Creamy Lemon Chicken Piccata
Tender and moist chicken coated in a simple yet flavorful lemon, shallot and caper sauce. It’s pure elegance without the work or time. The quickly seared chicken along with lots of fresh herbs…it’s really perfection.
Oh, and salty and full of citrus!
And let me just point out….this recipe is GLUTEN FREE and DAIRY FREE. It’s a bonus – no flour dusted on the chicken, no cream filled sauce…just pure goodness!
I make this over and over again for my clients. Everyone enjoys it – you’ll never know it’s paleo friendly.
Here are more of my clients favorites.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Creamy Lemon Chicken Piccata
- Total Time: 30 minutes
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon coconut oil
- 4–6 boneless chicken breast, tenderized *see note
- 1/2 teaspoon each salt and pepper
- 2–3 shallots, sliced thinly
- 1 tablespoon dried thyme
- 2 lemons, quartered
- 1/4 cup capers, drained
- 1/4 cup white wine or marsala wine (leave out if keeping it Paleo friendly)
- 1/4 cup chicken bone broth
- 1 8 oz. can full fat unsweetened coconut milk
- 1 small bunch fresh parsley, chopped
- 3 tablespoons salted butter, cubed (leave out if keeping it Paleo friendly)
Instructions
- In a large skillet, heat the oil over high heat. Sprinkle both sides of the chicken with salt and pepper (leaving any remaining to season the sauce later). When the pan is very hot, add the chicken breast in one layer – leaving a little bit of space between each breast. Let sit until white starts to appear on the sides of the chicken breasts and the underside is browned about 4-6 minutes.
- Flip them over and cook for 1 minutes. Remove the chicken breasts from the pan and let rest on a plate or platter.
- Turn the heat to medium. Add the shallots and thyme to the pan. Sauté for 1-2 minutes or until the shallots are softened and begin to brown. Add in the lemons, capers and wine. Stir to combine ingredients and cook for 1 minute.
- Add in the broth, coconut milk and parsley. Stir to combine. Taste test – sprinkle in any of the remaining salt and pepper, if desired. Add the chicken breasts back in and nestle them into the sauce. Spoon some of the sauce over the chicken breasts. Cook for 4 -6 more minutes or until the chicken is cooked through.
- Turn the heat off and let sit for 2 -3 minutes before serving. *If adding the butter, add it in now and stir to combine until it is melted.
Notes
To tenderize the chicken breast: align the breast on a cutting board. Cover lightly with plastic wrap or parchment paper. Using a rolling pin, tap or pound the chicken breast until they are about 1 inch thick.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
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