Gluten free chicken piccata done recipe in 30 minutes with juicy chicken, lemon, capers and delicious butter sauce! Pan fried breaded chicken doused in lemon butter sauce with capers and finished in the oven. Top with fresh parsley and you’ve got a family-friendly weeknight meal!
Spring is here and lemon is the star! Pan fried lemon chicken, also known as chicken piccata is one of those easy weeknight meals that tastes like it took hours to make!
Juicy chicken is seared in a skillet and then finished in the oven. You can finish this chicken while preparing some delicious chicken piccata sides like blistered green beans and air fryer potato wedges.
Ingredients You Need for This Recipe:
Here are the ingredients you will need:
- Chicken Breast: I recommend ButcherBox meat. ButcherBox has only free range, certified organic chicken that is humanely raised with zero antibiotics or added hormones.
- Capers
- Lemons: You need both lemon juice and lemon zest.
- Salt + Pepper
- Fresh Parsley
- Chicken Broth
- Olive Oil
- Butter: Vegan butter may be substituted to make dairy free chicken piccata
- Gluten Free Flour: I recommend either Bob’s Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free cooking.
- White Wine: You may also substitute more chicken broth if you do not have white wine.
Instructions for This Recipe
The first step is getting the chicken breaded. You will want to make sure your chicken is dry and then seasoned with salt and pepper.
Incorporate the lemon zest with the flour and then you can dredge the chicken in the flour mixture. From there move the prepared chicken pieces to a plate.
Now, let’s move onto searing the chicken and making the sauce. Once your chicken is breaded you can sear it in a frying pan for a few minutes per side.
You want the chicken to be golden brown but not fully cooked. Next, move it to a baking dish.
You can now start the pan sauce. Melt butter and mix flour to create a roux. Add in white wine, lemon juice and capers then coat seared chicken.
Modifications for this Recipe
There are a few ways to make this recipe customizable for your preferred dietary preferences:
- Make this chicken piccata dairy free by substituting butter for vegan butter.
- Use chicken broth in place of white wine if desired.
- Use almond flour in place of gluten free flour to make paleo chicken piccata or keto chicken piccata.
Tips for Making the Best Chicken Piccata
- Ensure that your chicken is completely dry before seasoning and dredging in flour. This will help the coating to stick.
- To ensure proper browning and even cooking butterfly chicken, use thin sliced chicken breasts, or pound chicken to ½ inch thick.
What to Eat with Chicken Piccata?
My top sides for chicken piccata are either pasta noodles or veggies! Here are a few of my favorite veggie side dishes that are great to pair with lemon chicken.
Don’t forget dessert! My lemon blueberry bars are a perfect dessert to pair with chicken piccata.
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Gluten Free Chicken Piccata
Ingredients
- 1 pound chicken breast
- ½ cup plus 1 tablespoon gluten free flour divided
- 1 lemon zested and juiced
- 2 tablespoon olive oil
- 1 cup chicken broth
- ½ cup white wine
- 4 tablespoon capers
- ¼ cup butter
- salt and pepper to taste
- extra lemons and parsley for topping
Instructions
- Preheat oven to 400F.
- Trim chicken breast of all fat and butterfly or pound to ½ inch thickness. Dry chicken with paper towel and season both sides with salt and pepper.
- Add ½ cup gluten free flour to a bowl and combine with the zest of one lemon. Dredge both sides of chicken breast and place on a plate.
- Heat 2 tablespoon olive oil over medium heat. Cook chicken breast for 3 minutes per side and move to an oven-safe casserole dish.
- Melt ¼ cup butter over skillet and scrape up chicken bits. Add in 2 tablespoon gluten free flour and stir to create a roux. Stir constantly until smooth for up to two minutes.
- Stir in chicken broth, lemon juice, white wine and capers. Whisk until smooth and simmer for 2 minutes, whisking.
- Pour lemon butter sauce over chicken and cook in the oven for 15-20 minutes or until an instant-read thermometer reads 165F.
- Top with parsley, lemons and serve over pasta noodles or with vegetables.
Notes
- Make this chicken piccata dairy free by substituting butter for vegan butter.
- Use chicken broth in place of white wine if desired.
- Use almond flour in place of gluten free flour to make paleo chicken piccata or keto chicken piccata.
- Ensure that your chicken is completely dry before seasoning and dredging in flour. This will help the coating to stick.
- To ensure proper browning and even cooking butterfly chicken, use thin sliced chicken breasts, or pound chicken to ½ inch thick.
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