after going gluten-free. I was convinced I’d never enjoy that bright, tangy sauce with tender chicken again.
Well… turns out I was gloriously wrong! This version uses almond and tapioca flour for the perfect golden crust, and it’s become my go-to when I need something special on a Tuesday night.
This Lemon Chicken Piccata fits beautifully into Whole30 dinner recipes easy low carb meal plans. It’s dairy-free, packed with protein, and pairs perfectly with cauliflower rice or zucchini noodles. Whether you’re following Whole30 or just looking for delicious low carb dinner recipes dairy free options, this one’s a keeper.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts (pounded to 1/2″ thickness) | 1.5 pounds |
| Sea salt and black pepper | To taste |
| Blanched almond flour | 3 Tbsp |
| Tapioca flour | 2 Tbsp |
| Ghee (divided) | 3 Tbsp |
| Garlic (minced) | 4 cloves |
| Small onion (chopped) | 1 (about 1/2 cup) |
| Chicken bone broth | 1 cup |
| Fresh lemon juice | 1 lemon (about 3 Tbsp) |
| Coconut cream (unsweetened, blended) | 1/3 cup |
| Stone ground or dijon mustard (optional) | 1 1/2 tsp |
| Capers (drained) | 1/4 cup |
Instructions
Step 1: Pound your chicken breasts to an even 1/2″ thickness if they aren’t already thin-sliced, then cut into cutlets. Season both sides generously with sea salt and black pepper. This ensures your chicken cooks evenly and stays tender—no dry, overcooked edges here!
Step 2: Heat a large skillet over medium to medium-high heat. While it’s warming, mix the almond flour and tapioca flour together in a shallow bowl for dredging. Add 2 tablespoons of ghee to your hot skillet and let it melt completely.
Step 3: Once the ghee shimmers and smells nutty, lightly dredge each chicken cutlet in the flour mixture, shake off any excess, and carefully place in the skillet. Cook about 4 minutes per side until the chicken is cooked through and the outside is beautifully golden brown. If it’s browning too quickly, lower your heat a touch. Transfer the cooked chicken to a clean plate and set aside.
Step 4: Lower the heat to medium-low and add your remaining tablespoon of ghee to the same skillet. Toss in the chopped onions and cook for about a minute until they turn translucent, then add the minced garlic. Stir and cook another minute until everything smells absolutely amazing and the garlic has softened.
Step 5: Pour in the chicken bone broth and fresh lemon juice, then raise the heat back to medium. Bring the mixture to a gentle boil, stirring occasionally to scrape up any delicious browned bits from the bottom of the pan. Those bits are pure flavor gold!
Step 6: Let everything cook for 3 more minutes to concentrate the flavors. Stir in the coconut cream and mustard if you’re using it—the mustard adds a subtle tang that really brightens the sauce. Cook and stir for another minute, then add those briny capers.
Step 7: Return the chicken cutlets to the skillet, nestling them into that gorgeous sauce. Lower the heat to a gentle simmer and let everything warm through for about a minute. The chicken will soak up some of that tangy, creamy goodness. Serve immediately over sautéed cauliflower rice or veggie noodles and prepare for compliments!
Substitutions
No ghee? You can use avocado oil or coconut oil instead, though ghee adds incredible richness. If you’re not following Whole30, grass-fed butter works beautifully too.
Coconut cream concerns? Full-fat canned coconut milk works if you scoop out just the thick cream from the top. Make sure to blend it smooth before adding so it incorporates seamlessly into your W30 recipes sauce.
Almond flour alternatives: If you have a nut allergy, try using all tapioca flour or cassava flour for dredging. The texture will be slightly different but still delicious in these low carb dinner recipes dairy free variations.
Fresh out of capers? Green olives chopped small can work in a pinch, though capers really do give piccata its signature briny pop. You could also use a splash more lemon juice for extra brightness.
Troubleshooting
Chicken turning out dry? Make sure you’re not overcooking it—chicken breasts cook fast at 1/2″ thickness, usually just 4 minutes per side. Use a meat thermometer if you’re unsure; you’re aiming for 165°F.
Sauce too thin? Let it simmer a bit longer to reduce and thicken naturally. You can also whisk in an extra tablespoon of coconut cream for more body in your Whole30 dinner recipes easy low carb sauce.
Flour coating falling off? Make sure your skillet is properly heated before adding the chicken, and don’t move the cutlets around too much once they hit the pan. Let them develop that golden crust undisturbed for the first few minutes.
Sauce breaking or looking grainy? This usually happens if the coconut cream isn’t well-blended before adding. Give it a good stir or quick blend in a small bowl first, and add it off direct high heat.
Storage & Meal Prep
Store leftover Lemon Chicken Piccata in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it sits, so you might want to add a splash of broth when reheating. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each.
For meal prep, you can pound and season the chicken up to 2 days ahead. Store the dredging mixture in a sealed container at room temperature. Cook fresh when you’re ready to eat—this dish tastes best within a few hours of making since the coating stays crispiest.
Serving Suggestions
This Lemon Chicken Piccata shines over a bed of garlicky cauliflower rice or spiralized zucchini noodles. The veggie base soaks up that tangy sauce like a dream and keeps everything light and low carb.
