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Creamy Chicken Piccata

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 lb chicken breast
  • Salt and pepper to taste (omit pepper for AIP)
  • 2 1/2 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
  • 1/2 cup chicken broth
  • Juice of one lemon
  • 2 tbsp white wine vinegar
  • 1/4 cup coconut milk
  • 2 tbsp capers
  • 34 lemon slices
  • 1 tbsp parsley, chopped


  1. Slice the chicken horizontally to make two thin cutlets from each chicken breast.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the broth, lemon juice, white wine vinegar, coconut milk and capers. Stir to combine and bring to a low simmer.
  6. 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.
  7. Serve topped with fresh parsley, lemon slices, 2-3 spoonfuls of the sauce, and with sides of your choice.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Italian Inspired


  • Serving Size: 1 serving
  • Calories: 324
  • Fat: 16.5g
  • Carbohydrates: 21.1g
  • Fiber: 1.1g
  • Protein: 27.1g