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Chicken Piccata (Whole30 + Paleo)

30 Minutes or Less, Entrees, Whole30 Meals, Rockin Meals ChallengeRaquel Hazlettchicken piccata, chicken, easy chicken recipes, 3 ingredient chicken recipes, 5 ingredient chicken recipes, paleo, paleo chicken, paleo breaded chicken, paleo chicken piccata, whole30, whole 30, whole30 chicken piccata, whole 30 chicken piccata, whole30 chicken, easy chicken, weeknight dinner, weeknight chicken dinner, quarantine cooking, pantry recipes, pantry dinners, 5 ingredient whole 30, whole30 at home, lemon chicken piccata, lemon chicken, capersComment
Chicken Piccata (Whole30 + Paleo)

CHICKEN PICCATA (Paleo + Whole30)😍

I don’t know about y’all, but I’m nearing the part of quarantine where even my loose sweatpants seem to be fitting a little tight (still don’t regret the 12 cookies I had this weekend lol). While every store these days seem like they are out of flour, it’s a great way to explore gluten-free alternative flours and no better way than this super easy and delicious weeknight Chicken Piccata😋 A great pantry meal using limited ingredients, you’re gonna wanna make this ASAP!

Serves 2-4.

Ingredients:

For the Paleo Chicken Piccata:

  • 2 chicken breasts

  • 1 cup almond flour

  • ¼ cup arrowroot

  • 2 eggs

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 cup lemon juice (7-8 lemons) + 1 more lemon sliced

  • ¼ cup capers

  • 3 tbsps ghee

  • Salt and pepper

  • Serving suggestions: spaghetti squash, mashed potatoes, mashed cauliflower, pasta (if not on Whole 30), etc.

Directions:

For the Whole30 Chicken Piccata:

  • Slice each chicken breast in half lengthwise to get thinner cutlets. Cover with plastic wrap and pound slightly with a meat mallet or a pot until the thickness is even throughout the chicken. It should be just under ½” thick.

  • Season the chicken on both sides with salt and pepper.

  • Whisk 2 eggs in a shallow bowl.

  • In a separate shallow bowl or plate, add the almond flour, arrowroot, garlic powder, onion powder, salt, and pepper and whisk with a fork.

  • Dredge each piece of chicken in the egg and then transfer over to the almond flour mixture and coat the chicken thoroughly. Shake off any excess flour and repeat with the rest of the chicken.

  • Get a large skillet up to medium heat and add in 2 tbsps of ghee.

  • Once the pan is hot, add in the chicken. Depending on how big your pan is, you may need to do this in stages.

  • Cook the chicken 2-3 minutes per side until golden brown. Remove from the pan and set aside.

  • Take a paper towel and wipe the pan to remove any breading that may have been left and gotten burnt.

  • Return the pan to the heat and add in the lemon juice, lemon slices, capers, and remaining tbsp of ghee.

  • Cook on medium low heat for 2-3 minutes until sauce has thickened slightly.

  • Serve the chicken on plates and drizzle over the lemon caper sauce. This ensures the breading stays as crisp as possible. 

  • Serve with spaghetti squash, mashed potatoes, mashed cauliflower or whatever you prefer!

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