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Paleo Gluten Free Chicken Piccata Pasta

Delicious and minimal step recipe that helps you enjoy this classic, without all of the butter!

Servings 2 people


  • 2 6oz Chicken Breasts, butterflied & pounded thin
  • 1 T avocado or olive oil
  • 4 T almond flour
  • 1 T ghee (if your diet permits)
  • 1 clove fresh garlic, minced
  • 1/4 c chicken broth (deglaze pan with)

For the Sauce

  • 1/2 c chicken broth (for the sauce)
  • 1 fresh lemon, juiced
  • 1 T raw honey
  • 2 T capers
  • 1 T fresh parsley, chopped or 1 T dried parsley
  • nutritional yeast, to garnish
  • cooked brown rice noodles or other gluten-free noodles, to serve


For the Chicken

  1. Dry chicken off with paper towels (much easier to manage) for the next step.

  2. Butterfly & pound chicken thin (this is a critical step in order to cook the chicken easy/quick without burning the coating). If you don't have a meat mallet, I use my rolling pin & whack the heck out of it! I typically place my chicken in between 2 sheets of waxed paper & then pound it.

  3. Put almond flour on a plate (this is what you will "dredge" or coat the chicken in.

  4. Heat the oil in a large skillet, over medium heat...this is a great time to also start your water to boil, for your noodles.

  5. Season the chicken with salt & pepper on both sides & then dredge on all sides with almond flour.

  6. Saute in oil for 2-3 minutes on both sides until golden brown, then set aside.

  7. After all chicken has been cooked, add the garlic & sautee until fragrant.

  8. Next, add 1/4 c of chicken broth to the pan to "deglaze" the pan.

For the sauce

  1. Add broth, lemon juice, honey & capers, stirring while simmering until the liquids have reduced by half. About 2 - 3 minutes.

  2. To serve: plate pasta, then chicken, then drizzle sauce generously over the dish! Enjoy!