Is it necessary to use gluten-free flour for this recipe?

Not at all if you don’t need it gluten-free, regular all-purpose flour works just as well. The technique stays the same.

Can I make Chicken Piccata without capers?

Capers bring a special tang, but if you really dislike them, try chopped green olives or simply leave them out. The dish will still have lovely lemony notes.

How do I keep the chicken juicy?

Don’t skip pounding the chicken it helps ensure even, fast cooking without dryness. Also, avoid overcooking; as soon as the chicken is not pink in the center, pull it from the pan.

Can I prep parts of this recipe in advance?

Absolutely! The chicken can be cut, pounded, and floured in the morning (or even the night before). The sauce comes together quickly when you’re ready to cook.

Chicken Piccata (Gluten-Free) Recipe

Description

This gluten-free Chicken Piccata features tender, pan-seared chicken cutlets coated in gluten-free flour, simmered in a tangy lemon-caper sauce, and finished with fresh parsley. It’s a quick, flavorful main-course perfect for weeknight dinners or special gatherings, and can be made easily with only a handful of ingredients.

Ingredients

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Chicken

1 lb. boneless skinless chicken breast
2 tsp. salt
Fresh cracked pepper, to taste
1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour (37g) or all-purpose flour

For Sautéing

2 Tbsp. olive oil

For the Sauce

2 Tbsp. butter, divided
2 cloves garlic, minced
1 large lemon, halved (juice one half, slice one half)
1/4 cup low-sodium chicken broth
2 Tbsp. capers, drained

For Garnish

Fresh parsley, chopped

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Instructions

Prepare the Chicken Cutlets: Using a knife, butterfly the chicken breast on a cutting board and cut in half to create 4 chicken cutlets. Cover the cutlets with seran wrap and pound them evenly to about 1/2 inch thickness using a meat tenderizer. Season both sides with salt and fresh cracked pepper.
Coat with Flour: Spread the gluten-free flour on a plate or shallow bowl. Dredge each piece of chicken in the flour, ensuring all sides are coated. Shake off the excess flour.
Prep the Lemon: Cut the lemon in half. Juice one half (yielding approximately 3 Tbsp.), and slice the other half into thin rounds.
Sear the Chicken: Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add the flour-coated chicken cutlets. Cook for 3–4 minutes per side, until cooked through and no longer pink. Transfer the chicken to a plate and set aside.
Make the Piccata Sauce: Lower the heat to medium-low. Add 1 Tbsp. butter and the minced garlic to the pan. Sauté until fragrant, about 1 minute. Add the lemon juice and lemon slices, stirring and allowing the lemon slices to turn golden. Scrape up any browned bits from the pan—cook for 2–5 minutes.
Finish the Sauce: Add the chicken broth, capers, and remaining 1 Tbsp. butter. Stir until the butter melts and the sauce is slightly thickened.
Return Chicken & Serve: Place the chicken cutlets back in the pan and spoon the sauce over them, letting them soak and reheat. Serve immediately, garnished with chopped fresh parsley.

Notes

All nutritional information is estimated and may vary depending on substitutions.
To reduce fat, omit the butter at the end and/or use cooking spray instead of olive oil.
If gluten is not a concern, substitute regular all-purpose flour in equal measure.
Use frozen minced garlic and precut chicken tenderloins to save prep time.
Adjust salt and lemon to taste for your preference.

Nutrition

Serving Size: 1 cutlet (1/4 recipe)
Calories: 256
Sugar: 1g
Sodium: 888mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 26g
Cholesterol: 80mg