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Walnut Crusted Lemon Chicken Piccata

Here is another weeknight meal that can be whipped up in 30 minutes or less! The delicious coating on the chicken comes from walnuts instead of bread crumbs, which makes this completely gluten-free. The lemon sauce is super flavorful and would taste great over zucchini noodles or rice. Enjoy!


  • 2 lb. boneless, skinless chicken breasts

  • 1 c. walnuts

  • 3 tbsp. olive oil

  • 2 tsp. minced garlic

  • 2 lemons

  • 1 c. chicken broth

  • 2 tbsp. dried parsley

  • 2 tsp. arrowroot starch (or potato starch), optional

  • 1 tbsp. water

  • sea salt, to taste

  • black pepper, to taste


  1. Heat 2 tbsp. olive oil in a large skillet over medium-high heat.

  2. While oil is heating, pound the chicken breast to about 1/2 inch thick and season with salt and pepper.

  3. Pulse walnuts in a food processor or blender until it becomes it crumbly coating. Then, place the mixture in a shallow bowl.

  4. Coat the chicken in the walnut mixture on both sides and gently set in the hot oil. Cook for about 2-3 minutes on each side or until chicken is cooked through. Remove from the pan and place chicken on a plate. Cover with foil to keep it warm.

  5. For the sauce, add the remaining 1 tbsp of olive oil to the pan. Scrap up any remaining walnut pieces. (This will provide incredible flavor in the sauce!) Add the juice of both lemons to the pan, along with the garlic and chicken broth. Allow the sauce to simmer for about 3 minutes. If it does not thicken to your liking, you can add a mixture of 1 tbsp. water and 2 tsp. arrowroot (or potato) starch to the sauce.

  6. Pour the sauce over the chicken and garnish with parsley and additional lemon slices if you choose.


*Makes 9 servings.
249 calories; 14g Fat, 3g Carbs, 28g Protein


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Original recipe and photos adapted from: