Whole30 Chicken Piccata

Buttery, lemony, capery Chicken Piccata is one of my favorite meals to order when I am out at a restaurant. Well, it used to be back when I could eat the flour that the chicken would be dredged in before it was fried! I wanted to come up with a version that was not only gluten free, but Whole30 compliant. I incorporated one of my new fave seasonings from Trader Joe’s, as well…the Lemon Pepper, which comes in a grinder. If you don’t have this, just omit it and use regular salt and pepper in its place. I served ours over Cappello’s grain-free almond flour fettucine (which is not technically Whole30) – but if you’re looking to stay compliant, you could serve it alongside some roasted broccoli, over caulirice, or with some ghee mashed potatoes! I wish we had more leftovers…I could easily eat this meal every day of the week 🙂

I also think using a Cast Iron Skillet is key to get the chicken nice and crispy. Here is the pan that I used for this (and it comes in handy for tons of meals!)

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5 from 3 votes

Whole30 Chicken Piccata

A clean version of the classic chicken dish which comes together in 30 minutes or less.

Course Dinner

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 people

Ingredients

• 4 tbsp olive or avocado oil
• 1.5 lbs chicken breasts (I butterflied two large chicken breasts and pounded them until they were of even thickness.)
• 1 egg, beaten
• 2/3 cup blanched almond flour
• 3 tbsp coconut flour
• 1 tsp garlic powder
• 1 tsp Trader Joe's Lemon Pepper seasoning (If you don't have this, just add 1/2 tsp of salt and a few shakes of pepper into the flour mixture)
• 1 tbsp ghee
• 2 lemons, 1 for squeezing, one for slicing for garnish
• 1 cup chicken broth
• 1/4 cup capers
• 1 tsp arrowroot powder, mixed with 1 tbsp water in a small bowl

Instructions

• Mix the almond flour, coconut flour, garlic powder, and lemon pepper in a shallow dish. Beat the egg in another shallow dish. Place side by side near the stove. Heat 2 tbsp of your oil over medium high heat in a large cast iron skillet. Meanwhile, dip your butterflied/sliced chicken breasts first in the egg, then dredge them in the flour mixture. Add to the chicken to the hot pan and cook for 2-3 minutes per side until golden brown and cooked through. You may need to work in batches depending on the size of your chicken breasts. (I did two chicken pieces at a time, removed them, then added 2 more tbsp of olive for the 2nd batch of chicken). Remove from the pan and set aside.
• Add ghee to the empty hot pan and scrape up any brown bits as it melts. Add in chicken broth, capers, the juice from one lemon, and the arrowroot powder/water mixture. Bring to a boil and reduce heat - let it simmer for about 3-5 mins. Add chicken back to the pan and keep on low until you're ready to serve. Enjoy!