For a heartier meal, try serving it alongside roasted asparagus or green beans. You could also pair it with gluten-free loaded burger bowls for a protein-packed dinner spread that’ll satisfy the whole family.
Variations
Kid-friendly version: Reduce the capers to 2 tablespoons and skip the mustard for a milder flavor profile. Kids love the lemony chicken, and you can always offer extra capers on the side for adventurous eaters!
Extra veggies: Toss in a handful of baby spinach during the last minute of cooking. It wilts beautifully into the sauce and adds lovely color and nutrients to your low carb dinner recipes dairy free meal.
Make it spicy: Add a pinch of red pepper flakes when you cook the garlic. Man, oh man, does that little kick take this dish to the next level! It’s perfect if you love a bit of heat in your Whole30 dinner recipes easy low carb rotation.
Mushroom lovers: Sauté 8 ounces of sliced mushrooms along with the onions for an earthy depth. They soak up the lemon sauce and add wonderful texture, similar to what you’d find in garlic butter steak bites and potatoes.
Lemon Chicken Piccata FAQs
What is chicken piccata made of?
Traditional chicken piccata features lightly floured chicken cutlets pan-fried until golden, then topped with a tangy lemon-caper sauce. This gluten-free version swaps regular flour for almond and tapioca, and uses coconut cream instead of butter and heavy cream for a dairy-free, Whole30-compliant twist.
What is the secret to a good chicken piccata?
The secret is using thin, evenly pounded chicken that cooks quickly without drying out, plus a well-balanced sauce. Don’t skimp on the fresh lemon juice and capers—they’re what make piccata taste like piccata! A hot pan and quality ghee also help create that beautiful golden crust.
What’s in lemon piccata sauce?
This lemon piccata sauce combines chicken bone broth, fresh lemon juice, coconut cream, and briny capers for a tangy, creamy finish. Some versions include mustard for extra depth, and the sauce gets even more flavorful as it picks up those delicious browned bits from the pan.
Why is it called piccata?
“Piccata” comes from the Italian word meaning “pounded flat” or “sliced thin,” referring to how the meat is prepared. The dish originated in Italy, where veal piccata is traditional, but chicken became the popular American adaptation that we know and love today.
Can I make this ahead for a dinner party?
You can prep the chicken and have your ingredients measured and ready, but this dish tastes best cooked fresh. If you’re hosting, check out our gluten-free shepherd’s pie recipe for a make-ahead showstopper instead. That said, piccata comes together so fast it’s actually impressive to make it right before serving!
This Lemon Chicken Piccata proves that following Whole30 dinner recipes easy low carb guidelines doesn’t mean sacrificing flavor or satisfaction. With its bright citrus notes, creamy sauce, and perfectly tender chicken, it’s become a staple in my weeknight rotation—and I hope it becomes one in yours too!
Lemon Chicken Piccata (Easy Whole30 & Low Carb!)
Equipment
- Large skillet
- Meat mallet or tenderizer
- Shallow bowl
- Plate
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
- 1 lemon fresh lemon juice about 3 Tablespoons
- ⅓ cup coconut cream unsweetened, blended before using
- 1 ½ tsp stone ground mustard or dijon optional
- ¼ cup capers drained
Instructions
- Pound your chicken breasts to an even 1/2″ thickness if they aren’t already thin-sliced, then cut into cutlets. Season both sides generously with sea salt and black pepper. This ensures your chicken cooks evenly and stays tender—no dry, overcooked edges here!
- Heat a large skillet over medium to medium-high heat. While it’s warming, mix the almond flour and tapioca flour together in a shallow bowl for dredging. Add 2 tablespoons of ghee to your hot skillet and let it melt completely.
- Once the ghee shimmers and smells nutty, lightly dredge each chicken cutlet in the flour mixture, shake off any excess, and carefully place in the skillet. Cook about 4 minutes per side until the chicken is cooked through and the outside is beautifully golden brown. If it’s browning too quickly, lower your heat a touch. Transfer the cooked chicken to a clean plate and set aside.
- Lower the heat to medium-low and add your remaining tablespoon of ghee to the same skillet. Toss in the chopped onions and cook for about a minute until they turn translucent, then add the minced garlic. Stir and cook another minute until everything smells absolutely amazing and the garlic has softened.
- Pour in the chicken bone broth and fresh lemon juice, then raise the heat back to medium. Bring the mixture to a gentle boil, stirring occasionally to scrape up any delicious browned bits from the bottom of the pan. Those bits are pure flavor gold!
- Let everything cook for 3 more minutes to concentrate the flavors. Stir in the coconut cream and mustard if you’re using it—the mustard adds a subtle tang that really brightens the sauce. Cook and stir for another minute, then add those briny capers.
- Return the chicken cutlets to the skillet, nestling them into that gorgeous sauce. Lower the heat to a gentle simmer and let everything warm through for about a minute. The chicken will soak up some of that tangy, creamy goodness. Serve immediately over sautéed cauliflower rice or veggie noodles and prepare for compliments!
