Growing up, my favorite dish that my Mom made was her “Baked Lemon Chicken”. Oh my gosh it is good– chicken cutlets baked in a thick, rich buttery lemon sauce. I crave this dish on the reg, and I still have her make it for me when I go home.
When I am doing a Whole30 Challenge, I always crave this dish so of course I had to recreate it to be Whole30 Approved. I have worked so hard on this recipe and I cannot tell you how excited I am to share it with you today. It is freaking perfection– if you served this to a crowd (which you should if you are entertaining) and told them it was Whole30 approved, they wouldn’t believe you. My husband didn’t believe me when I told him it was a Whole30 version because you can barely tell the difference! *applause* I should also mention that my picky 4 year old and 1 year old enjoyed it as much as we did! No lie!
The sauce is what is so good about this dish, so I highly recommend you to serve it over some cauliflower rice to soak up the good sauce or even zoodles would do. It goes great with roasted potatoes and any roasted green veggie. Enjoy!
side notes: What the heck is arrowroot flour you ask? it is a wonderful grain free, paleo-friendly, gluten free thickener and emulsifier. It comes from the root of the arrowroot plant. When cooking Whole30 friendly, I sub this when a recipe calls for Cornstarch and Flour. I bought mine at Wholefoods in the gluten free baking section, or you can order it on Amazon here. I highly recommend keeping this in your pantry if you are currently doing a Whole30 Challenge.
- 2 lbs. Chicken Cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup arrowroot flour/starch
- 2 tbsp. olive oil, or more if needed
- 1 tbsp. ghee
- 3 cloves of garlic, minced
- 1.5 cup chicken broth
- 2 tablespoons lemon juice (or the juice of 1 lemon)
- 2 heaping tbsp. of capers, drained (add more or less to taste if you want)
- 1 tablespoon freshly chopped parsley, for serving
- A chicken cutlet is a chicken breast butterflied open. You can either do this yourself, or purchase it already like this. Once you have your chicken into "cutlets" break them down so that they are cut in half, lengthwise, and no longer attached to each other.
- Season chicken on both sides with kosher salt and black pepper, to taste.
- Pour arrowroot on a large plate or wide bowl. Now, individually place each of the chicken cutlets into the flour and lightly dredge both sides so that they are evenly coated in the flour (don't cake it on too heavily, just a light dust). Shake off excess flour. Set aside on a clean plate while you continue dredging the rest of the cutlets.
- Heat oil in a large skillet over medium-high heat. When the oil is shimmering, in batches, being careful not to overcrowd the skillet, gently lay the chicken cutlets into the oil until golden brown on both sides, about 3-4 minutes per side. The chicken does not need to be completely cooked through at this time, just browned.
- Set browned chicken cutlets aside on a plate and continue the process until all of the chicken is browned, adding more olive oil to the skillet if needed. Once all of your chicken is browned and set aside, reduce the skillet heat to low.
- Add in 1 tbsp. of ghee and swirl pan until it is melted. Add the garlic and saute, stirring, for 30 seconds, being careful not to burn.
- Pour in the chicken broth, lemon juice, and capers, stir to combine. Nestle all of the chicken into the sauce. Adjust heat so that the sauce is simmering and cook, uncovered, until the sauce has thickened and the chicken is tender, about 15 minutes.
- Taste and adjust seasoning, if desired. You an also thin out the sauce with 1/4 cup chicken broth if you think it's too thick and prefer a thinner sauce.
- Garnish with freshly chopped parsley, serve and enjoy!
- *the only Whole30 substitute I recommend is Tapioca Starch. I DO NOT recommend substituting almond or coconut flour in this recipe as it tends to make the sauce grainy.
- *If you are not Whole30, you can substitute regular flour for the arrowroot starch.