This paleo Chicken Piccata is a simple healthy version of the traditional Italian dish. Juicy chicken breasts are cradled in a silky rich lemon caper sauce that’s paleo, keto and dairy free. Serve with cauliflower rice to sop up all the delicious sauce.
Every day we have to decide what we feel like eating and that usually involves what we want to cook.
My intention is to create recipes that are easy to make and incredibly delicious. That means not too many ingredients and simple steps.
To assist me in choosing, I tune into my body for guidance to the foods that bring me joy and well being.
Here is a process that helps me receive that guidance. I use it to help me decide what to cook and eat and also to receive inspiration throughout my day.
A Process to Receive Guidance From Your Body
- Take a few deep breaths and relax your shoulders, relax your body and breathe more fully. Softening your body on the inside. This automatically brings you back to your center.
- Be present with your 5 senses. Notice what you see and hear. Feel the temperature in the room, notice your feet on the floor. What do you smell and taste in this moment?
- When you connect with the 5 senses you activate your 6th sense which is pure awareness.
- As you tune into your 5 senses, take 3-10 deep breaths, presencing your body as best you can.
- Finally ask “what will nurture me”? Don’t look for an answer from your mind, just allow yourself to feel it.
Feeling what we feel, being present in our body even just a little bit, will bring guidance.
Now on to the recipe.
In traditional Chicken Piccata the chicken is usually dredged in seasoned flour before being sautéed in a pan. I’ve made it that way using almond flour and tapioca flour but it’s an extra step. I decided the chicken really didn’t need the flour coating into order to taste great. So in this recipe I skip that step.
Here I saute the thinly sliced chicken, without any coating, until it’s lightly brown. It’s much easier and I actually like it better. It has a lighter, fresher taste.
One of the keys to keeping the chicken breasts moist and tender is to cut or pound them to an even thickness. It allows them to cook quickly without drying out or getting tough. Some stores sell thin sliced chicken breasts which makes it easy.
If you have regular chicken breasts, I recommend cutting them in half horizontally to get thin slices. If some of them are a little thicker cook them a little more than the thin ones.
Another method is to wrap the breasts in plastic wrap or wax paper, and pound until all the pieces are of an even thickness about 1/2″. I don’t do this because it’s much harder than slicing them but you get a more even slice.
How To Make The Paleo Chicken Piccata Sauce
To make the sauce paleo and dairy free with a silky and rich taste, we blend 2 tablespoons of cashews with 1/2 cup of stock to make a cashew cream. If you’re nut free, coconut cream can be substituted but it will have a slight coconut taste.
After you’ve cooked the chicken, remove it from the pan. Saute shallots and garlic in the same pan. Pour in chicken broth and lemon, simmer until it’s reduced by half, about 3 minutes.
Then add the cashew cream. Let it simmer a few minutes to thicken.
Add the capers and the sauce is done. I like to rinse the capers so that the vinegar taste doesn’t overwhelm the sauce.
Return the chicken to the pan to reheat.
Taste it and see if there is enough lemon flavor, salt and pepper.
Sprinkle with parsley and serve.
I serve paleo Chicken Piccata with cauliflower rice to sop up all the amazing sauce. Zucchini noodles, quinoa or roasted potatoes would also be delicious.
This is a perfect one-pan chicken dish. Easy to make, lots of lemon flavor, a silky-rich, dairy free sauce, olivey tasting capers, and juicy flavorful chicken.
It’s a delicious, healthy chicken piccata you’ll love to cook and eat. Try listening to your guidance and see what comes up.
If you like this recipe you may also like these other chicken dishes:Print
Paleo Chicken Piccata a simple, healthy version of the traditional Italian dish. Juicy chicken breasts are cradled in a silky rich lemon, caper sauce.
- 2 tablespoons cashews (24 grams) soaked for 30 minutes in boiling water or 4 hours in cold water*
- 1 1/2 pounds boneless skinless chicken breasts cut in half horizontally or pounded to 1/2 “ thick pieces, or purchased thin-sliced
- Celtic Sea salt and black pepper to taste
- 2 tablespoons ghee or coconut oil
- 1 tablespoon olive oil, more if needed
- 1 large shallot, peeled and thinly sliced lengthwise (about 3/4 cup)
- 4 cloves garlic, minced
- 1 1/2 cups chicken bone broth, divided
- 2 tablespoons lemon juice
- 1/4 cup capers, rinsed and drained
- 1/4 parsley chopped, for garnish
- Soak 2 tablespoons of cashews in boiling water for 30 minutes or in cold water for 4 hours.
- Drain the cashews. Blend with 1/2 cup chicken broth or water for 2-3 minutes until smooth, to make cashew cream. Set aside.
- Cut each chicken breast in half horizontally or pound if necessary. Season with sea salt and pepper on both sides.
- Add ghee and olive oil to a large skillet.
- Working in batches to avoid overcrowding the pan, saute on medium heat until lightly brown and cooked through, about 2-3 minutes on each side. Adjust the heat if necessary to avoid over-browning. Don’t overcook the chicken.
- Remove chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once chicken is cooked, add shallots to the pan, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until lightly caramelized and fragrant.
- Add remaining 1 cup of the chicken broth and lemon juice, simmer until reduced by half, about 3 minutes.
- Reduce heat to low. Stir in the cashew cream. Cook and stir another minute to thicken.
- Stir in the capers.
- Add the chicken back to the skillet, simmer until heated through about 1 minute.
- Serve over sautéed cauliflower rice, zucchini noodles or quinoa. Enjoy!
Instead of the cashews, you can substitute 1/2 cup coconut cream (the cream is the thick part of a chilled can of coconut milk). Great if you’re nut free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free option, Whole30
Keywords: paleo chicken piccata