Gluten Free Chicken Piccata
Gluten free chicken piccata done recipe in 30 minutes with juicy chicken, lemon, capers and delicious butter sauce! Pan fried and breaded, then 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
Calories 385kcal
Equipment
Ingredients
- 1 pound chicken breast
- ½ cup gluten free flour
- 1 whole lemon zested and juiced, reserve juice for sauce
- 2 tablespoon olive oil
Sauce Ingredients
- 2 tablespoon flour
- 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.1 pound chicken breast, salt and pepper
- Add ½ cup flour to a bowl and combine with the zest of one lemon. Dredge both sides of chicken breast and place on a plate.½ cup gluten free flour, 1 whole lemon
- Heat 2 tablespoon olive oil over medium heat. Cook chicken breast for 3 minutes per side and move to an oven-safe casserole dish.2 tablespoon olive oil
- 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.¼ cup butter, 2 tablespoon flour
- Stir in chicken broth, lemon juice, white wine and capers. Whisk until smooth and simmer for 2 minutes, whisking.1 cup chicken broth, ½ cup white wine, 4 tablespoon capers
- 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
Recipe adapted from Spend with Pennies.
- 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.
- Dairy free: Substitute butter for vegan butter.
- No wine: Use chicken broth in place of white wine if desired.
- Keto or Paleo recipe: Use almond flour in place of GF flour.
- Serve: Serve with pasta, rice, mashed potatoes and veggie sides like zucchini, green beans or broccoli.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in the oven at 350F for 5-8 minutes or until heated through.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 20g | Protein: 27.4g | Fat: 21.8g