Paleo Chicken Piccata with Asparagus
Recipe type: Gluten free, Grain free, Paleo, Whole30, Dinner, Chicken
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
This paleo chicken piccata is an easy, quick, and super flavorful weeknight dinner. Adding asparagus makes the already delicious combo of chicken, lemon, and capers even tastier and more nutritious.
  • 3 large boneless, skinless chicken breasts (1.25-1.5 pounds total)
  • ⅓ cup tapioca flour
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt, plus more as needed
  • Freshly ground black pepper
  • 2 tablespoons ghee or butter, divided
  • 1 tablespoon extra virgin olive oil
  • 1 bunch skinny asparagus, trimmed and halved crosswise
  • ¾ cup chicken stock, divided
  • Juice of 1 large lemon (about ⅓ cup), divided
  • 3 tablespoons capers
  • Handful of minced fresh carrot tops or parsley
  • Lemon slices or wedges, for serving
  1. Cut each chicken breast in half lengthwise so that you have six pieces. Use a meat mallet to pound the chicken out to about ¼ inch thick (I do this between two sheets of parchment paper).
  2. Preheat the oven to 225°F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  3. Mix the tapioca flour, nutritional yeast, granulated garlic, salt, and a few grinds of black pepper on a plate.
  4. Heat a large skillet over medium-high heat. When it’s hot, add one tablespoon of the ghee and the olive oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding a little more oil to the pan if it looks dry. Put the second batch of chicken on the baking sheet in the oven with the others.
  5. With the heat still on medium high, add the asparagus to the pan along with half the chicken stock and half the lemon juice. Stir with a spatula, scraping to dislodge any browned bits from the bottom of the pan. Cover the pan and let the asparagus cook for 2-3 minutes, until tender but still crisp (or done to your liking). Use tongs or a slotted spatula to transfer the asparagus to a plate.
  6. Add the rest of the chicken stock and lemon juice to the pan along with the capers, and let the sauce bubble away for a few minutes. Stir in the remaining tablespoon of ghee or butter. Return the chicken and asparagus to the pan, remove from the heat, sprinkle with carrot tops or parsley, and serve hot with lemon slices.
Recipe by A Calculated Whisk at