This savory healthy lemon chicken piccata is made in one skillet and an easy weeknight dinner to make! It is a delicious and comforting chicken dinner that everyone will enjoy. It has a great balance of lemon, coconut, and Parmesan cheese that will make for a tasty meal.
healthy lemon chicken piccata.
This healthy lemon chicken piccata recipe is made up of a few simple ingredients that make for a light, but satisfying dish. The coconut and lemon bring a fresh flavorful twist to this traditional chicken piccata. Chicken piccata is great for summer and can be paired nicely with a side of pasta or vegetables.
I used organic, boneless, and skinless chicken breasts for this healthy lemon chicken piccata recipe and pounded them until they were nice thin pieces.
To pound chicken, lay down two sheets of plastic wrap on a cutting board. Place the chicken on top of one of the plastic wraps. Lay the other plastic wrap over the chicken. Now use your meat tenderizer and start at the center of the chicken and start to flatten. Slowly work your way out, being careful of the edges so they do not tear. Be careful not to make the chicken too thin. You can reuse the same plastic for all of your chicken breasts.
You could also use chicken thighs for this dish, but I think chicken breasts are better suited for this recipe. Preparing the chicken consists of four easy steps. Cut and pound the chicken, dip in the egg mixture, and bread the chicken breasts. Finally, take the lightly breaded chicken and sear until golden and cooked all the way through.
ingredients.
chicken.
- 3 chicken breasts cut in half horizontally and flattened
- 3 tbsp olive oil
egg mixture.
- 2 eggs
- 3 garlic cloves minced
- 1 tbsp parsley chopped
breading.
- 4 tbsp coconut flour
- 4 tbsp parmesan cheese grated
- 1 tsp pepper
- 1 tsp salt
lemon sauce.
- 8 tbsp ghee or regular butter
- 4 garlic cloves
- 1 can coconut cream
- 2 lemon freshly squeezed
- 1 cup chicken broth
- 2 tsp gluten free cornstarch
toppings.
- 1 lemon sliced
- ¼ cup capers
- parmesan cheese freshly grated
instructions.
chicken.
- Cut chicken breasts in half horizontally and Pound chicken breasts.
egg mixture.
- Mix eggs, garlic, and parsley in a shallow bowl.
- Dip both sides of chicken in egg mixture.
breading.
- Mix coconut flour, parmesan cheese, salt, and pepper in a different shallow bowl.
- After you dip chicken in egg mixture, coat chicken in breading, and shake off excess, and set aside.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until the chicken is golden on each side. Ensure chicken is cooked through and no longer pink (about 3-5 minutes on each side). Transfer to a plate.
lemon sauce.
- Add ghee/ regular butter, garlic, coconut cream, lemon, chicken broth, and gluten-free cornstarch into the skillet. Bring to a bowl, stirring occasionally, then reduce heat to low and add chicken.
- Cook chicken in the sauce for about two minutes.
toppings.
- Add fresh lemons, capers, and parmesan cheese on top on top of the skillet.
- Feel free to cook pasta or vegetables with the dish.
macronutrients.
Protein: 29g
Carbohydrates: 8g
Fat: 35g
*Nutritional information is an estimate*
This healthy lemon chicken piccata recipe is gluten-free and low-carb. I used gluten-free angel hair pasta and gluten-free cornstarch. If you do not care if this recipe is gluten-free, you can use regular pasta and cornstarch. This recipe is the perfect weekday dinner and a great meal prep! This healthy lemon chicken piccata is very beginner-friendly and can be cooked in under 30 minutes. Let me know what you think of this recipe in the comments! Enjoy!
other great chicken recipes.
Marinated Teriyaki Chicken Skewers
shop what i used to make this recipe.
Coconut Lemon Chicken Piccata
Ingredients
Chicken
- 3 chicken breasts cut in half horizontally and flattened
- 3 tbsp olive oil
Egg Mixture
- 2 eggs
- 3 garlic cloves minced
- 1 tbsp parsley chopped
Breading
- 4 tbsp coconut flour
- 4 tbsp parmesan cheese grated
- 1 tsp pepper
- 1 tsp salt
Coconut Lemon Sauce
- 8 tbsp ghee or regular butter
- 4 garlic cloves
- 1 can coconut cream
- 2 lemon freshly squeezed
- 1 cup chicken broth
- 2 tsp gluten free cornstarch
Toppings
- 1 lemon sliced
- ¼ cup capers
- parmesan cheese freshly grated
Instructions
Chicken
- Cut chicken breasts in half horizontally and pound chicken breasts.
Egg Mixture
- Mix eggs, garlic, and parsley in a shallow bowl.
- Dip both sides of the chicken in the egg mixture.
Breading
- Mix coconut flour, parmesan cheese, salt, and pepper in a different shallow bowl.
- After you dip chicken in egg mixture, coat chicken in breading, and shake off excess, and set aside.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until the chicken is golden on each side. Ensure chicken is cooked through and no longer pink (about 3-5 minutes on each side). Transfer to a plate.
Coconut Lemon Sauce
- Add ghee/ regular butter, garlic, coconut cream, lemon, chicken broth, and gluten-free cornstarch into the skillet. Bring to a bowl, stirring occasionally, then reduce heat to low and add chicken.
- Cook chicken in the sauce for about two minutes.
Toppings
- Add fresh lemons, capers, and parmesan cheese on top on top of the skillet.
- Feel free to cook pasta or vegetables with the dish.