May 6, 2024

Whole30 Lemon Garlic Chicken Piccata

A quick, simple twist on an Italian favorite, made with Whole30 Lemon Garlic Chicken in a delicious caper sauce with garlic and onions.

Chicken Piccata
Made By Whole30Made By Whole30

Whole30 Lemon Garlic Chicken Piccata

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1.5 tbsp ghee
  • 1/2 white onion
  • 2 cloves garlic minced
  • 1/4 tsp kosher salt
  • 1 tbsp capers
  • 1/2 lemon juiced
  • 1 head of broccoli cut into florets and steamed
  • 3 Whole30 Lemon Garlic Chicken breasts (one pouch) see reheating instructions before opening


Make Piccata Sauce

  • ADD the ghee and minced onion to a sauce pot and cook on low heat until the onions turn translucent, about 5 minutes.
  • ADD garlic and cook for 1 minute, stirring occasionally, being careful not to scorch or brown the mixture.
  • ADD chicken broth and bring up the heat to high, then reduce heat to simmer.
  • KEEP the sauce at a simmer and let cook for a couple of minutes until the onions are very soft, about 5 minutes.
  • ADD salt, capers, and lemon juice. Bring the sauce to a boil, then it is ready to serve.

Reheat Chicken – Stovetop

  • HEAT sauté pan over medium heat. Once hot, add 1 tablespoon of cooking oil.
  • CUT pouch and place chicken breasts in pan (leave marinade in pouch for later use).
  • COVER pan and heat chicken for 6-7 minutes, flipping once. If heating uncovered, add 3 minutes to the heating time, and flip the chicken every 2-3 minutes.
  • REMOVE pan from heat and pour marinade on chicken. Let stand for 1 minute before serving. Caution: Contents will be hot!

Reheat Chicken – Microwave

  • PUNCTURE pouch and place in a microwave-safe bowl.
  • HEAT on high for 4 minutes or until heated thoroughly.
  • REMOVE bowl from microwave. Cut pouch and pour chicken and marinade into bowl.
  • ALLOW to stand for 1 minute before serving. Caution: Contents will be hot!


  • STEAM broccoli florets in the microwave or on the stove.
  • PLACE the broccoli florets and sliced chicken breast on a serving plate and pour the piccata sauce over top.
  • GARNISH with fresh lemon, if desired.

Jason Travi

Jason Travi is a James Beard Award semi-finalist chef with over 20 years of experience in the restaurant and retail packaged goods industries. He’s a graduate of the Culinary Institute of America and has been the Executive Chef at several award-winning restaurants in Los Angeles, California. Chef Travi also worked as the Executive Chef at Freshly and Amazon Go.