Cast-Iron Chicken Piccata

Chicken is a staple for the Paleolithic eater. This lunchtime treat is a pleasant departure from the ordinary.

Serves: 4Hands-on: 15 minutesTotal: 8 hours 37 minutesDifficulty: Easy

Serves: 4


  • 1 cup gluten-free chicken broth
  • ½ cup lemon juice
  • 4 boneless, skinless chicken breasts
  • 3 Tbsp. olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 3 Tbsp. capers
  • 1 tsp. ground black pepper
  • 2 Tbsp. parsley, chopped


  • Combine the chicken broth, lemon juice, and chicken in a shallow medium dish. Cover and marinate overnight in the refrigerator.
  • Heat the olive oil in a medium cast-iron skillet and cook the onion and garlic over medium heat until softened, about 2 minutes.
  • Remove the chicken from the marinade, reserving the marinade. Add the chicken to the pan and brown each side, 5–10 minutes.
  • Add the capers, pepper, and reserved marinade. Reduce heat and simmer until the chicken is thoroughly cooked, another 10 minutes approximately. Garnish with chopped parsley.