Love Italian cuisine but need gluten-free options? Indulge in this gluten-free version of classic Chicken Piccata: sautéed chicken slices nestled into a velvety lemon butter sauce with capers. Quick and easy.
This post has been updated with more helpful tips, new photos, and a video.
Today’s recipe is not just a scrumptious dish, but a lifesaver for those crazy, hectic days when time seems to slip through your fingers.
When you’re in the midst of a jam-packed day, and hunger strikes, fear not. I have the ultimate quick, flavorful, and easy-to-prepare recipe that will rescue you from the doldrums – Gluten Free Chicken Piccata!
Restaurant chicken piccata is rarely gluten-free, but I’ve got you covered! This classic Italian chicken dish is super easy to adapt at home by simply using your favorite gluten-free flour.
Now everyone can savor the flavors without any dietary worries!
What is chicken piccata?
Chicken Piccata is a delicious Italian dish made with sliced chicken that’s lightly coated in flour, lovingly sautéed, then served in a luscious lemon butter sauce with capers.
It’s a quick, flavorful, and easy-to-prepare meal that’s sure to please everyone at your table!
The sauce’s incredible versatility allows you to switch things up, like substituting veal or fish (as in this 15-Minute Wild Cod Piccata recipe), if you’re in the mood for a change.
What are capers?
Ah, capers! These little wonders are briny, tangy, and oh-so-flavorful.
They’re the edible flower buds of the caper bush, which grows wild throughout the Mediterranean and parts of Asia, and they are commonly preserved through pickling in vinegar or brine.
In Chicken Piccata, they add a burst of zesty goodness to the sauce, creating a perfect harmony with the lemon and butter.
Gluten free chicken piccata is easy enough for a weeknight meal and elegant enough to serve to company.
Simply grab all the ingredients from your local grocery store, turning this recipe into a staple dish for your family.
– Chicken breasts: With a meat mallet, pound the thin-sliced skinless and boneless chicken breasts for tender juicy meat. If you prefer, chicken tenders would work.
– Gluten-free flour: Dredge the chicken in flour with a light coating that forms a slight crispiness when cooked. I use Bob’s Red Mill gluten free all purpose flour.
– Salt and Pepper: These simple seasonings enhance the natural flavor of the chicken.
– Butter and Oil: Butter adds richness and flavor, while the olive oil prevents the butter from burning at higher temperatures while sautéing. You can go with whichever oil you prefer.
Also, to finish the sauce we whisk in cold butter which slowly melts to thicken and emulsify the sauce. This is a French technique called “monter au beurre”.
– Chicken broth: This is the savory base of our sauce. Some folks like to add a splash of white wine too (about a 1/4 cup). That’s up to you.
– Freshly squeezed lemon juice: This gives the gluten free chicken piccata recipe its signature bright, citrusy flavor.
– Brined capers: These small, tangy, pickled flower buds bring a distinct briny flavor especially wonderful when paired with lemon and butter
– Fresh parsley: for garnish
Let me show you how easy it is to make.
*Free printable recipe card is available at the end of the post.
First things first, let’s get our chicken ready for its delicious transformation.
Place the chicken breasts on a cutting board, and using a sharp knife, carefully slice them in half horizontally. Or you can buy precut thin-sliced chicken cutlets from your butcher.
Then tenderize the chicken breasts with a meat pounder to about 1/4-inch thick because this cut can have a tendency to be a little tough.
This step not only ensures that your chicken cooks faster but also creates thinner pieces that absorb all those delightful flavors.
Now, time to give our chicken a little TLC. Pat the chicken dry with a paper towel and season both sides of each chicken slice with a pinch of salt and a sprinkle of black pepper.
It’s dredging time! Grab a shallow dish and add the gluten-free flour. Dredge each chicken slice in the flour, making sure they get an even coating. Shake off any excess flour and set them aside on a plate.
In a large skillet over medium-high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Let it melt and sizzle until it creates a tantalizing aroma.
Carefully add the dredged chicken slices to the skillet. Don’t overcrowd the pan; you may need to cook the chicken in batches. Sauté the chicken for about 3-4 minutes on each side until they turn a beautiful golden-brown. Once they’re perfectly cooked, transfer them to a plate, cover, and set aside.
