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  • Paleo Chicken Piccata Recipe

    Paleo Chicken Piccata is the answer to your gluten-free prayers.

    Chicken, lemon and capers mingle in this Paleo Chicken Piccata recipe, a guest post by Quarter Life Crisis Cuisine here on the blog! | StupidEasyPaleo.com

    Please welcome my guest blogger Ashley from Quarter Life Crisis Cuisine to the blog. Ashley’s pretty special to me for two reasons: 1) She was my science student more than a dozen years ago and 2) she taught me what a blog was. True story! I’ve had the pleasure of watching Ashley transform into a bright, sharp-witted young woman and a passionate food blogger.

    She’s been exploring gluten-free / Paleo foods more recently, and though that aspect of her blog is developing, I knew I had to introduce her to you. In this post, Ashley’s got a super yummy Paleo Chicken Piccata recipe. Take it away, Ashley!

    Before age 25, I just didn’t care about what I ate. Anything and everything, with a few bouts of meat-eater-guilt that resulted in short term vegetarianism (dating two vegans in a row didn’t help that), and a lot of bouts of “the drunchies” aka drunken munchies. As long as it was delicious, I ate it.

    Little did I know, the “full” feeling you feel after a meal shouldn’t actually hurt. Bloat, tightness, pain, it was all because I just ate too much, right? Whatever, my waist stayed slim and my eating habits stayed…terrible.

    Then I turned 25 and, as I like to say, the Butt Fairy paid me a visit. Suddenly, none of my pants fit me anymore (even my “that time of the month” pants—yikes!) and for the first time in my life I realized that every action has a reaction, and every double bacon cheeseburger has to GO somewhere. I also noticed the telltale signs of a gluten allergy and lactose intolerance, and though my first introduction to paleo was from a jerk coworker who scoffed at my sandwich lunch and bragged about his new diet that was “totally going to get him RIPPED”—I was a bit more intrigued when Steph saw my Facebook plea for gluten / dairy free recipes and suggested I try out Paleo.

    Honestly, my first true experiments in Paleo were simply a way to lose weight. And, even more honestly, I did not lose weight. However, I noticed that after a meal comprised mostly of meat and veggies, I felt happily full, without the pain. After a week devoid of wheat and starchy carbs I felt more awake, less moody, and my head felt more clear. It was an eye opening experience in a lot of ways, and has influenced my cooking ever since.

    I’m a food blogger and a food lover. I know that I’m never going to totally give up that cheeseburger, but the “clean” feeling I get from clean eating is hard to pass up. These days, I go by the 75 : 25 principle: during the week, I eat as paleo as I can, and on the weekends I cheat a bit. However, I still try to balance the 25. If I know I’m going out for drinks with friends on Saturday night, I’ll try to pass up the plate of nachos at lunch and go for a more paleo option on Saturday afternoon. If you look at my blog, from the past year it, too follows the 75 : 25, with most of my recipes being Paleo, nearly-Paleo, or at the very least gluten-free, with a few extras thrown in.

    My favorite thing to do is find a recipe that is nearly Paleo, and tweak it just a little. This way, I don’t feel like I’m eating an impostor, and I still get the flavors and textures I’ve always loved. Chicken Piccata was my favorite dish when I worked at an Italian restaurant, and I think I like this version even better! Recipe adapted from Simply Recipes.

    Paleo Chicken Piccata | stupideasypaleo.com

    Paleo Chicken Piccata Recipe

    Course: Main Course
    Cuisine: Chicken, Gluten-Free, Paleo, Whole30
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 3
    Calories: 805 kcal
    Author: Steph Gaudreau

    Chicken, lemon and capers mingle in this Paleo Chicken Piccata recipe. It's gluten-free and whole30. A delicious adaptation to a well-loved favorite.



    • 4 chicken cutlets or two breasts butterflied and pounded thin
    • 1 cup almond flour
    • 5 tbsp butter or ghee
    • 3 tbsp olive oil
    • 2 cloves garlic
    • 1/2 onion
    • 1/2 cup chicken stock
    • 1/4 cup white wine (use chicken stock if you don’t cook with wine)
    • 3 lemons two juiced & one sliced
    • 1 tbsp capers
    • Salt and pepper to taste
    • 1 tbsp parsley chopped


    1. In a skillet over medium-high heat, melt 2 tablespoons of the the butter / ghee and 2 tablespoons of the oil.
    2. Season chicken cutlets on each side with salt* and pepper. Dip into almond flour and cover well.**
    3. Two at a time, cook the chicken in the skillet until browned on each side and cooked through, about 3 minutes per side, depending on how thin you sliced them.
    4. Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more oil to the skillet and scrape browned bits well to deglaze the pan. Or, if you’re me and you want a nice, clear sauce, scoop out any toasty almond bits that were left behind.

    5. Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
    6. Pour in wine, chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
    7. Add the chicken to the pan and let it warm back up or, if chicken is to your liking, simply spoon sauce over the chicken on a plate. If desired, sprinkle with a bit of crushed red pepper. Serve with veggies***.

    Recipe Notes

    My recipes are all in a meal planner. Check it out!

    Nutrition Facts
    Paleo Chicken Piccata Recipe
    Amount Per Serving
    Calories 805 Calories from Fat 522
    % Daily Value*
    Total Fat 58g 89%
    Saturated Fat 16g 80%
    Cholesterol 197mg 66%
    Sodium 571mg 24%
    Potassium 921mg 26%
    Total Carbohydrates 12g 4%
    Dietary Fiber 4g 16%
    Sugars 2g
    Protein 57g 114%
    Vitamin A 15.3%
    Vitamin C 8.4%
    Calcium 10.3%
    Iron 13.8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Connect with Ashley and Quarter Life Crisis Cuisine on her blogFacebook pageTwitterInstagram and Pinterest.

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    Chicken, lemon and capers mingle in this Paleo Chicken Piccata recipe, a guest post by Quarter Life Crisis Cuisine here on the blog! | StupidEasyPaleo.com

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    22 thoughts on “Paleo Chicken Piccata Recipe

    1. I know that some recipes depend on the fat content in traditional almond flour to help with a certain aspect of flavor or gluing together, but I am always on the lookout for recipes that use the leftover almond pulp (dried and pulsed in the food processor) from making almond milk. Have you tried this with almond pulp? I imagine it would work largely the same, but wanted to see if you had any experience with it. The recipe looks great! =)

      1. Hi Gwen! Maybe Ashley can comment on this. I haven’t tried using almond pulp instead of almond flour/meal for an application like this.

    2. I made this and felt compelled to tell you how outstanding it was. This was the first chicken piccata I’ve had since recently becoming Paleo after being vegetarian for 7 years. So delicious- I plan to make it again soon!

    3. I rarely post reviews, but I HAD to! This was so delicious my husband and son asked when we’re having it again. Thank you SOOOO much! This was so easy to follow, and I enjoyed pounding the heck out of my chicken as much as I enjoyed eating it.

    4. This is my “go to” chicken piccata recipe. So easy, tastes better than normal flour IMHO. Thanks for keeping the recipe up! Ive been using it for over a year!

      1. Thanks for writing in to the blog, Stephanie. There are lots of recipes on the site, hope you enjoy all!

    5. Dying to make this, but cannot have nuts!! Any idea what I could try to replace almond flour? Coconut flour (might be too pastry)? Corn starch (not paleo)? Help! 🙂

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