Description
This Sheet Pan Chicken Piccata is the perfect blend of simplicity and elegance! Made gluten-free and Paleo-friendly, it’s a healthier twist on the classic dish without sacrificing flavor. Tender chicken cutlets are baked to perfection with a tangy lemon-caper sauce for a dinner that’s ready in just 30 minutes! With minimal prep, this meal is great for busy weeknights or effortless entertaining. Get ready to enjoy a fresh and flavorful dinner that’s as nutritious as it is delicious!
Ingredients
Scale
- 1 1/4 lb chicken cutlets
- 1/4 cup tapioca flour
- 1/4 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1/4 cup broth
- 1/4 cup lemon juice (freshly squeezed)
- 2 tablespoons capers
- 1 1/2 tablespoons ghee or olive oil or unsalted butter
- 1/4 cup minced shallot
- 2–3 cloves garlic, minced
- 1 teaspoon cracked black pepper
- 1 lemon, thinly sliced
- 1/2 cup chopped parsley
Instructions
- Preheat your oven to 425°F and place a sheet pan inside to heat.
- Prepare the sauce by mixing the broth, lemon juice, capers, butter, shallots, and garlic in a small bowl. Set aside.
- In a shallow dish or plant, mix the tapioca flour, almond flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, coating both sides evenly. Place on a plate until all chicken is coated.
- Carefully remove the hot sheet pan from the oven. Lightly grease the pan and place the breaded chicken cutlets on it. Roast for 5 minutes.
- After 5 minutes, flip the chicken cutlets, then pour the sauce over the chicken and scatter the lemon slices around the pan.
- Return to the oven and roast for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the pan from the oven, sprinkle with freshly chopped parsley and serve immediately with roasted potatoes and sautéed spinach or your favorite sides.