Whole 30 Whole30 Chicken Piccata
Chicken piccata is one of those restaurant-worthy dishes that feels almost too elegant to make on a weeknight — but this version comes together in a single skillet and serves four without any of the usual compromises. The bright, briny sauce is built from fresh lemon juice, capers, and chicken broth, then finished with a swirl of ghee that makes it glossy and rich without a drop of butter or wine. Arrowroot starch stands in for the traditional flour dredge, giving each cutlet a beautifully golden crust that crisps up fast in the hot pan. Classic piccata recipes typically rely on white wine and butter to build the sauce, so swapping in compliant fats and a clean broth base is the key move here — and honestly, you won't miss a thing. Pounding the chicken to an even quarter-inch thickness is the step that makes everything cook evenly and stay juicy, so don't skip it. Finished with fresh flat-leaf parsley and optional lemon slices, this dish looks like something you'd order out, but it's built entirely from ingredients you can feel good about.
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup arrowroot starch
- 2 tbsp ghee
- 1 tbsp olive oil
For the sauce
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 1 tbsp ghee
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 4 thin lemon slices (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- 2
Season the cutlets on both sides with the salt and pepper. Spread the arrowroot starch in a shallow dish and dredge each cutlet, pressing lightly so the starch adheres, then shaking off any excess.
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