Whole30 Chicken Piccata

I totally love Chicken Piccata, but as always, the trick is to create a version that’s really delectable, doesn’t sacrifice taste, and is compliant–which is why I developed this recipe. One of the tips that make this Chicken Piccata spectacular is to purée the almond meal a second time to get it super fine before you dust the chicken breasts. The outcome is absolutely scrumptious and would have made fabulous leftovers, but we ate every bit!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Whole30 Chicken Piccata

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


  • 1½ lb chicken cutlets (flattened breasts)
  • Almond meal, ground extra fine in food processor (enough to dust, about ¾ cup)
  • 12 Tbsp Sumac
  • 3 Tbsp olive oil (plus extra)
  • 4 Tbsp clarified butter (plus extra)
  • 1 small onion, sliced
  • 4 cloves garlic, sliced thin
  • 3 shallots sliced thin
  • 1 cup chicken stock (Whole30 compliant)
  • 3 lemons
  • 1 Tbsp capers
  • 2 dashes coconut aminos
  • Salt and black pepper (I LOVE Redmond Real Salt)
  • Chopped herbs of your choice


  1. Salt and pepper the chicken cutlets well. Add 1-2 tablespoons Sumac to the almond meal and stir to combine well. Then dip in the super fine almond meal mixture, coating evenly. Shake off any extra.
  2. Heat a large pan over medium-high heat. (Don’t crowd the pan–cook chicken in batches.) When warm, add 2 Tablespoons clarified butter and 2 Tablespoons olive oil. When melted, mixed together, add the chicken cutlets, and brown each side for 3-4 minutes, or until golden. After both sides are browned, place on a warm plate.
  3. Remove any leftover almond meal bits between batches and wipe out with a paper towel. Warm pan again, add a ½ glug olive oil, and cook onion and shallots until translucent. Then add garlic, stir for 30 seconds, and deglaze with chicken stock, coconut Amino’s and lemon juice. Turn the heat up and allow it to reduce and thicken. Lower heat, add 1-2 tablespoons of clarified butter and capers.
  4. Return chicken to pan to warm. Spoon the sauce over and add salt, pepper, fresh herbs. Serve.

19 thoughts on “Whole30 Chicken Piccata

  1. Seems delicious…
    Thank you for sharing recipe…
    You can also find more such delicious recipes at sabkimaggi.com

    1. Thank you so much for reblogging! I love this recipe!

  2. How do you use the cocunut aminos?

    1. You use the same way one would tamari and soy sauce. It’s a flavor enhancer.

  3. Teri could you use buckwheat to dust? As it is a seed and not a grain.

    1. If you’re looking for whole30, I don’t think it’s compliant. Other wise try it and please message me on Instagram to let me know!

  4. Wow! Just made for dinner tonight and it is delicious!!!

    1. Thanks so much! Hope you’re following on Instagram.

  5. When are the coconut aminos used? I don’t see it written in the recipe but it’s in the ingredient list.

    1. Sorry about that… Throw it in the sauce in the end

    2. Thanks for pointing that out. We fixed it and it’s added at the end.

  6. Could arrowroot powder work as a replacement for almond meal?

    1. No, because it just doesn’t taste as good. If you are doing Whole30, try cassava flour. If you are not doing Whole30, there are so many wonderful gluten free flours.

  7. I used coconut flour for this as that was what i had and it was delicious, my husband said it’s the best Whole 30 recipe i’ve done yet and he has enjoyed the others. Thank you for the amazing recipes and sharing your food knowledge.

    1. So glad it was a success…and thanks for the love!

  8. What is the sumac used for?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close