This Skinny Chicken Piccata is easy to make and naturally gluten free! Enjoy it as a quick, yet flavorful and bright weeknight dinner or for meal prep.
Making lighter, slightly healthier versions of classic comfort foods doesn’t have to be boring! This gluten free chicken piccata recipe is just as buttery and lemony as the classic Italian-American dish but made with gluten free flour and no starchy sides. Finish it off with a simple lemon butter sauce and capers, and you have a delicious meal the whole family is sure to love!
What’s even better is that Skinny Lemon Chicken Piccata only takes 20 minutes to make. Both the fried chicken cutlets and lemon butter sauce are made in the same skillet, saving you time and keeping cleanup easy.
Chicken piccata is similar to my Lemon Butter Chicken but made with breaded and fried chicken breasts. The crispy, golden brown chicken cutlets are dressed in a homemade butter, garlic, and lemon sauce and topped with capers and fresh parsley. It can be served over pasta or rice, or kept on the lighter side with vegetables instead.
Ingredients and substitutions
- Chicken cutlets – If you can’t find pre-cut chicken cutlets, use boneless skinless chicken breasts and cut them yourself. You can use chicken thighs, but the deeper, gamier flavor isn’t quite right for vibrant lemon chicken piccata.
- Gluten free flour – Use your favorite 1:1 gluten free baking flour (Bob’s Red Mill is my go-to). You can use regular all purpose flour if you don’t need this recipe to be gluten free or, if you need a keto-friendly option, replace the flour with almond flour or crushed pork rinds.
- White wine – Use a white wine you enjoy sipping on. A buttery chardonnay or a crisp pinot grigio pair well with lemon-forward recipes like this one.
- Chicken broth – This is the base of the sauce. Vegetable broth also works if that’s all you have at home.
- Lemon – The fresher and juicier, the better! I don’t recommend using bottled lemon juice because the flavors just aren’t as vibrant.
- Capers – You’ll always find a few capers in traditional chicken piccata recipes. They add bursts of briny, floral, and lemony flavors to every bite.
How to make gluten free chicken piccata
Step 1: Season the chicken cutlets with salt and pepper. Dredge one cutlet at a time in the gluten free flour and shake off any excess.
Step 2: Add the breaded chicken cutlets into a hot oiled skillet and cook until the breading is firm and golden brown. Flip and repeat on the other side. Transfer the fried chicken to a paper towel-lined plate while you prepare the sauce.
Step 3: Next, add the garlic to the same pan and cook for 1 minute before deglazing it with white wine (be sure to scrape up those tasty brown bits!).
Step 4: Pour the chicken broth and some gluten free flour into the skillet and stir well. Add the lemon slices, capers, and butter. Lower the heat and simmer until the mixture begins to thicken.
Step 5: Finish by adding the fried chicken cutlets back into the skillet. Sprinkle with fresh parsley, then serve and enjoy!
Tips and variations
- How to butterfly chicken – If you’re working with large chicken breasts, they’ll need to be butterflied before being pounded and fried. To butterfly chicken, gently hold the breast in place with your palm and slice the meat horizontally down the center. It should open like a book when you’re done.
- How to pound down chicken – Once butterflied, place one breast at a time in a resealable plastic bag or between two pieces of plastic wrap. Pound the meat with a mallet or heavy rolling pin until it’s an even thickness.
- Don’t add lemon zest – I tried using both lemon slices AND lemon zest, and the result was too bitter and lemony.
Hungry for more easy chicken dinners?
- Classic Chicken Broccoli Pasta has been a family favorite for years, and it is specially popular with younger kids. This Garlic Chicken Thighs and Green Beans Skillet pairs with perfectly cooked green beans and its all you need for a complete meal.
- This Sheet Pan Bruschetta Chicken has lots of color and texture from the tomatoes and gooey cheese.
- Finally, this Healthy Chicken Cabbage Stir Fry will not disappoint. It’s a warming comforting meal that pairs protein and low carb veggies beautifully.
Chicken Piccata Recipe
Equipment
- Skillet
Ingredients
- 4 unit skinless boneless chicken cutlets
- 2 tbsp olive oil
- 1/3 cup gluten-free flour + 1 tbsp
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 cup low-sodium chicken broth
- 1 whole lemon, thinly sliced
- 3 tbsp capers
- 4 tbsp unsalted butter
- 1 pinch fresh parsley
- sea salt and pepper, to taste
Instructions
- Season chicken with salt and pepper then dredge in flour, coating both sides.
- Heat oil in large skillet. Cook chicken on both sides until golden brown (about 3-5 minutes each side). Transfer chicken to a plate.
- Remove excess fat from skillet. Add garlic and cook until fragrant (about 1 minutes). Add wine to deglaze and scrape up any brown bits from the skillet. Add chicken broth and reserved 1 tbsp gluten-free flour. Stir to combine. Add lemon slices, capers and butter. Cook on medium low (about 5 minutes).
- Transfer chicken back to skillet and season with fresh pasley. Serve with your choice of vegetable
Notes
Tips and variations
- How to butterfly chicken – If you’re working with large chicken breasts, they’ll need to be butterflied before being pounded and fried. To butterfly chicken, gently hold the breast in place with your palm and slice the meat horizontally down the center. It should open like a book when you’re done.
- How to pound down chicken – Once butterflied, place one breast at a time in a resealable plastic bag or between two pieces of plastic wrap. Pound the meat with a mallet or heavy rolling pin until it’s an even thickness.
- Don’t add lemon zest – I tried using both lemon slices AND lemon zest, and the result was too bitter and lemony.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A meal that my whole family ate!! This is a major breakthrough for my two plain food eating children. My husband and I loved it, and I revelled in the joy of making one meal for everyone. ❤️
That’s so good to hear Anne. I know the feeling and joy of cooking ONE meal that satisfies everyone. Thank you for the feedback dear friend!
Where does the butter go? Can it be skipped for dairy free?
You add the butter towards the end with the capers, but you’re welcome to skip or use a little bit of ghee (not 4tbs). Hope you enjoy it!