Creamy Lemon Chicken Piccata
Recipe revised November 2024.
Tender and moist chicken coated in a simple yet flavorful lemon, shallot, garlic and caper sauce. It’s pure elegance without the work or time. The quickly seared chicken along with lots of fresh herbs…it’s really perfection.
Oh, and salty and full of citrus!
This recipe is different than most. It’s gluten free – why coat the chicken in flour. There is no need to do this. It won’t add flavor. A simple seared chicken with salt, pepper and olive oil is a must. And trust me, you won’t miss the heavy cream, half and half or milk in this recipe. Unsweetened full fat coconut milk is so good with lemons, capers and garlic.
Seasonal foods.
I cook heavily on the seasons. It’s important for me to have the freshest ingredients that are truly in season while I’m cooking.
Lemon Chicken Piccata is typically more of a Spring dish…and it’s November now. However, I have found that lemons don’t change too much from season to season at our grocery stores. They are pretty consistant and taste great…so Lemon Chicken Piccata all year long.
The vegetables or sides that I would serve along with this would be roasted cauliflower or cauliflower rice, whipped potatoes, jasmine rice or a collection of root vegetables roasted. Seasonally fresh vegetables – so good.
Ingredients list.
Here is what you will need for this recipe.
- chicken breasts
- olive oil
- salt and pepper
- dried thyme
- shallots
- garlic
- capers
- fresh parsley
- butter
- chicken bone broth
- unsweetened coconut milk
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Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Creamy Lemon Chicken Piccata
- Total Time: 30 minutes
- Yield: 2-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil (divided in half)
- 4–6 boneless chicken breasts, cut in half to make them thin
- 1/2 teaspoon each salt and pepper, plus more for seasoning the sauce
- 2 tablespoons butter
- 3 shallots, sliced thinly
- 4–6 garlic cloves, roughly chopped
- 1 tablespoon dried thyme
- 2 lemons, quartered
- 1/4 cup capers, drained
- 1 small bunch fresh parsley, chopped
- 1/3 cup chicken bone broth
- 1 8 oz. can full fat unsweetened coconut milk
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over high heat. Sprinkle both sides of the chicken with salt and pepper. When the pan is very hot, add the chicken breast in one layer – leaving a little bit of space between each breast. Let sit until white starts to appear on the sides of the chicken breasts and the underside is browned about 4-6 minutes.
- Turn the heat down to medium low and flip the chicken breasts over. Cook for 2 more minutes. Remove the chicken breasts from the pan and let rest on a plate or platter.
- Add the butter, shallots, garlic and dried thyme. Saute until the shallots are softened, about 2 minutes. Stir in the lemons, capers and parsley and cook for 1 minute.
- Turn the heat up to medium. Stir in the broth and coconut milk and bring to a low simmer. Taste test and sprinkle in more salt and pepper, if needed. Add the chicken breasts back in and nestle them into the sauce. Spoon some of the sauce over the chicken breasts. Cook for 2-4 more minutes or until the chicken is cooked through.
- Turn the heat off and let sit for 2 -3 minutes before serving.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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