This whole30/ paleo chicken piccata recipe adds a modern twist to the traditional Italian chicken piccata recipe. The creamy lemon caper sauce compliments the golden chicken tenders oh so nicely. With chicken piccata being a crowd pleaser, this recipe is perfect for all of your hosting and family dinner needs. This recipe was inspired by my wedding taste testing. After telling the chef my dietary needs, he said “how about chicken piccata?” Ever since then, my family and I are hooked.
What Do I Need To Make Healthy Whole30 Chicken Piccata?
- Chicken tenderloins- I prefer chicken tenders despite having to remove the tendon, however, if you are more into chicken breast, you can certainly use them. Just be sure to hit them with a meat tenderizer to get them nice and thin. You want to be sure they are approx ¼ inch thin.
- Arrowroot flour- Arrowroot is a great thickening agent in paleo and whole30 cooking. Think of arrowroot as the cornstarch of paleo cooking. Oftentimes in paleo baking it can be used interchangeably with tapioca flour, but for the sake of this recipe use arrowroot.
- Almond flour- My go to breading agent in paleo cooking. I suggest sticking with almond flour and not subbing here.
- Almond milk-I prefer almond milk over coconut milk because it is thicker and creamier but if you prefer coconut milk you can substitute.
- Bone broth-You can make your own or buy it. When a recipe like this calls for bone broth, I typically just buy it. I like this brand.
- Garlic, lemon, red onions & capers- Is what makes chicken piccata, chicken piccata, do not skip this!
Is This Chicken Piccata Keto Friendly?
- Typically no, but the amount of arrowroot used in this recipe, and how much that ends up in each serving is still technically lower carb in my book.
What To Serve With Whole30 Chicken Piccata:
- When we went for our wedding taste testing they paired the chicken piccata with creamy mashed potatoes and it was amazing. My go to mashed potato recipe is whole30 and paleo compliant too.
- Bacon brussels sprouts w/ pomegranate
- Crispy Potatoes and Peas w/ Dairy Free Ricotta Cheese
- Cauliflower rice
- Roasted broccoli
What If All of The Chicken Doesn’t Fit In The Pan?
- That is ok! You can make this meal in as many batches as you would like. Just be sure that you adjust the ghee/ EVOO accordingly. You will need a fat for every batch to prevent the chicken from sticking. Stick to 1 tablespoon for each batch.
If you like this recipe, you will LOVE:
Chicken Piccata (Whole30, Paleo)
- mixing bowl
- measuring cups
- measuring spoons
- large frying pan
- 2 plates
- 1.5 pounds chicken tenderloins I prefer tenders and don't mind removing the tendons. If you prefer breasts, you can just pound them out with a meat tenderizer.
- 2 whole lemons juiced
- 1/2 cup capers
- 1 whole red onion
- 1/2 cup bone broth
- 1/3 cup almond milk
- 3 tbsp ghee If you can not tolerate ghee, you can use EVOO.
- 1/3 cup arrowroot flour
- 1/2 cup almond flour
- 6 cloves garlic minced
- Place the almond flour and arrowroot powder in a bowl and mix together.
- If you are using chicken tenders, make sure the tendons are removed. If you are using breasts, grab a meat tenderizer and hit the chicken multiple times until the chicken is about 1/4 inch thick.
- Put one tablespoon of ghee in a non stick frying pan. Turn the pan on to medium high heat. You want to get it nice and hot.
- Grab one plate.
- Dredge the chicken tenders in the arrowroot and almond flour mix. Make sure it is covered on both sides. Add the chicken to the plate.
- Form a single layer of chicken in the frying pan (not all of the chicken will fit, and that is ok). Cook for 4 minutes, then flip the chicken with tongs and cook for an additional 8 minutes. Once the 8 minutes is up, grab the second plate and place the chicken on the plate.
- If there is a lot of crumbs in the pan, rinse it. If not add 1 tablespoon of ghee.
- Repeat the previous step in adding the chicken to the frying pan. Cook for 4 minutes, then flip and cook for an additional 4 minutes. Then, add the chicken to the plate.
- Now, add the last tablespoon of ghee to the frying pan. Add the chopped up onions and garlic and sauté until the onions are translucent.
- Next, add the almond milk, broth, capers, and lemon to the pan.
- Add in the chicken and let it simmer for 2-3 minutes or until the chicken is cooked throughout.
- Enjoy this dish with cauliflower rice, mashed potatoes or roasted broccoli.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen