There’s nothing quite like the tang of lemon and the briny bite of capers, especially when paired with tender chicken breasts. This gluten-free chicken piccata brings a beloved Italian classic to those avoiding gluten without sacrificing flavor or texture. With just a few substitutions, like using Bob’s Red Mill gluten-free flour, you’ll create a dish that feels both indulgent and light. Perfect for weeknights or elegant dinner parties, this meal is both easy and elevated.
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The Italian Roots of Chicken Piccata
Piccata comes from the Italian word “piccare,” meaning “to prick,” likely referring to the sharp, acidic bite of the lemon and capers. Traditionally made with veal, this recipe became wildly popular in the U.S. with chicken. Today, it’s a staple on many Italian-American menus and easily adapted to suit gluten-free lifestyles.
Where You’ve Seen Chicken Piccata
Chicken Piccata has graced the kitchens of countless home chefs, including Giada De Laurentiis and Ina Garten. It’s a go to for its balance of brightness and richness. It’s also frequently seen on restaurant menus like Maggiano’s and Olive Garden. Though it hasn’t starred in a major film, it’s the kind of comforting dish that wouldn’t feel out of place in a Nancy Meyers movie.
Hosting with Chicken Piccata
Serve gluten-free chicken piccata with a glass of chilled Pinot Grigio or a citrusy Limoncello Spritz. For a Tuscan dinner party vibe, pair with roasted vegetables and a simple caprese salad. It’s a lovely option for spring and summer entertaining.
Ready to bring a touch of Italian sunshine to your table? Whip up this easy gluten-free chicken piccata and savor every zesty, buttery bite. And don’t forget to check out our Gluten-Free Lasagna and Limoncello Pudding Cake for your next Italian feast!
Gluten-Free Chicken Piccata
Equipment
- Meat mallet
- Large skillet
- Bowls for dredging
Ingredients
- 2 Boneless, skinless chicken breast sliced horizontally
- 1/2 cup Gluten-free all purpose flour Bob's Red Mills
- 3 tbsp Olive oil
- 2 tbsp Butter
- 1/2 cup White wine
- 1/3 cup Fresh lemon juice
- 1/4 cup Capers rinsed
- 1/4 cup Parsely chopped
- Lemon slices for garnish
- Salt and pepper for taste
Instructions
- Pound chicken cutlets to even thickness (about ½-inch thick).
- Season with salt and pepper on both sides.
- Dredge lightly in gluten-free flour, shaking off excess.
- Heat olive oil over medium-high heat in a large skillet.
- Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add butter to the same pan.
- Stir in white wine and lemon juice, scraping any browned bits.
- Stir in white wine and lemon juice, scraping any browned bits.
- Return chicken to pan and spoon sauce over the cutlets. Simmer for 2 minutes to heat through.
- Garnish with chopped parsley and lemon slices. Serve hot.
Notes
- Serve with gluten-free pasta, mashed potatoes, risotto or a crisp arugula salad.
- For extra richness, swirl in a bit more butter at the end and even when cooking the chicken.