Gluten Free Chicken Piccata

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.

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.

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

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.

• Air Fryer Gluten Free Chicken Parmesan
• Gluten Free Chicken Wings
• Gluten Free Chicken Reuben Sliders
• Gluten Free Chicken and Egg Breakfast Casserole
• Gluten Free Mushroom Soup Chicken
• Gluten Free Chicken Meatballs

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📖 Recipe

Gluten Free Chicken Piccata

1x2x3x

This gluten free chicken piccata is loaded with classic chicken piccata flavors and texture with absolutely no gluten.

5 from 26 votes

Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Italian

Servings 6

Calories 311 kcal

Equipment

• ▢
  Measuring cups
• ▢
  Measuring spoons
• ▢
  Mixing Bowls
• ▢
  Large skillet
• ▢
  Spatula
• ▢
  knife
• ▢
  cutting board

Ingredients

  

1x2x3x

• ▢ 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

Storage

• 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. 

Tips

• 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. 

Nutrition

Calories: 311kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 110mgSodium: 885mgPotassium: 452mgFiber: 3gSugar: 1gVitamin A: 205IUVitamin C: 4mgCalcium: 44mgIron: 1mg

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