Zesty Paleo Chicken Piccata

Paleo Chicken Piccata

This paleo chicken piccata recipe is delicious and goes fantastic with a side of vegetables. This recipe is great for cooking for just one or even for a crowd.

The term piccata refers to a method of preparing food. In this case, the chicken is butterflied, flattened, coated and then sautéed. Once done, it is served in a sauce either by itself or with vegetables.

You will find this dish to be quite tangy and citrusy so if you’re not a fan of either of these, then this dish is probably not best for you. However, if you’re feeling like a chicken dish the paleo butter chicken is one that won’t let you down.

Chicken Piccata

As I mentioned above, this dish goes amazing with a side of vegetables. However, one of my own personal favorites is to have it with some cauliflower mash. The creaminess of the mash goes perfectly with crunchy citrus chicken.

If you want to see how this chicken piccata recipe is done, then be sure to check out the video below. Alternatively, we have a great text version of the recipe right below.

Paleo Chicken Piccata Recipe

Prep time
10 Minutes
Cook time
20 Minutes
Total time
30 Minutes


  • 1 chicken breast, butterflied
  • 1/2 cup almond flour
  • 2 eggs
  • 1 onion, diced
  • 1 tsp. garlic, crushed
  • ¼ cup capers
  • ¼ cup lemon juice
  • ½ cup chicken stock
  • ¼ cup parsley, chopped
  • 2 Tbsp. coconut oil or another paleo friendly fat
  • Salt & pepper


  1. In a bowl, crack the eggs and beat until well combined.
  2. In a separate bowl, place the almond flour. One by one place the butterflied chicken breasts into the egg and then coat them with the almond flour. Once done, place to the side.
  3. In a pan, melt the coconut oil.
  4. Add the coated chicken breasts and cook on each side for about 3 minutes or until golden brown.
  5. Remove the chicken and place to the side.
  6. Now in the pan, add the onion, garlic and cook for about 2 minutes.
  7. Add the lemon juice, chicken stock, parsley, capers and bring to the boil.
  8. Reduce to a simmer and cook for a further 3 minutes.
  9. Return the chicken to the pan and cook for about 5 minutes.
  10. Season with salt & pepper
  11. Serve & Enjoy

Recipe Tips

  • You can remove the egg if you want it to be egg free however you will find it harder getting the almond flour to stick to the chicken.
  • If you don’t know how to butterfly a chicken breast, then just ask your butcher. Most butchers will be glad to do this for you.
  • If you don’t have any chicken stock for this dish, then you can replace it with a different stock. You can replace it with just plain water but keep in mind you won’t get as much flavor as you would if you were to use a stock.

Nutritional Information

While this zesty chicken piccata is incredibly tasty, you might be wondering about the nutritional values of the dish. If this is the case, then you can find all the relevant information right below! Keep in mind this doesn’t take into account any sides or extras that you might have with the chicken. It is also assuming that you make half of the sauce, if you use less than half then these values will be lower.

Nutrition Facts
Serving Size: 340g (11.99 oz)
Servings Per Recipe: 2
Amount Per Serving
Calories 499 Calories from Fat 302.4
% Daily Value*
Total Fat 33.6g 52%
Saturated Fat 14.3g 72%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 874mg 36%
Total Carbohydrate 13.2g 4%
Dietary Fiber 5.1g 20%
Sugars 4.6g
Protein 39.9g 80%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you like the idea of this dish, but kind of don’t want the sauce then the fried almond coated chicken might interest you. Basically, it’s crunchy bits of chicken that goes just amazing with a tasty paleo friendly-sauce.

I hope you enjoy the paleo chicken piccata recipe if you want to leave us feedback please, drop us a comment below!

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