Gluten Free Chicken Piccata
Gluten free chicken piccata done 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!
Servings 4 servings
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
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.
Recipe adapted from Spend with Pennies.
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.
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.