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easy creamy chicken piccata

Easy Creamy Chicken Piccata

Tender chicken breasts in a delicious coconut cream base lemon sauce then topped with capers.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 397kcal
Author Rena


  • lbs Boneless, Skinless Chicken Breasts pounded to 1/2-inch thickness
  • Sea salt and freshly ground black pepper
  • ¼ Cup Gluten-free Blend Flour
  • 3 Tbsp 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


  • Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl.
  • 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.
  • 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.
  • 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.



Note: Tends to be a bit creamy for some. You may use coconut milk instead of cream.
  • 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
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 397kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 589mg | Potassium: 601mg | Fiber: 3g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg