This Gluten-Free Chicken Piccata is a delicious, easy-to-make dish that’s perfect for those following a gluten-free diet. With tender chicken breasts coated in a crispy, gluten-free flour mixture, then topped with a rich and tangy lemon-caper sauce, this recipe offers all the flavor of the classic Italian dish without the gluten. Made with simple ingredients like almond flour, coconut flour, capers, and chicken broth, it’s a great option for a weeknight dinner or a special meal. Serve with rice, gluten-free pasta, or mashed potatoes for a complete and satisfying gluten-free meal.

Ingredients
- 3 Springer Mountain Farms chicken breasts
- 2 tablespoons Costabile olive oil
- 1 egg
- 2 tablespoons butter
- ⅓ cup capers
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- ⅔ cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 1 ½ tablespoons water
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon parsley
Instructions
- In a medium bowl, combine the almond flour, coconut flour, salt, parsley, and garlic powder. In another bowl, whisk the egg until smooth.
- Slice the chicken breasts in half lengthwise and pound them thin using a meat mallet.
- Dip each chicken breast into the whisked egg, followed by the flour mixture, coating evenly. Place the coated chicken breasts on a plate.
- Heat the olive oil over medium heat in a large skillet. Add the chicken breasts to the pan without overcrowding—cook in batches if necessary. Sauté the chicken for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and set aside.
- In a small bowl, combine the water and tapioca flour, stirring until smooth.
- Add the butter to the skillet used to cook the chicken, scraping the bottom of the pan to release any flavorful bits.
- Add the capers, chicken broth, lemon juice, and tapioca flour mixture to the pan. Bring to a boil, then reduce the heat and simmer for 4 to 6 minutes, or until the sauce thickens.
- Once the sauce has thickened, return the chicken to the pan and spoon the sauce over the top. Serve with rice, gluten-free pasta, or mashed potatoes for a complete meal.
Why You’ll Love This Recipe
This Gluten-Free Chicken Piccata is a perfect, flavorful dish that’s both gluten-free and full of bright, zesty flavors. The crispy, golden-brown chicken is complemented by a rich lemon-caper sauce that’s a tangy twist on a classic Italian recipe. With easy-to-find ingredients and minimal prep, this dish is perfect for a weeknight dinner or a special occasion. The gluten-free flours ensure that everyone can enjoy it, while the tapioca flour helps thicken the sauce for that signature, velvety texture.
Tips, Variations, and Substitutions
- Make it dairy-free: Swap out the butter for a plant-based butter or ghee if you are dairy-sensitive.
- Add extra vegetables: To make the meal even heartier, consider adding sautéed spinach, zucchini, or asparagus to the pan when making the sauce.
- For a thicker sauce: If you prefer a thicker sauce, you can add a bit more tapioca flour (about 1 to 2 teaspoons), or simmer the sauce for a longer period to reduce it further.
- Use chicken thighs: If you prefer dark meat, chicken thighs can be substituted for chicken breasts.
- Swap capers: If you’re not fond of capers, green olives or artichoke hearts can be used as a substitute for a different flavor profile.
FAQs
- Can I use regular flour instead of gluten-free flour?
Yes, if you’re not following a gluten-free diet, you can use all-purpose flour in place of the almond and coconut flours. However, the texture and flavor may differ slightly. - Can I make this dish ahead of time?
The chicken and sauce can be prepared in advance and stored separately in airtight containers for up to 2 days in the refrigerator. Reheat the chicken in the skillet and add the sauce when ready to serve. - Can I freeze leftovers?
Yes, this dish freezes well. Store the chicken and sauce in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
This Gluten-Free Chicken Piccata pairs wonderfully with a variety of sides. For a low-carb meal, serve it with cauliflower rice or zucchini noodles. If you’re in the mood for something heartier, mashed potatoes or gluten-free pasta make a great choice. Add a fresh green salad on the side to complete the meal. You can also serve it with a crisp white wine, such as Chardonnay or Sauvignon Blanc, for the perfect pairing.
Gluten-Free Chicken Piccata
6
servings10
minutes20
minutesIngredients
3 Springer Mountain Farms chicken breasts
2 tablespoons Costabile olive oil
1 egg
2 tablespoons butter
⅓ cup capers
2 tablespoons fresh lemon juice
1 cup chicken broth
⅔ cup almond flour
3 tablespoons coconut flour
1 tablespoon tapioca flour
1 ½ tablespoons water
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon parsley
Directions
- In a medium bowl, combine the almond flour, coconut flour, salt, parsley, and garlic powder. In another bowl, whisk the egg until smooth.
- Slice the chicken breasts in half lengthwise and pound them thin using a meat mallet.
- Dip each chicken breast into the whisked egg, followed by the flour mixture, coating evenly. Place the coated chicken breasts on a plate.
- Heat the olive oil over medium heat in a large skillet. Add the chicken breasts to the pan without overcrowding—cook in batches if necessary. Sauté the chicken for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and set aside.
- In a small bowl, combine the water and tapioca flour, stirring until smooth.
- Add the butter to the skillet used to cook the chicken, scraping the bottom of the pan to release any flavorful bits.
- Add the capers, chicken broth, lemon juice, and tapioca flour mixture to the pan. Bring to a boil, then reduce the heat and simmer for 4 to 6 minutes, or until the sauce thickens.
- Once the sauce has thickened, return the chicken to the pan and spoon the sauce over the top. Serve with rice, gluten-free pasta, or mashed potatoes for a complete meal.
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