Gluten-free chicken piccata is lemony, buttery, and filled with so much flavor. The chicken is seasoned to perfection, then dusted with gluten-free flour and seared until golden brown. The chicken gets doused with a rich lemon butter caper sauce that makes the chicken even more addicting. Serve this gluten-free chicken piccata with mashed potatoes, Arroz con maiz, or garlic Parmesan asparagus to create an easy weeknight meal everyone will love.
Does chicken piccata contain gluten?
Traditional chicken piccata contains gluten. The chicken breasts are dusted with wheat flour. However, this chicken piccata recipe is gluten-free. The chicken breasts are dusted with gluten-free all-purpose flour instead of wheat flour.
What does piccata mean in chicken piccata?
Piccata is an Italian word which means larded. The word piccata stems from the French term pique, which means sharp. In terms of food, chicken piccata refers to slicing meat or fish and sautéing it in a lemon butter sauce.
What does chicken piccata taste like?
Chicken piccata has a savory lemon flavor from the spices and the fresh lemon juice. It also gets some acidity from the capers.
Is chicken piccata high in protein?
Yes, chicken piccata is high in protein. Each serving of chicken piccata contains 17 grams of protein.
Ingredients
2 chicken breasts, cut in half horizontally
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
¼ cup gluten-free all-purpose flour
2 tablespoons olive oil
3 tablespoons cold butter, cold
2 cloves of garlic, minced
1 shallot, minced
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons capers
2 teaspoons fresh parsley
Instructions
Place the chicken breast on a cutting board, then cover it with plastic wrap. Pound the chicken breast with a meat mallet to pound the chicken breast until it is even in thickness. Place the chicken breast on a plate and repeat until all the chicken breasts have been pounded. If a mallet is unavailable, you can utilize a large kitchen knife for tenderizing the chicken.
Next, season the chicken breasts with garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes.
Place the gluten-free all-purpose flour in a shallow baking dish, then dredge each chicken breast in the flour mixture, place them on a large plate, and set them aside.
Place the olive oil and a tablespoon of butter into a large skillet and set it over medium-high heat.
Place the chicken breasts in the skillet. Cook them for 3–4 minutes per side until golden brown. Searing the sides of the chicken helps to seal in the juices. Remove the chicken breasts from the skillet. Place them on a serving platter.
Next, add garlic and shallots to the same skillet you cooked the chicken in. Cook them for 1 minute until fragrant.
Add the white wine, then use a wooden spoon to scrape up the bits of food stuck to the bottom of the skillet.
Next, add the chicken broth. Stir to combine. Decrease the heat to low, and cook it for 4–5 minutes until it reduces by half.
Add the lemon zest, lemon juice, capers, and the remaining butter to the skillet. Stir until the butter melts. Cook it for 2 minutes.
Pour the sauce over the chicken breasts. Garnish it with fresh parsley.
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