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Creamy Chicken Piccata Recipe
5 from 12 votes

Creamy Chicken Piccata Recipe

The Creamy Chicken Piccata Recipe features tender, thin chicken breasts pan-fried in olive oil and coated with gluten-free flour. The sauce combines chicken bone broth, lemon juice, sautéed garlic and onion, creamy coconut cream, and briny capers, creating a rich and tangy accompaniment. This dish provides a textured contrast between the crisped chicken exterior and the luscious sauce, ideal for a satisfying dinner.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5
Calories: 397 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 397

% 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.