This is an easy weeknight chicken dinner recipe with a simple lemon butter sauce with capers for the perfect balance of creamy, tangy, and salty. Perfection! My gluten-free chicken piccata recipe is made with almond flour instead of all-purpose gluten-free flour for the perfect crunch!
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Chicken piccata is a classic American-Italian recipe made with a flour dredge and pan-fried for a crispy crust.
My recipe contains easy-to-find ingredients and only requires one pan.
I most often serve this recipe with creamy Boursin mashed potatoes and a simple fresh green bean recipe. But it is also great with my viral tiktok zucchini.
📖Why My Recipe Works
- I switched from rice flour to almond flour I knew I found the perfect match. It doesn't burn as easily and creates a crispy texture.
- And while it is obviously a great gluten-free dinner option, it can be made dairy-free by subbing your favorite dairy-free butter.
- This easy dinner recipe is perfect for a quick weeknight meal and is ready in about 20 minutes (Be sure to check out our other 30-minute dinners!)
🧾Ingredient Notes
- Boneless Skinless Chicken Breasts - You can use chicken fillets or chicken cutlets, but they can be hard to find. I prefer to use chicken breast that I filet in half and pound thin. You can also use skinless boneless chicken thighs.
- Almond Flour-You can use regular flour but do a light coating and expect it to be less crispy.
- White Wine- Use what you have on hand, but a dry white wine, such as a Pinot Gris or Chardonnay, works best. You can also use additional chicken stock.
- Capers- Capers are typically found in the Italian aisle near the roasted red peppers. Some people might say piccata with briny capers isn't traditional, but honestly, I love them so much I must have them!
- Butter- You want it to be cold, so leave it in the fridge until you need it.
- Lemon- We are going to use both the zest and the fresh lemon juice so a whole lemon is best. Be sure to wash the lemon before zesting.
How to Filet Chicken Breasts
If using chicken breasts rather than fillets, you will need to cut the chicken down and pound it thin.
Start by laying the chicken breast on a cutting board. Place your non-dominant hand (i.e. not your knife hand) flat on the chicken breast and press down. Use a sharp knife to slice the chicken breasts horizontally into evenly thick fillets.
Place your four chicken cutlets between two sheets of plastic wrap. Beat with the flat side of a meat mallet until the chicken is an even thickness of about ½" thick or less.
⏲️How to Make Gluten-Free Chicken Piccata
This recipe comes together fast so I recommend prepping all your ingredients ahead of time. This will make the dish come together faster and ensure nothing burns.
- Set up your dredging station. Dip each cutlet in beaten egg, then coat with almond flour seasoned with salt and pepper. Shake off the extra.
- Shake off any excess flour. n a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken and brown it, turning once for 5 to 6 minutes total. Do not overcrowd the pan. Work in batches if needed.
- Move the chicken to a plate and wipe out the pan. Add more oil if needed before adding the garlic.
- Return the chicken to the skillet and let the sauce come to a gentle simmer. Cook until the internal temperature reaches 165 F degrees, about 2-3 minutes. Sprinkle the chicken with the freshly chopped parsley and serve.
🥘What to Serve with Chicken Piccata
Chicken piccata can be served over gluten-free pasta, zucchini noodles, or rice. But I think this recipe is perfect over mashed celeriac or my small batch mashed potatoes.
On the veggie side, pair with sauteed rainbow chard and slow-roasted roma tomatoes for a complete meal. Or try fresh sauteed broccolini, air fryer squash and zucchini or roasted eggplant.
👩🏻🍳 Expert Tips
- Remove the tender from the chicken breast. You can pound them flat and cook them up for smaller portion sizes. Perfect for kids! Or save them to make gluten free chicken nuggets.
- The chicken will be nearly cooked through when you remove from the pan to make the sauce but not entirely, so no snitching!
- I am a sauce person, the more the better. You can double the stock and lemons to make extra. Perfect for spooning over your side dish.
- For a special touch try adding a dollop of dairy-free basil pesto on top when serving.
💭 Piccata Variations
Creamy Chicken Piccata
Once you have reduced the sauce down, right before you add the chicken, quickly stir in ½ cup of heavy cream.
Chicken Piccata with Artichokes
My favorite variation of this recipe uses artichokes. Dice up 1 -15 oz can of artichoke hearts and add with the chicken stock and lemon juice.
Seafood Piccata
Make a seafood version by substituting a flaky white fish or shrimp for the chicken. I batter the fish but not the shrimp.
🥗More Gluten-Free Chicken Recipes
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Gluten-Free Chicken Piccata (Under 30 Minutes!)
Ingredients
- 2 large skinless boneless chicken breasts about 1 ½ lbs
- 2 eggs
- ¾ cup almond flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil or other neutral oil
- 3 cloves garlic minced
- ⅓ cup dry white wine
- ½ cup chicken stock
- 3 Tablespoons drained capers coarsely chopped
- 4 Tablespoons cold unsalted butter cut into pieces
- 1 lemon juiced and zested
- 2 Tablespoons fresh parsley, chopped
Instructions
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).2 large skinless boneless chicken breasts
- In a medium bowl, beat the eggs with ½ teaspoon salt. Toss the almond flour with ½ teaspoon salt and ¼ teaspoon pepper and spread the mixture on a large plate. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.2 eggs, ¾ cup almond flour, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- In a large heavy skillet, heat the oil over medium high heat. Add the chicken and brown it, turning once, 5 to 6 minutes total. Transfer the chicken to a plate. Working in batches if needed to avoid overcrowding the pan. Chicken will be nearly cook through.2 Tablespoons olive oil
- Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Stir in the wine, stock, capers, lemon juice and zest. Bring the sauce to a boil and then simmer until the sauce is reduced by half. Whisk in the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2 minutes. Sprinkle the chicken with the parsley and serve.3 cloves garlic, ⅓ cup dry white wine, ½ cup chicken stock, 3 Tablespoons drained capers, 4 Tablespoons cold unsalted butter, 1 lemon, 2 Tablespoons fresh parsley, chopped
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Notes
- If you cook the chicken in batches, I recommend wiping out the pan and adding additional olive oil to prevent the excess almond flour from burning.
- Leftover chicken can be stored covered in the fridge for 2 to 3 days. Reheat on the stovetop or in the microwave.
C.Crable says
I made the chicken tonight and doubled the sauce. The only wine I had was rose, and it still worked beautifully. The flavor was bright and balanced. I made roasted eggplant as the side dish and would do it again for sure! Easy and delicious!
Jen says
Thanks for trying the recipe and leaving a review.