Gluten-free chicken piccata done in 30 minutes with juicy chicken, lemon, capers, and delicious butter sauce! Pan-fried and breaded, then doused in lemon butter sauce with capers and finished in the oven. Top with fresh parsley and you've got a family-friendly weeknight meal!
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No matter the time of year, lemon is one of my favorite ingredients to make everything taste fresh! Gluten-free chicken piccata is one of those easy weeknight meals that tastes like it took hours to make and it's bursting with fresh flavors!
Serve this delicious recipe with sides like blistered green beans and air fryer potato wedges.
Why You'll Love This Recipe
- Surprisingly quick and easy weeknight dinner - only 30 minutes from start to finish.
- Healthy, simple ingredients.
- Easy to make dairy-free too! Just sub out the butter for vegan butter.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Chicken Breast: I recommend ButcherBox meat. ButcherBox has only free-range, certified organic meat that is humanely raised with zero antibiotics or added hormones.
- Lemons: You need both lemon juice and lemon zest.
- Butter: Vegan butter may be substituted for dairy-free.
- GF Flour: I recommend either Bob's Red Mill 1-1 baking flour or King Arthur flour all-purpose flour. Both measure at one-for-one compared to all-purpose flour and provide a great texture.
- White Wine: You may also substitute more broth if you do not have white wine.
Instructions for This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- The first step is getting the chicken breaded. You will want to make sure your meat is dry and then seasoned with salt and pepper.
- Incorporate the lemon zest with the flour.
- Place the meat into the flour mixture and coat on both sides.
- From there move the prepared meat pieces to a plate.
- Once your chicken is breaded you can sear it in a frying pan for a few minutes per side in hot olive oil over medium heat. Aim for 2-3 minutes per side. You want the meat to be golden brown but not fully cooked.
- Next, move it to a baking dish.
- You can now start the pan sauce. Melt butter and mix flour to create a roux. Add in white wine, lemon juice, and capers.
- Coat seared meat with sauce and then place in a 400F oven to finish - about 15 to 20 minutes.
Expert Tips & Things You Need to Know
- Ensure that your chicken is completely dry before seasoning and dredging in flour. This will help the coating to stick.
- To ensure proper browning and even cooking butterfly meat, use thin sliced pieces, or pound meat to ½ inch thick.
- Make with artichokes for even more flavor - just like this Whole30 Mediterranean chicken!
- Dairy free: Substitute butter for vegan butter.
- No wine: Use chicken broth in place of white wine if desired.
- Keto or Paleo recipe: Use almond flour in place of GF flour.
- Serve: Serve with pasta, rice, mashed potatoes and veggie sides like zucchini, green beans or broccoli.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in the oven at 350F for 5-8 minutes or until heated through.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
Recipe FAQs
The sauce in this gluten free chicken piccata is made with white wine, butter, GF flour, lemon juice, broth, and capers.
This chicken piccata recipe is, however, the traditional recipe is generally made with all-purpose flour which is not.
Related Recipes
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Gluten Free Chicken Piccata
Equipment
Ingredients
- 1 pound chicken breast
- ½ cup gluten free flour
- 1 whole lemon zested and juiced, reserve juice for sauce
- 2 tablespoon olive oil
Sauce Ingredients
- 2 tablespoon flour
- 1 cup chicken broth
- ½ cup white wine
- 4 tablespoon capers
- ¼ cup butter
- salt and pepper to taste
- extra lemons and parsley for topping
Instructions
- Preheat oven to 400F.
- Trim chicken breast of all fat and butterfly or pound to ½ inch thickness. Dry chicken with paper towel and season both sides with salt and pepper.1 pound chicken breast, salt and pepper
- Add ½ cup flour to a bowl and combine with the zest of one lemon. Dredge both sides of chicken breast and place on a plate.½ cup gluten free flour, 1 whole lemon
- Heat 2 tablespoon olive oil over medium heat. Cook chicken breast for 3 minutes per side and move to an oven-safe casserole dish.2 tablespoon olive oil
- Melt ¼ cup butter over skillet and scrape up chicken bits. Add in 2 tablespoon gluten free flour and stir to create a roux. Stir constantly until smooth for up to two minutes.¼ cup butter, 2 tablespoon flour
- Stir in chicken broth, lemon juice, white wine and capers. Whisk until smooth and simmer for 2 minutes, whisking.1 cup chicken broth, ½ cup white wine, 4 tablespoon capers
- Pour lemon butter sauce over chicken and cook in the oven for 15-20 minutes or until an instant-read thermometer reads 165F.
- Top with parsley, lemons and serve over pasta noodles or with vegetables.
Notes
- Ensure that your chicken is completely dry before seasoning and dredging in flour. This will help the coating to stick.
- To ensure proper browning and even cooking butterfly chicken, use thin sliced chicken breasts, or pound chicken to ½ inch thick.
- Dairy free: Substitute butter for vegan butter.
- No wine: Use chicken broth in place of white wine if desired.
- Keto or Paleo recipe: Use almond flour in place of GF flour.
- Serve: Serve with pasta, rice, mashed potatoes and veggie sides like zucchini, green beans or broccoli.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in the oven at 350F for 5-8 minutes or until heated through.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
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