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Lemon chicken piccata served with capers
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5 from 113 votes

Lemon Chicken Piccata

This Lemon Chicken Piccata is a quick and easy healthy version of the original recipe, that's grain-free, Whole30 and Paleo, but with the same great taste!
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4 servings
Calories 255kcal
Author Yumna Jawad


  • 1 pound chicken cutlets skinless, boneless
  • 1 teaspoon black pepper
  • ¼ cup arrowroot starch
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 2 tablespoons capers drained and rinsed, plus more for serving
  • 1 cup chicken broth low-sodium
  • 2 tablespoons fresh lemon juice 1 lemon, plus lemon sliced for garnish (optional)
  • 1 tablespoon chopped fresh flat-leaf parsley leaves for serving


  • Season the chicken cutlets on both sides with the salt and pepper and set aside.
  • Pour the arrowroot onto a wide bowl. Lightly dredge each cutlet in the arrowroot until evenly coated, then shake off any excess. Set the dredged cutlets aside on a clean plate.
  • In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
  • Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the capers, chicken broth, and lemon juice. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and fresh lemon slices, if desired, and serve.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat in the microwave or skillet.
Substitutes: For best results, follow the recipe as is. However you can use other grain-free flours for breading instead of arrowroot starch. And feel free to use vegetable broth instead of chicken broth.
Skillet Chicken Piccata is excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes© 2019 by Alex Snodgrass. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Calories: 255kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 483mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg