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Lemon Chicken Piccata

Whole30 Lemon Chicken Piccata

Prep Time: 5 minutes
Cook Time: 20 minutes
Course: dinner
Keyword: chicken, dinner, whole30
Servings: 6


  • 3 boneless skinless breasts halved into cutlets and lightly pounded to ¼ inch
  • ¼ tsp salt
  • ¼ black pepper
  • ¼ cup arrowroot flour
  • 2 tbsp olive oil plus more as needed you can also use avocado oil
  • 1 garlic clove minced
  • 1 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers
  • 1 tbsp ghee
  • 1 jar 6 oz artichoke hearts rinsed and drained
  • 2 tbsp fresh parsley chopped


  • Preheat oven to 200 degrees F and put an oven-safe platter in to warm
  • In a shallow dish, add the flour, salt, and pepper, whisk. Dredge the chicken in the flour, being sure to shake off any access
  • Heat skillet over medium high-high heat, add oil and pan-fry the chicken about 3-4 minutes per side, until golden brown, transfer to the platter in the oven to stay warm while you prepare the sauce
  • Return pan to medium-high heat (do not wipe clean). Melt ghee and 1 tbsp olive oil, add the garlic and artichokes hearts- be sure to stir, and scrape off the brown bits- you want to be sure the garlic doesn’t burn. Stir in the broth, and continue scraping up any bits. Bring to a boil, then reduce to simmer and allow reduce by half (3-5 minutes)
  • Reduce the heat to medium-low, Add in the lemon juice and capers and allow simmer for an additional 5 minutes more. Add in the parsley, and salt and pepper to taste
  • Arrange chicken on a serving platter and top with sauce, add additional parsley if desired