This gluten free chicken piccata dish delivers a lemony, breaded chicken just bursting with tenderness and flavor.
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Gluten Free Chicken Piccata
I’ll admit that when I first set out to make this gluten-free chicken piccata, I didn’t realize how amazingly flavorful this recipe would become!
Out of my 5 kiddos, I have one that is incredibly picky. He took one bite of this chicken and gave me the thumbs up! Now THAT was nice.
I ate this for 2 days following for lunch and it warmed up nicely. The flavor was still full and the chicken still did not dry out. BONUS!
Does Chicken Piccata Have a Thick Breading?
That is entirely up to you. The breading comes out naturally thin since we are not adding an egg base and it is not double breaded.
Now, if you shy away from breaded chicken, please don’t! Bread chicken does not need to be difficult or have a ton of ingredients. T
his delicious breaded gluten-free chicken recipe only contains four ingredients for the breading.
What is Chicken Piccata Made of?
It is actually not complicated at all! Chicken Piccata is basically made of chicken breasts coated in flour and seasoning, pan fried, and then topped with a lemon/butter sauce and capers. There are many variations out there, but that is the standard.
The breading does not need to be thick and in fact, I prefer that it is a thin breading.
Either way, the flavor is going to rock your world!
What Do You Serve With Chicken Piccata?
You can pair this gluten-free chicken breast recipe with just about anything. I like to heap a huge pile of veggies onto my plate!
Gluten-free sweet potatoes are probably my favorite gluten-free side dish that just goes so perfectly with this chicken.
Are you a Brussels sprouts fan? If so, be sure to check out this bacon Brussels sprouts casserole. YUM!
Best for last – oh my!!! These gluten-free dinner rolls are out of this world!
Where Do You Buy Capers?
You can get them at most grocery stores. At Safeway, they are in a jar near where the pickles are located. I would imagine that is probably where they are in most stores.
How to Make Gluten Free Chicken Piccata
The first thing you’ll want to do is to pound the chicken. This is definitely not my favorite part, but it has to be done. And actually, if you do it right it is not that bad.
It is easiest to pound them out one at a time. You can wrap the chicken breast in parchment paper or put it in a large ziplock bag. Both will protect you from chicken “splatter”, for lack of a better word.
I could not find what I normally use to pound meat, so I ended up using the backside of an icecream scooper. Sigh. It actually worked well, though, so use whatever you need to.
Pound the chicken to about 1/8-1/4 inch (your preference). Lay the chicken out on a flat surface and set aside.
In a small bowl, add gluten free flour, salt, pepper and paprika. Mix well and set aside.
Lay the chicken breasts out flat on a cutting board and cut each breast in half. They will be rather larger after pounding them out.
Layer one side of the breasts with half the flour mixture. Press down so it sticks, flips the breasts and repeat.
Heat butter and olive oil over medium-high heat. Let it bubble for about a minute.
Add chicken and cook 2-5 minutes per side (depending on thickness). If you have to cook them in multiple batches, you may need to add more butter.
Once the chicken is cooked and set aside, add the dry sherry to the frying pan. Scrape up bits and mix around. Let the sherry boil down.
Add 2 tablespoons fresh lemon juice and let boil for 1-2 minutes.
Return chicken to the pan to soak up the flavor. I let it sit around 30 seconds per side.
Top with optional capers and serve warm
Other Gluten Free Recipes You Might Like
- Pound chicken to about 1/8-1/4 inch (your preference). As you pound the chicken, wrap them in parchment paper or a ziplock bag to keep your kitchen area clean.
- Lay the chicken breasts flat on a cutting board and cut each breast in half. They will be quite large after you pound them out.
- In a small bowl, add gluten free flour, salt, pepper and paprika. Mix well and set aside.
- Layer one side of the breasts with half the flour mixture. Press down so it sticks, flips the breasts and repeat.
- Heat butter and olive oil over medium-high heat. Let it bubble for about a minute.
- Add chicken and cook 2-5 minutes per side (depending on thickness). If you have to cook them in multiple batches, you may need to add more butter.
- Once chicken is cooked and set aside, add sherry to frying pan. Scrape up bits and mix around. Let the sherry boil down.
- Add 2 tablespoons fresh lemon juice and let boil for 1-2 minutes.
- Return chicken to pan to soak up flavor. I let it sit around 30 seconds per side.
- Top with optional capers and serve warm.
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Amount Per Serving: Calories: 283 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 84mg Sodium: 602mg Carbohydrates: 11g Net Carbohydrates: 11g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 25g