Chicken Piccata is one of those dishes everyone needs to know how to make! Breaded chicken served with a lemon-caper sauce, it really can't get any better! This recipe requires 10 ingredients and will be ready in about 30 minutes!
I think I made this dish like five times before it finally turned out! Yay for small victories! The first time I accidentally bought capers packed in salt and didn't realize it until I put them in the sauce. Big mistake. It turned out sooo salty it was completely inedible. The second time I made it, I forgot to bread the chicken in egg before dredging in the almond flour. It didn't turn out bad, but it was definitely not a crispy chicken piccata. Oh well. Long story short, I made this so many times, I made sure it the flavors are spot on!
A couple notes about Chicken Piccata:
How to make Chicken Piccata:
- Chicken breasts are first pounded out with a meat mallet until about ½ inch in thickness
- The chicken is then dipped in an egg wash and then dredged in almond flour until coated
- The chicken is transferred to a hot pan and seared until golden brown
- Garlic, chicken stock, lemon juice and salt are added and simmered until slightly reduced
- A tapioca and water slurry is added to thicken the sauce before the chicken is smothered in the lemon sauce and topped with capers
-Roasted broccoli and roasted potatoes
-White rice and asparagus
-Over grain-free pasta such as Cappellos fettuccine or gnocchi
-Sautéed spinach and cherry tomatoes
-Caesar salad with Vegan Caesar Salad Dressing
- Zucchini noddles and cherry tomatoes
-Green salad with a sweet balsamic vinaigrette
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Looking for more main dishes? Try these Lemon Rosemary Chicken Thighs or this Spicy Thai Basil Pork. Both will be instant favorites!
Chicken Piccata
Ingredients
- 2 # chicken breasts
- ½ cup almond flour
- 1 egg
- 3 tbsp olive oil or avocado oil
- 3 cloves of garlic, minced
- 1 cup chicken stock or broth
- ¼ cup lemon juice
- ¼ cup capers, packed in juice NOT packed in salt
- 1 tbsp tapioca starch
- 1 tbsp water
- ¼ tsp salt
Instructions
- Cut the chicken breats in half and set aside. In a shallow dish, add the almond flour. In another shallow dish, add the egg and beat until the yolk and white are well incorporated
- Place a piece of parchment paper over top of a cutting board and place the four pieces of chicken on top of the parchment. Place another piece of parchment over top of the chicken. With a meat mallet, pound the chicken until it's about ¼-1/2 inch in thickness
- Place a large skillet on the stove top over medium heat. Add the olive oil or avocado oil to the pan and allow to heat while you bread the chicken
- To bread the chicken, place one piece in the egg and make sure to dip in the egg on both sides. Transfer to the almond flour and dip on both sides until the chicken is well coated. Once coated, place in the hot oil and continue with the reminaing three pieces
- Once the chicken is brown and cooked through, about 4 minutes on each side, carefully remove from the pan doing your best to keep the breading on the chicken. If some sticks to the bottom of the pan, that's okay
- Add the minced garlic to the pan and allow to cook for one minute until lightly golden brown making sure not to burn. Once cooked, add the chicken stock or broth, lemon juice and salt. Cook for 2-3 minutes
- In a small dish, combine the tapioca starch and the water and mix
- Add the tapioca and water slurry mixture to the pan and stir. The sauce will start to thicken. Once thick, add the chicken to the sauce and cook for another minute or two. Top with the capers and serve. Enjoy!
This was so easy to make and absolutely fantastic! Thank you so much for the wonderful recipe.
I saw your picture on Pinterest! Looked so delicious and loved that you served it with zucchini noodles. Thanks for making it! 🙂
Delicious! This was easy and quick to make. My girls enjoyed the chicken with the sauce. Pairs well with steamed broccoli. Thank you Laura!!
So glad to hear! Thank you!
I made this for dinner last night and was happy that all the kids loved it as much as the adults! Definitely one of my favorite recipes!
I'm glad to hear even the kids enjoyed it! Thanks for making it 🙂