Skinny Lemon 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. Enjoy the crispy chicken and buttery sauce with any healthy side dishes you like (glazed green beans and gluten free pasta are my favorites) and dig in!
What is chicken piccata?
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.
Frequently asked questions
What do you serve with chicken piccata?
Chicken piccata can be served on its own or over a bed of something starchy, like pasta, rice, or mashed potatoes. For this lighter version, I recommend using gluten free pasta (like brown rice pasta or chickpea pasta for extra fiber and protein), cauliflower rice, zucchini noodles, or steamed vegetables.
Can it be made without dairy?
I haven’t tested this recipe with non-dairy ingredients, but a great-tasting vegan butter or olive oil should work as a replacement for the butter.
Can you make chicken piccata without white wine?
White wine improves every rich, buttery, and creamy flavor in chicken piccata, but you don’t have to use it. Replace it with a little more chicken broth or lemon juice instead.
Hungry for more easy chicken dinners?
- Classic Chicken Broccoli Pasta
- Garlic Chicken Thighs and Green Beans Skillet
- Sheet Pan Bruschetta Chicken
- Healthy Chicken Cabbage Stir Fry
Skinny Lemon Chicken Piccata
Equipment
- Skillet
Ingredients
- 4 unit skinless boneless chicken cutlets
- 2 tablespoon olive oil
- ⅓ cup gluten-free flour + 1 tbsp
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- 1 whole lemon, thinly sliced
- 3 tablespoon capers
- 4 tablespoon 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 tablespoon 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.
Anne Buckley says
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. ❤️
Silvia Ribas says
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!
Andrea says
Where does the butter go? Can it be skipped for dairy free?
Silvia Ribas says
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!