Gluten-Free Chicken Piccata

5 from 6 votes

This gluten-free chicken piccata is bright and buttery with it's classic lemon butter caper sauce. Butterflied chicken breasts are coated in gluten-free flour in this easy weeknight 30 minute meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Calories: 370kcal

Author: Olivia Parsons

Ingredients

2 chicken breasts butterflied in half and pounded
¼ cup gluten-free all-purpose flour see suggestions below
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
3 tablespoon butter cold
1 cup dry white wine or chicken broth either will work, or ½ cup of each
Juice of 1 lemon
2 tablespoon capers
2 teaspoon fresh parsley to garnish

Instructions

Prepare the chicken by pressing down on a chicken breast with one hand and slicing through horizontally to butterfly the breast. Cover with plastic wrap and use a meat mallet or heavy object to pound the breast to an even thickness. Use a sharp knife to slice the breast into 2 cutlets. Repeat with the other chicken breast.
On a large plate, stir together the gluten-free flour, garlic powder, salt and pepper. Coat both sides of each chicken cutlet in the flour and set aside.
Preheat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter to the pan. Sear the chicken for 3-4 minutes per side. Once golden brown, remove from the pan, ensuring the chicken is cooked through to 165ºF. Deglaze the pan with wine and/or chicken stock. Allow to simmer until reduced by half.
Squeeze in the lemon juice, then reduce the heat to low and stir in the 2 tablespoon of cold butter. Add the capers. Taste for seasoning and add more salt if needed.
Serve the chicken topped with sauce and capers. Enjoy with mashed potatoes, rice, veggies, and more.

Notes

Gluten-free flour: Just about any flour should do for this recipe, since it's just a light coating on the chicken. Gluten-free all-purpose, rice flour, tapioca starch, etc. should all work.
Wine or chicken broth: I like to use a combination of ½ cup each, though you can use 1 cup of either in this recipe.
Dairy-free option: Use your favourite dairy-free butter in the sauce. I recommend one that comes in brick form since it will be the most similar to butter.
For a crowd: Feel free to double or triple this recipe for a larger crowd.
Storage: Leftover chicken and sauce can be stored in the fridge for up to 3 days. Reheat in a pan on the stove or in the microwave.

Nutrition facts are an estimation.

Nutrition