This easy one pan lemon chicken piccata is the perfect weeknight meal! Bright citrus, savory and floral capers, accompanied by creamy coconut make for a perfectly balanced sauce atop perfectly pan-fried chicken. Traditionally, when making this dish the chicken is pounded out to thin ½ inch thick cutlets. For simplicity and efficiency, I have decided to skip this step, but if you want to keep with tradition feel free to pound out your chicken. If you do, it will cut down on pan frying time, so keep a close watch to ensure you don’t overcook them. I love serving this over cauliflower rice for a complete, nutritious, and effortless meal.
Easy One Pan Lemon Chicken Piccata
Serves 4
Prep: 15 min
Cooking: 20 min
Total: 35 min
Beginner
Ingredients:
2 chicken breasts, sliced in half horizontally, and pounded to ½ inch thickness (depending on size)
1 tsp. salt
½ tsp. pepper
¼ cup coconut flour
2 Tbsp. olive oil
1 small onion, small dice
4 cloves of garlic, minced
⅓ cup white wine, dry
2 Tbsp. lemon juice fresh, about 1 lemon
⅓ cup coconut cream, no thickeners
1 tsp. Dijon mustard
¼ cup capers, drained
2 Tbsp. butter or ghee
Parsley, chopped for garnish, optional
Method Of Prep:
- Gather and prep ingredients.
- Start by slicing chicken horizontally.
- Season chicken with salt and pepper.
- Dredge in coconut flour so each side is coated.
- Heat a thick bottomed pan or cast iron over medium heat.
- Add olive oil and allow to heat.
- Add in chicken and cook 4-5 minutes on each side or until cooked through to 165°F and browned.
- Remove chicken and set aside.
- In the same pan add in onions and cook for 3-4 minutes or until beginning to become translucent.
- Add in garlic and continue to cook for 2-3 minutes.
- Deglaze with white wine and simmer to reduce for 2-3 minutes.
- Add in your lemon juice, coconut cream, Dijon, capers, and butter.
- Whisk to incorporate.
- Add chicken back in to reheat.
- Garnish with parsley, serve immediately, and enjoy!
Nutrition Facts:
Calories- 301
Carbs- 9.9 g
Fat- 19.2 g
Protein- 13.8 g