Creamy Chicken Piccata (Dairy Free)
This chicken piccata is a creamy and dairy-free take on a classic! It’s made with a creamy lemon sauce and is also paleo and gluten-free.
What is Chicken Piccata?
Chicken piccata is an Italian dish made with chicken that’s dredged in flour, seared in a pan, and cooked with a white wine and lemon sauce along with garlic, capers, and fresh herbs. It’s lemony, and perfect to serve with pasta!
What I love about this chicken piccata
- It’s made in one pan. I love that about chicken piccata in general!
- The sauce is creamy. This version is creamier than a traditional chicken piccata, which is extra fun and decadent.
The Ingredients for Chicken Piccata
- Chicken Breast. You can either slice your chicken breast to make cutlets at home or buy cutlets at the store.
- Capers.
- Coconut Milk. This is an unconventional ingredient, but it’s used to make the sauce creamy. I use canned coconut milk from Native Forest.
- Salt, Pepper, Garlic, and Shallots.
- White Wine Vinegar, Lemon, and Chicken Broth.
- Arrowroot Starch. For dredging the chicken.
- Olive Oil and Ghee. You can omit the ghee and add more olive oil for AIP.
- Parsley. Optional for topping.
How to make Creamy Chicken Piccata
- Step 1. Slice the chicken and dredge with arrowroot starch.
- Step 2. Sear the chicken in a pan. Set aside.
- Step 3. Melt the ghee and saute the garlic and shallots.
- Step 4. Pour in the broth, lemon juice, white wine vinegar, coconut milk and capers. Stir to combine and bring to a low simmer.
- Step 5. Add the chicken back and simmer until cooked trough.
- Step 6. Serve with sides of your choice.
Tips & tricks
- Add some of the sauce to the pasta! If you’re serving this with gluten-free pasta or a veggie noodle, don’t forget to add a spoonful of the piccata sauce.
- Add veggies by stirring in some spinach to wilt. It’s not traditional but a great way to add veggies.
- Use heavy cream instead of coconut milk if you tolerate dairy. So creamy and good!
What can you serve with chicken piccata?
- Gluten or grain-free pasta. I love spaghetti in particular with this dish.
- An Italian side salad
- Roasted broccoli or asparagus
- Breadsticks
- Garlic bread
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Creamy Chicken Piccata
Ingredients
- 1 lb chicken breast
- Salt and pepper to taste, omit pepper for AIP
- 2 ½ tbsp arrowroot starch
- 2 tbsp olive oil
- 1 tbsp ghee, omit for AIP and use more olive oil
- 3 cloves of garlic, minced
- 1 shallot, sliced thin
- ½ cup chicken broth
- Juice of one lemon
- 2 tbsp white wine vinegar
- ¼ cup coconut milk
- 2 tbsp capers
- 3-4 lemon slices
- 1 tbsp parsley, chopped
Instructions
- Slice the chicken horizontally to make two thin cutlets from each chicken breast.
- Pat the chicken breast dry and add to a shallow bowl. Season with salt and pepper and dredge with arrowroot starch until the chicken is coated.
- Heat the olive oil over medium heat in a large skillet. Once the oil is hot, carefully add the chicken breast. Sear for 3-4 minutes on each side, carefully rotating to brown the skin. Remove from the pan and set aside on a clean plate.
- Reduce the heat and add the ghee, allowing it to melt. Add the garlic and shallot and saute for 2-3 minutes or until fragrant.
- Pour in the broth, lemon juice, white wine vinegar, coconut milk and capers. Stir to combine and bring to a low simmer.
- Add the chicken to the pan along with the lemon slices. Simmer for 8-10 minutes, basting in the sauce often, and rotating the chicken at least once. The chicken should be cooked through to 165 F and the sauce should be thick.
- Serve topped with fresh parsley, lemon slices, 2-3 spoonfuls of the sauce, and with sides of your choice.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Serving: 1serving, Calories: 324kcal, Carbohydrates: 21.1g, Protein: 27.1g, Fat: 16.5g, Fiber: 1.1g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!
Ghee is unfortunately not dairy-free, and is not safe for folks with milk allergy, intolerance, or sensitivity.
If you want the recipe to be dairy-free, then you omit the ghee and use additional olive oil!
Such full of flavor, delicious. My boyfriends favorite meal from here. I serve it with chicpea pasta and broccoli and put some of the extra sauce on top.
Made this tonight and it was SO good! Doubled the chicken and tripled the sauce for extra on the pasta. Served with broccoli and some cassava bowtie pasta.