HOW TO MAKE WHOLE30 CHICKEN PICCATA!
first published in 2015, updated in 2017
Whole30 Chicken Piccata was not on my menu until very recently but I have to say I was pleasantly surprised when I tried it, It only has a few ingredients but it tastes really lovely despite its simplicity.
I’ve updated my recipe to make up for the lack of cheese which is not whole30 compliant, but it does add a lot of flavor to the original version of this dish.
Adding a Whole30 flour coating and flavor!
I’ve experimented with the original recipe by replacing the cheese with nutritional yeast which has a very rich flavor, so just a little gave a wonderful boost to the seasoned almond flour mixture.
The almond flour is a wonderful choice for ‘breading’ chicken and holds up well to shallow frying. I had tried in the past to use tapioca and arrowroot starch to coat the chicken but they tended to turn slimey as soon as you add the liquid.
It’s easiest if you cook the chicken in non stick pan or well seasoned cast iron skillet so that all that lovely coating doesn’t stick to the pan.
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Making the Chicken Piccata Sauce
The sauce is very simple, it’s just chicken broth or stock, freshly squeezed lemon juice and capers, that’s it! I like to rinse the capers before I add them so that the vinegar taste doesn’t overwhelm the sauce.
Once you’ve thickened the sauce you can taste it and see if you like the lemon flavor as it is, or if it’s too tart. If it is, you can simply add a little more chicken broth to dilute it. I love the sharp lemon flavor but my children don’t so I water it down for them.
Then, sprinkle with a little parsley and serve hot!
MORE OF MY FAVORITE EASY RECIPES!
- Oven Baked Italian Meatballs
- Easy Shepherd’s Pie
- PF Chang’s Copycat Mongolian Chicken
- Gluten Free Honey Sesame Chicken
- Southwest Chicken Salad
Whole30 Chicken Piccata
Whole30 Chicken Piccata, This recipe is Low Carb, Paleo, Whole 30, low in calories and gluten free, and dairy free. Super quick to make!
- 2 chicken breasts 700g (approx.) butterflied, skinless and boneless
- 1/2 cup almond flour 45g
- 1 tbsp nutritional yeast make sure it's gluten free
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp oil
- 3/4 cup gluten free chicken stock 190mls
- 2 tbsp fresh lemon juice
- 1/4 cup capers rinsed in cold water
- 1 tbsp arrowroot/tapioca or cornstarch if not paleo/w30
- 1/4 cup parsley finely chopped for garnish
- lemons thinly sliced for garnish
For details on my 2015 version of this recipe which had no 'breading', please see recipe notes.
butterfly the chicken breasts by cutting them in half lengthways.
on a flat plate mix together the almond flour, nutritional yeast, salt and pepper.
put the butterflied chicken pieces into the seasoned flour mixture and pat down to get it to coat each side evenly
add 1 tablespoon of oil to a non stick skillet and heat over a medium high heat.
cook the chicken for 4-6 minutes per side, or until it's fully cooked all the way through.
Remove the cooked chicken to a plate and cover with foil to keep warm, repeat with the other pieces of chicken and add a little more oil if you need to.
rinse the capers in cold water.
Now add the stock, lemon juice, capers and 1 tbsp tapioca or arrowroot starch mixed with cold water to the pan and stir on a medium heat until the sauce thickens
return the chicken to the pan with the sauce and warm it through before serving
Serve hot and garnish with parsley and lemon slices.
- You can make my 2015 version of this recipe by simply pan frying the chicken pieces (season with salt and pepper) without the 'breading', then thicken the sauce. It won't have quite the same flavor but it's a simpler option.
Adapted from Giada De Laurentiis