Whole30 Chicken Piccata Skillet Meal
Try this easy Whole30 Chicken Piccata Skillet Meal for a fast, delicious one-pan dinner in under 30 minutes! Gorgeous lemony-garlic goodness.
Servings 6 people
Ingredients
- 1.5 lbs boneless skinless chicken breast
- salt and pepper
- 1/2 cup + 1 tbsp arrowroot flour, potato starch, or cassava flour divided
- 1/4 cup + 2 tbsp ghee, if needed divided
- 2 tsp minced garlic (about four cloves)
- 1/2 cup finely chopped yellow or sweet onion (about half a medium onion)
- 3 tbsp fresh lemon juice (about one large lemon)
- 3/4 cup chicken broth or bone broth
- 1/4 cup capers drained
- flat-leaf parsley for garnish optional
Instructions
- CUT the chicken breast into cutlets by cutting them in half horizontally and then again vertically. Pat dry so flour will stick better to the chicken when breading.
- SEASON the chicken on both sides with salt and pepper. Then, toss the chicken in the flour until coated.
- HEAT a large skillet pan over medium-high heat. Add ¼ cup ghee. Once melted, add the coated chicken and cook on each side until crispy and golden, about 4-5 minutes.
- REMOVE chicken from the pan to a plate.
- LOWER heat to medium heat. If there is no ghee left in the pan, add the additional 2 tablespoons and heat until melted (if you have a good non-stick pan, there will probably still be plenty of ghee left and no need to add more). Add chopped onion and cook for 3-4 minutes. Add the minced garlic and cook until starting to lightly brown.
- WHISK the remaining 1 tablespoon flour into the broth. Add lemon juice, broth and capers to the pan and bring to a simmer.
- ADD chicken back into the pan and combine until sauce is covering the chicken. Simmer for 3-4 minutes until combined.
- REMOVE pan from heat and garnish with chopped parsley (optional). Serve and enjoy!