Do you know those dishes that you can order when you’re dining out, but actually taste better when you make them at home? This chicken piccata is one of those recipes. Whether it’s a date night, special occasion or you just feel like treating yourself and a loved one, this lemon chicken pasta is going to become a new favorite.
What Is Chicken Piccata?
Chicken piccata is a way of preparing meat that involves slicing it and cooking it in a sauce made from lemon, grass-fed butter and herbs — when those are the main ingredients, you know it’s going to be good. Piccata is quite common in Italy, but there it’s usually made with veal. Here in the States, the chicken piccata recipe is far more common.
Piccata is usually dredged in flour and then fried to create a crispy coating. After cooking the chicken, the pan juices and drippings are mixed with the lemon and butter to create a mouthwatering sauce you’ll drizzle over the chicken.
You can serve chicken piccata over veggies, but I prefer using pasta. The lemon butter sauce is perfect for mixing with noodles; I opt for a gluten-free variety. But enough talking about this chicken piccata recipe; let’s make it!
How to Make Chicken Piccata
In a shallow bowl, add the gluten-free flour, arrowroot starch, cheese, garlic, salt and pepper. Mix it all well. Because we use a gluten-free flour, this chicken piccata is safe for people with Celiac disease or gluten sensitivities.
Adding garlic and cheese right to this flour mix also means that each bit of crispy coating will be full of flavor.
Coat the chicken in the flour mixture and set aside for now.
In a medium saucepan, heat the avocado oil and butter. Not only will we use this to cook the chicken, but the oil and butter will be the beginning of the lemon sauce.
Fry the chicken breasts on each side until they’re golden brown, about 3–5 minutes, or until the chicken reaches 165 F, then set the chicken aside on a plate.
Now it’s time to make the sauce! Reduce the heat to medium-low. Add the avocado oil, broth, almond milk and water.
Then, add the extra chicken rub and capers to the pan. Let the sauce simmer until it thickens, about 2 minutes or so.
Add the lemon juice next, and let the sauce thicken for another 2 minutes.
Serve the chicken over the cooked pasta and top with the sauce. You might be unable to resist licking the serving spoon at this point.
It happens to the best of us. For a dish that’s so easy to make, this one tastes so darn good.
- For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 4 tablespoons gluten-free flour
- 2 tablespoons arrowroot starch
- ¼ cup pecorino romano, finely grated
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon avocado oil
- 1 tablespoon grass-fed butter
- For the Sauce:
- 1 tablespoon avocado oil
- ½ cup almond milk
- 1¼ cup chicken bone broth
- 2 tablespoons capers
- 1 tablespoon water
- 2–3 tablespoons lemon juice
- 2–3 tablespoons parsley, chopped
- gluten-free brown rice pasta, cooked
- In a shallow bowl, add the flour, arrowroot starch, cheese, garlic, salt and pepper and mix well.
- Coat the chicken in the mixture and set aside.
- In a medium sauce pan, over medium-high heat, add the avocado oil and butter.
- Fry the chicken until golden on each side, about 3–5 minutes, or until chicken reaches 165 F. Then transfer chicken to a plate.
- Reduce heat to medium-low and add the avocado oil, broth, almond milk and water.
- Add the extra chicken rub mixture to the pan, along with the capers and allow sauce to simmer for 2 minutes or until it thickens.
- Add in the lemon juice and allow to simmer for 2 minutes.
- Serve chicken over cooked pasta, topped with sauce.