Creamy Lemon Chicken Piccata (AIP/Paleo)

Creamy Lemon Chicken Piccata (AIP/Paleo)

I am super picky about the flavor of my food, I have zero tolerance for bland food. When I eat I need to taste the flavor immediately and it needs to be distinctive. It drives my family nuts that I often reach for the salt or the pepper after eating the first bite of my dinner, but I just have to have the flavor.

This recipe is a flavor lovers dream come true. I will be honest with you, I was doubtful about how flavorful it would be the first time I made it because the sauce was thin and I wasn’t sure that it would coat the chicken and the squash enough to really add to the dish. I was wrong. The lemon and the capers really pop and every single bite of this dish was jam packed with a wonderful, light, refreshing flavor.

Honestly, I think this is going to be my new go-to dish when I have people over for dinner because I just don’t see how anyone wouldn’t love it! I hope you feel the same.

Creamy Lemon Chicken Piccata (AIP/Paleo)

Creamy Lemon Chicken Piccata (AIP/Paleo):

Serves 4


2 TBS Olive Oil or Bacon Fat

4 chicken breasts

¼ cup of coconut flour

½ tsp sea salt

½ tsp black pepper (optional)

1 Cup of bone broth

2 whole lemons

¾ cup of coconut cream

¼ cup of capers

1 large spaghetti squash- cooked


In a large skillet heat your cooking fat or oil over medium/high heat. In a medium bowl combine your coconut flour, salt and pepper. Dredge your chicken breasts in the flour mixture and place in the pan. Cook for 3-5 minutes per side or until cooked through. When cooked, set them aside and cover tightly. In a medium sauce pan, combine your bone broth, the juice of two lemon, your coconut cream and the capers. Over medium heat bring the sauce to a boil and allow it to simmer for 3 minutes, stirring occasionally. Pace your chicken over your spaghetti squash and pour the sauce over top. Serve and enjoy.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


  • Hi Samantha – I know exactly how you feel about flavor. I also reach for the salt shaker and abhor food that has no taste! I love Chicken Piccata and know I will love this recipe. We have company coming in the next week and I will be turning to this recipe for one of the dinners. Thank you so much for posting this now via Phoenix Helix. LG

  • This was really good. My kids did not like the capers but they just picked them out. I will make this again as I had dinner on the table in under 30 minutes.

  • This was DELICIOUS!!! I actually left out the capers (because I don’t like them) and added some salt to the sauce. Yum!

  • This turned out really good! I think my lemons were quite juicy because it had a pretty strong lemon flavor but my family didn’t seem to mind. Since I added more bone broth and coconut cream to balance the lemon flavor mine had a good amount of sauce but was quite runny. I’m thinking I might thicken a bit with arrowroot next time if it turns out runny again. Still a great recipe though, one of our new AIP favorites!

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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