This Gluten Free Chicken Piccata is not only a staple in my home, but also a staple in my meal prep business! This gluten free alternative to a traditional meal will have everyone coming back for seconds. The delicious lemon caper sauce paired with the golden brown breaded chicken is oh so delicious. This recipe takes less than 30 minutes to make and pairs well with just about anything! Plus, all you need is one pan. No need to worry about doing dishes all night with this recipe which makes it the perfect recipe for your weeknight dinners.
Jump to:
My gluten-free chicken piccata recipe was inspired by my wedding! We had this exact dish on my wedding day. We gave the caterer the recipe and he made it exactly how I make it. Everything we ate on my wedding day was from recipes on my blog. Since then it has become a crowd favorite. If you love a good chicken recipe like I do, check out the other gluten free favorite chicken dishes on my blog like my Fried Gluten Free Chicken, Keto Air Fryer Chicken Tenders, and my Sheet Pan Cashew Chicken.
Why I Love This Recipe
- You can easy make this easy meal dairy free, soy free, nut free, egg free, wine free, paleo and Whole30 friendly. This recipe is naturally gluten free which makes it celiac disease friendly. This recipe can also be made keto friendly/ lower carb if you use almond flour.
- If you want to make dairy-free chicken piccata and are sensitive to cow proteins like I am, I like to make this recipe with my Homemade Ghee. See the recipe substitutions for the dairy free version.
- This Lemon Chicken Piccata recipe can be meal prepped at the beginning of the week so you can enjoy it all week long.
- You can also use this recipe with other proteins like cod and salmon.
Recipe Ingredients
- Chicken breasts– You can hit yours with a meat tenderizer to get them thin or you can butterfly them. While you can keep the breast whole, I personally think the tender chicken from butterflying it or using the tenderizer makes it even more delicious. If you use my link for Butcher Box, you can save on your first box of pasture raised chicken. Make sure you use boneless skinless chicken breasts!
- Cassava flour-This is my go to gluten-free flour. I have found that it is the closest to gluten since it creates a stretchy like taste and texture. I like the brand Otto’s. I get mine from Thrive Market where you can find a ton of gluten free groceries at a fraction of the price.
- Coconut cream-This is used to dip the chicken in.
- Arrowroot starch-This is used to thicken the piccata sauce.
- Chicken stock-You can certainly buy store bought or make your own using my Homemade Bone Broth Recipe. Any kind of chicken broth or bone broth will work.
- Butter-This is what you will cook the chicken in.
- Minced garlic, sea salt, lemon, red onions & briny capers- This is what makes the best lemon butter sauce, chicken piccata, do not skip this!
- Lemon slices-To garnish.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Coconut cream-You can also use milk, almond milk or oat milk. I am dairy free which is why i like to use coconut cream!
- Gluten free pasta-Sometimes when we have this recipe for meal prep we serve it with pasta. My favorite gluten-free pasta is made by Jovial.
- Butter-You can also use ghee, dairy free butter, or avocado oil. Any kind of hot oil will work!
- Cassava flour-While this is my go-to gluten free flour, any kind of gluten free flours or all purpose flour will work like chickpea flour, tapioca starch or even white rice flour. I will say that if you are wanting to use coconut flour, I would make a flour mixture instead with part almond flour. The coconut flour alone won’t work as well. The almond flour would make this recipe low carb and keto too!
- Parmesan cheese-While this totally is not necessary, you can top your chicken off with some cheese.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe Instructions
Recipe Tips and Tricks
- Tip #1: If you have a ton of food allergies, you can use Pork Panko as the breading in this recipe.
- Tip #2: To ensure you do not get over cooked chicken, be sure to use the meat tenderizer evenly or cut each piece evenly so that it cooks evenly.
Recipe FAQ
That is ok! You can make this meal in as many batches as you would like. Just be sure that you adjust the cooking fat accordingly. You will need a fat for every batch to prevent the chicken from sticking. Stick to 1 tablespoon for each batch.
Honestly, anything pairs well with this dish however these are a few of my favorites: Gluten Free Mashed Potatoes Recipe, Roasted Cauliflower and Carrots, Air Fryer Green Beans, Easy Blanched Broccoli Recipe, or my Lemon Garlic Asparagus Recipe.
Always use a meat thermometer to test the internal temperature! The temperature for chicken should reach 165 degrees F.
Other Gluten Free Chicken Recipes You Will Love
Are you interested in getting a list of my healthy go to alternatives?
Download your free guide below.
Gluten Free Chicken Piccata
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- large frying pan
- 2 plates
- tongs
Ingredients
- 1.5 pounds chicken breasts
- 2 whole lemons juiced
- 1/2 cup capers
- 1/2 red onion diced
- 1/2 cup bone broth
- 1/3 cup almond milk Or milk, or coconut milk
- 3 tbsp ghee Or butter, or dairy free butter. Divided. 1 tbsp (or more for pan searing if doing multiple batches) and the rest for the sauce.
- 1 cup cassava flour I only use Otto's
- 6 cloves garlic minced
Instructions
- On a cutting board, dice up the onion and mince the garlic. Place the cassava flour in a shallow bowl and mix the salt. Now, either butterfly the chicken or use a meat tenderizer to get it nice and thin. The chicken should be about 1/4 inch thick.
- Next, add the cooking fat to the pan on medium-high heat in a large sauté pan. Now, dip the chicken in the milk and then dip it in the flour mixture. Add the chicken to the hot pan and cook for 4 minutes on each side until the chicken reaches 165 degrees F. Repeat these steps until all chicken is cooked.
- Once the chicken is cooked, scrap the bottom of the pan with browned bits of the chicken breading. Add in the remaining cooking fat and sautee the onions and garlic for 5 minutes. Next, add in the capers, lemon juice, and bone broth. Bring to a boil. Then, add the arrowroot with the water to create an arrowroot slurry. This will make the sauce thicker. Add to the pan and mix. Now, add the chicken to the pan and simmer for 5 minutes.
Andrea says
I love all of Allianna’s recipes because they are so simple! This turned out so good! By far one of my favorites! I made a large batch and plan on freezing it!
This makes me so happy to hear!
Lori says
This is a great recipe – great to make for a crowd!
Allianna Moximchalk says
glad you enjoyed!
Rachel says
This was so easy and delicious! Made it with the almond milk and TJ’s cassava flour blend. Turned out perfect. Will be a staple in our household going forward!