Learn how to make EASY lemon chicken piccata in 30 minutes! See my trick for the best chicken piccata recipe ever. Plus, this is a healthy, paleo chicken piccata with natural ingredients.
Heat a large skillet (NOT non-stick) over medium-high heat. Melt 1/2 tablespoon of ghee and 1/2 tablespoon of olive oil in the skillet. Season the chicken cutlets with salt and pepper on both sides. Add them to the pan and sear 2-3 minutes per side or until a nice golden crust has formed and the juices run clear. Remove from pan and set aside.
Toss the sliced lemon with the minced garlic and coconut sugar. Add them to the skillet in a single layer. Cook about 30 seconds on each side until they are caramelized and soft. Remove and set aside.
Mix the tapioca with a 1/2 teaspoon of hot water to make a slurry. Whisk into the broth. Throw in the fresh thyme and oregano. Simmer until the broth is reduced to about 2/3 cup. Stir in the remaining 3 tablespoons of ghee. Add the chicken back into the sauce and top the chicken with the lemon mixture and any accumulated juices from each. Top with capers and fresh parsley.
Serving Size: 1/4 of entire recipe (about 4 ounces chicken, plus sauce)