Classic Lemon Chicken Piccata
I’ve been making Chicken Piccata for years. It’s such a simple dish, requiring just a few staple ingredients and not a lot of effort. Chicken Piccata is a recipe you can pull together any night of the week. And it also happens to be very easy to adjust for various dietary restrictions, such as Gluten Free, Dairy Free, Paleo, and Keto Diets. With just one or two tweaks, you can serve it to all of your friends and family. (Unless they are vegetarian.) wink
Easy Chicken Piccata
When we found out our daughter has major reactions to gluten, Chicken Piccata was one of the very first dishes I adjusted for her. I discovered that using almond flour in the place of wheat flour, actually improved the overall appeal of the dish. The chicken is even crispier with a thin almond coating, and the crust itself had more flavor. We should have been making it this way all along! It made me look over my recipe to see how else I could adjust it for feeding friends with dietary restrictions. Instead of using oil and butter, I could just use only oil for dairy free or paleo friends. Instead of using cornstarch I could use arrowroot powder to remove all grains. These minor edits were so easy to make, why had I not thought of them before?
The Best Chicken Piccata Recipe Ingredients
So today I’m going to break down what I consider the best chicken piccata recipe, making adjustments for your healthy lifestyle. Please note, all the recipe adjustments are gluten-free. Chicken Piccata Ingredients:
Thin chicken breasts – Or chicken cutlets.Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.Olive oil – To pan fry the chicken.Butter – To give the lemon juice a rich flavor.Cornstarch – For thickening.Chicken broth – For the light pan sauce.White wine – For sweetness and tang. Lemon juice – To add the punch to the lemon sauce.Capers – To add briny notes to the sauce.Italian parsley – To finish the dish on a fresh note.
How To Make It Paleo or Dairy Free?
Thin chicken breasts – Or chicken cutlets.Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.Olive oil – To pan fry the chicken. Butter – To give the lemon juice a rich flavor. Add extra oil!Cornstarch – For thickening. Use Arrowroot Powder for thickening.Chicken broth – For the light pan sauce.White wine – For sweetness and tang. Lemon juice – To add the punch to the lemon sauce.Capers – To add briny notes to the sauce.Italian parsley – To finish the dish on a fresh note.
How To Make It Keto?
Thin chicken breasts – Or chicken cutlets.Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.Olive oil – To pan fry the chicken.Butter – To give the lemon juice a rich flavor.Cornstarch – For thickening. Use Arrowroot Powder for thickening.Chicken broth – For the light pan sauce.White wine – For sweetness and tang. Add more broth.Lemon juice – To add the punch to the lemon sauce.Capers – To add briny notes to the sauce.Italian parsley – To finish the dish on a fresh note.
See how easy that was?
How To Make Easy Chicken Piccata
How do I make this paleo?
Instead of using butter in this recipe, use 6 tablespoons of olive oil.
How do I make this recipe keto?
To lower the carbs, the best option for this recipe would be to substitute more broth for the wine.
How long can this recipe last in the fridge?
This recipe would be best used in 2 to 3 days after making it. This recipe does not have a long shelf life in the fridge. The best way to reheat it to put it in the oven, covered in foil, at 250 degrees F for about 20 minutes.
Can you freeze chicken piccata?
Yes, this is a recipe that you can store in the freezer. Just make sure to store the chicken and the sauce separately and when you are ready to use them, let them thaw out in the fridge overnight.
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