This one pan creamy chicken piccata recipe is made with juicy and succulent chicken thighs. It's the perfect quick, easy, and delicious weeknight meal for the whole family. This recipe is gluten free, dairy free, paleo, and Whole30.
Creamy chicken piccata: a perfect weeknight meal
I'm so impressed with myself with this one. I understand that chicken piccata is traditionally made with breast cutlets, but I'm just not a huge chicken breast fan.
Almost ever.
I knew I wanted to create my own rendition with thighs instead.
There are many reasons this chicken dish is wonderful, but let me outline the top reasons.
- Everything is done in one pan. Cleanup is a breeze, and the dish is done being made in less than 30 minutes.
- It is full of so much flavor despite having a very simple and straight forward ingredient list.
- It pairs well with lots of different sides: potatoes, rice, cauliflower rice, etc.
- The chicken will keep well in the refrigerator for easy access all week.
- The dish is gluten free, dairy free, low carb, paleo, and Whole30.
Here's the deal. The coconut cream is absolutely optional.
When I first made the recipe, I used coconut cream in the sauce but then quickly realized I preferred the sauce without it.
I'd recommend omitting it but if you feel like you want a creamier sauce that is less lemon-forward, you can add it to mellow out the sauce a bit.
How to make creamy chicken piccata
Dry off the chicken thighs very well with a paper towel. Season your chicken thighs generously with salt and pepper on both sides and set aside.
Add arrowroot flour and almond flour to a shallow, flat-bottomed container and set aside.
Take a chicken thigh and dip into the flour mixture, making sure it's completely coated. Shake off the excess and place on a large plate or tray and continue until all are coated.
Place a large skillet over medium high heat and let it heat for 2 minutes. Add oil and and half of the butter. Once that melts, you are ready to go. Working in batches (being mindful not to overcrowd the skillet), carefully place the chicken thighs and cook until golden brown on both sides, about 3-4 minutes each side.
The chicken does not need to be cooked through as this will happen later on. Transfer to a parchment-lined large plate or tray. Repeat with the remaining chicken, adding more butter to the pan if necessary to crisp up the chicken.
Reduce the heat to low, and add the rest of butter or ghee to the pan. Make sure it coats the entire bottom of the pan. Add the garlic cloves and give them a nice stir, ensuring they do not burn. Add chicken broth, lemon juice, and rinsed capers to deglaze the pan. Gently increase the heat to a low simmer and cook, stirring often to scrape up the brown bits at the bottom of the pan for 1 minute.
Add the cooked chicken back into the pan in a single layer. Cook, uncovered and stirring the sauce around the thighs occasionally for about 15 minutes. You will notice around the 10-minute mark that the sauce will become thicker. That is perfect. Taste and adjust the seasoning if you'd like to add more salt and pepper.
If you'd like to add coconut cream to tone down the lemon flavor, now is the time to do so. Simply stir it in. Garnish with fresh lemon slices, chopped parsley, and serve warm.
Expert Tips & Tricks
- Make sure you pat your chicken as dry as you can, so it gets nice and crispy!
- Use fresh lemon juice instead of bottled as that will provide the best flavor and no funky aftertaste.
- Cook the chicken in two batches. Overcrowding the pan will result in chicken that isn't crispy.
- If you use chicken broth instead of bone broth, be sure it is low sodium so the dish doesn't become overly salty.
More healthy chicken recipes you'll love:
One Pan Honey Balsamic Chicken
Instant Pot Chicken & Rice Soup
One Pan Creamy Chicken Piccata
Ingredients
- 2 pounds boneless & skinless chicken thighs
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 7 tablespoons arrowroot flour
- ¼ cup almond flour
- 1 ½ tablespoons avocado oil
- 3 tablespoons grass-fed butter or ghee split in two
- 5 garlic cloves minced
- 1 cup bone broth or low sodium chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers rinsed & drained
- ¼ cup coconut cream see notes
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Dry off the chicken thighs very well with a paper towel. Season your chicken thighs generously with salt and pepper on both sides and set aside.
- Add arrowroot flour and almond flour to a shallow, flat-bottomed container and set aside.
- Take a chicken thigh and dip into the flour mixture, making sure it's completely coated. Shake off the excess and place on a large plate or tray and continue until all are coated.
- Place a large skillet over medium high heat and let it heat for 2 minutes. Add oil and and half of the butter. Once that melts, you are ready to go. Working in batches (being mindful not to overcrowd the skillet), carefully place the chicken thighs and cook until golden brown on both sides, about 3-4 minutes each side. The chicken does not need to be cooked through as this will happen later on. Transfer to a parchment-lined large plate or tray. Repeat with the remaining chicken, adding more butter to the pan if necessary to crisp up the chicken.
- Reduce the heat to low, and add the rest of the butter or ghee to the pan. Make sure it coats the entire bottom of the pan. Add the garlic cloves and give them a nice stir, ensuring they do not burn. Add chicken broth, lemon juice, and rinsed capers to deglaze the pan. Gently increase the heat to a low simmer and cook, stirring often to scrape up the brown bits at the bottom of the pan for 1 minute.
- Add the cooked chicken back into the pan in a single layer. Cook, uncovered and stirring the sauce around the thighs occasionally for about 15 minutes. You will notice around the 10-minute mark that the sauce will become thicker. That is perfect. Taste and adjust the seasoning if you'd like to add more salt and pepper. If you'd like to add coconut cream to tone down the lemon flavor, now is the time to do so. Simply stir it in. Garnish with fresh lemon slices, chopped parsley, and serve warm.
Notes
- Make sure you pat your chicken as dry as you can, so it gets nice and crispy!
- Use fresh lemon juice instead of bottled as that will provide the best flavor and no funky aftertaste.
- Cook the chicken in two batches. Overcrowding the pan will result in chicken that isn't crispy.
- If you use chicken broth instead of bone broth, be sure it is low sodium so the dish doesn't become overly salty.
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