This is the tastiest Chicken Piccata recipe you’ll meet. The chicken is moist after lightly dusting in almond flour and baked in broth and lemons. Add a couple of capers for a vibrant, healthy addition. Not only is it DELICIOUS, it is also an easy meal to make and complies with the Whole30 meal program. Add this to your dinner rotation pronto!
I am watching the freezing rain whip around outside from my cozy corner of the basement. March is angry and as a result, I have two boys home from school (again) who are bouncing off the frigid walls. I’m doing my best to get this post up today! I made this Chicken Piccata a few weeks ago, back when I was in the throes of the Whole30 program. It totally complies with the program but it is a dinner that I will make again and again, even after leaving the diet in the dust.
Chicken Piccata is: fresh, lemony, savory, succulent, tender, satisfying, juicy, it requires very few ingredients and it is ridiculously easy to make. The capers, lemon juice and chicken are the perfect trio.
What vegetable to serve with Chicken Piccata?
An assortment of roasted veggies go great with this chicken meal, or even slow cooker vegetables. Roasted green beans or asparagus are great options, as well.
What is the difference between Chicken Piccata and Chicken Francese?
The main difference between these two popular dishes is that chicken francese gets dipped into flour an egg wash before frying, while chicken piccata gets dipped only gets dredged in flour (as well as adding capers!).
I served this over Roasted Sweet Potatoes, but Chicken Piccata is typically served over cooked pasta or mashed potatoes. Either way, you will love this meal.
Chicken Piccata is super easy to prepare, which makes it the perfect week-night meal. It would also be a great option to serve when hosting guests.
For other easy chicken dinner options, check out my Cilantro Lime Chicken and Easy Chicken Rice Bake! I’m off to face the crazy!
Lemon Chicken Piccata
Ingredients
- 4 boneless skinless chicken breast halves
- 1/4 cup olive oil
- 1/2 cup almond flour
- salt and pepper
- juice of 2 lemons 1/2 cup
- 1 cup chicken broth
- 1/4 cup capers
- chopped flat-leaf parsley and lemon slices for topping
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Place the chicken breast halves between two pieces of wax paper and pound to 1-inch thickness using a mallet or heavy wooden spoon.
- Heat the olive oil in a skillet over medium heat and pour the almond flour, salt and pepper onto a small plate. Mix together and spread into an even layer. One at a time, place the chicken in the flour mixture, ensuring the entire surface is coated. Place the coated chicken into the skillet with the hot oil, cover, and cook for 4-5 minutes per side. Place the cooked chicken in a single layer in the prepared baking dish.
- Add the lemon juice, chicken broth and capers to the skillet and bring the mixture to a boil, scraping up remnants from the pan. Remove from the heat and pour over the chicken in the baking dish. Bake in the preheated oven for 20 minutes.
- Top with parsley and extra lemon juice and serve over cooked pasta or Roasted Sweet Potatoes!
Leave a Reply