Creamy Chicken Piccata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
397 kcal
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Course
Main Course
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Cuisine
Indian
Creamy Chicken Piccata Recipe
Description
This Creamy Chicken Piccata Recipe centers on pounded chicken breast dredged in gluten-free flour and pan-seared until golden brown. The sauce is developed in the same skillet by sautéing garlic and onion, then simmering chicken broth with lemon juice and capers. Coconut cream adds richness and creaminess, blending with the bright citrus and salty capers to enliven the dish. The chicken’s tender texture complements the smooth, creamy sauce, making each bite both hearty and flavorful.
The lemon wedges and fresh chopped herbs garnish enhance the fresh, tangy notes of the dish. It can be served alongside vegetables or a starch to balance the richness of the sauce. The recipe adapts well to different flour types and oils if needed.
Leftover chicken piccata keeps well refrigerated for up to five days and reheats easily in a microwave. The sauce consistency can be adjusted with additional milk if a thinner texture is preferred. This dish also works with alternate proteins like salmon or shrimp for variety.
Ingredients
- 1½ pounds chicken breast pounded to 1/2-inch thickness, boneless, skinless
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ¼ Cup gluten-free blend flour
- 3 tablespoons olive oil divided
- 4 garlic minced, cloves
- 1 small onion chopped
- 1 Cup chicken bone broth
- 1 lemon juiced
- ½ Cup coconut cream blended before using
- ¼ Cup capers drained
- lemon wedges to serve
- herbs to garnish, freshly chopped
Instructions
- Pound the 1½ pounds Boneless, Skinless Chicken Breasts. Season the pounded chicken with a pinch of Sea salt and freshly ground black pepper on both sides. Place the flour in a shallow bowl.
- Heat 2 tablespoons of the 3 tablespoons Olive Oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the ¼ Cup Gluten-free Blend Flour. Shake off the excess flour, and add them to the skillet.
- Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.
- In the same pan, lower the heat to medium-low and add the remaining tablespoon of oil, 1 Small Onion (chopped), and 4 Garlic Cloves (minced). Sauté for 2-3 minutes, stirring occasionally, until the onions are softened.
- Add the 1 Cup Chicken Bone Broth and 1 Lemon (juiced), and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally.
- Stir in the ½ Cup Coconut Cream and ¼ Cup Capers , and settle the chicken into the sauce. Simmer for 2-3 minutes over low heat or until heated through. Season to taste with sea salt and black pepper.
- Serve warm over sautéed cauliflower or cook rice. Garnish with Lemon wedges to serve and Freshly chopped herbs.
Notes
- Leftovers keep in the refrigerator for up to 5 days and freeze well for 3 months.
- Add 1/4 cup of milk in the cooking step if you prefer a thinner, more sauce-like consistency.
- Substitute coconut milk for coconut cream if needed.
- Use any broth you have on hand in place of chicken bone broth.
- Try this preparation with salmon or shrimp instead of chicken for a seafood variation.
- Gluten-free blend flour can be swapped for wheat or oat flour according to dietary needs.
- Use olive oil or avocado oil for sautéing based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 87mg | 29% |
| Sodium | 589mg | 25% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 19mg | 21% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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