Now, for the sauce!
In the same skillet, add the chicken broth, freshly squeezed lemon juice, and those briny capers. Scrape up any delicious brown bits from the bottom of the pan to infuse the sauce with extra flavor.
Next return all the chicken to the pan with any juices and simmer for 5 minutes. Then transfer chicken back to the plate.
Time for the finishing touch! Take the skillet off the heat and whisk in 2 tablespoons of cold butter to the warm sauce, adding richness and creaminess.
Finally, return the sautéed chicken slices back to the skillet, nestling them into the velvety sauce. Let them bask in the goodness for just a minute or two.
Voilà! Your Chicken Piccata is now ready to be devoured. Garnish it with parsley and serve with your favorite side dishes – gluten free pasta, rice, sautéed broccoli with garlic, or a fresh salad.
Pro tips and recipe notes
Variations on this recipe: Some recipes add sliced fresh garlic to the sauce.
Additionally, if dairy agrees with you, serve with some grated parmesan cheese.
And if you don’t need to follow a gluten-free diet, feel free to use regular all-purpose flour for dredging the chicken.
Can I make this recipe dairy-free? Absolutely! To make this Chicken Piccata dairy-free, use a non-dairy butter substitute or olive oil instead of butter. The sauce will still turn out deliciously flavorful.
Can I use bottled lemon juice instead of freshly squeezed lemon juice? While freshly squeezed lemon juice offers the best flavor, bottled lemon juice can be used as a substitute in a pinch.
I’m not a fan of capers. What can I use as a substitute? If capers aren’t your thing, you can try using chopped green olives or sliced black olives as a substitute. They will bring a similar briny flavor to the dish.
How do I store Chicken Piccata leftovers? Leftovers will keep in an airtight container in the refrigerator for 3 days or you can freeze leftovers in an airtight container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator and reheat on the stovetop until warmed through.
When you’re caught in the whirlwind of a busy day, you need recipes that won’t leave you feeling like you’ve run a marathon in the kitchen.
Chicken Piccata comes to the rescue! In just a few simple steps, you’ll have a masterpiece on your plate, and you’ll be wondering why you didn’t try this sooner.
Love chicken? Try these recipes
Gluten Free Chicken Francese – Another incredible Italian recipe, lemon flavored chicken that will be on your table in 30 minutes.
Keto Chicken Piccata – This buttery and lemony keto chicken piccata is a super low-carb twist on the easy delicious family favorite.
Flavorful Chicken Cacciatore Gluten Free And Low Carb – This is an easy, rustic, and hearty Italian hunter-style stew, bursting with flavors.
One-Pan Chicken Alfredo – This is a perfect easy meal with creamy deliciousness in every forkful.
Grainless Crispy Chicken Nuggets – These are coated in a spicy batter before frying and go from stovetop to your table in 30 minutes flat.
One-Pan Roast Chicken And Potatoes – Tender marinated chicken thighs roasted in their own juices on a bed of vegetables, sausage, and potatoes is a delicious one-pan meal.
Gluten Free Chicken Piccata
- 2 pounds thin sliced chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- GF All Purpose Baking Flour for dredging
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice from about 2 lemons
- 1/2 cup chicken broth
- 1/4 cup drained capers rinsed
- 2 tablespoons of cold butter
- 1 teaspoon parsley
- Tenderize the chicken breasts with a meat pounder. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.2 pounds thin sliced chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon pepper, GF All Purpose Baking Flour
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When butter and oil start to sizzle, add chicken and cook for 3-4 minutes on each side. Remove and transfer to plate. Repeat, adding more oil and butter as needed, until all the chicken is cooked. Cover and set aside.2 tablespoons butter, 2 tablespoons extra-virgin olive oil
- Add the lemon juice, gf broth, and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.1/3 cup fresh lemon juice, 1/2 cup chicken broth, 1/4 cup drained capers
- Return all the chicken with any juices, to the pan and simmer for 5 minutes.
- Then transfer chicken to a platter.
- Swirl in cold butter to the sauce and whisk vigorously.2 tablespoons of cold butter
- Drizzle sauce over the chicken and garnish with parsley.1 teaspoon parsley
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