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My kids loved this Creamy Chicken Piccata recipe so much that I make it for them all the time! It’s gluten-free, dairy-free, and super tasty. Perfectly browned, tender, and juicy chicken breast in a creamy coconut cream base lemon sauce with capers. Makes for a perfect chicken dinner recipe that’s ready in just 30 minutes.
You may also like my creamy chicken potato bake or my crispy baked chicken thighs.
This creamy lemon chicken piccata recipe is quite simple and can be ready on your dinner table in just 30 minutes. Pan-seared chicken breast using gluten-free flour, cooked in a tasty lemony cream sauce that has that perfect hint of lemon in a creamy delicious sauce. The perfect twist to the classic chicken piccata recipe. Serve over wheat pasta, zucchini noodle, brown rice, or cauliflower rice.
Ingredients needed
This is just a quick list of ingredients you will need so I can give you an idea of what you will need. The full measurements are listed in the recipe card further down in the recipe card when you are ready to make it.
- Boneless, Skinless Chicken Breasts: I like chicken breasts as opposed to chicken thighs because my kids usually nag over chicken thighs being fatty lol. But if you would like to use chicken thighs, you can.
- Sea salt and freshly ground black pepper.
- Flour: I used a Gluten-free flour blend, but any flour will work.
- Oil: Olive Oil or avocado oil
- Garlic Cloves: use fresh garlic if possible.
- White Onion
- Chicken Bone Broth: or any broth.
- Fresh Lemon
- Coconut Cream, blended before using: This is the thick coconut cream in a can, not milk.
- You will need Capers unless you don’t like it, then skip it.
- Lemon wedges to serve: optional
- Freshly chopped herbs to garnish
How to make chicken piccata
Step 1: Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl.
Step 2: Heat 2 tablespoons of the oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the flour. Shake off the excess flour, and add them to the skillet. Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.
- Step 3: Make the creamy sauce-In the same pan, lower the heat to medium-low, and add the remaining tablespoon of oil, onions, and garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened. Add the broth and lemon juice, and scrape the browned bits from the bottom of the pan with a
silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally. - Step 4: Re-add the chicken back to the pan– Stir in the coconut cream and capers, and settle the chicken into the sauce. Simmer for 2-3 minutes over low heat or until heated through. Season to taste with sea salt and black pepper. Serve warm over sautéed cauliflower or cook rice.
Frequently asked questions
Hate capers? Don’t fret. You may use green olives in place of capers. Green olives are much bigger than capers so use half the amount of what the recipe calls for capers and cut them into smaller pieces. Also, chopped pickles would be your other option as a substitute for capers.
Remove your stored chicken piccata from the fridge and either use the microwave for 1-2 minutes to heat it up or you may place it in a pan and use your stovetop. To reheat using the stovetop, place leftovers in the pan or skillet, add a bit of water or broth to loosen up the creamy sauce. Cook over medium to low heat until heated through.
It comes down to the type of flour used to coat the chicken breast. If making your own chicken piccata at home, use gluten-free flour or almond flour. Restaurant chicken piccata will most likely have gluten.
What to serve with chicken piccata
There are a ton of choices of what you can pair creamy chicken piccata with. So, we will mention a few of the varieties of side dishes you can have with this recipe:
- All sorts of veggie side dishes like garlic-roasted vegetables, garlic-roasted broccolini, air fryer green beans, air fryer broccoli, and roasted honey balsamic carrots.
- Garlic Roasted Mushrooms
- Noodles or pasta – try it with mushroom garlic spaghetti.
- Zucchini noodles or this easy zucchini casserole.
- Cilantro lime Cauliflower rice
- Roasted Hasselback Potatoes
- Garlic Cauliflower Mash
Alternatively, we do have loads of side dishes that will go well with this chicken piccata recipe. Check them out HERE.
Chicken recipes you may like
- Lemon Garlic Marinated Chicken
- Creamy Chicken Potato Bake
- Easy Creamy Garlic Chicken Skillet
- Greek Chicken Bake
- Baked Chicken Alfredo
- Baked Crack Chicken Recipe
- Crispy Oven-Baked Chicken Cutlets
Creamy Chicken Piccata Recipe
Equipment
- non stick skillet
Ingredients
- 1½ pounds Boneless, Skinless Chicken Breasts, pounded to 1/2-inch thickness
- Sea salt and freshly ground black pepper
- ¼ Cup Gluten-free Blend Flour
- 3 tablespoons Olive Oil, divided
- 4 Garlic Cloves, minced
- 1 Small Onion, chopped
- 1 Cup Chicken Bone Broth
- 1 Lemon, juiced
- ½ Cup Coconut Cream, blended before using
- ¼ Cup Capers , drained
- Lemon wedges to serve
- Freshly chopped herbs, to garnish
Instructions
- Pound the 1½ pounds Boneless, Skinless Chicken Breasts. Season the pounded chicken with a pinch of Sea salt and freshly ground black pepper on both sides. Place the flour in a shallow bowl.
- Heat 2 tablespoons of the 3 tablespoons Olive Oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the ¼ Cup Gluten-free Blend Flour. Shake off the excess flour, and add them to the skillet.
- Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.
- In the same pan, lower the heat to medium-low and add the remaining tablespoon of oil, 1 Small Onion (chopped), and 4 Garlic Cloves (minced). Sauté for 2-3 minutes, stirring occasionally, until the onions are softened.
- Add the 1 Cup Chicken Bone Broth and 1 Lemon (juiced), and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally.
- Stir in the ½ Cup Coconut Cream and ¼ Cup Capers , and settle the chicken into the sauce. Simmer for 2-3 minutes over low heat or until heated through. Season to taste with sea salt and black pepper.
- Serve warm over sautéed cauliflower or cook rice. Garnish with Lemon wedges to serve and Freshly chopped herbs.
Video
Notes
- if you like the sauce to be less thick and more saucy, add 1/4 cup of any milk of choice in step 6.
- Coconut milk instead of cream
- Any broth work
- Try this with any other meat like salmon or shrimp
- Gluten-free flour, wheat flour, or oat flour
- Olive or avocado oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy
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This dish looks like a soul-warming meal for the winters. I am on the look-out for dairy-free sauce recipes and this one seems like the perfect consistency.
Thank you