This gluten-free chicken piccata is ideal for busy weeknights but elegant enough for guests. It’s a simple, reliable recipe that quickly becomes a favorite—thin chicken cutlets, a bright lemon-caper sauce, and a golden, cheesy crust.
Gluten-free Chicken Piccata ingredients
Use thin cutlets for best results—either buy cutlets or slice chicken breasts in half horizontally and pound between sheets of parchment until about 1/4 inch thick. To keep this version gluten-free, use a gluten-free flour or a grain-free paleo baking flour; regular flour works as well if you don’t need gluten-free. Freshly grated parmesan makes a big difference in flavor, so use a good-quality block if possible. For the wine, choose one you’d enjoy drinking; you only need one cup, so save the rest for the table.
How to make Gluten-free Chicken Piccata
Prep the chicken first: season both sides with salt and pepper. Set up two shallow bowls—one with whisked eggs and one with a mix of gluten-free flour and grated parmesan. Dip each cutlet in the egg, then press into the flour mixture to coat, shaking off excess. If the flour becomes soggy or clumpy, refresh it so the breading stays crisp.
Heat a sauté pan over medium-high and add enough extra-virgin olive oil to coat the bottom. Working in batches if needed, fry the cutlets until a deep golden brown, about 2–3 minutes per side for thin cutlets. Transfer cooked cutlets to a baking sheet and keep warm in a low oven while you finish the rest.
When all the chicken is cooked, drain excess oil from the pan but leave the flavorful browned bits. Add one cup of white wine and bring it briefly to a boil to deglaze the pan, then reduce the heat and let it simmer for about 30 seconds to a minute. Stir in the freshly squeezed lemon juice and simmer until the sauce reduces by about half, approximately 2–3 minutes. Reduce heat to low and whisk in the butter until the sauce is glossy, then stir in the capers.
To serve, spread a bed of fresh spinach or arugula on a large platter and sprinkle lightly with salt. Arrange the warm chicken on top and spoon the lemon-caper sauce over each piece. The greens wilt slightly from the heat and add a peppery contrast that complements the bright sauce.
This dish comes together quickly and makes a lovely weeknight dinner or a satisfying main for guests. If you try it, adjust the lemon and capers to taste for a brighter or more briny finish.
Gluten-free Chicken Piccata
- Author: Teri Turner
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Description
Bright, buttery, and tangy—this gluten-free chicken piccata is a fast, flavorful meal that works for family dinners or entertaining.
Ingredients
For the Chicken
4 chicken cutlets, boneless and skinless (or 2 chicken breasts split horizontally and pounded to ¼-inch thick)
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons gluten-free flour of choice (or regular flour if not gluten-free)
1 cup freshly grated parmesan cheese
2 large eggs
½ cup, or more if needed, extra-virgin olive oil
For the Sauce
1 cup white wine
6 tablespoons freshly squeezed lemon juice (about 2 large lemons)
6 tablespoons unsalted butter
¼ cup capers
Spinach or arugula, optional for serving
Instructions
1. Preheat oven to 200°F and set a baking sheet inside to keep cooked chicken warm.
2. Place chicken cutlets in a dish and season both sides with salt and pepper.
3. In a shallow bowl, combine the flour and grated parmesan. In another shallow bowl, whisk the eggs.
Tip: Keep the wet and dry mixtures separate while breading—use one hand for the egg and the other for the flour to avoid a sticky mess.
4. Dip each cutlet into the egg, then press into the flour-parmesan mixture to coat. Shake off excess and arrange on a plate.
5. Heat olive oil in a large sauté pan over medium-high heat. Working in batches if necessary, add cutlets and lower heat to medium. Fry 2–3 minutes per side, until golden brown. Transfer to the warm oven.
6. When all chicken is cooked, drain excess oil, leaving the browned bits. Add the wine and bring to a brief boil to deglaze the pan, then reduce heat and simmer 30–60 seconds.
7. Stir in lemon juice and cook until the sauce reduces by about half, around 2–3 minutes.
8. Reduce heat to low, whisk in the butter until melted and the sauce is glossy, then add capers and stir to combine.
9. Arrange spinach or arugula on a serving platter, season lightly with salt, place chicken on top, and spoon the sauce over each piece. Serve immediately.