This Paleo Chicken Piccata is so good, you won’t go back to the original no matter what. Hello, gorgeous!
We are all ready for spring now, right?
I’m so done with the heavy stews and slow cooker meals, and I’m ready for light and fresh. Chicken piccata is one of my favorite spring time meals – it just screams spring.
Fresh lemon juice and so much green on top? Definitely the kind of meal to transition to spring with.
This paleo version is so close to the original. The only thing you really have to remove is the butter and wine.
So, coconut oil instead of the butter – and if you enjoy ghee in your diet, I highly recommend using that, but the coconut oil is just as delicious. In place of the wine, I used full fat coconut milk which also adds a little richness and creaminess that you may miss since you’re skipping the butter.
Make sure you get a canned coconut milk that’s only ingredients are coconut milk, water, and guar gum.
And it will probably be separated when you open it, so I usually just quickly throw it in the blender to get everything combined.
Then you add capers because what is chicken piccata without capers? I mean, if you hate capers, leave them out but does anyone actually hate capers?
I also put it on top of spaghetti squash because everything is better on top of spaghetti squash.
And to make things really easy I just seared the chicken and placed it on top of the spaghetti squash in a casserole dish.
Poured the creamy lemon garlic sauce on top with all those delicious capers and baked for about 20 minutes until it was done. Sprinkled it with some fresh parsley and it was absolutely stunning.
This is the kind of meal that you could totally prep on the weekend and separate into containers to take to work during the week.
Throw in some roasted broccoli or asparagus on the side and you’ve got a delicious, healthy meal.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
Paleo Chicken Piccata Recipe
Ingredients
- 1 whole Spaghetti Squash
- 1 tablespoon Coconut Oil melted
- Salt and Pepper
- 1 tablespoon Coconut Oil
- 1 pound Boneless Skinless Chicken Thighs
- Salt and Pepper
- 3 cloves Garlic
- 2 tablespoons Fresh Lemon Juice
- 1/2 cup Full Fat Coconut Milk
- 2 tablespoons Capers
- Fresh Parsley for garnish
Instructions
- Preheat oven to 375°F.
- Slice spaghetti squash and place halves on rimmed baking sheet. Drizzle with tablespoon of coconut oil and season generously with salt and pepper.
- Bake about 45 minutes, until the strands of the spaghetti squash pull away easily.
- Let cool until you can handle it and use a fork to remove all the strands from the squash.
- Spread onto the bottom of a casserole dish.
- To make the chicken, melt the coconut oil over medium-high heat in a large skillet.
- Season the chicken thighs with salt and pepper on both sides and add to the hot pan.
- Cook for 4 minutes on first side, until a deep golden brown, flip, and cook another few minutes, until golden.
- Place the chicken thighs on top of the spaghetti squash. In the same skillet, lower the heat to medium and add garlic and cook until fragrant, about 30 seconds.
- Add lemon juice and use a wooden spoon to scrape up all the browned bits.
- Add coconut milk and capers and stir to combine.
- Pour over the chicken and spaghetti squash.
- Bake for about 20 minutes, until chicken is cooked through.
- Sprinkle with fresh parsley before serving.