Gluten-Free Chicken Piccata

Ever since I first made this Gluten-Free Chicken Piccata, it’s become my go-to for a quick and delicious family dinner. Made with tender chicken breast, butter, lemon, and anchovies (a tasty twist on the classic capers), this chicken recipe bursts with flavor. Paired with creamy pesto pasta, it’s the perfect meal for any busy night of the week. Ready in 20 miniutes.

I usually avoid cooking chicken breast because, more often than not, it turns out dry, unless you make poached chicken breast. However, this gluten-free lemon chicken is a game changer. Coated in a gluten-free flour mix and served with a finger-licking lemony sauce, this dish stays moist and tender. I love it, my kids love it, and I bet you will too. Let’s dive into what you’ll need to make it!

📝 Recipe Ingredients

• Chicken breast: Cut into thin steaks for quick cooking and to ensure the chicken is juicy and tender.
• Butter: High-quality, grass-fed, organic butter is essential for this gluten-free chicken piccata. It is the base of the piccata lemon sauce.
• Lemon: Choose wax-free lemons if possible.
• Anchovies: I swapped the classic capers for anchovies, and I hope you’ll give them a try because lemon, butter, and anchovies are a match made in heaven.
• Gluten-free flour: Use your favorite gluten-free flour mix like Bob’s Red Mill to coat the chicken.
• Spices: I season my chicken with sweet paprika, garlic powder, and salt.
• Olive oil: To pan-fry the chicken steaks.

Variations

• Dairy-free: To make this gluten-free chicken piccata dairy-free as well, swap butter for extra virgin olive oil.
• Keto: By swapping the gluten-free flour mix for almond meal, you will make this recipe low-carb and perfect for a keto diet.
• Classic: You can use capers instead of anchovies to make this a classic chicken piccata, but why not try something new?
• Flour: Not gluten-free but still reading this recipe? You can use regular flour instead of gluten-free flour one-for-one.

🧑‍🍳 How To Make Gluten-Free Chicken Piccata

Step 1: Mix the gluten-free flour with sweet paprika and garlic powder in a deep bowl. Set aside.

Step 2: Cut the chicken breasts into thin steaks. Heat some extra virgin olive oil in a pan over medium heat.

Step 3: Coat each chicken steak in the flour mixture, ensuring an even coating.

Step 4: Fry the coated chicken in the hot oil, cooking each side for about 3 minutes or until fully cooked and golden.

Step 5: Once fully cooked remove the chicken from the pan and set it aside. Repeat the process with the remaining chicken, adding more olive oil as needed for frying.

Step 6: Once all the chicken is cooked, add the butter to the same frying pan (no need to wash it). Add the lemon slices and anchovies, and cook for 3-4 minutes, stirring frequently.

Step 7: Return the cooked chicken to the pan, toss gently to coat it in the lemon-anchovy sauce, and cook for another 2 minutes to reheat the chicken if necessary.

Step 8: Serve the chicken piccata garnished with fresh parsley leaves.

🍴 What To Serve With Chicken Piccata

This chicken piccata recipe is incredibly versatile and pairs well with many dishes. In summer, it makes a great addition to any Italian pasta dish. For a cozy and comforting dinner, try it with creamy gluten-free mashed potatoes. You can also serve it alongside a caprese burrata salad, or if you’re in the mood for something lighter, a Mediterranean chickpea salad and easy grilled pear and rocket salad is a great choice.

But this delicious, lemony chicken tastes great cold too, making it a perfect lunch option. Wrap it in a viral cottage cheese wrap for a healthy and delicious meal, ideal for older kids’ school lunch boxes.

❄️ How to Store

Refrigerate: Allow the chicken piccata to cool to room temperature before storing. Place the chicken and sauce in an airtight container, then store it in the refrigerator for up to 3-4 days. Reheat or enjoy cold.

Freeze: For longer storage, transfer the chicken and sauce into a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.

Reheat: Warm the chicken piccata gently in a skillet over medium heat until heated through, or bake in a 350°F (175°C) oven for about 15-20 minutes.