Looking for an exciting and healthy twist on a classic dish? This Paleo Italian Chicken Piccata recipe is your new go-to! It’s quick, easy, and packed with flavor, making it perfect for a Gen Z crowd that wants delicious meals without the fuss.
Plus, it’s gluten-free and dairy-free, so you can enjoy all the taste without the guilt. You can customize it by swapping out the chicken for turkey or adding more veggies to create your personal spin! Whether it’s for a cozy dinner at home or impressing friends, this dish hits all the right notes.
Serving and Pairing Suggestions
Serve this mouthwatering chicken piccata with a side of zoodles tossed in olive oil for a light meal. It pairs perfectly with Cilantro Lime Rice. If you want something refreshing to sip on, try it alongside Watermelon Sangria!
Feeling adventurous? Consider creating a new recipe featuring a delicious side salad for an even more balanced plate.
Tips and Notes
- Marinate the Chicken: For extra flavor, marinate the chicken in lemon juice for 30 minutes before cooking.
- Use Fresh Herbs: Fresh parsley adds a delicious garnish, bringing brightness to the dish.
- Don’t Skip the Capers: They’re essential to the classic piccata flavor and give a lovely salty kick.
- Cook Over Medium Heat: Ensuring the right temperature prevents the chicken from drying out.
Explore More
Give this Paleo Italian Chicken Piccata a try, and don’t forget to check out more engaging recipes on our blog that can add a fresh twist to your dinner routine. You’ll love the ease and taste!
Paleo Italian Chicken Piccata
Equipment
- 1 Meat mallet
- 1 Large skillet
- 1 Zester
- 1 Spatula
- 1 Serving plates
Ingredients
- 4 4 oz chicken breasts (pounded thin)
- 1/2 cup almond flour - for coating
- Salt - to taste
- Black pepper - to taste
- 1 tablespoon olive oil - for frying
- 2 tablespoons ghee - or more olive oil
- 1/2 cup chicken broth - low sodium
- Juice of 1 lemon - freshly squeezed
- 2 tablespoons capers - drained and rinsed
- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Season the pounded chicken breasts with salt and pepper, then coat them in almond flour.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 4-5 minutes on each side, until golden and cooked through.
- Remove the chicken from the pan and set aside.
- In the same skillet, add ghee, chicken broth, lemon juice, and capers. Stir to combine and bring to a simmer.
- Return the chicken to the pan and cook for an additional 2 minutes, allowing the sauce to slightly thicken.
- Serve the chicken hot, drizzled with caper sauce and garnished with chopped parsley.