Chicken Piccata is a simple Italian dish that can easily be made Paleo, Whole30, and AIP compliant. This recipe is a crowd-pleaser and stays true to its origin with just three simple swaps.
If you’re bummed about going on a short-term elimination diet and missing all the carbs and pasta Italians have to offer, this recipe will satisfy those cravings. Pair this dish with The Ulitmate Caesar Salad and the Best Cauliflower Mash recipe and you’re all set for a family dinner that everyone will love.
How to Make Chicken Piccata Paleo, Whole30, and AIP approved:
1. Dredge Chicken in Flour – Gluten is difficult to digest and can inflame the intestinal lining, causing leaky gut syndrome.
- Instead of All-Purpose Flour, I used Tapioca Starch.
2. Brown Chicken in Butter – Ghee is clarified butter with the dairy proteins removed.
3. Creamy Finish – Instead of sour cream or heavy cream, substitute for coconut cream.
- Refrigerate 13.66 fl. oz. canned coconut milk for at least an hour to separate the cream from the milk. Scrape off the cream onto a bowl or jar, add 1 tbsp of apple cider vinegar/lemon juice and 1tsp salt to create a sour cream base. You will use 1/2 cup of this for this recipe. Reserve the clear milk for smoothies.
Cooking Tips for Better Chicken Piccata Flavor and Texture:
- Season the chicken with salt at least 30 minutes before dredging in tapioca starch.
- I recommend Maldon Sea Salt for a delicate and briny flavor. It has elevated my cooking in every way. Following this tip will result in a juicier and more savory chicken.
- Add nutritional yeast to the flour mixture for a cheesier (gluten-free and vegan) coating.
- I recommend Bragg Premium Nutritional Yeast seasoning as it is packed with protein and vitamins.
- Use chicken thighs for a fattier finish, but if you’re using chicken breast slice it in half to cook at the same time the recipe calls for.
- It isn’t a Piccata if there are no capers. The type of capers you choose will change the flavor of the dish. Pick your favorite, but you will need the smallest of capers which are called “non-pareil capers.”
Creamy Chicken Piccata {Paleo, Whole30, AIP}
Ingredients
- 1 lb chicken thighs or chicken breasts sliced in half
Cream Base
- 13.66 fl. oz. unsweetened coconut milk
- 1 tsp salt
- 1 tbsp lemon or apple cider vinegar
- 1 cup tapioca starch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp black pepper
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp ghee butter
- 1 shallot minced
- 4 cloves garlic minced
- 2 tbsp lemon juice
- 1/2 cup chicken broth or white wine
- 1/2 cup coconut cream base
- 2 tbsp capers
- 2 tsp parsley
- salt to taste
Instructions
- Preparation Season chicken with salt and refrigerate for 30 min to an hour.
- Refrigerate canned unsweetened coconut milk for one hour. Then separate cream from the milk to create sour cream base. Combine cream with salt and lemon or apple cider vinegar. Set aside.
- In a large bowl, combine tapioca starch, garlic powder, onion powder, salt, pepper, and nutritional yeast.
- Dredge chicken in flour mixture. Set aside.
- In a large skillet, heat olive oil and 1 tbsp of ghee butter on medium heat.
- Fry chicken for 6 minutes on each side. Set aside.
- Add t tbsp ghee butter. Saute shallot and garlic for 1 minute.;Add chicken broth or white wine. Scrape off bits on the pan and cook for 3 minutes. Add lemon and coconut cream base. Simmer for 5 minutes.
- Adjust flavor with salt to taste.
- Toss capers in and add chicken back to Piccata sauce.
- Garnish with lemon and parsley.
- Serve and enjoy!
