1/2 teaspoon freshly ground black pepper, (plus more to taste)
1/4 cup arrowroot flour
2 tablespoons extra virgin olive oil, (plus more as needed)
1 tablespoon ghee
3 garlic cloves, (minced)
2 tablespoons capers, (drained and rinsed, plus more for serving)
1 cup chicken broth
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley, (for serving)
Categories
Main Course
Steps
Season the chicken cutlets on both sides with the salt and pepper and set aside.
Pour the arrowroot starch on a large plate or in a wide bowl. Lightly dredge each individual cutlet in the arrowroot flour until evenly coated, then shake off any excess. Place the dredged cutlets on a clean plate and continue until all are complete.
Heat the oil in a large skillet over medium-high heat. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate. Repeat with the remaining chicken, adding more oil to the pan if necessary.
Reduce the heat to low, add the ghee to the skillet, and swirl to evenly coat the bottom of the pan. Add the garlic and cook until fragrant, stirring to prevent burning, about 30 seconds. Stir in the capers, chicken broth, and lemon juice. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and serve.
Nutitrion
Serving Size: 1 serving
Calories: 393 kcal
Carbohydrates: 9 g
Protein: 49 g
Fat: 17 g
Saturated Fat: 5 g
Trans Fat: 0.03 g
Cholesterol: 156 mg
Sodium: 1175 mg
Sugar: 0.5 g
Unsaturated Fat: 10 g
Reviews
Kristen on 2026-04-28 (5 stars): This was delicious and easy! My 1 year old LOVED it.
Audra on 2025-02-03 (5 stars): This makes the best dinner whenever I make it (which has been many times!). Definitely my go to piccata recipe, thanks Alex!
Lisa Oster on 2025-01-06 (5 stars): This dish is fantastic - tastes great, easy to make and very healthy! The family loves it and we’ve served with guests, as well. 10/10!
Maria on 2024-09-18 (5 stars): This is one of my favorite recipes! I’ve now cooked it 4 times, and each time it’s a hit. I’ve started to increase the amount of sauce a little bit, and almost exclusively use drumsticks. My husband is dairy free so this is a great way for us to satisfy cravings while still meeting his dietary restrictions.
Mary on 2023-09-26 (1 stars): I was looking forward to trying this recipe. Unfortunately I didn’t have arrow root so I substituted with corn starch. The dinner has a weird bitter flavor and was inedible. :(
Lauren W. on 2022-04-20 (5 stars): I'm not whole30 and this is my first time making a defined dish recipe, but, this was probably one of my favorite recipes I've ever made. I just got the comfortable kitchen cookbook so I wanted to incorporate some alternative flours without buying all of them. I started with tapioca flour and so subbed the arrowroot starch for that. Besides that followed the recipe to a T and served with the comfortable kitchen cacio e pepe israeli couscous. Both PHENOMENAL. Also the couscous says 2 servings but for me I consider it about 4+. Thanks, Alex!!
Deborah on 2021-11-26 (5 stars): I have made this dish so many times. It’s quick, easy and incredibly tasty. I have made it for guests and it always goes down well, and leaves me feeling like I know what I’m doing in the kitchen!
Grace on 2021-09-19 (5 stars): This is a go-to DD entree. My parents eat paleo, recently made it for them and they loved it. Non-paleo friends love it too, and it's an easy healthy dish for dinner parties!
Liz T. on 2021-04-24 (5 stars): So darn tasty & so quick and easy! Another DD dish for the win!
Sydney on 2021-02-03 (5 stars): So delicious and I felt so proud when I made this! Chicken piccata always seemed too fancy for something I could ever make! Thanks Alex!
