This gluten-free chicken piccata is perfect for weeknight eating! I’m warning you now: it’s going to become a favorite. I believe everyone should learn how to make chicken piccata. It’s a simple dish that’s perfect to make for friends and family.
Gluten-free Chicken Piccata ingredients
For the chicken, you can purchase cutlets or cut chicken breasts in half longways and pound it. This recipe works best with thin chicken. To bread the chicken, I used Paleo Baking Flour to keep it gluten-free. Feel free to use regular flour if you would like! We even have a Whole30 Chicken Piccata if you are looking to keep it Whole30.
I am all about getting ingredients on a budget, but I will say, I definitely splurge when it comes to parmesan. I truly feel like it makes a big difference in the end result. So, if you are able, definitely get a high quality block and grate it yourself! Trust me, you’ll taste the difference!
For the wine, you can use whatever you would like, but I love a Californian Wine of course. I always get something I would enjoy drinking, because why cook with a wine you don’t like? Plus, you only use 1 cup, so you can enjoy the rest of the bottle with your chicken piccata!
How to make Gluten-free Chicken Piccata
Start by prepping the chicken. Make sure it is pounded out if you used full breasts. Salt and pepper your chicken, then get it dredge each cutlet in the egg and then the flour mixture. Once you have all the chicken breaded, we are ready to cook!
Heat your pan on the stove and add some oil. This is the perfect moment to use the Made In Rondeau Pan. This is certainly a specialty pan, but it is a beautiful addition to any cook’s kitchen. It has a lot of surface area, which makes cooking in it a breeze. It’s 10 quarts, and it’s oven safe up to 800º, which is just amazing. The pan perfect for a dish like this where you are cooking a lot of chicken and making a sauce. It’s also great for meatballs, short ribs, or any kind of searing, braising, or reducing. I’m totally in love with the Rondeau!
Once the pan and oil are heated, you can add in the chicken. Fry the chicken until you get a lovely golden brown crust, then carefully flip to finish cooking. Remember that the chicken is very thin, so it’s only going to take a few minutes to cook!
After the chicken is cooked, you can keep it in the oven on low to stay warm. Now, it’s time to make the sauce for the chicken piccata. Drain the oil from the pan, but leave those lovely crispy bits in the pan. They are going to add some amazing flavor. Next, you’re going to add the wine, then the lemon juice, and finally, add the butter and capers. And it’s as simple as that! You now have a beautiful sauce for your chicken piccata.
All that is left to do is assemble. I love to serve it with some spinach or arugula for some extra greens, but it is also fabulous on its own. Then you are ready to dig in!
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This gluten-free Chicken Piccata is great for weeknight eating. It’s great for the family or for a dinner party!
For the Chicken
4 chicken cutlets, boneless and skinless (or 2 chicken breasts split horizontally and pounded under parchment paper to ¼-inch thick)
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons gluten-free flour of choice (we used Bob’s Red Mill Grain Free Paleo Flour Baking Flour)
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 (I love using a Californian wine)
6 tablespoons freshly squeezed lemon juice (about 2 large lemons)
6 tablespoons unsalted butter
¼ cup capers
Spinach or arugula, optional for serving
Preheat oven to 200°F.
Put the chicken cutlets in a baking dish, and sprinkle with salt and pepper on both sides.
In a wide, shallow bowl, stir together the flour and the parmesan. Whisk the eggs in another wide, shallow bowl.
Teri Tip: It’s a little tricky to do the next step and not make everything gloopy. Try not to mix the egg mixture with any of the flour mixture. I use my right hand for the egg and my left hand for the flour.
One by one, dip each chicken cutlet into the egg, then remove and drop into the flour to coat the chicken cutlet. Shake excess off and remove and place on a large plate. Note: if the flour gets clumpy, throw it out and start with a fresh mixture.
Heat the olive oil in a sauté pan over medium high heat. Working in batches if needed, put the chicken cutlets in the pan and lower to medium heat. Pan fry each cutlet for about 2 – 3 minutes or until golden brown. Flip pieces over and cook until browned, an additional 1 to 2 minutes.
Remove your first batch, if doing it in batches, and put them in the oven on a baking sheet, to keep them warm while you finish the rest of the chicken cutlets.
When done with the chicken cutlets, drain any excess oil, but keep the crispy bits in the pan. Add the wine to the pan and adjust heat to medium high. Allow it to slowly boil for about 30 seconds then quickly lower to medium heat for 30 more seconds for the wine to continue to reduce.
Still over medium heat, add the lemon juice, stir to combine and simmer until the sauce is reduced by half, about 3 minutes.
Add the butter and stir until it has melted. Stir in the capers.
On a large platter, place the spinach or arugula and sprinkle salt. Remove the chicken from the warm oven and serve them on top of the greens. Pour the sauce over and serve.
Keywords: chicken piccata, gluten-free chicken piccata