This Gluten Free Chicken Piccata adds a modern twist to the traditional Italian chicken piccata recipe. The creamy lemon caper sauce compliments the golden chicken breasts 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. This recipe was published on November 20th 2020 and updated on August 5th 2021. If you love this recipe, you will love my favorite Gluten Free Fried Chicken and Keto Chicken Tenders Recipe too.
What Do I Need To Make Healthy Whole30 Chicken Piccata?
- Chicken breasts- 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. I love Butcher Box. I get a monthly supply of all of my protein from there, they have the best stuff! Use my link HERE and get free bacon for life!
- Cassava flour-This is one of my favorite breadings to use in paleo, whole30 and AIP cooking. It gets nice and crispy.
- Almond milk-I prefer almond milk over coconut milk because it is thicker and creamier but if you prefer coconut milk you can substitute. I use Trader Joe’s canned coconut milk for the AIP alternative.
- 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 Food Allergy Friendly?
- Indeed it is! This AIP chicken piccata is naturally egg, gluten, dairy and soy free. It can be made nut free by using coconut or tigernut milk. The tigernut may change the flavor a bit but it is a safe alternative.
How To Make Whole30 Chicken Piccata:
- First, place a tbsp of ghee in a non-stick pan on medium heat. Add the cassava flour to a bowl. Now if the chicken breasts are thick you will want to pound them out with a meat tenderizer until they are about ½ inch thick. Dredge the chicken in the cassava flour, then add to the pan. Allow the chicken to sit in one place (without touching) on the pan for 4 minutes. After 4 minutes is up, flip to the other side and cook for an additional 4 minutes.
- Once a total of 8 minutes is up add the chicken to a plate. It is not expected to be fully cooked at this point.
- Now, add the remaining ghee to the pan and saute the onions and garlic. Next, add in the capers, dairy free milk and bone broth. Add the chicken back into the pan and cook for another 4 minutes until the chicken reaches 165 degrees F.
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.
What To Serve With Paleo 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
If you like this recipe, you will LOVE:
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Chicken Piccata (Whole30, Paleo)
Servings 3 people
555kcal
Cost $10
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Equipment
- mixing bowl
- measuring cups
- measuring spoons
- large frying pan
- 2 plates
- tongs
Ingredients
- 1.5 pounds chicken breasts
- 2 whole lemons juiced
- 1/2 cup capers
- 1 whole red onion diced
- 1/2 cup bone broth
- 1/3 cup almond milk Trader Joe's coconut milk for AIP
- 3 tbsp ghee If you can not tolerate ghee, you can use avocado oil.
- 1 cup cassava flour I only use Otto's
- 6 cloves garlic minced
Instructions
- Place the cassava flour in a bowl. 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. Dredge the chicken in the cassava flour mix. Make sure it is covered on both sides. Add the chicken to the hot pan and cook for 4 minutes on medium heat for both sides-for a total of 8 minutes. Remove the chicken from the pan and add to a plate (it should not be cooked through at this point.)
- 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.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
Modern healthy twist on the traditional chicken piccata recipe.
Serving: 1breast | Calories: 555kcal | Carbohydrates: 36g | Protein: 52g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1125mg | Potassium: 884mg | Fiber: 2g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 4mg
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Andrea says
I love all of Allianna’s recipes because they are so simple! This turned out so good! By far one of my favorites! I made a large batch and plan on freezing it!
This makes me so happy to hear!
Lori says
This is a great recipe – great to make for a crowd!
Allianna Moximchalk says
glad you enjoyed!
Rachel says
This was so easy and delicious! Made it with the almond milk and TJ’s cassava flour blend. Turned out perfect. Will be a staple in our household going forward!