Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chicken Piccata Recipe (Gluten-Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 59 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Entree
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Gluten Free

Description

This easy Chicken Piccata recipe is a flavorful and quick weeknight meal featuring tender chicken cutlets cooked in a tangy lemon-caper sauce. Made gluten-free using Bob’s Red Mill 1:1 Gluten-Free Flour, it’s perfect for those avoiding gluten but craving a classic Italian-American favorite. The chicken is pan-seared to golden perfection and finished with a buttery lemon sauce that’s bursting with bright and savory flavors.

Ingredients

Units Scale

Chicken

  • 1 lb. boneless skinless chicken breast
  • 2 tsp. salt
  • Fresh cracked pepper, to taste
  • 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour (37g) (or all-purpose flour)

Cooking and Sauce

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter (divided)
  • 2 cloves garlic (minced)
  • 1 large lemon (halved)
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp. capers (drained)
  • Fresh parsley, for garnish

Instructions

  1. Prepare the chicken: Using a knife, butterfly the chicken breast on a cutting board and cut it in half to create 4 chicken cutlets. Cover with plastic wrap and pound the chicken with a meat tenderizer until approximately ½ inch thick and even in size. Season both sides with salt and freshly cracked pepper.
  2. Coat the chicken: Place the gluten-free flour on a plate or shallow bowl. Dip each chicken cutlet into the flour, evenly coating all sides. Shake off any excess flour.
  3. Prepare the lemon: Cut the lemon in half. Juice one half to yield about 3 tablespoons of lemon juice. Thinly slice the other half for garnish and cooking in the sauce.
  4. Cook the chicken: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the flour-coated chicken cutlets to the hot oil and cook for about 3-4 minutes on each side, until cooked through and no longer pink in the center. Remove the cooked chicken and set aside on a plate.
  5. Make the sauce base: Reduce the heat to medium-low. Add 1 tablespoon of butter and the minced garlic to the pan. Stir and sauté until the garlic is fragrant and translucent. Add the lemon juice and lemon slices, stirring to combine and cook until the lemon slices start to turn golden brown and fragrant. Scrape any browned bits off the bottom of the pan to incorporate their flavor. Let this cook for 2-5 minutes.
  6. Create the piccata sauce: Pour in the low-sodium chicken broth and add the capers along with 1 tablespoon of butter. Stir until the butter melts and the sauce combines into a slightly thickened, flavorful sauce. Return the chicken cutlets to the pan and spoon the sauce over them. Cook until the chicken is heated through and well coated, about 2-3 minutes.
  7. Serve and garnish: Plate the chicken cutlets hot, spooning additional sauce on top. Garnish generously with freshly chopped parsley and serve immediately for the best flavor.

Notes

  • All nutritional information is an estimate and may vary depending on ingredient brands and substitutions.
  • To reduce fat content, omit the butter in the sauce or use cooking spray instead of olive oil when cooking the chicken.
  • If gluten is not a concern, all-purpose flour can be substituted at a 1:1 ratio with the gluten-free flour.
  • For convenience, use frozen minced garlic and pre-cut chicken tenderloins to save prep time.

Find it online: https://lazydayrecipes.com/easy-chicken-piccata-recipe-gluten-free-recipe/