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Whole30 Chicken Piccata Recipe

This Whole30 Chicken Piccata is a fresh, indulgent meal that feels like comfort food while adhering to the Whole30 diet. Made with just a few simple ingredients like capers, lemon juice, and tender chicken, it's ridiculously easy to prepare and perfect for weeknight dinners. Once you try this flavorful, lemony dish, you'll want to make it again and again—whether you're following Whole30 or not!
5 from 1 vote
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Course: dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 492kcal
Author: Megan Porta

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1/4 cup olive oil use up to 1/2 cup, if needed while frying
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 lemons juiced (~1/2 cup)
  • 1 cup chicken broth
  • 1/4 cup capers
  • 1/4 cup Italian parsley chopped, for topping
  • 1/2 lemon sliced, for topping

Instructions

  • Preheat oven to 350 degrees F. Coat a 9x13 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 large skillet over medium heat. Add the almond flour, salt and pepper onto a large plate to season chicken. Mix together with a fork and spread into an even layer. One at a time, place the thin pieces of chicken into the flour mixture, ensuring the entire surface is coated.
  • Place the coated chicken into the skillet with the hot oil, cover, and cook for 3-4 minutes per side, or until golden brown. (Add more oil if needed.) 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.
  • Bake in the preheated oven for 20 minutes. Top with parsley and extra lemon slices and/or lemon juice and serve over cooked pasta or rice!

Notes

  • Serve over roasted sweet potatoes for an even healthier dish, but this lemon chicken piccata recipe is typically served over cooked pasta, rice or mashed potatoes. 
  • As the recipe is written, it is 100% Whole30 compliant. If you are not aiming to adhere to this diet, replace the almond flour with any other type of flour, if desired.
  • Add chopped artichoke hearts or mushrooms to the skillet for extra fiber and flavor!
  • Sprinkle red pepper flakes into the mixture in the skillet to add heat to the dish. A pinch of cayenne pepper will do the trick, too!

Nutrition

Calories: 492kcal | Carbohydrates: 13g | Protein: 53g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1078mg | Potassium: 1006mg | Fiber: 5g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 58mg | Calcium: 79mg | Iron: 2mg
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