Updated Published Oct 12, 2017 By Julia 24 CommentsThis post may contain affiliate links.
Summary:
This is a quick, 30-minute weeknight meal that requires only one pan for stovetop cooking. Chicken breasts are coated in almond flour, seared on both sides, and simmered in a buttery and creamy sauce flavored with lemon juice.
Lemon Chicken Piccata
5 from 13 votesPRINT PIN
Prep: 10 minutes mins
Cook: 20 minutes mins
Yield: 4 servings
INGREDIENTS
- 2 boneless skinless chicken breasts (Note 1)
- 1/2 cup heavy whipping cream (Note 2)
- 1/4 cup
almond flour (Note 3) - 1/4 cup
capers , drained (Note 4) - 4 tablespoons salted butter, divided
- 2 tablespoons olive oil
- 2 lemons, zested and juiced (1/4 cup juice)
- 2 tablespoons chopped fresh parsley
- salt and pepper
INSTRUCTIONS
Prep Chicken: Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Season both sides of each chicken breast with salt and pepper. Prepare shallow plate containing almond flour. Place each chicken breast in flour to coat both sides and shake off excess.
Cook Chicken: Add olive oil and 2 tablespoons of butter to wide nonstick pan over medium heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side is golden brown, about 5 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
Make Sauce: Reduce to low heat. Add heavy cream, capers, and 1/4 cup of lemon juice to now-empty pan. Stir everything together, loosening any browned bits stuck to pan. Increase heat to bring to simmer. Add salt and pepper to taste. Stir in 2 tablespoons of butter until melted.
Serve: Transfer chicken back to pan and simmer for about 5 minutes. Remove pan from heat. Top with chopped parsley and lemon zest. Serve (Note 5).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 500 (67% from fat) | |
| Total Fat 38g | 58% |
| Saturated Fat 17g | 84% |
| Cholesterol 161mg | 54% |
| Sodium 390mg | 16% |
| Net Carb 3g | |
| Total Carb 4g | 1% |
| Dietary Fiber 1g | 5% |
| Sugars 1.5g | |
| Protein 38g |
Vitamin A 20% · Vitamin C 15% · Calcium 7% · Iron 10%
PHOTOS
NOTES & TIPS
(1) Chicken. I use 2 chicken breasts that weigh 8 ounces each, a total of 1 pound. Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using it in this recipe.
(2) Heavy Whipping Cream. This can be substituted with coconut cream.
(3) Almond Flour. This can be substituted with pecan meal or coconut flour; if you do so, you may need to adjust the cooking temperature or the cooking time to achieve browned and tender chicken.
(4) Capers. They’re usually packaged in jars, and found in U.S. grocery store aisles alongside jarred and canned vegetables. If you can’t find them, substitute with diced olives.
(5) Serving. Serve hot, optionally garnishing with additional lemon slices. Pair with low carb sides like spiralized zucchini, sheet pan roasted vegetables, ratatouille, or a simple Caesar salad.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Pia
Came out absolutely fabulous!
I added fresh spinach and sautéed it before putting the chicken back in the sauce, and the dish is bomb!!!
Vote Up4Vote Down Reply
3 years ago
Sharon Graham
This is truly one of the best recipes I’ve cooked on a low carb diet! excellent and easy. I am so impressed. I did substitute coconut cream for heavy cream, but it was delicious.
Vote Up2Vote Down Reply
3 years ago
Cynthia D Hill
Absolutely delicious! Will make again. Made recipe as stated.
Vote Up1Vote Down Reply
3 years ago
Pilgrim
Made it with coconut cream instead of dairy and it worked out well.
Vote Up1Vote Down Reply
4 years ago
Kelli
Has anyone tried this using coconut flour instead of almond flour? I have a kiddo with a bit allergy
Vote Up1Vote Down Reply
4 years ago
Pilgrim
Tried it with coconut flour and coconut cream…it worked out great.
Vote Up0Vote Down Reply
4 years ago
Candace Smith
Made it with coconut flour, and it was fabulous! My husband wants to know when I’m gonna make it again
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2 months ago
Heidi
Made this tonight & OMG was it good!! Had it over zucchini noodles & didn’t miss the pasta at all!! Will definitely make again!
Vote Up1Vote Down Reply
4 years ago
Diane Harmon
Can you substitute anything else for the cream? I am dairy free.
Thank you,
Diane🤗
Julia
You can try coconut cream, coconut milk, or any dairy-free half-and-half substitutes that are available at your grocery store.
Vote Up2Vote Down Reply
4 years ago
Des
This was SO good! Even my boyfriend, who really does not care for anything lemon, loved it.
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1 year ago
Christy
Huge hit my house with everyone! Very rare.
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2 years ago
Gabi
Should I double the sauce portion of the recipe if I intend to serve this with low carb pasta or will the recipe yield enough liquid?
Vote Up0Vote Down Reply
2 years ago
Julia
The recipe should yield enough liquid for your low carb pasta. Let me know if you have any other questions.
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2 years ago
Kristy
This is soooo Good!! I substituted Pecan Meal for the Almond flour, and it was amazing! I have missed this meal so much! We had it with spaghetti squash. One of our new favorites!
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3 years ago
Ham Niles
This was delicious as well as easy and quick to prepare.
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4 years ago
Pasquale
Made it for supper…..delish!!!
Vote Up0Vote Down Reply
4 years ago
Miranda Merlington
My best friend and I have made this dish twice together now and we love it!! So delicious, our boyfriends praised us! 🙂 👍🏼
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4 years ago
Maria
Made this tonight and it was delicious. Thank you for the recipe.
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4 years ago
Victoria
What would you serve it with? Rice? Pasta? Or something else?
Vote Up0Vote Down Reply
4 years ago
Julia
I think a side of spiralized zucchini or roasted vegetables would be a nice addition.
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4 years ago
Julia
The sodium is high from the capers and the salty solution it comes with. Since the recipe calls for draining them before using, I’d imagine the actual sodium consumed is much lower.
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6 years ago
Linda
Made it tonight. We do love it!! Amazing lemony sauce!
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6 years ago
