This Gluten Free Chicken Piccata is the perfect dinner for any occasion. Tender, juicy breaded chicken breasts and a tangy piccata sauce with lemon juice, capers, and garlic make a delicious dinner over rice, pasta, or mashed potatoes.
Quick Look: Gluten Free Chicken Piccata
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍝 Servings: 6 Bowls
- ⚡ Calories: 311 calories per serving
- 🍂 Flavor Profile: the perfect mix of capers, lemon and breaded chicken
- 👌 Difficulty: Easy - A perfect pasta chicken dinner for any night of the week
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I love making chicken recipes of all kinds. Chicken has a neutral flavor that makes it the perfect vehicle for a variety of flavors, from creamy sauces to spicy dips and everything in between. There's really nothing you can't do with this versatile protein.
Chicken piccata is one of my favorite chicken dishes, so I worked my magic and made a gluten and grain free version that has all the signature flavors and textures of this classic Italian chicken dish that's suitable for anyone, and no one will be able to tell the difference.
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Why You'll Love This Recipe
- Limited Ingredients: It only takes a few basic ingredients and some spices to make this recipe.
- Easy: This is a quick and easy recipe that's done in just about 20 minutes.
- Diet-Friendly: The grain free chicken piccatta is 100% gluten-free, and with one simple tweak, you can make it dairy-free, as well.
- Healthy: This recipe is full of lean protein, very little fat, and the gluten free flour comes from healthy grain free sources.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
- Chicken Breasts: I prefer Springer Mountain Farms chicken breasts because they have no hormones, antibiotics, or by-products in their feed.
- Almond and Coconut Flour: I use these to make the breading that gives the chicken its golden exterior and classic piccata texture.
- Capers and Lemon Juice: Capers add a briny flavor that pairs perfectly with the bright citrus pop of the lemon juice.
- Tapioca Flour: I use tapioca flour to thicken the sauce. You can always use corn starch as an alternative.
- Chicken Broth: Chicken broth adds both liquid and extra flavor for the piccata sauce.
Flavor Variations
- No Capers: If capers aren't your thing, just leave them out. You won't have classic chicken piccata, but you'll still have a delicious chicken dish.
- Dairy-Free: Use plant butter to make this recipe dairy-free.
- Lemon Juice: Fresh lemon juice gives this dish the brightest flavor, but you can use bottled lemon juice in a pinch.
- Add Heat: A pinch of cayenne or red pepper flakes adds a bit of heat to the dish.
How to Make Gluten Free Chicken Piccata
1: Combine the almond flour, coconut flour, salt, parsley, and garlic powder in a medium bowl. Then, whisk the egg well in another bowl.
2: Slice the chicken breasts in half lengthwise and pound them thinly on a cutting board.
3: Dip the chicken in the whisked egg, then the flour mixture. Transfer the coated breasts to a plate.
4: Heat the olive oil over medium heat in a large skillet. Then, add the chicken without overlapping the pieces. You may need to cook them in batches.
5: Cook the chicken for 3 to 4 minutes per side until golden brown and the temperature reaches 165 degrees. Transfer them to a plate.
6: Combine the water and tapioca in a small bowl.
7: Add the butter to the pan you cooked the chicken in and scrape the bottom with a spatula.
8: Add the capers, broth, lemon, and tapioca flour mixture and bring to a boil. Reduce the heat to low and simmer for 4 to 6 minutes until thickened.
9: When the sauce has thickened, add the chicken back to the pan and spoon the sauce over it. Enjoy with rice, pasta, or mashed potatoes.
Expert Tips
- Do not let the chicken breasts overlap. This prevents the breading from crisping.
- Don't crowd your skillet. It reduces the heat and causes the breading to soak up too much oil.
- The best way to pound your chicken is to place it between two sheets of parchment paper and pound it with the flat side of a meat mallet.
- Be sure you get up all the little browned bits when you scrape the pan down with the butter. There's so much flavor there!
Storage
Refrigerate this chicken piccata for up to 4 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container. Defrost in the refrigerator overnight before reheating.
To reheat the chicken piccata, place it in a baking dish along with the sauce, cover with foil, and bake at 350 for 15 to 20 minutes or until heated through.
What to Serve with Gluten Free Chicken Piccata
The tangy, citrus flavor of this chicken pairs well with my air fryer asparagus or pan-fried squash and zucchini.
For a low-carb meal, try serving this chicken piccata over spaghetti squash rather than regular noodles.
Gluten Free Chicken Piccata FAQ's
This recipe uses two tablespoons of butter, so it's not dairy-free. However, you can use plant butter to make it a dairy-free recipe.
You really can't tell a difference at all. Coconut flour has a mild, sweet, nutty flavor, and almond flour has an equally mild, nutty flavor. Neither of these flours adds any extra, overpowering flavors to the dish.
Chicken piccata is a healthy dish loaded with lean protein and a sauce that's not too heavy. Although the breading adds a few calories, it's an overall healthy dish.
More Gluten Free Chicken Recipes
If you want even more chicken recipes that everyone can enjoy regardless of their dietary restrictions, then try these other delicious gluten free chicken recipes.
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📖 Recipe
Gluten Free Chicken Piccata
Ingredients
- 3 Springer Mountain Farms chicken breasts
- 2 tablespoon Costabile olive oil
- 1 egg
- 2 tablespoon butter
- ⅓ cup capers
- 2 tbsp fresh lemon juice
- 1 cup chicken broth
- ⅔ cup almond flour
- 3 tablespoon coconut flour
- 1 tablespoon tapioca flour
- 1 ½ tablespoon water
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon parsley
Instructions
- Combine the almond flour, coconut flour, salt, parsley, and garlic powder in a medium bowl. Then, whisk the egg well in another bowl.
- Slice the chicken breasts in half lengthwise and pound them thinly on a cutting board.
- Dip the chicken in the whisked egg, then the flour mixture. Transfer the coated breasts to a plate.
- Heat the olive oil over medium heat in a large skillet. Then, add the chicken without overlapping the pieces. You may need to cook them in batches.Cook the chicken for 3 to 4 minutes per side until golden brown and the temperature reaches 165 degrees. Transfer them to a plate.
- Combine the water and tapioca in a small bowl.
- Add the butter to the pan you cooked the chicken in and scrape the bottom with a spatula.
- Add the capers, broth, lemon, and tapioca flour mixture and bring to a boil. Reduce the heat to low and simmer for 4 to 6 minutes until thickened.
- When the sauce has thickened, add the chicken back to the pan and spoon the sauce over it. Enjoy with rice, pasta, or mashed potatoes.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost in the refrigerator overnight before reheating. Then, bake at 350 in a covered dish until heated through.
- When rinsing chicken, hold it as close to the bottom of the sink as possible and use a gentle stream of water to avoid splashing.
- Wash your sink and counters immediately after rinsing chicken.
- Be sure you give your skillet plenty of time to preheat so the oil is nice and hot and the chicken immediately begins to crisp.
Harper says
Love how this keeps all the classic piccata flavors, bright lemon, capers, and buttery sauce, while making it totally gluten-free with that crispy almond and coconut flour coating.
Nicole Kendrick says
The crispy crust is totally my favorite part of this dish! Glad I could help you find an easy gluten-free option!
Kay says
So yummy! Perfect for a busy weeknight!
Nicole Kendrick says
Thanks so much for the feedback! All the best! -NK
Maya says
My husband didn't even know it was gluten free. The sauce is incredible. Making this again for sure.
Nicole Kendrick says
Amazing!!! I am so glad this worked for you!