Healthy Chicken Piccata
Recipe type: nut free, gluten free
Cuisine: chicken, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Healthy Chicken Piccata recipe is going to quickly become your go-to chicken recipe anytime you need a quick delicious meal.
  • 8 boneless, skinless chicken thighs
  • salt and pepper
  • 1-1/2 cups flour of your choice (I used sprouted quinoa flour because that's what I had on hand, but you can use tapioca flour, rice flour, or any non-sweet flour)
  • 2 Tbs dried minced onion flakes
  • ¼ cup ghee (you may not need this much, but have it on hand)
  • ¼ cup extra-virgin olive oil (you may not need this much, but have it on hand)
  • juice and zest of 1 large lemon
  • 1 large shallot, chopped
  • 4 large garlic cloves, chopped
  • 3 Tbs capers
  • 1-1/4 cups chicken stock or bone broth
  • ¼ cup fresh parsley, chopped
  1. Season the chicken with salt and pepper.
  2. Put the flour in a shallow pie plate. Add a generous amount of salt and pepper and the dried minced onion flakes. Stir to combine.
  3. Dredge the chicken in the flour mixture so that it's well coated on all sides.
  4. Heat 2 Tbs of ghee and 2 Tbs of oil in a large pan over med heat. When hot, add the chicken and let brown on one side, then flip and brown on the other side, about 5-mins per side. Then, cover, reduce heat, and let cook for another few minutes or until the chicken is cooked through.
  5. Remove the cooked chicken to a plate -- you may have to repeat with any remaining chicken.
  6. When all of the chicken is cooked and removed from the pan, add the shallot and garlic to the drippings in the pan and cook, stirring, 1 minute.
  7. Add the capers, lemon juice and zest to the pan. Now add the broth. Simmer for about 5 mins or until the sauce is reduced a bit.
  8. Stir in 1 or 2 Tbs of ghee and let simmer 1 min.
  9. Add the chicken back into the pan, sprinkle parsley on top, and serve it right in the pan.
  10. Enjoy!
Recipe by Kitchen of Youth at